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.
This post may contain affiliate links. Read my disclosure policy.
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
Can I use this ganache to cover rainbow cookies? I didn’t like just melted semi sweet chips last time I made them, the chocolate set too hard. I assume this ganache would be a softer set?
Hi Deanne, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Perfect!! Frosted a 2 layer chocolate pecan cake. Big hit!!
That’s so great!! Thank you for that awesome review!
Simply perfect.
Thank you Terri!!
Mannnn that saved my life once,and now I’m getting used to it
Thanx so so much for the recipe,
We all Love it
You’re welcome, Maya!!
I precisely followed ganache instructions and it NEVER THICKENED! It wasted a whole afternoon of baking. Today I tried Food Network ganache, 8ozs choc chips and HALF cup of cream and it’s perfect. A whole cup of cream, as in your recipe, was a disaster.
Hi Betty, are you certain you are measuring the chocolate chips by weight and not by the cupfull? Please see the notes above on how we measured that. Also, make sure you are using HEAVY whipping cream as the fat content will make a difference in how it thickens.
I’ve made a plain chocolate cake, which is a bit lumpy and bumpy on top. Do I need to cover the cake with a buttercream (or even a layer of cooled ganache) to smooth out the surface before pouring on the warm ganache. I’d like the finished effect to be smooth, rather than lava-like
Hi Julie, usually a crumb coat or frosting the cake would help!
I have now used this recipe several times. I love it. It is so simple and it has never failed me. Thank you so much.
That’s just awesome, Roshan! Sounds like you found a favorite!
May I have this recipe in metrics measurement please! I would like to use it over your chocolate cake … can’t wait to try them both, ooh so excited!! Tia
Hi Refilwe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Hi! First of all, congrats for this amazing blog, when i want to make something sweet for my family, i always check out your recipes. 😁
I’ve just made your no-bake cheesecake -again 😁- , but i want to vary the top, and instead of strawberries, i want to put on it something with chocolate. So, am asking, as the cheesecake always need refrigeration, would this ganache work as a glaze ? Or make a frosting with it?
Hi Jaimmy, I haven’t tested that with ganache but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha,
I have made this ganache for my son’s birthday and it’s been a hit.
Wonderful and so tasty! With this quantity I had enough for three round cakes, (9 inch pans), which after I spread strawberry jam in between, then I added the ganache and it looked great! Thanks for sharing 🙂
Sonia
You’re welcome! I’m so happy you enjoyed it, Sonia!
Hi Natasha!
How many cups of ganache does this recipe make?
Hi Robyn, I wish I had measured it that way. It is enough to cover a 9 inch cake
This is so easy and so delicious. We make an old fashioned chocolate cake and finish it off with this ganache. Thank you for sharing!
I’m so happy to hear that, Kaili! Thank you for sharing your great review!
Could I make this recipe with white chocolate chips instead?
Hi Raissa, I haven’t tried that but our readers have reported 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! & Yes, this should work great for a drip design.
sometimes, not always, my ganache separates from the cake/squares…how do I keep the two layers from separating? Thanks
Hi Doris, I haven’t had that happen before. It might be due to the type of chocolate used or the type of cream. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together.
Hi I have been asked to make a birthday cake.. Which is fine as I can bake.
However the little girl isn’t keen on butter cream.
Would the ganache set hard like chocolate once poured over the cake or can you recommend something else.. She only likes the chocolate log style cake that’s covered in set chocolate. Thank you.
Hi Marie! 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.
Hello Natasha thanks for sharing your recipes. do you think this recipe and consistency will be good to use under fondant?
Hi Elizabeth! I think it would work if you let it sit covered at room temperature for several hours or overnight. It firms up and becomes easily spreadable and I think would hold fondant well at that point.
Used this for a chocolate cake & it turned out wonderful!
That’s just awesome!! Thank you for sharing your wonderful review
I would like to try this on my chocolate cake roll with whipped cream inside the cake roll…one the ganache is on cake can it be refrigerated overnight before serving and the ganache still be nice in appearances?
Hi Denise, we often refrigerate after the ganache goes onto the cake (like this cake roll) which makes it easier to slice, just make sure to cover the cake with something that isn’t sitting directly on the chocolate so it doesn’t smudge (like a cake carrier, cake box or a large pot)
I dont have heavy cream, is milk ok to use? thanks
Hi Mary, unfortunately milk won’t work since the chocolate needs the fat in the heavy whipping cream to form properly.
Hi, I would also of measured the chips as 8 oz is 1 cup. Thanks for that info.
Now for the heavy cream is that weight measurement or cup measurement?
You said wait 15 min 70 degrees. Do you mean when thermometer is at 70 degrees I would then wait 15 min.?
I get bars of chocolate that says imported from Belgium. It cocoa butter cocoa mass and cocoa solids can I use this? If I can not sure how to measure it? It comes in milk chocolate bittersweet and dark chocolate. Much better quality than the chips? Thanks for your reply
Hi Barbara, you’re welcome :). For the cream, since it is a liquid ingredient, I always measure that in volume so 8 oz is 1 cup. When I wrote 70 degrees F, I meant for the ganache to sit and rest at a room temperature of about 70 degrees F – that was not a thermometer reading. Hi Barbara, without trying that type of chocolate, I can’t say for sure but it sounds like it will work. To get the right measurement of chocolate, I would suggest using a kitchen scale and weighing out 8oz of chopped chocolate pieces.
Similar to the one I use, but I use good bittersweet chocolate (I like callebaut) and I add 1T vanilla.
I also heat the heavy cream in the microwave in a 4C Pyrex measuring cup and add the chocolate to the cup. So easy, so good!
Thank you so much for sharing that with me. I’m so happy you enjoyed that!