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!

Easy Chocolate Ganache Recipe

4.93 from 199 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's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.93 from 199 votes (48 ratings without comment)

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Comments

  • Cindy King
    November 24, 2024

    Hi Natasha,
    This ganache is my go to!
    It’s so easy and delicious.
    Question: If I wanted to make this all Bailey’s ganashe, would I substitute some of the heavy whipping cream fir it or add it afterwards. Also how much should I add?
    Thanks so much.
    Cindy

    Reply

    • Natasha's Kitchen
      November 25, 2024

      Hi Cindy! Glad you enjoyed it, however, I have not tested that to advise.

      Reply

  • A.Skilling
    October 29, 2024

    Wonderful! I have been leary of trying to make anything like this. I thought it would be harder. But you made the direction simple to follow. I like it better then frosting. Thank you.

    Reply

    • NatashasKitchen.com
      October 29, 2024

      I’m so glad to hear that. Thank you for the wonderful feedback!

      Reply

  • Beth
    October 12, 2024

    Delicious! I cooled it over ice water, then whipped it. It was perfect for my sour cream chocolate cake. I put toasted sliced almonds around the sides of the cake. What a hit!

    Reply

  • Kate
    October 8, 2024

    So good! I don’t normally like frosting. But this recipe… It’s perfect! It’s my go to for chocolate frosting. Thank you for sharing!

    Reply

    • NatashasKitchen.com
      October 8, 2024

      I’m so happy you enjoy this recipe! Thank you for the feedback!

      Reply

  • Carol Manning
    September 15, 2024

    This ganache was so easy and amazing both in the flavor and the nice shinny appearance. It made my birthday cake so special.

    After the chocolate was melted I did add some Nespresso expresso powder, which I was a bit concerned that it might not absorb and be grainy, but it was perfect. Voila, a slightly mocha taste! I love & appreciate you website / recipes!

    Reply

  • Doris
    September 6, 2024

    Absolutely a great & simple recipe!!! This will be my forever go to ganache recipe. My leftover is going into the freezer. Thank you so much!

    Reply

  • Sharon
    September 2, 2024

    Used your Ganache recipe today for a chocolate cake I baked. Your video was very helpful. I used a third or so of the slightly warm ‘shiny’ Ganache between the two 8″ layers (I used Ghirardelli semi-sweet chips). I wrapped the cake and put the remaining Ganache in a metal mixing bowl and refrigerated it for an hour. I then used my mixer to whip the Ganache to a perfect icing consistency which only took a couple of minutes. It did double in size and was just enough to ice the top and sides of the cake. Really, the easiest icing I have ever made! It was a big hit! Thanks!!

    Reply

    • Kay
      November 9, 2024

      Hi! I want to use ganache in between the cake. Do you use the whipped version of it in between or the one shown only in the beginning?

      Reply

      • Natashas Kitchen
        November 9, 2024

        Hi Kay, I would use whipped between layers.

        Reply

  • Mary
    August 31, 2024

    Easy and fabulous recipe..easy to pour over the cake and it turned out wonderful…wanted to take a photo but thought of it after having poured a mirror glaze over it…thanks for all the time you take to share your knowledge with all of us

    Reply

    • NatashasKitchen.com
      August 31, 2024

      You’re very welcome, Mary! So glad you loved it.

      Reply

  • Amar Sood
    July 27, 2024

    Such an easy recipie, but more importantly, Natasha explains it so beautifully and sweetly. Made it and enjoyed it tremenduously. I cannot attach an image here or I would have shown you. I am sold on your recipies and the way you explain your cooking. It is delightful and such a pleasure to watch and listen.

    Reply

    • Natashas Kitchen
      July 27, 2024

      Thank you for that wonderful compliment, Amar!

      Reply

  • Charlie
    July 9, 2024

    Hi – most heavy whipping creams in the store doesn’t specify what percent milk fat it is. Any idea how to best get an idea? I know here you say we want to find 36%

    Reply

    • Natashas Kitchen
      July 9, 2024

      Hi Charlie, in our local stores the fat content is listed on the carton. I would recommend asking a store associate if they can help find the fat content you need based on what they have in stock. I wish I could be more helpful.

      Reply

  • Ronel
    May 20, 2024

    It was really easy to make and delicious. I made a chocolate cake in a tray and poured it over after 15 min of standing at room temperature.

    Reply

    • Natashas Kitchen
      May 20, 2024

      I’m so glad you enjoyed it, Ronel!

      Reply

  • Jessi
    April 28, 2024

    I like this loaf. I did not use the frosting or espresso powder and it is still delicious. Not too sweet and with an excellent texture. Simple instructions and ingredients I always have on hand 🙂

    Reply

  • Amber L.
    April 21, 2024

    Thanks for testing this recipe to perfection and sharing it with us! I cut the recipe down by 25% to use over the top of a 4 layer 8 inch chocolate cake with chocolate buttercream frosting (your recipe too) between the layers. I didn’t know what to expect because I’ve never had ganache before. It was so easy to put together and wasn’t overly sweet. It really enhanced the chocolate flavor of the cake and was very creamy.

    Reply

    • Natasha's Kitchen
      April 22, 2024

      I’m so glad that you enjoyed this Chocolate Ganache recipe! Thanks a lot for this review.

      Reply

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