The Best Chocolate Ganache Recipe

Chop chocolate finely and place in a heatproof bowl.

Heat cream over medium until steaming but not boiling.

Pour hot cream over chocolate, ensuring all chocolate is submerged; let sit 5 minutes.

Add salt and vanilla if using, then whisk from the center outward until smooth and glossy.

If lumps remain, use an immersion blender or gently heat bowl over simmering water.

Use warm ganache (90–95°F) for drips; let cool to room temp (70–75°F) for frosting; cool further for truffles.

Cover with plastic wrap touching the surface and let sit until desired consistency is reached.

Store in the fridge up to 1 week; bring to room temperature and rewhip before using.