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.

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Recipe Rating




Comments

  • Galina
    December 24, 2014

    Hi Natasha. I made this chocolate ganache, and the next the chocolate on top of the cake it crakes. Any tips how to fix it?

    Reply

    • Natasha
      natashaskitchen
      December 25, 2014

      Do you think it was too runny where it separates or does it crack after it cools?

      Reply

  • Jan
    December 18, 2014

    I want to do this but with a 2 layer cake. How long
    do I wait to glaze the first layer, or should I frost it?
    If I wait until the glaze turns to frosting, then how would
    I glaze the top layer.

    I must have the top layer glazed not frosted for my project.

    Thank you so much for your help!
    Merry Christmas!

    Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      You can glaze the bottom layer and then refrigerate until it sets, then assemble the cake the way you want it and glaze the top of the cake. You might need more ganache to do ganache in the center as well. Maybe make 1 1/2 times the normal amount. I hope I answered your question! 🙂

      Reply

  • mary
    December 18, 2014

    Please can regular milk be used instead of heavy whipping cream

    Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      Unfortunately, it won’t work with regular milk. You really need the fat from the heavy cream to create a ganache.

      Reply

  • Anna Nornes
    December 17, 2014

    This was soo good! A friend of mine and I made a portion of this recipe and just ate it with a spoon!

    Reply

    • Natasha
      natashaskitchen
      December 17, 2014

      The entire thing? Lol. I don’t blame you one bit! 😉

      Reply

  • Tracie
    December 17, 2014

    This was amazing! I made a gluten free chocolate tort for company and decided to make this to pour over it! WOW! it was perfect! Thank you so much for sharing!

    Reply

    • Natasha
      natashaskitchen
      December 17, 2014

      I bet it was gorgeous! If you shared a pic of it online somewhere, I’d love to see it!

      Reply

  • Honey
    December 15, 2014

    Pls can I use evaporated milk or condensed milk instead of heavy cream. Also can I substitute cocoa powder for chocolate chips .Thanks.

    Reply

    • Natasha
      natashaskitchen
      December 15, 2014

      I haven’t tried those substitutions so I can’t really advise how much of what to add or if it would work as well. Sorry, I know that’s not super helpful.

      Reply

  • Vanessa
    November 24, 2014

    Thank you for posting this! I was always afraid of frostings and such, after a buttercream frosting disaster. So I tried this, and it was PERFECT! So incredibly simple and yet everyone thinks I am the ultimate domestic goddess. I will be using this many times in the future. What’s nice about this, is that you can tweak the flavors, add orange zest, or cut back on the amount of cream and add in amaretto, cointreau, etc., and have a range of flavors. Thanks again!

    Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      I love your ideas of adding various flavors. Thank you so much for sharing, you domestic diva you ;)!

      Reply

  • olivia
    November 21, 2014

    Is it ok to use milk chocolate chips? I don’t have semisweet chips..

    Reply

    • Natasha
      natashaskitchen
      November 21, 2014

      To be honest, I haven’t tried it with milk chocolate chips. I imagine it will be a little sweeter, but I’m not sure how else it would change the ganache besides being lighter in color also. All of the recipes I’ve come across have either semi-sweet, bittersweet, or dark chocolate, but if you do try it with milk chocolate, do let me know how it worked out 🙂

      Reply

  • Lillian Christopher
    November 11, 2014

    Can the leftover ganache I have from glazing my cake be reheated after a couple of days for another cake glaze?

    Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      Lilian, I don’t think you’ll get the same velvety texture, but if you do reheat it, do it slowly. You don’t want the mixture to get too hot.

      Reply

  • Deb
    November 8, 2014

    I made a hazelnut/chocolate cake for my glutent free friend’s birthday and was looking for a ganache recipe to top it with. I came across yours and as soon as I comes out of the oven I will make your frosting. Having a few friends in to help celebrate and I was worried what cake to make to tempt everyone. With your help I have that covered.

    Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      If you have a recipe for that gluten free cake, do share! My sister is on a gluten free diet and she is always on the lookout for gluten free desserts so she doesn’t feel too cheated about not being able to indulge ;). I’m so glad you found my blog and welcome! 🙂

      Reply

  • Pam
    October 27, 2014

    I used this for one of my cakes and let me tell you it was delicious and beautiful! This ganache recipe is a keeper! Thanks for sharing!

    Reply

    • Natasha
      natashaskitchen
      October 27, 2014

      I’d love to see a picture of it if you posted it online somewhere! I’m so glad you enjoyed the ganache. I’m sure your cake was gorgeous 🙂

      Reply

  • Yvette
    October 11, 2014

    I made your Chocolate Ganache tonight for the first time. Oh my god, I loved it. I poured it over a cheesecake. Delicious.

    Thank you

    Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      Ooooh that sounds amazing over cheesecake! I’ve never thought to do that! Thanks for sharing 🙂

      Reply

  • Jessica
    September 23, 2014

    I’ve tried a handful of ganaches before but yours is the best! It’s smooth, EASY, and delicious! I poured it over a chocolate cherry cake and it was amazing! Thank you for this recipe!

    Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      I”m so happy to hear that. Thank you so much Jessica for a great review 🙂

      Reply

  • Salimah
    September 19, 2014

    Hi Natasha,

    This recipe really works beautifully being a first timer in frosting, I can’t you enough. After the success I tried making it using white choc chips. Hmmm… not a good combination. After let it sat for half hour, its still bit runny. Since I’ve got to finish frosting a birthday cake, I made another batch using the original recipe! Thanks Nat for the lovely recipe!

    Reply

    • Natasha
      natashaskitchen
      September 20, 2014

      I haven’t tried making ganache with white chocolate chips so I’m not sure if the proportion of cream to chocolate is the same. I’m so glad you liked the recipe 🙂

      Reply

  • Pamela
    September 15, 2014

    I’ve used the same recipe from somewhere else. It is great, but your explanation of timing it to coat a cake or use it as frosting is very helpful. I plan to make this for my office. Chocolate Cake with Pumpkin Whipped Cream! http://iambaker.net/?s=pumpkin+whipped+cream

    Reply

    • Natasha
      natashaskitchen
      September 15, 2014

      That looks scrumptious! 🙂

      Reply

  • Tina
    September 9, 2014

    This ganache is the most delicious thing I’ve ever tried. I followed the instructions precisely and was absolutely rewarded with a glossy, thick chocolate covering for my husband’s birthday cake. My daughter buried her face in the left over bowl….

    Thank you!!!

    Reply

    • Natasha
      natashaskitchen
      September 10, 2014

      That’s so sweet 🙂 Thanks for sharing that with me. Happy birthday to your husband! If you posted a pic of the cake online somewhere, I’d love to see it. I can always use new cake ideas! 😉

      Reply

  • DrSalma Siddiqui
    August 8, 2014

    Can u tell me in terms of grams as to how many GMs of chocolate chips wud be required and how much of cream? U mean the whipping cream 1 cup ? The non diary that’s available? Or 50-50?

    Reply

    • Natasha
      natashaskitchen
      August 10, 2014

      I do mean 1 cup (8 oz) of heavy whipping cream. I haven’t tried any non dairy substitutes so I can’t say if they will work. It is about 226 grams of chocolate chips.

      Reply

  • shannon
    April 11, 2014

    I’m so excited to try this recipe. I have tried a ganache before but the recipe called for bitter sweet chocolate. My family (yes even the kids) took one bite and refused to eat anymore. I think I will make my Easter cake covered in chocolate ganache.

    Reply

    • Natasha
      natashaskitchen
      April 11, 2014

      This is so nice with the semi-sweet chocolate because it’s sweet but not so much that it’s a sugar rush. The kiddos definitely loved this one! 🙂

      Reply

  • anet
    April 2, 2014

    Hi Natasha. Wanted to know if this would be good for the ptichye moloko topping?

    Reply

    • Natasha
      natashaskitchen
      April 2, 2014

      It might be a little heavy for ptichye moloko. I have a lighter one posted with my plitchye moloko recipe. Have you tried that one?

      Reply

  • Lindsey
    April 1, 2014

    LOL – “whoa Mom” = hilarious! This looks so yum!

    Reply

    • Natasha
      natashaskitchen
      April 1, 2014

      Keeping it light. lol. 😉 Don’t you just want to lick the spoon?! I sure do, especially knowing how it tastes,…

      Reply

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