This luscious and smooth pumpkin spice chocolate ganache is full of chocolate and warm and comforting pumpkin spice fall flavors. It’s perfect for your fall afternoon treat, whether that’s a hot chocolate or a mocha or a brownie. The recipe is easy to make and calls for just four ingredients.
What is chocolate ganache?
Chocolate ganache is a mix of chocolate and heavy cream melted together. The higher percentage of chocolate you use, the thicker the ganache will be. (I.e., dark, semi-sweet and bittersweet chocolate will produce a thicker ganache than milk chocolate.) Similarly, the less cream you use, the thicker the ganache will be.
A thick chocolate ganache will set up when chilled and can be used to glaze cakes, such as this Bourbon cake. It can also be used to make confections, like these ginger truffles. A thinner ganache, such as the one in this recipe, can be drizzled onto ice cream or hot chocolate or espresso drinks.
What's in pumpkin spice ganache?
This ganache is made with the traditional ganache ingredients (chocolate and heavy cream) along with pumpkin spice.
Ingredient notes & substitutions:
- Please be sure to use chocolate bars and not morsels; morsels have stabilizers in them that prevent them from melting properly.
- If you want to make a plain ganache, you can leave out the pumpkin spice and leave everything else the same.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Add finely chopped chocolate and pumpkin spice to a bowl. Bring heavy cream to a boil and pour over the chocolate. Let the mix sit for a minute to melt the chocolate.
Step 2. Whisk the mix until smooth.
Recipe notes & tips:
- Make sure to chop up the chocolate very finely, it will melt easier and more evenly that way.
- If you end up with a few pieces of unmelted chocolate, set the bowl over a pot of simmering water to get everything melted.
Frequently asked questions:
You can drizzle chocolate ganache on your dessert or on your espresso drink. You can also use it as the base for making a hot chocolate by mixing it with hot milk.
Chocolate ganache will only fully set up if you put it in the fridge. If you keep ganache at room temperature, it will stay soft.
If you need to get ganache to a softer consistency, gently heat it up in the microwave or over a pot of simmering water.
You can let chocolate ganache sit out at room temperature for a few hours. If you want to keep it longer than that, transfer it into an airtight container and refrigerate it.
More delicious fall-spiced chocolate recipes:
- S'mores Tart with Crystallized Ginger Meringue2 Hours 42 Minutes
- Spiced Chocolate Ginger Truffles3 Hours 30 Minutes
- Spiced Linzer Cookies with Orange Chocolate Ganache1 Hours 8 Minutes
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Full Printable Recipe
Pumpkin Spice Chocolate Ganache
- knife and cutting board
- measuring spoons and cups
- glass (or other heatproof) bowl
- 1 ½ ounces bittersweet chocolate, finely chopped*
- 1 ounce semi-sweet chocolate, finely chopped*
- ¼ teaspoon pumpkin pie spice
- ¼ cup heavy cream
- Add both chocolates and pumpkin pie spice to a heatproof bowl.
- Bring cream to a boil in a saucepan or in the microwave and pour over the chocolate/spice mix. Let it sit for a minute.
- Whisk until you have a uniform consistency. (If you end up with a few pieces of unmelted chocolate, set the bowl over a pot of simmering water to fully melt the chocolate.)
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.