Scale

8 oz (225 g) high-quality chocolate, finely chopped (dark, semi-sweet, or milk)

1 cup heavy cream

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Place the chopped chocolate in a heatproof bowl.

Heat the cream in a small saucepan over medium heat until it just begins to simmer (do not boil).

Pour the hot cream over the chocolate. Let sit undisturbed for 2–3 minutes.

Gently whisk from the center outward until smooth and glossy.

Use warm for a glaze or sauce, or let cool and thicken for frosting or filling.

Chocolate matters: Use bars or couverture—not chocolate chips—for the smoothest texture.
Ratio control:
- 1:1 (chocolate:cream) = classic ganache (glaze/filling)
- 2:1 = thick truffle-style or frosting
- 1:2 = thin sauce
Fix a split ganache: Warm gently and whisk in 1–2 tsp warm cream until smooth.
Extra shine: Add 1 tsp butter or corn syrup for a mirror-like finish.

Milk Chocolate Ganache: Use slightly less cream (¾ cup) to keep it from being too soft.
White Chocolate Ganache: Use a 3:1 ratio (more chocolate) since white chocolate is softer.
Flavored Ganache: Infuse the cream with espresso beans, orange zest, mint, or chili, then strain before pouring over chocolate.
Whipped Ganache: Chill until thick, then whip with a mixer for a light, fluffy frosting.
Vegan Ganache: Substitute full-fat coconut milk or coconut cream for dairy cream.