Chocolate Ganache: Signature Dipping Version
Category
DessertAuthor
Tiffany Hill
Servings
1.5 cups of ganache
Texture Guide:
Warm: perfect for dipping (like a thick sauce)
Room temp: soft, frosting-like consistency
Chilled: thickens (just rewarm slightly to loosen)
Ingredients
Ingredients for Ganache (see notes for cottage food version)
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1 cup, high quality, semi-sweet chocolate chips
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1 cup heavy cream
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1 tbsp unsalted butter
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1–2 tsp light corn syrup
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Note: Corn syrup helps create an extra glossy, smooth ganache, but may be omitted. For a rich, soft texture, add 1–2 tablespoons of additional butter instead.
Directions
Make the Ganache
Heat the heavy cream until just steaming (not boiling). If using the microwave, heat in short intervals, stirring between each, until hot and steaming.
Pour over chocolate and let sit for 2–3 minutes.
Stir slowly until fully smooth.
Add butter and corn syrup, stir until glossy and silky.
Recipe Note
Notes:
Bakers, if your cottage food laws do not allow for cream-based ganache, please consider one of the following alternatives:
Option One: Consider a Water ganache.
Option Two: For my ganache recipe, replace the heavy cream with full-fat canned coconut milk and replace the butter with coconut oil to create a pourable chocolate ganache sauce.
Storage Tips
Room Temperature (Best for Serving)
Store covered at room temp for up to 2 days
Keep in an airtight container
Texture will stay soft and frosting-like
Avoid condensation by keeping cakes in a sealed container while thawing.
Refrigerator
Store in an airtight container for up to 1 week
Ganache will firm up when chilled (this is normal)
To use after chilling:
Microwave in 5–10 second intervals, stirring between each
Or let sit at room temp until softened
Add a splash of warm cream if needed to bring back a smooth, dippable texture
Freezer
Freeze for up to 2 months in an airtight container
To thaw:
Thaw overnight in the refrigerator
Bring to room temp, then gently reheat and stir until smooth