Simply melting chopped chocolate in hot cream produces something wonderful. The ganache can be used warm as a fudge sauce poured over a cake or used as a glaze or filling.–Elinor Klivans


The loveliest thing about ganache isn’t its satiny smoothness or its obscene richness. Or that it’s quick and easy. And it’s not that it comes together from a mere four ingredients.  It’s not even that it has a fancy sounding yet easy-to-pronounce French name. To us, the loveliest thing is just how gosh darn versatile it is. When spread over tortes, ganache is a glaze. When slathered over cakes or cupcakes, it’s frosting. And when beaten until it loses its gloss and takes on a billowy lusciousness, it’s a filling for cakes, cookie sandwiches, and truffles. If you’ve any notes to add to the syllabus for Ganache Uses 101, we welcome them. Let us know in a comment below.

A white bowl filled with chocolate ganache and a wooden spoon resting inside.


5 / 3 votes
This ganache is easy, chocolate loveliness that can be used as frosting or glaze. Made with just bittersweet chocolate, heavy cream, butter, and vanilla—it’s a cinch to whip up and lick off a spoon.
David Leite
Servings16 (2-tbsp) servings
Calories151 kcal
Prep Time15 minutes
Cook Time15 minutes
Total Time45 minutes


  • 1 cup heavy cream
  • 1 tablespoon (1/2 oz) unsalted butter
  • 9 ounces bittersweet chocolate, chopped, or 1 1/2 cups bittersweet chocolate chips
  • 1 teaspoon vanilla extract


  • In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175°F (80°C) on an instant-read thermometer; do not let the mixture boil as a skin might form on the top. (If this happens, use a spoon to lift off the skin and discard it.)
  • Remove the pan from the heat, add the chocolate, and let it stand for about 30 seconds until the hot cream mixture softens the chocolate. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.
  • If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.
Chocolate Cakes by Elinor Klivans

Adapted From

Chocolate Cakes

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Serving: 2 tablespoonsCalories: 151 kcalCarbohydrates: 9 gProtein: 1 gFat: 12 gSaturated Fat: 7 gTrans Fat: 1 gCholesterol: 23 mgSodium: 7 mgFiber: 1 gSugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Elinor Klivans. Photo © 2010 Jules. All rights reserved.

Recipe Testers’ Reviews

Oh my! We made a double batch of this chocolate ganache and turned it into truffles and our imaginations went crazy. I followed the directions and placed it in the refrigerator. The next day we rolled the mixture into truffles. We made some plain and rolled them in cocoa.

Then we divided the ganache into several different bowls and changed the flavor: A little orange zest and Grand Marnier and rolled in cocoa, rum and rolled in finely chopped pecans, macadamia nuts and rolled in coconut, brandy and rolled in walnuts, Frangelico and rolled in hazelnuts and Chambord and rolled in powdered sugar. Now we can’t decide which one we like best. This recipe is a keeper.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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