Chocolate Ganache Recipe

Chop your chocolate finely so pieces melt evenly; place them in a medium heatproof bowl. Pour the 2/3 cup heavy cream into a small saucepan and heat over medium until you see little bubbles forming at the edges and steam rising—about 2–3 minutes. Don’t let it roar to a full boil; that overcooks the cream and changes the flavor. The kitchen will fill with a warm, dairy scent—so good.

Pour the hot cream over the chopped chocolate in a slow, steady stream. Add the 2 tbsp unsalted butter and 1 tbsp corn syrup now. Wait 2–3 minutes without touching it. This gives the chocolate time to melt and the surface to look glossy. Resist stirring immediately; it helps the emulsion form.

After the rest, whisk gently from the center outward until the mixture becomes smooth and shiny. If you see a few unmelted bits, continue stirring—don’t panic. Add the pinch of sea salt and 1 tsp vanilla and stir once more. The smell will deepen into that classic, heady chocolate aroma and the texture will go glossy and thick.

For a pourable glaze, use the ganache warm right away. For spreadable frosting, let it cool at room temperature until it thickens—about 20–30 minutes—or chill for 10–15 minutes and stir every few minutes. For whipped ganache, chill until firm (about 1 hour), then whip on medium-high until light and fluffy.