There are few things more decadent, versatile, and downright irresistible than Chocolate Ganache Made with Butter. Its lush texture and glossy sheen transform any dessert into something truly spectacular, whether drizzled over cakes, whipped into frostings, or simply enjoyed by the spoonful. With just a handful of staple ingredients and a method that’s easier than you’d think, you’ll be a ganache connoisseur in no time!
Ingredients You’ll Need
It doesn’t get more classic than this list – every ingredient for Chocolate Ganache Made with Butter plays a starring role, contributing to taste, texture, or that swoon-worthy sheen. The beauty is in the simplicity, but tiny tweaks can make a big difference, too.
- 8 oz semi-sweet or dark chocolate (chopped): Go for quality here; the chocolate is the soul of your ganache.
- 1/2 cup unsalted butter (cut into cubes): Butter creates an ultra-silky texture and gives the ganache its signature richness.
- 1/2 cup heavy cream: This brings the luscious, pourable consistency you crave, and adds creaminess.
- Pinch of salt (optional): A tiny pinch brings all the flavors into beautiful harmony, especially if your chocolate is extra dark.
How to Make Chocolate Ganache Made with Butter
Step 1: Prep the Chocolate
Start by chopping up your chocolate into small, even pieces and place them in a heatproof bowl. The smaller and more uniform you chop it, the easier it will melt into a smooth, dreamy chocolate ganache made with butter.
Step 2: Warm the Butter and Cream
In a small saucepan, combine your cubed butter and heavy cream. Use medium heat and stir every now and then so the butter melts evenly. Wait for the mixture to just begin to simmer at the edges—don’t let it come to a rolling boil, as you want it hot but not scalded.
Step 3: Combine with Chocolate
Pour the hot cream and butter mixture directly over your chopped chocolate. Let it sit undisturbed for two to three minutes. This gentle heat is all it takes to melt the chocolate and begin forming the signature, glossy chocolate ganache made with butter.
Step 4: Stir Until Glossy
After patiently waiting, gently stir the mixture with a spatula starting from the center and working outward. Keep going until everything is smooth, shiny, and completely combined. If you like, stir in a little pinch of salt right at the end to brighten all the flavors.
Step 5: Let It Cool or Thicken
Decide how you’ll use your ganache: for a pourable glaze, let it cool just slightly; for a lip-smacking spread, let it thicken further at room temperature. Either way, you’ve just made the best chocolate ganache made with butter!
How to Serve Chocolate Ganache Made with Butter
Garnishes
Pile on the flavor and beauty by topping your chocolate ganache made with butter with fresh berries, a scatter of toasted nuts, or delicate edible flowers. Even a dusting of powdered sugar or a flourish of sea salt flakes can elevate a simple dessert to showstopper status.
Side Dishes
Pair your ganache-covered treats with a scoop of vanilla ice cream, a dollop of whipped cream, or a crisp biscotti. The rich, chocolatey depth of this ganache is perfectly complemented by creamy, cool, or crunchy sides.
Creative Ways to Present
Try pouring the ganache into tiny shot glasses for elegant mini chocolate pots, or layer it between cake layers for a dramatic, lavish finish. You can even use Chocolate Ganache Made with Butter as a dip for fresh fruit skewers at a dessert fondue party!
Make Ahead and Storage
Storing Leftovers
Chocolate Ganache Made with Butter keeps beautifully in the refrigerator. Store any leftovers in an airtight container; it will stay luscious and fresh for up to a week. Just let it come to room temperature or gently reheat before using again.
Freezing
If you find yourself with extra ganache, pop it into the freezer for up to a month! Place it in a freezer-safe container, and when you’re ready to indulge, let it thaw in the fridge overnight for best results.
Reheating
To return your chilled ganache to its spreadable or pourable consistency, gently heat it in the microwave in 10-second increments, stirring each time, or warm it over a saucepan of barely simmering water. Stir until silky-smooth once more.
FAQs
Can I use milk chocolate instead of dark or semi-sweet?
Absolutely! Milk chocolate will create a sweeter, slightly softer ganache. Simply swap the same amount by weight and proceed as directed, enjoying a milkier twist on Chocolate Ganache Made with Butter.
Why did my ganache separate or look greasy?
This can happen if the mixture gets too hot or is over-stirred. If your ganache starts to split, try whisking in a tablespoon of warm milk or cream until it smooths out again.
Is it possible to make Chocolate Ganache Made with Butter dairy-free?
Yes! Use a high-quality dairy-free chocolate, plant-based butter, and full-fat coconut cream. The result will be just as glossy and delicious, perfect for anyone avoiding dairy.
How do I make whipped ganache frosting?
Let your Chocolate Ganache Made with Butter cool until thick but still soft, then whip it with a hand mixer until fluffy. It makes an amazing cake or cupcake frosting!
Can I flavor my ganache differently?
Of course! Once the chocolate has melted, stir in a splash of vanilla, espresso, or your favorite liqueur for a personalized touch. Just remember a little goes a long way!
Final Thoughts
There’s truly nothing like the silky richness and versatility of Chocolate Ganache Made with Butter. If you’ve never tried making it at home, this is your sign – gather those humble ingredients and treat yourself to pure chocolate bliss. You’ll want to make it again and again!
Print
Chocolate Ganache Made with Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of homemade Chocolate Ganache made with butter. This versatile glaze is perfect for drizzling over desserts or spreading on cakes.
Ingredients
Ingredients:
- 8 oz semi-sweet or dark chocolate, chopped
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup heavy cream
- Pinch of salt (optional)
Instructions
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, combine the butter and heavy cream over medium heat. Stir occasionally until the butter is melted and the mixture just begins to simmer—do not let it boil.
- Pour the hot cream and butter mixture over the chopped chocolate. Let sit undisturbed for 2–3 minutes to melt the chocolate. Then gently stir until smooth, glossy, and fully combined. If using, stir in a pinch of salt.
- Let the ganache cool slightly before using as a pourable glaze, or allow it to thicken at room temperature for a spreadable consistency.
Notes
- For a flavored variation, add a splash of vanilla, espresso, or liqueur after the chocolate has melted.
- Store unused ganache covered in the fridge for up to 1 week; gently reheat before using.
