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 189 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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Comments

  • keeratiz love chocolate
    March 31, 2014

    Wowwwwwwwww, looks delicious!
    It’s simply stunning picture also awesome recipe.
    Thank you for sharing this! Can’t wait to make this frosting. 🙂

    Reply

    • Natasha
      natashaskitchen
      March 31, 2014

      Thank you so much! That’s quite a compliment! 🙂

      Reply

  • Julia
    March 30, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      March 30, 2014

      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! 🙂

      Reply

      • Julia
        March 31, 2014

        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 🙂

        Reply

        • Natasha
          natashaskitchen
          March 31, 2014

          Oh thanks for the tip! Can you tell I’ll be making it your way next time? 🙂

          Reply

          • Julia
            March 31, 2014

            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!

          • Natasha
            natashaskitchen
            March 31, 2014

            I recruit my husband for the heavy labor when I can. lol. It works wonderfully! 😉

  • Nelly
    March 29, 2014

    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 🙂

    Reply

    • Natasha
      natashaskitchen
      March 30, 2014

      Congratulations on your success!! I loved reading your comment and I’m still smiling! I’m so happy you loved it 🙂

      Reply

  • ATasteOfMadness
    March 28, 2014

    Oh wow. 2 ingredients and can be used on cupcakes and cakes? I am so in!

    Reply

    • Natasha
      natashaskitchen
      March 28, 2014

      Yes! It’s wonderful stuff! 🙂

      Reply

  • Anet
    March 27, 2014

    Loved it! So easy to make. Thanks again

    Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      You’re so very welcome 🙂

      Reply

  • Anet
    March 27, 2014

    Do you think I can put this in French macaroons?

    Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      Yes! Absolutely! Just let it cool to room temp so it’s spreadable and not liquid.

      Reply

      • Anet
        March 27, 2014

        Thank you

        Reply

  • Galina
    March 27, 2014

    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???

    Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      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.

      Reply

      • Galina
        March 27, 2014

        Thank you Natasha for fast reply… I’ll try it and let you know how it worked

        Reply

        • Galina
          March 27, 2014

          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…

          Reply

          • Natasha
            natashaskitchen
            March 27, 2014

            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!

  • LanaRzhk
    March 27, 2014

    The original picture with the blue background is my fave! I think of “shabby chic” when I look at it:)

    Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      I love it! Are you into shabby chic?

      Reply

  • Nelli
    March 26, 2014

    This is almost like the Royce chocolates.

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      I haven’t tried those, but now I want to!!

      Reply

  • Marina | Let the Baking Begin!
    March 26, 2014

    Oh this is wonderful! I use ganache for for all my cakes that need a drizzle of chocolate 🙂

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      Have you tried it on cupcakes yet? So good!!

      Reply

      • Alina
        March 26, 2014

        I wonder how it will taste on cupcakes.. 🙂

        Reply

        • Natasha
          natashaskitchen
          March 27, 2014

          I want to dip cupcakes in this and then drizzle it down a mountain of lighter colored frosting on a cupcake.

          Reply

      • Marina | Let the Baking Begin!
        March 28, 2014

        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 😀

        Reply

        • Natasha
          natashaskitchen
          March 28, 2014

          Oh my goodness!! I just scheduled those cupcakes. I want one so badly! That’s pretty much what I’ve been dreaming about!!

          Reply

          • Marina of Let the Baking Begin!
            August 15, 2014

            Thanks for pinning my stuff! You’re the best!

  • Alina
    March 26, 2014

    hello! looks delicious what kind of коржи recipe could I use for this ganache?

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      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! 🙂

      Reply

      • Alina
        March 26, 2014

        Thank you for the tip for which cake recipe I could use ganache glaze on.. 🙂

        Reply

        • Natasha
          natashaskitchen
          March 27, 2014

          You’re welcome :-). Any time!

          Reply

  • Beverly in Mississippi
    March 26, 2014

    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)

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      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!

      Reply

  • Kathi @ Deliciously Yum!
    March 26, 2014

    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 🙂

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      It’s so easy! I think you’ll be pleasantly surprised 🙂

      Reply

  • Lindsey @ American Heritage Cooking
    March 26, 2014

    ps -I just want to snatch that spoon from my screen and eat all that ganache off!!

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      If you could, I’d let ya! 😉

      Reply

  • Lindsey @ American Heritage Cooking
    March 26, 2014

    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… 🙂

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      It was actually my husbands idea. I suspect he didn’t want to hold it. lol. Ganache + yellow birthday cake. 🙂 Yum!!

      Reply

  • Sophia
    March 26, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      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.

      Reply

  • Melissa
    March 26, 2014

    I pinned the one with the cake on the wire rack with the chocolate dripping. 🙂

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      Mmmmm good choice! 😉 Thanks so much for pinning!

      Reply

  • Julia
    March 26, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      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 🙂

      Reply

    • Anna
      March 26, 2014

      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!

      Reply

      • Natasha
        natashaskitchen
        March 26, 2014

        Now I’m a gonna have to do it too! lol. Thanks so much for the great review and tip!

        Reply

        • Julia
          March 26, 2014

          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!

          Reply

  • moms dish
    March 26, 2014

    I use the same recipe for ganache, does wonders 😉 I ma looking at that cake roll in the last pic, I want a bite 😉

    Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      Thank you! 🙂 I noticed you add butter to yours. Does the butter change it at all?

      Reply

      • moms dish
        March 26, 2014

        Butter makes ganache shiny, a little pretty effect 😉

        Reply

        • Natasha
          natashaskitchen
          March 26, 2014

          I’ll have to see if it makes any difference in this recipe. It seemed pretty glossy without it. I’ll have to experiment! 🙂

          Reply

          • Julia
            March 26, 2014

            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. 🙂

          • Natasha
            natashaskitchen
            March 26, 2014

            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! 🙂

          • Marina | Let the Baking Begin!
            March 28, 2014

            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.

          • Natasha
            natashaskitchen
            March 28, 2014

            Thanks so much for sharing your expertise! I’m still thinking about those cupcakes! 🙂

  • Inna
    March 26, 2014

    Can’t wait to make this frosting. I think it will be the best for cupcakes!

    Reply

    • Inna
      March 26, 2014

      I would use it as frosting and ganache!

      Reply

      • Natasha
        natashaskitchen
        March 26, 2014

        Isn’t it great that it’s one recipe that works for both! 🙂

        Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      I think it would be lovely to dip the top of the cupcake or pipe ganache roses over the tops. Mmmm…

      Reply

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