Chocolate Ganache made with Butter is semi-sweet chocolate melted with butter to create a rich and shiny chocolatey topping, glaze, icing, or filling. Try my perfect chocolate cake to drizzle this perfect ganache on! You can find my traditional milk Chocolate Ganache here if you love the classic!
Chocolate Ganache Made with Butter
Many times, ganache is made with chocolate and cream. And, depending on the ratio of chocolate to cream, it can be as thin or thick as you need it to be. This ganache recipe is made without cream, but instead, with butter. I used a cup of semi-sweet chocolate and a stick of unsalted butter. I absolutely love the richness it brings to all my desserts. I plan to dip my butter cookies in this ganache for a holiday treat.
Ganache Ingredients
Chocolate: I used semi-sweet chocolate chips in this recipe. They are not too sweet and not too bitter. You could also use bittersweet chocolate, milk chocolate, or white chocolate to make the ganache.
Butter: As noted, butter is used in this recipe instead of heavy cream. With butter as one of only two ingredients in the recipe, I knew I had to use the best quality butter, so I opted for unsalted Challenge Butter. Challenge butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911.
Double Boiler Method for Melting Chocolate
To make the ganache, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate.
Add the butter and chocolate to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. You can cube the butter to melt it more evenly, but it is not necessary. Add the ganache to your favorite dessert like my Death By Chocolate Bundt Cake!
Can I Make Ganache in the Microwave?
Yes! To make this in the microwave, simply melt the chocolate and butter in a microwave-safe bowl. Heat up the ingredients in 30-second intervals, mixing after every 30 seconds, until melted. The ganache will still be delicious, but it will not be as shiny as using the double boiler method.
How to Refrigerate Ganache
If you don’t use all of the ganache on or in your dessert, it’s easy to store it to use later. You can store it in the refrigerator or even freeze it. To store ganache in the refrigerator, cover the bowl of ganache with plastic wrap. Label and date the plastic and store it in the refrigerator for up to 2 weeks.
When ready to use the ganache stored in the refrigerator, let it come to room temperature by setting it out for about an hour. You could also heat it up in the microwave in 20-second increments. Finally, you could go back to the double broiler method to soften it.
How to Freeze Ganache
To freeze ganache for longer storage, make sure it is in a freezer-safe, resealable container. Cover the container with plastic wrap; then, seal with the lid. Again, label and date the container; it will last up to 3 months.
When ready to use the frozen ganache, place the container in the refrigerator to slowly thaw overnight. Then, let it come to room temperature, heat it in the microwave (15-second increments), or use the double boiler method. Do not place thawed ganache back in the freezer. Instead, store thawed leftovers in the refrigerator for up to a week.
Chocolate Ganache Made with Butter
Ingredients
- 1 cup (168g) semi-sweet chocolate chips
- ½ cup (1 stick, 113g) unsalted Challenge butter
Instructions
- Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
- Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. This takes about 5 minutes.
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love your recipes
Question is this ganache shelf stable? If so for how long?
Thanks
I just made a batch of this, kinda. I had already melted my chocolate before I realized we were out of butter. So I added maple syrup (pure) and some marshmallow fluff and a splash of coffee creamer. Lol. So far so good, it’s silky smooth and taste delicious. Now I just have to hope it sets up! But I wanted to say your recipe gave me the courage to try something besides heavy cream…which is all I’ve ever used previously.
Can you whip this ganache?
Yes, after it is chilled.
Have your book! My daily bible for cooking and also look forward to your daily recipes ! Thank you very much for all the ideas and making look like I am a great coolly!!
Can you make this with milk chocolate chips?
So easy and so delicious. Give it a good beating once it’s cold and it will pipe like a dream. Thank you for this recipe.
I am a cottage food baker and can’t use dairy in ganache if I’m going to sell it. Do you know if it will work with shortening?
Hi. Quick question-Back in the 70’s, my Mom made an ice cream topping that I remember was “equal” parts chocolate chips and butter. It hardened when drizzled on the ice cream. Your recipe is the closest I found. Does this do the same? -brooke
HI Brooke – that sounds like magic shell? Truth be told I haven’t added this on top of my ice cream so I don’t know if it will harden. Might be worth trying. 🙂
Can it be done with salted butter, or will that change the texture?
You can use salted butter. 🙂
I accidentally made this. Was working on a cake recipe, and melted all of the chocolate chips with the butter instead of the portioned amount (mom brain?). Goggled butter ganache and here we are. THANK YOU for sharing this recipe. It just so happens I used exactly double, and you saved me from feeling like an utter failure and waster of chocolate and butter (possibly unforgivable)