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.
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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.
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.
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!
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.
- 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.
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
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:
- Poured as Icing over Cheesecake, Brownies, Poppy Seed Cake Roll, or Chocolate Babka
- Frosting for Chocolate Cake, Tiramisu Yule Log Cake, Mini cheesecakes, or Peanut Butter Cookies
- Filling for Italian Cookies, Pumpkin Cookies, Macaroons, Cream Puffs, Cream Horns, or layered cakes
- Dip for Homemade Marshmallows, Donuts, Apple Fritters, or Shortbread Cookies
- Stirred into regular or Iced Coffee
- Swirled into Banana bread or Zucchini Bread batter before baking
- Served as fondue with strawberries, bananas, or Churros
- Drizzled over Ice Cream, Scones, Pecan Pie Bars, Baklava, Bread Pudding, Baklava Cups, Mini Pumpkin Pies, Crepes, Cinnamon Rolls, Pancakes or Waffles
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
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
Ingredients
- 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
- 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. Do not substitute with milk, half and half, or light cream.
- 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.
- The chocolate ganache will thicken as it cools.
- 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 5 days or freeze for 3 months. To reheat, thaw in the fridge.
Nutrition Per Serving
Filed Under
I had trouble covering a sponge birthday cake with roll out sugar paste as cake too soft. I was advised today to cover sponge with ganache first, then apply the icing. What do you think?
Hi Pauline. Certain sponge cakes may be a little too “sticky” or soft causing that. I would recommend using your best judgement but most cakes are best to cover with forsting/ ganache after a crumb coat layer is applied first
Thanks Natasha, much appreciated. What do you mean by a ‘crumb coat layer.
Hi Pauline, crumb coat is the base icing on the cake. The cake will look like a naked cake with the layers peeking through on the sides.
Hi Natasha, I want to make a puring ganache to go over the tope of the cake but I also want to use some of it as a cream in the middle of the cake.
If I leave it long enough to be of the right consistency for the middle, what’s the best way to then make it less ‘solid’ to pout over the top?
Hi Theresa. That is a great question. I would recommend separating the amounts that you would use for the inside and the outside. If you mix the ganache for the inside a little it will fluff up like a cream so that may help speed up the process.
Hi, reading this I understand that after 15 minutes it’s a pourable ganache, what I need to know is I’d like to frost my cake with a whipped cream frosting (kid preference 😂) will it melt the frosting if poured over the top and it drips down the side. Or would you recommend not frosting the sides?
Hi Michelle, I think that would be fine since the ganache is pretty much at room temperature when it is poured. I would suggest refrigerating the cake before pouring the ganache just as an extra precaution 🙂
Hi Natasha, thanks for the recipe. May I know whether I could use this to layer my cake?
Hi Christina, I haven’t tried layering this cake myself but some of our readers have. One of our readers wrote “I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over.
Can i add the A-more Milk Chocolate to make chocolate Ganache?
HI Mallika, Several of my readers have reported good results using milk chocolate chips. It may take slightly longer for it to thicken up than semi-sweet but I think it would work.
How to make the ganache so much thick so that I can make designs with it on the cake.
Hi Neelakshi, you would want it to cool for several hours but ganache isn’t normally intended for making designs on a cake. We usually use melted chocolate to decorate cakes. This tutorial on how to decorate cakes with chocolate may help.
I want to use this to decorate an ice cream cake that is half semi circle/ dome shape outer layer Swiss roll.
Do you think sponge will absorb the gan ache?
Hi Sandra, a sponge cake will not readily absorb this ganache. It would be best to refrigerate it after applying to ensure that it sets before the sponge cake pulls any moisture from it.
Thanks for your recipe. This was my first attempt at a ganache and I got rave reviews.
It was easy to make and spread on the cake. A wonderful addition to my recipe collection.
I’m happy to hear how much you enjoy the recipe Fred! Thanks for sharing your excellent review with other readers!
Your ganache recipe turned out really well for me. Thank you! I only wish I had read your directions on how to glaze with it. My bundt cake looked like a mess, but it was still delicious!
I’m glad you enjoy the recipe Candice! Thanks for sharing your great review with other readers!
I made this earlier this afternoon. Used a tablespoon or 2 less of chocolate chips, and about 3/4 of a pint of heavy whipping cream. It was somewhat thinner than I originally hoped for; I hope that it thickens up, I’m doing that overnite in the fridge. Made it for my sister’s birthday cake, I am worried that it will taste and/or look strange. I did add a touch (no more than 1/2 teaspoon) of vanilla to enhance the flavors of the chocolate further. Tasted pretty good on ice cream, though. We’ll see how it comes out by the afternoon tomorrow.
Hi Shelby, I highly recommend following the proportions in the recipe for the cream and chocolate. A tablespoon and a half is enough to cause it to take longer to thicken. I hope it worked out well for you! 🙂
Hi,Natasha please help me by clearing this point that whenever i made ginach it happens that when i pour simmer cream over shereded choclate choclate will not completly melt please guide me
Make sure all of the chocolate is submerged in the hot cream then cover with a tight fitting lid while it rests before swirling it together. Also, make sure your bowl is not chilled starting out. I hope that helps!
I’m going to cover a ring birthday cake,then fill the hole with sliced strawberries. I’ll post a pic when I have it finished
Thank you
Please do Jeanette, I’m excited to see it!
I am eleven, but I love to bake. I have tried this recipe many times before, and it never fails! It is always creamy and delicious. My little sister goes crazy for it each time I make it.
I’m glad to hear how much you and your sister enjoy the recipe! Thanks for following and sharing your awesome review! 🙂
Just made this again for my chocolate bundt cake. As always, it turned out velvety smooth and delicious. Such a great recipe – thank you for sharing it! My husband is now sitting at the table scraping the leftovers off of the foil under the cake with a spatula and eating it. He’s like a little kid with this stuff!
My pleasure Deb! I’m glad to hear how much you both love the recipe, lol! Thanks for sharing your awesome review!
I followed this recipe exactly, weighed 8 oz of chips, brought cream to barely a simmer, waited the five minutes, cooled in the fridge overnight, and in the morning, soup. I melted more chocolate, added ganache to it over the double boiler, and I’m keeping my fingers crossed I get something usable when it cools.
Hi Lyddiegal, did you make sure to use a liquid measuring cup for the cream and also make sure you are using “HEAVY” whipping cream. The additional fat content and thicker consistency of heavy cream will help it form properly. I hope that helps! 🙂
so, I’ve made this several times and turns out beautiful! totally love it. However, today I decided to try to make it with white chocolate. it didn’t turn out so fantastic 🙁 it was very runny, i added more melted white chocolate chips, and it seemed to help a little, but still not up to par. do you have any suggestions?
Hi Adrienne, that is great to know that it doesn’t work well with white chocolate chips. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. If I come up with something great in the future, I will be sure to share it!
For White Chocolate Ganache, use a 3:1 ratio. 12 oz White Chocolate and 4 oz Heavy Cream. White Chocolate baking bars work better than chips. After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate. If the cream is too hot, the cocoa butter will split from the solids. Pour the cream over the chocolate, cover and allow to sit 5 minutes without stirring. If the chocolate does not melt completely after 5 minutes, heat it at 7 second intervals in a microwave until completely melted.
I tried this recipe today. I’ve never made ganache in my life…
I used 250ml of fresh cream and left over bits of choc chips…. About half a cups worth😬
My mixture turned out runny…. No surprises..
Then I improvised with some left over Lindt chocolate bars. I melted these and added to my mix and stirred it through. Still not quite thick. 🤔
Then I placed the mixture in the fridge….😊
The mixture thickened beautifully almost fudge like. So I played around with adding more runny mix to the fudge mix and it it all worked out well. My chocolate cake turned out beautifully.
I’ll certainly keep to the recipe. But it was good to experiment and know that I could play around with it and tweek the recipe abit until I was happy with the consistency.
Don’t stress this one’s a keeper for me!!
Thank you for sharing your experiments and results. I’m so glad you enjoyed it 🙂 I would love to see a picture of your cake if you would like to share it in our Facebook group 🙂
can you freeze cupcakes that are frosted with ganache?
Hi Sara, I haven’t tried freezing it but ganache is a pretty stable mixture so I think it would freeze well. I’ve done a little research online and the sources I came across say ganache is freezable up to 3 months.
So that’s what I did wrong. I too thought 8 oz equelled 1 cup. Mine was too thin. Thanks for the tutorial.
I’m glad it was helpful!
I would love to try to make this dairy free, with coconut heavy whipping cream.. do you or anyone know if it will work?
And to pour it on the top of the 9″ cake with it dropping a little to the sides (not cover the whole cake), do you need the whole recipe or will cutting it in half be enough?
Thank you
Hi Ana, I haven’t tested that so I can’t really speak to that but one of my readers wrote in with the following: ” My sister is lactose intolerant, and so I exchanged the heavy whipping cream for a coconut cream and milk mixture. It turned out great ” I hope that’s helpful! Half of the recipe should be enough to cover the top and have it drip down the sides. It will thicken faster being a smaller batch so keep an eye on it 🙂