May  6, 2013
5 Ratings
  • Makes about 1 cup
What You'll Need
  • 4 ounces semisweet or bittersweet chocolate (56 to 62 percent cacao), chopped, or 3/4 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream
  1. Place the chocolate in a small, heatproof bowl. In a small saucepan, heat the cream over high heat until scalded; that is, until small bubbles form along the sides of the pan. Pour the hot cream over the chocolate and let sit for 30 seconds. Slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth.
  2. Let cool to room temperature. The ganache can be stored in an airtight container in the refrigerator for up to 1 week.

See what other Food52ers are saying.

  • Jessica Fontaine
    Jessica Fontaine
  • Bumdadeebum Davina
    Bumdadeebum Davina
I am a pastry chef/restaurateur in Boston passionate about all things sweet and savory. I co-own Flour Bakery+Cafe and co-own Myers+Chang, both in Boston. I love my work, I'm crazy about my husband, my staff keeps me going and is truly the most amazing group of people I've ever known, I am addicted to ice cream and fruit of all kinds. I used to run marathons but have scaled back a bit and am trying to be more well-rounded by attempting yoga. I read voraciously, I plan obsessively, I feel so very lucky to have found a life partner and a life passion both of which make me happy every day.

2 Reviews

Jessica F. April 19, 2022
Delicious and so easy!
Bumdadeebum D. April 3, 2016
I cannot find quality chocolate that is 56-62% cacao. I can get dark at 66% -70%, and semi-sweet at 52%. Will these work in the ganache? Is one preferable to another?