Chocolate Ganache Recipe

Silky 2-ingredient chocolate ganache with exact ratios for glaze, drip cakes, whipped frosting, and truffles — plus fixes for seized or broken ganache.

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Prep Time 10

Cook Time 5

Chill Time (for truffles/whipped) 2

Total Time 15

Servings: 2 cups

Ingredients Notes

Ingredients

semisweet chocolate

heavy cream

fine sea salt

vanilla extract

Notes

Ratio guide — 1:1 (8 oz chocolate + 1 cup cream) for glaze/drip; 2:1 (12 oz chocolate + 3/4 cup cream) for truffles/whipped frosting. Seized ganache: whisk in warm cream 1 tbsp at a time. Greasy/broken ganache: whisk in a spoonful of warm milk or blitz with an immersion blender. Store airtight in fridge up to 2 weeks or freeze up to 3 months; rewarm gently.