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
Does this recipe cover a 9×9 inch two layer cake? X
Hi Leona, it will cover a 9×9 one layer cake. You may need to make 1.5 to 2 times the recipe for a double layer.
I love youe garache, so easy and tasty…thanks
Thank you – So simple and oh so yummy 😋
Thank you for your great review!
Wanting to make a drip for a 10 inch cake. About how much ganache does your recipe make? Wondering if I should double the recipe. Thanks!
Hi Allie, it will be plenty for a drip on a 10″ cake.
This chocolate ganache is freaking amazing! I’m doing a vanilla Kahlua Cake for my daughters bday with this ganache. Could you add Kahlua to this? If so how much and would I reduce the cream?
Thanks!
Hi Denise, I’m so happy you enjoyed this recipe! I have not tested this with Kahlua to advise. If you happen to experiment I would love to know how you like that.
Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream?
Hi Keneesha, yes, those two are the same thing. As long as it says “heavy” on it, that means the fat content will be sufficient.
Hi Natasha,
I have tried this recipe and it’s quite perfect. I have a couple of questions though:
1. I need to use this as a layer in between 2 cakes. How long do I need to leave it for before it thickens enough to do this?
2. For the topping – the ganache was a little too runny – should I just leave it to harden a little longer?
Thanks so much!
Hi Gurit, the ganache will thicken more as it stands. It depends on how thick you want it to be when putting it between cake layers – if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread.
If i put this ganache in the fridge, will it become frosting like cause i want to use this in my chocolate cake
Hi Amy, we have notes in the recipe on how to make it a frosting after mixing.
Thanks for finally talking about Perfect Chocolate Ganache
how to glaze a cake! Loved it!
Hi Natasha…..loved your ganache recipe. Simple and delish. Great finish for my chocolate cake. Thank you!
I’m so glad you enjoyed that Jul!
Hello Natasha,
Thank you for sharing your tips!
I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. He couldn’t decide between flavors, so we will rock each! He LOVES chocolate frosting and this ganache sounds wonderful!
May I ask, if I place cake on rack when frosting, how can I safely move it to a cake platter? I’m decoraating with dinosaurs😋.
Thank you so much for your time and advice. Please stay safe in these trying times. 😷😍
HI Nanny, I would let the cake cool for the ganache to set then transfer with a couple of very thin flat spatulas. If you put a ring of parchment paper on the bottom to the size of the bottom cake layer, it will be easier to slide over.
Dear Natasha,
Thank you so very much for your suggestion and timely reply
You’re welcome! I’m so glad you enjoyed that!
Hello! Do you think using normal chocolate cut into bits would work for this ganache? Also is it ok to use in between layers of cakes and as a drippy ganache on top?
Thank you!
Hi Thaya, it may take longer, and depending on the chocolate may alter the texture of the ganache. If you experiment, let me know how you liked the recipe.
tastes absolutely incredible…woah!
Thank you!
Always love your cooking n recipes Natasha.. ❤️
Thank you so much! I hope you’ll love every recipe that you will try
It’s amazing! Have you ever used this as a glaze on a cream cheese pound cake?
Thank you, Brent. I haven’t tried this yet as a glaze on a cream cheese pound cake but if you do an experiment, please share with us how you liked it!
I’ve made ganache for years and looked up this recipe for the proportions. I have made it as a dip for strawberries at a dessert buffet using a mini crockpot to keep it warm, iced a cream-filled two layer chocolate cake for a giant “DIng-Dong” birthday cake, and am using it today to frost brownies, turning simple brownies into an elegant dessert. Great recipe to have! I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. Thanks!
You’re welcome, Wendy-Jo! I hope you love this recipe! I bet it looks so good!
Hi I want to make some mold textured mini cakes… For example a character as a substitution or alternate to cupcakes and was looking for a way to cover them with some kind of frosting to where you can still some of the features of the mold.. Would pouring ganache work, or would it be too thick? thanks in advance.
Hi Yami, you could pour this over cupcakes but keep in mind it goes from fairly loose to thick as it stands so you would want to use it when it is pourable consistency if you want an even and smooth coating.
Hi there,
Will this cover a 9 inch single layer cake?
Thanks!
Hi, yes this full recipe will be enough to cover a 9″ cake.
I’ve never made ganache and am only 15 so I was a bit worried about it but it turned out great. The sides weren’t as even as I hoped they would be but that’s because I made a coconut crumb coating underneath. And it was a bit rich as I used dark chocolate but it was so simple and tasted great. Thanks so much.
Great job and I’m sure it will be better next time!
Hi Natasha! I’m making some chocolate brownies with a layer of mint frosting finished with a layer of chocolate. The recipe calls for freezing the brownies for an hour after adding the mint frosting. I love the idea of ganache, but since the brownies have been frozen, will the ganache spread or just freeze in place without an even coating?
Hi Musette, I have not tested this ganache over frozen cakes before to advise. This is a stable ganache and freezes well. Thaw in the refrigerator. Also, ganache should only be frozen once. Do not re-freeze.
This recipe was perfect! I added 1 1/2 tsp Orange extract and it was delicious! Very easy recipe to follow. Thank you
That is awesome! Thank you for sharing that with us, Lori.
Mine was not nearly ready in 15 minutes. I even weighed out the chocolate perfectly
Hi, it could be due to using larger chocolate chips or placing your bowl on a cold surface which could cool the cream faster. I hope that helps.