Chocolate Ganache is made with just 2 ingredients- chocolate and cream but has so many practical uses as a dip, frosting, filling, and topping.

I have made this chocolate ganache recipe countless times as frosting for Chocolate Cupcakes, a dip for Eclairs, or poured over Poppyseed Cake. See our video below to learn how to master this ganache recipe.

Chocolate ganache mixed in a glass bowl

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Easy Chocolate Ganache Recipe

The first time I made this chocolate ganache recipe, I messed it up because I stirred it too soon. I also measured the chocolate all wrong so be sure to measure your 8 oz of chocolate bars by weight (230 grams). If you don’t have a kitchen scale, you can measure chocolate chips with level dry ingredient measuring cups (1 1/3 cups). Measuring correctly is critical here.

Luckily, I’ve made the mistakes in the past so you can start with a master recipe for perfect ganache.

Chocolate Ganache Video

See how simple it is to make this amazing chocolate ganache recipe at home. Soon you’ll be pouring this chocolate sauce over everything you can get your hands on,

Tips for Making the Best Ganache

  • 1:1 Ratio – you only need two ingredients measured in equal WEIGHT proportions. Measure the chocolate using a scale (or the package weight) and the cream with a scale or measuring cup meant for liquids.
  • Good Quality Chocolate – For a classic ganache, use high-quality semisweet chocolate bars or chips (35-55% cacao) or bittersweet chocolate (60% cacao). It also works with milk chocolate and white chocolate.
  • Tools for Ganache – You’ll need a small saucepan to heat the cream, a glass or metal heat-proof bowl to melt the chocolate, and a silicone spatula or metal spoon to stir. Make sure they are all dry because water can make ganache seize.
ingredients used for making dessert topping including glass bowl, spatula, sauce pan and scale

Only 2 Ingredients

It really is just chocolate and heavy cream, but be sure to measure correctly and use good quality ingredients for the best taste and texture.

  • Chocolate – classic ganache is made with semi-sweet chocolate. I recommend using high-quality chocolate bars such as Ghirardelli baking bars which have 40-50% cocoa, chopped into small pieces with a serrated knife. You can also save a step by using high-quality chocolate chips which I get at Costco with 51% cocoa. See substitutions below for bittersweet, milk chocolate, and white chocolate.
  • Heavy Whipping Cream – Use heavy cream with 36% milk fat. Heavy cream with 40% milk fat will work, but the ganache will be too thick to pour. Avoid half-and-half or milk because the fat content isn’t high enough for the ganache to set.
Two kinds of chocolate for baking

Substitutions

  • Dairy-free and Vegan – use dairy-free/vegan chocolate and replace heavy cream with full-fat canned coconut milk. Shake the can well then measure 1 cup or 8oz of coconut milk.
  • Flavors – once the chocolate is melted, stir in a few drops of extract (vanilla, peppermint, coffee, or orange), peanut butter, instant espresso powder, orange zest, or liqueurs
  • Chocolate – you can substitute with bittersweet chocolate but the ganache will be less sweet. If using milk chocolate or white chocolate, decrease the cream by about 2-3 oz.

How to Make Chocolate Ganache

It’s so simple to make chocolate ganache. Follow these easy steps and then see our troubleshooting section below if needed.

  • Bring the heavy cream to a simmer in a small saucepan. You will see steam coming from the pot and small bubbles around the outside, but don’t let it boil. As soon as it simmers, pour the cream over the chocolate chips, swirling the bowl to cover all the chips.
  • Cover the bowl with a lid to trap the heat and let it sit undisturbed (no mixing) for 5 minutes. Remove the lid and swirl the chocolate chips with a silicone spatula or metal spoon. It will turn into a velvety ganache right before your eyes and you’ll get excited!
How to make chocolate ganache

Pro Tip:

Keep in mind that the longer the ganache sits, the thicker and more of a frosting or mousse it becomes, but it won’t become hardened. Once it has cooled, or after refrigeration, you can whip it into a frosting (see instructions below).

A bowl of chocolate ganache and a red spatula

There are 3 Forms of Ganache

  • Ganache Glaze or Dip: Let it sit uncovered at room temperature for about 15 minutes until it coats a spoon nicely before pouring it over a cake (see our tips below)
  • Ganache topping or filling: wait until it cools, then cover and refrigerate for 1 hour. Use it plain to frost a cake or cupcakes; as filling between cake layers, or inside cupcakes or donuts; or pipe using a wide-tipped piping bag.
  • Whipped Ganache: refrigerate for 2 hours then whip on high speed for a few minutes until fluffy and lightened in color. It makes 3 cups of ganache frosting which pipes beautifully.
  • Bonus: To make chocolate truffles you need a thicker mixture. Use a ratio of 2:1 (8oz semi-sweet chocolate to 1/2 cup heavy cream). Chill the mixture until firm then scoop into balls. Roll in topping and refrigerate.
whipped ganache frosting in a bowl and piped onto a poundcake

How to Glaze a Cake with Ganache

Place the cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your slightly cooled liquid chocolate ganache evenly over the top of your cake until the desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

how to glaze a cake using chocolate ganache

Troubleshooting Chocolate Ganache

If you notice the chocolate ganache is separated, lumpy, too thin, too thick, or grainy, Have no fear! Here’s how to fix it:

  • Lumpy – chocolate isn’t melting. the cream may not be warm enough or the chocolate pieces were too big. Solution: Reheat in a double Double boiler or microwave for 15-second intervals between stirs being careful not to overheat.
  • Separated, oily, or seized – cream was too hot or there was water in the bowl. Solution: stir in a tablespoon of warm milk one at a time until the mixture comes back together
  • Grainy – you may have used a low-quality variety of chocolate chips, used a whisk (incorporates too much air), or a plastic bowl. Solution: add a tablespoon of warmed milk while stirring. If it gets too thin, add a bit more chocolate.
  • Too Thin/Too Thick – the ganache will become thicker as it cools, but if it’s not setting up or thickening, the Solution: try melting more chocolate chips and stirring them in. If it’s too thick, add warmed milk by tablespoons.

So many uses for Ganache!

These are SOME of our favorite ways to use ganache. The uses are endless! Let us know in the comments how you use it:

drizzle of ganache onto ice cream

Make-Ahead

Chocolate ganache keeps well at room temperature on the counter for up to 2 days. Once it’s cooled, cover it with plastic wrap so it doesn’t dry out on top.

  • To Refrigerate: cover in an airtight container for up to a week
  • Freezing: freeze in an airtight container for 3 months
  • To Reheat: thaw in the fridge. If separated, reheat on the stove or in the microwave, adding more warm cream or melted chocolate chips as needed
strawberry dipped in chocolate ganache

This decadent chocolate ganache is one of our favorite chocolate recipes. It’s so easy and delicious that you’ll be searching high and low for things to dip, spread, and cover with chocolate sauce. Don’t wait to try this recipe!

Natasha's Kitchen Cookbook

Easy Chocolate Ganache Recipe

4.93 from 188 votes
Author: Natasha Kravchuk
chocolate ganache mixed in a glass bowl
This chocolate ganache is so easy and you only need two ingredients. The key is in measuring correctly. There are so many great uses for ganache from pouring it over cakes to frosting cupcakes. It's decadent, easy to make, and just so delicious.
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 15 minutes

Ingredients 

Servings: 12 servings
  • 8 oz semi-sweet baking bars, finely chopped, or chocolate chips, 230 g by weight or 1 1/3 cups in dry ingredient measuring cups
  • 1 cup heavy whipping cream (36% fat), 8oz or 240 ml by liquid volume

Instructions

  • In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally. Just as soon as you see a simmer, immediately remove from heat and pour over chocolate chips. Swirl the bowl to be sure all the chocolate is covered.
  • Place a lid on the chocolate chips to trap the heat. Let it sit without mixing for 5 minutes, then remove the lid and swirl the chocolate chips with a silicone spatula. Start in the center and work outward until the mixture is smooth, but be sure not to overmix.
  • Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. See more ways to use ganache in the notes.

Notes

  1. Serving Size is based on 2 Tablespoons of Ganache. The recipe makes 1.5 cups of ganache or 3 cups of whipped ganache. This is enough to glaze one cake roll or frost 12 cupcakes.
  2. Milk fat matters: Use heavy whipping cream or heavy cream with 36% fat for the best results. Do not substitute with milk, half and half, or light cream.
  3. For dairy-free or vegan ganache: vegan/dairy-free chocolate and a can of full-fat coconut cream instead of heavy cream. Shake the can well, then measure out 8oz.
  4. The chocolate ganache will thicken as it cools. 
  5. If you want more ganache, increase the ingredients proportionally.
  6. How to Use Ganache: To glaze a cake, cool for 15 minutes and then pour over the chilled cake. For frosting, let the ganache cool completely, then cover and refrigerate for 2 hours until mousse-like texture. Spread or pipe as frosting or whip using an electric mixer for whipped ganache.
  7. How to Store Ganache: cool completely. Cover and store at room temperature for 2 days, refrigerate for 5 days or freeze for 3 months. To reheat, thaw in the fridge.

Nutrition Per Serving

177kcal Calories10g Carbs2g Protein14g Fat9g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat0.01g Trans Fat24mg Cholesterol7mg Sodium126mg Potassium2g Fiber8g Sugar301IU Vitamin A0.1mg Vitamin C25mg Calcium1mg Iron
Nutrition Facts
Easy Chocolate Ganache Recipe
Amount per Serving
Calories
177
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
24
mg
8
%
Sodium
 
7
mg
0
%
Potassium
 
126
mg
4
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
301
IU
6
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: Chocolate Ganache, chocolate ganache recipe
Skill Level: Easy
Cost to Make: $
Calories: 177

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • LN
    February 22, 2024

    What would the recipe be to cover a 9 x 13 cake with a generous glaze?
    Thanks for your help!

    Reply

    • NatashasKitchen.com
      February 22, 2024

      I’m sorry, I don’t have those exact measurements. You’ll have to experiment with the quantities.

      Reply

  • Adrienne Wright
    February 13, 2024

    Looks good and easy. By the way, Sharks is nowhere to be found unless he was that shadow going across the camera.

    Reply

  • Kristyn
    February 12, 2024

    Perfection!! It’s glossy & so delicious!! Great for so many desserts!

    Reply

    • NatashasKitchen.com
      February 12, 2024

      I totally agree! Thanks for the feedback.

      Reply

  • Rebecca Hubbell
    February 12, 2024

    This was the perfect ganache recipe to fill my cakes with! Thanks so much!

    Reply

    • NatashasKitchen.com
      February 12, 2024

      That’s wonderful to hear, Rebecca!

      Reply

  • Betty Seagraves
    February 12, 2024

    This is the only recipe for ganache that I use and I have made it so many times and it comes out perfect every time.

    Reply

    • NatashasKitchen.com
      February 12, 2024

      Thank you for the wonderful review, Betty!

      Reply

  • Priscilla F.
    February 5, 2024

    Have you or anyone ever used this as a fudge topping for ice cream or as an ingredient in an ice cream cake? This is my go-to ganache recipe btw. So glad you shared it and I found it!

    Reply

    • Natasha's Kitchen
      February 5, 2024

      Hey there, I haven’t tested that to advise but let’s see if others can share if they’ve tried it!

      Reply

  • Jane DeSanti
    February 2, 2024

    OMG!!! Made a peanut butter cheesecake in an 9 x 13 pan and refrigerated it for several hours. Then poured this over the top and refrigerated it again. The ganache was amazing! Thick, lush and beautiful. But the taste! OMG! My first time making both and it was heaven on a fork!

    Reply

    • NatashasKitchen.com
      February 2, 2024

      That sounds amazing!!! Thanks for trying my recipe. I’m so glad it worked out for you.

      Reply

  • mary ellen paglione
    October 23, 2023

    this recipe is the best!!!!! i wasn’t sure if it would work for my cake, but it is superb! cannot wait to try this with white chocolate.

    Reply

    • NatashasKitchen.com
      October 23, 2023

      That’s great to hear, Mary Ellen! I’m glad you loved the recipe.

      Reply

  • Teahna
    September 12, 2023

    Natasha, thank you for all your content. I have used your ganache recipe for many years on many different yummies. Today I poured it over a two layer 6″ vanilla cake with strawberry filling. It’s in the fridge chilling and awaiting the dinner bell. Keep up the good work sister.

    Reply

    • NatashasKitchen.com
      September 12, 2023

      That sounds wonderful!

      Reply

  • Liya I
    June 8, 2023

    Hi Natasha, I want to make a white chocolate ganache, could I just replace the chocolate chips with white chocolate chips? Would it still be the same texture and all? Thanks

    Reply

    • Natasha's Kitchen
      June 9, 2023

      Hi Liya, I haven’t tested that to advise. If you do that as an experiment, we’d love to know how it goes.

      Reply

      • Ruth
        September 9, 2023

        I use ganache for quite a bit, candy making mostly, and white chocolate will also work for the ganache. You may need to let the white chip ganache sit a bit longer. Also, to have a purer white, use bright white chips and good quality.

        Reply

  • Chistine
    May 9, 2023

    I would like to know if the ganache would work well on chocolate cup cakes, if I leave it in the fridge for a bit before frosting the cup cakes?

    Reply

    • NatashasKitchen.com
      May 9, 2023

      Yes, you can use it to drip on cupcakes if you’d like.

      Reply

  • Michael Garcia
    April 28, 2023

    I have never made a Ganache before. This was very simple to make. It was super delicious on my homemade Chocolate Cheesecake.

    Reply

    • Natashas Kitchen
      April 28, 2023

      I’m so glad you gave it a try, Michael! Thank you so much for sharing that with me.

      Reply

  • Christine A SLETE
    February 6, 2023

    Hi Natasha, My mother is a Kravchuk born in Zhytomir! Anyhow, I’d like to do a caramel glaze and chocolate drip glaze for a cake. I do not want them mixed. How would I do that?

    Reply

    • Natasha's Kitchen
      February 7, 2023

      Hi Christine, I need to personally try that exact glaze to give some advise. If you do an experiment. please share with us how it goes.

      Reply

    • Trisha
      January 28, 2024

      I use a cooked caramel filling and then a ganache frosting with chopped toasted almonds on the sides of the chocolate Cake. Most requested recipe.

      Reply

  • Len
    February 4, 2023

    Hi Natasha! Immplanning to make cake pops for my son’s birthday and I saw your chocolate ganache. Is this gonna work to cover the cake pops???

    Reply

    • NatashasKitchen.com
      February 4, 2023

      Hi Len! No, I would not use this for cake pops since it doesn’t harden like the coating on a cake pop.

      Reply

      • len
        February 4, 2023

        okay thank you! Just want to let you know that I love your recipes specially the mini cheesecake, I always making that every occassion and everybody loves it! Thank you so much, I appreciate you and your recipes!

        Reply

        • NatashasKitchen.com
          February 4, 2023

          I’m so glad you love them, thank you!

          Reply

  • Tim
    January 9, 2023

    Hi Natasha! I just this morning made a cheesecake for my daughters birthday tomorrow using your recipe and it looks fabulous! I was wondering if you think using this ganache on the cheesecake would be a good idea?

    Reply

    • NatashasKitchen.com
      January 9, 2023

      Hi Tim! Yes, it would work great on cheesecake too! 🙂

      Reply

  • JBarnes
    January 7, 2023

    Hello I just have a awesome pro tip for shiny ganache its only 1 extra step and one more ingredient. Use Karo syrup after you have melted completely 2 tb for 1/2 bag of chocolate chips and 4 tb for a whole 12oz bag.

    Reply

    • Natashas Kitchen
      January 7, 2023

      Thank you so much for sharing that with me, J! I appreciate the tip!

      Reply

  • Marlie Snyman
    November 17, 2022

    Hi Natasha! About how big of a cake can be glazed with this recipe?

    Reply

    • Natashas Kitchen
      November 17, 2022

      Hi Marlie, It is enough to cover a 9 inch cake.

      Reply

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