Chocolate Ganache

Chocolate Ganache

Chocolate Ganache

Chocolate ganache can be used as a filling, frosting or glaze. It can also be used as a chocolate truffle base, truffle filling or a filling in a tart. Because this recipe has only 3 ingredients, use good quality chocolate. Ganache is a staple in every Pastry Chefs kitchen!

  • Yield:

    1-3/4 cups

  • Cuisine:



Find your perfect Circulon.


1 1/2 cups of semi sweet chocolate, coarsely chopped
1 cup of heavy cream
2 tablespoons of unsalted butter, room temperature


  1. Place coarsely chopped chocolate in a heat proof bowl and set aside.
  2. In a small saucepan over medium heat bring the heavy cream to a boil.
  3. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
  4. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  5. Place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for at least 4 hours. Use immediately if glazing.