Crème fraîche adds richness and tangy goodness to this glossy chocolate ganache. Made in just 5 minutes with 5 ingredients in 1 saucepan.
You may have noticed that I have a crème fraîche problem. I love baking it into gluten-free chocolate bundt cakes, whipping it into a floofy dessert topping, and now, swirling it into ganache. This cultured cream adds tangy flavor and a touch of acidity to many recipes.
Here, it makes glossy ganache extra creamy, sharpening the flavors and adding depth. Plus, it's so easy to make. You're going to want to drizzle this luscious crème fraîche ganache over any and every baked good – that is, if you don't eat it all up, straight from the pot, first!
Ingredients and Substitution Suggestions
This recipe comes together with just 5 ingredients.
- Bittersweet chocolate adds loads of chocolate flavor and sets the ganache softly. Choose a chocolate with a cacao mass of 70-75% for the correct set.
- If using a chocolate with a lower cacao mass, you’ll need to increase the amount of chocolate to help the ganache firm up when cool.
- If using chocolate with a higher cacao mass, you’ll need to add more coconut milk so that the ganache will be soft.
- Heavy cream thins the ganache to a pourable consistency with a soft set.
- If you prefer no dairy, try my coconut milk chocolate ganache instead.
- Crème fraîche adds richness and a touch of tangy flavor. You can use store-bought, or make your own crème fraîche with just 2 ingredients.
- If you don't have any crème fraîche on hand, use additional heavy cream or go with sour cream instead.
- Vanilla extract and a pinch of salt sharpen the flavors.
- These can be left off if you prefer.
- Optional: a splash of whiskey or other spirit adds some boozy depth. Be sure to source a gluten-free spirit if your guests are highly sensitive to trace amounts of gluten.
- Use additional cream if you don't have any one hand, or sub with espresso or strong coffee.
How to Make Ganache with Crème Fraîche
This recipe takes just a few minutes of active time plus a bit of cooling time to make. The recipe makes about 1 cup of ganache which is enough to frost a single-layer 8 or 9-inch cake or bundt cake. The recipe is easy to increase for larger cakes.
Here's how it's made:
- Heat the cream in a small saucepan until it just comes to a simmer.
- Add the chocolate, let sit to melt, then whisk smooth.
- Whisk in the crème fraîche, vanilla, salt, and whiskey (if using).
- Use right away, or store at room temperature until thickened.
- It can be refrigerated for up to 1 week.
Variations between brands of chocolate and cream can effect the consistency of the ganache. Here are two ways to fix your ganache if it turns out either too thick or too thin.
- If the ganache is too thick: gently melt the ganache over a water bath (or in a heavy-bottomed saucepan set over the lowest possible heat), stirring frequently. Add more cream to thin the ganache. Let it cool again and check for consistency.
- If the ganache is too thin: gently melt the ganache over a water bath (or in a heavy-bottomed saucepan set over the lowest possible heat), stirring frequently. Add more chocolate and stir or whisk until smooth. Let it cool again and check for consistency.
Tips for Shiny, Glossy Ganache
Some ganache recipes use corn syrup or butter to add shine to the finished ganache. I keep it simple and don't add either. But here's a trick I learned at my first pastry chef job:
If the ganache has cooled and become matte, just before serving, wave a small kitchen torch or crème brûlée torch over the dessert, 6-8 inches away from the ganache. It will return the glossy sheen to the surface of the ganache. Just take care not to burn the ganache, as chocolate is sensitive to heat.
How to Use Crème Fraîche Ganache
Some favorite recipes that are lovely topped with this ganache:
- Pour it over Fudgy Gluten-Free Chocolate Bundt Cake.
- Swirl it over cakes such as coconut flour chocolate cake (shown here), gluten-free chocolate zucchini cake, or teff flour chocolate cake.
- Spread it between warm almond flour crepes with berries or sliced bananas.
- Slather it over brownies.
- Chill and roll it into truffles.
- Spoon it into tart shells and top with berries for an elegant dessert.
However you use this luscious crème fraîche ganache, I hope you find it as irresistible as I do!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this crème fraiche ganache recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
5-Minute Crème Fraîche Chocolate GanachePrint Recipe Pin Recipe
- In a small saucepan, bring the cream to a bare simmer over medium heat.
- Remove the pot from the heat and add the chocolate. Let sit until melted, about a minute, then gently whisk until smooth.
- Whisk in the crème fraîche, whiskey (if using), vanilla and salt. The ganache should be thick but pourable; if it’s too thin, let sit at room temperature to thicken up a bit. If it’s too thick, warm over a low flame for a few seconds, stirring constantly, or whisk in a bit more cream.
- You can use the ganache right away, pouring it over your cake, or let sit until thick enough to swirl over a cake.
- This ganache can be covered and stored at cool room temperature for up to 1 day or refrigerated for up to 1 week.
- Re-warm gently over a hot water bath or lowest possible flame, stirring frequently, before using.