Chocolate Ganache is such an easy recipe, made with just 2 ingredients – chocolate and cream, but it has so many practical uses as a dip, frosting, filling, and topping. You’ll love this versatile master recipe for the best homemade ganache.
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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,
Easy Chocolate Ganache Recipe
I remember the first time I made this chocolate ganache recipe, I messed it up by stirring it too soon. I also measured the chocolate all wrong, but don’t worry, if you don’t have a kitchen scale, you can measure chocolate chips with level dry ingredient measuring cups – I’ll share all my tips below so it’s fail-proof for you! Once you have this recipe mastered, you can use it a hundred different ways (see ideas below).
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.
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.
Chocolate Ganache 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. Use high-quality chocolate bars such as Ghirardelli baking bars, which have 40-50% cocoa, chopped into small pieces. You can also save a step by using high-quality chocolate chips with 51% cocoa.
- 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.
How to Make Chocolate Ganache
It’s so simple to make chocolate ganache. Follow these easy steps:
- 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!
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).
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.
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.
Troubleshooting Chocolate Ganache
- Lumpy Ganache – If the chocolate isn’t melting, the cream may not be warm enough or the chocolate pieces were too big. Solution: Reheat in a double boiler or in the microwave, stirring every 15 seconds, just until it melts.
- Separated, oily, or seized – cream was too hot or there was water in the bowl. Solution: stir in 1 Tbsp of warm milk until the mixture comes back together.
- Grainy – usually from low-quality chocolate, or using a whisk (incorporates too much air), or a plastic bowl. Solution: add a tablespoon of warmed milk while stirring.
- Too Thin/Too Thick – the ganache thickens as it cools, but if it’s not thickening, try melting more chocolate chips and stirring them in. If it’s too thick, add warmed milk by tablespoons.
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!
Chocolate Ganache
Ingredients
- 8 oz semi-sweet chocolate baking bars, finely chopped, or chocolate chips, 8oz =1 1/3 cups
- 1 cup heavy whipping cream (36% fat)
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. It will thicken more as it cools. See more ways to use ganache in the notes.
Notes
- 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.
- Milk fat matters: Use heavy whipping cream or heavy cream with 36% fat for the best results. Light cream won’t set properly.
- 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.
- If you want more ganache, increase the ingredients proportionally.
- 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.
- How to Store Ganache: cool completely. Cover and store at room temperature for 2 days, refrigerate for up to a week or freeze for 3 months. Thaw in the fridge before serving. If separated, reheat on the stove or in the microwave, adding more warm cream or melted chocolate chips as needed.
Nutrition Per Serving
Filed Under
How to Use 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:
- Poured as Icing over Cheesecake, Brownies, Poppy Seed Cake Roll, or Chocolate Babka
- Frosting for Chocolate Cake, Mini cheesecakes, or Peanut Butter Cookies
- Filling for Italian Cookies, Pumpkin Cookies, Macaroons, Cream Puffs
- Dip for Donuts, Apple Fritters, or Shortbread Cookies
- Stirred into regular or Iced Coffee
- Swirled into Banana Bread or Zucchini Bread batter
- Served as dip for strawberries, bananas, or Churros
- Drizzled over Ice Cream, Scones, Pecan Pie Bars, Baklava, Bread Pudding, Baklava Cups, Mini Pumpkin Pies, Crepes, Pancakes or Waffles
Wowwwwwwwww, looks delicious!
It’s simply stunning picture also awesome recipe.
Thank you for sharing this! Can’t wait to make this frosting. 🙂
Thank you so much! That’s quite a compliment! 🙂
Hi Natasha,
To update, here are a couple pictures of *your* Chocolate Spartak cake, covered in *your* chocolate ganache 🙂 I have to say, it worked really, really well! The chocolate complemented the cake very very nicely and since it’s just on the outside, it didn’t take away from it at all! I made it for hubby’s 33rd birthday which was today. Thanks again for your great recipes!
Cake: https://farm4.staticflickr.com/3781/13512030725_bfda7dd4d0_z.jpg
Inside: https://farm4.staticflickr.com/3798/13524997743_eab96de386_z.jpg
Julia that seriously looks incredible!! Thanks so much for sharing pictures! I love, love, love it!! Be blessed my dear and happy birthday to your hubby! Did you frost the top and then put ganache or no frosting over the top and just ganache right onto the cake layer? Brilliant, great work! 🙂
Thank you, Natasha! I didn’t put the (white) frosting over the top, just in between the layers 🙂 The top I left alone and then when the ganache thickened a little, I poured it over the top and sides 🙂 We ate 1/2 the cake last night and gonna eat the other one today. I’m craving it as I type this 🙂
Oh thanks for the tip! Can you tell I’ll be making it your way next time? 🙂
Haha!! I think I’ll be making it both ways in the future.. with and without the chocolate 😀 this cake made my muscles hurt (the rolling of the layers), but sooo worth it!
I recruit my husband for the heavy labor when I can. lol. It works wonderfully! 😉
Thank you for posting, I tried your easy to follow recipe and it turned exactly like your pictures and the taste is pure yum ! I’m not a baker by any means( I’m a RN like you)I usually get intimidated by cakes but thanks to your recipe I overcame 🙂
Congratulations on your success!! I loved reading your comment and I’m still smiling! I’m so happy you loved it 🙂
Oh wow. 2 ingredients and can be used on cupcakes and cakes? I am so in!
Yes! It’s wonderful stuff! 🙂
Loved it! So easy to make. Thanks again
You’re so very welcome 🙂
Do you think I can put this in French macaroons?
Yes! Absolutely! Just let it cool to room temp so it’s spreadable and not liquid.
Thank you
Hello Natasha, I am really big fan of your blog… I love everything about your blog… you’re doing a great job thank you for all your taste receipts and for gorgeous pictures… I just have one question can I use any other chocolates like dark chocolate Dove or hershes blist???
To be honest, I haven’t tested with those. You want to make sure to use semi-sweet chocolate or else you will need a different amount of heavy whipping cream. If using bittersweet chocolate, you’ll be using about 1 1/4 cups of cream. That’s my only concern is the amount of cream may vary. Also, you want pieces of chocolate about the same as chocolate chips so they melt. If they are too big, they might not melt correctly. You might put them in a food processor first if using bigger chunks to break them up. The safest bet is semi-sweet chocolate chips.
Thank you Natasha for fast reply… I’ll try it and let you know how it worked
Ok I did it with Hershey’s Bliss dark chocolate rich & creamy and I used same amount of everything and it turn out perfectly :-):-):-) so nice and rich and taste thank you Natasha for perfect chocolate ganache love it absolytly… I used it to decorate your chocolate layer cake… ohhhhh beautiful cake I have I wish I can send you pic :-):-):-) thank you once again…
I wish I could see it too!! feel free to post it to my facebook page: facebook.com/natashaskitchenpage . That just sounds amazing and you’re giving me fierce cravings for cake!
The original picture with the blue background is my fave! I think of “shabby chic” when I look at it:)
I love it! Are you into shabby chic?
This is almost like the Royce chocolates.
I haven’t tried those, but now I want to!!
Oh this is wonderful! I use ganache for for all my cakes that need a drizzle of chocolate 🙂
Have you tried it on cupcakes yet? So good!!
I wonder how it will taste on cupcakes.. 🙂
I want to dip cupcakes in this and then drizzle it down a mountain of lighter colored frosting on a cupcake.
Yes I have 😀 Check this out 🙂
http://letthebakingbeginblog.com/2012/08/cupcake-heaven/
I covered the cupcake with condensed milk buttercream and then dipped them in ganache 😀
Oh my goodness!! I just scheduled those cupcakes. I want one so badly! That’s pretty much what I’ve been dreaming about!!
Thanks for pinning my stuff! You’re the best!
hello! looks delicious what kind of коржи recipe could I use for this ganache?
Someone just wrote in today that they used it on my chocolate spartak cake! 🙂 I think it would also work really well with the birds milk cake. The possibilities are endless really! 🙂
Thank you for the tip for which cake recipe I could use ganache glaze on.. 🙂
You’re welcome :-). Any time!
Hi Natasha, This ganache looks fabulous. I am thinking about making
some shortbread cookies and pour a little of this ganache over them.
My mouth is watering! Thanks for such good instructions. (love your choc.
spoon pic)
Thank you so much. Mouth is watering = mission accomplished 🙂 That sounds so good over some shortbread cookies. You’re making me crave chocolatey sweets big time!
I love your step-by-step pictures, Natasha! I have always wanted to make chocolate ganache, but have been too intimidated to give it a try. Now I can’t wait to make it 🙂
It’s so easy! I think you’ll be pleasantly surprised 🙂
ps -I just want to snatch that spoon from my screen and eat all that ganache off!!
If you could, I’d let ya! 😉
That is the prettiest spoon! [or am I the only weirdo that notices things like that?] The sandbox idea is genius! I am always trying to hold steady with one hand and then focus and snap photos with the other…needless to say its a pain!
And moving on to this delicious, rich, creamy chocolate frosting! Pinned! I’ve been looking for a new icing to try for my Husband’s yellow birthday cake. That what he wants…every year… 🙂
It was actually my husbands idea. I suspect he didn’t want to hold it. lol. Ganache + yellow birthday cake. 🙂 Yum!!
Hi Natasha,
I’ve always been a little scared to try ganash. After you pour it on the cake, does it harden a bit after it sits? Also when you use it as a frosting for cupcakes, do you have to re-whip it? Thanks for your advice!
You can pipe it right onto cupcakes after it’s fully cooled down, or whip it to make it more of a frosting. Yes, it does harden after it sits but it stays spreadable at room temp. I poured it over my cake roll and refrigerated it to let it set completely.
I pinned the one with the cake on the wire rack with the chocolate dripping. 🙂
Mmmmm good choice! 😉 Thanks so much for pinning!
OMG, looks delicious! I’m making your chocolate Spartak cake this weekend, do you think I could cover it with this? I saw some other Spartak cake photos that have the whole cake covered in chocolate, but dunno if it will work. Thanks!
I think you could do it although the chocolate spartak really doesn’t need it in my opinion. You could pour this ganache over any cake 🙂 Let me know how it goes and post a picture somewhere if you remember 🙂
Just wanted to say I LOVE the chocolate Spartak cake, but covering it in chocolate ganache took it to a whole new level (although I use truffles instead of chocolate chips)!! I will Always make the cake smothered in chocolate from now on!
Now I’m a gonna have to do it too! lol. Thanks so much for the great review and tip!
Haha… I’ll definitely let you know how it turns out. It won’t be the last time I’m making it so if it’s “too much”, won’t do it next time. It was definitely perfect without the chocolate on top, I am just curious how it will be with the chocolate. Yes, I’ll post a pic!
I use the same recipe for ganache, does wonders 😉 I ma looking at that cake roll in the last pic, I want a bite 😉
Thank you! 🙂 I noticed you add butter to yours. Does the butter change it at all?
Butter makes ganache shiny, a little pretty effect 😉
I’ll have to see if it makes any difference in this recipe. It seemed pretty glossy without it. I’ll have to experiment! 🙂
I have made chocolate pamadka from Russian food websites before that also uses butter (and I agree, it makes it extra shiny), but they would usually say just to wait maybe 5 minutes and pour it over the cake, so it never had time to “thicken” like your picture, it was pretty liquidy.. and then hardens in the fridge. But I really wanna try this recipe now.. love the thickness of it! My kids would fight to lick the bowl after, that’s for sure. 🙂
With taking pictures, it was probably a little more than 15 minutes, but it glazed it perfectly (you’ll see the cake when I post it this week; smooth, silky and perfectly coated! 🙂
If you want glossy, add corn syrup or glucose 🙂 that stuff will make it shiny even after it comes out of the fridge. Adding butter can sometimes put the fat content of ganache over the edge and make it separate into oil and solids.
Thanks so much for sharing your expertise! I’m still thinking about those cupcakes! 🙂
Can’t wait to make this frosting. I think it will be the best for cupcakes!
I would use it as frosting and ganache!
Isn’t it great that it’s one recipe that works for both! 🙂
I think it would be lovely to dip the top of the cupcake or pipe ganache roses over the tops. Mmmm…