No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


  • yield: Makes 1 1/2 cups
Photography: Tara Donne




  • 8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
  • 1 cup heavy cream
  • 1/8 teaspoon coarse salt


  1. Step 1

    Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

  2. Step 2

    Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).

  3. Step 3

    Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

  4. Step 4

    Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it.

  5. Step 5

    To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

Martha Stewart Living, December 2011



Reviews (4)

  • citygirlsf 20 Mar, 2014

    I was intimidated to make ganache, so I'm lucky I chose this method for my first try. Worked like a charm! I won't bother trying any others, because why reinvent the wheel? This one's foolproof.

    Will post again when I've used it as a frosting!

  • MrsCoupar 5 Feb, 2013

    Used 60% caco. Result ended up pretty good.
    Putting on French Vanilla Cupcakes with Raspberry cake filling.

  • Esther Islam 30 Sep, 2012

    Enter your review...

  • Stephaniie X 12 Sep, 2012

    wat chocolate brand can u use