Course: Dessert


  • 6 oz 169g | 1 cup semi sweet chocolate chips
  • 1/2 cup 120ml heavy whipping cream
  • 1/2 tbsp unsalted butter


  • Add the chocolate chips to a medium sized bowl and set aside.
  • Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.
  • Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.
  • Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.
  • Use the ganache on cakes, cheesecakes, cupcakes, cookies, etc. For glaze/toppings for cakes, cheesecakes, ice cream and such, I like to let the ganache sit for about 10 minutes, then apply it. If you’d like it a firmer consistency for whipping or piping, refrigerate it until firm. It can be whipped after it’s chilled. For piping, let it soften out of the fridge for 10-15 minutes, then stir it with a spoon. If it seems workable, but still holds it’s shape, it’s ready for piping.