Rich and Indulgent Chocolate Ganache

Preparation info

  • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Like anything else you prepare, the finished results will be only as good as the quality of your ingredients. That being said, experiment with different types of chocolate, right from your supermarket. Just recently I used Ghirardelli 60 percent cacao bittersweet chocolate and we all really liked it—a lot! But I’ve often used Hershey’s semi-sweet milk chocolate chips, and the results are creamy and yummy, too. Try out some different types of chocolate, and have fun!


  • 1 11.5-ounce bag (about 2 cups) chocolate chips
  • 1 cup heavy whipping cream


  1. Place the chocolate chips in a medium bowl. Have a lid ready to cover the bowl later in the recipe. (The lid to a pot will do fine.) Heat the heavy cream in a small pot over high heat until it just comes to a boil. Pour the hot cream over the chocolate chips all at once, then cover the bowl with a lid.
  2. Set aside for 2 minutes, then whisk the mixture until the chocolate chips melt and the mixture is creamy and smooth.