Recipe

Rustic Ganache Recipe

A rich, glossy chocolate ganache that goes from drizzle to frosting with one simple ratio. No perfection required, just great chocolate and a whisk.

By Matt Campbell

•

4.8

A close-up photograph of a rustic chocolate ganache dripping over the edge of a single-layer chocolate cake on a wooden cake stand

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Ganache is one of those kitchen “magic tricks” that feels fancy but behaves like a weeknight sauce. Pour hot cream over chopped chocolate, wait a minute, whisk, and suddenly you have something that can glaze a cake, puddle over ice cream, or turn brownies into a full event.

This is my rustic ganache on purpose. Not the perfectly mirror-smooth pastry case version. This one is all about deep chocolate flavor, a soft sheen, and that slightly swirly, homemade finish that makes dessert look like you meant it. It is decadent, indulgent, and extremely forgiving if you taste as you go.

A real photograph of chopped dark chocolate in a heatproof bowl with hot cream being poured over it

Why It Works

Big chocolate payoff with minimal effort: Just two main ingredients, plus a pinch of salt for balance.
One recipe, multiple textures: Use it warm for a drip glaze, chilled briefly for thick swirls, or fully chilled for truffles.
Rustic finish looks intentional: Swirls hide little imperfections and make cakes and cupcakes look bakery-cozy.
Flexible chocolate choices: Works with semi-sweet or dark chocolate, and you can adjust sweetness with the chocolate you pick.

Pairs Well With

Storage Tips

How to Store Ganache

Refrigerator: Transfer ganache to an airtight container and refrigerate for up to 5 days. Press plastic wrap directly onto the surface if you want to prevent a skin, but it is not required.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
To reheat: Warm gently in the microwave at 50% power in 15 to 20 second bursts, stirring each time. Or set the container in a bowl of warm water and stir until smooth.
If it splits: Whisk in 1 to 2 teaspoons warm cream at a time until it comes back together.

Common Questions

What makes this “rustic” ganache?

It is the same concept as classic ganache, but we lean into a slightly thicker texture and a swirly finish. It is meant to be spread with a spoon or offset spatula, not poured into a perfectly level mirror glaze.

What chocolate should I use?

Use the best chocolate you would happily eat straight. Baking bars or good-quality chips both work. Semi-sweet (around 55% to 65%) is the crowd-pleaser. Dark (70%) is deeper and less sweet.

Why did my ganache look grainy?

Usually the cream was not hot enough to fully melt the chocolate, or the mixture got overworked while it was still cool. Fix it by warming gently and whisking slowly. A blender can help, but try not to incorporate a ton of air.

Can I make it thicker or thinner?

Yes. For thinner, add warm cream 1 teaspoon at a time. For thicker, add a bit more melted chocolate or let it cool longer before using.

Can I use this under fondant?

You can, but you will want it fairly firm. Chill until spreadable like peanut butter, then smooth it well. For a true fondant base, a buttercream or chocolate buttercream is usually easier.

How do I turn this into truffles?

Chill until firm enough to scoop, roll into balls, then coat in cocoa powder, chopped nuts, or melted chocolate.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heatproof bowl (glass or metal)
Small saucepan
Whisk
Rubber spatula
Kitchen scale (optional but great for accuracy)
Offset spatula or spoon (for spreading)

I used to think ganache was a pastry chef thing, like you needed a thermometer, a fancy bowl, and the ability to keep your countertops suspiciously spotless. Then I made it on a sleepy weeknight to rescue a slightly dry chocolate cake. I poured it on, swirled it around, and suddenly that cake had confidence. Ever since, rustic ganache has been my go-to move when I want dessert to feel indulgent without turning my kitchen into a high-stakes situation.

Rustic Ganache Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins (plus cooling)

Servings Makes about 1 3/4 cups

Ingredients

8 oz (225 g) semi-sweet or dark chocolate, finely chopped (or high-quality chocolate chips)
1 cup (240 ml) heavy cream
1/4 tsp fine sea salt
1 tsp vanilla extract (optional, for a rounder flavor)
1 tbsp unsalted butter (optional, for extra shine and softness)

Optional flavor twists:

Espresso: 1 tsp instant espresso powder stirred into the hot cream
Orange: 1 tsp finely grated orange zest added at the end
Spiced: a pinch of cinnamon or cayenne for a subtle kick

Instructions

Chop the chocolate. Place chopped chocolate in a heatproof bowl. Finer pieces melt faster and whisk smoother.
Heat the cream. In a small saucepan, warm heavy cream over medium heat until it is steaming and you see tiny bubbles around the edge. Do not let it fully boil.
Pour and wait. Pour the hot cream over the chocolate. Make sure the chocolate is mostly submerged. Let it sit 2 minutes without stirring.
Whisk gently from the center. Start whisking in small circles in the middle, then gradually widen the circles until the mixture turns glossy and smooth. Add salt.
Finish it. If using, whisk in vanilla and butter until fully melted and incorporated.
Use based on texture.
- Warm (immediately): drizzle or drip glaze
- Thicker, spoonable swirls: let it cool at room temp until it mounds on a spoon and falls slowly, usually 1 to 2 hours depending on your room and bowl. For a faster set, refrigerate 15 to 30 minutes, stirring every 10 minutes, until it is scoopable and swirly.
- Room temp and thicker: spread like frosting
- Chilled: truffle base

Quick Ratios (So You Can Improvise)

Drip glaze: 1 part chocolate to 1 part cream (by weight)
Thicker frosting: 2 parts chocolate to 1 part cream (by weight)
White chocolate: use less cream (white chocolate is softer), start around 3 parts white chocolate to 1 part cream (by weight)

Rustic tip: If you want those swoopy, cozy swirls, let the ganache cool until it falls off a spoon slowly, like lava that is taking its time.

Nutrition information is estimated.

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