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
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Natasha, hello!
I was wondering if instead of chocolate chips I can use dark/milk chocolate melted and mix it with the whipping cream?
Thank you!
I think it could work but it’s difficult to give you proportions with melted chocolate unless you weighed it out before hand.
I’m going to make this tomorrow, but I have two questions. First, are you able to microwave the cream rather than heat it on the stove? If so, how long would you recommend? Then, should I leave it out overnight or put it in the fridge?
I would not recommend microwaving the cream because you can’t control the temperature of it and won’t know when it’s at a true simmer since the microwave heats unevenly. A part of the cream in the bowl could be scalding hot and another part luke warm when you use the microwave. I definitely recommend the stove. The ganache does not have to be refrigerated. You can leave it at room temperature – but keep in mind it sets as it stands so it’s more like a chocolate frosting the next day and you can whip it up to make whipped chocolate frosting – it’s quite good and so easy!
Your guide was encouraging and easy! I used this for the filling of mint macarons. 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 never would have thought that coconut cream and milk would work well! Thank you so much for sharing that! Do you recall what proportions you used in case someone else wants to try making it dairy free? Thanks again!
hi, i made the mistake of buying a whipping cream, is it okay to use in ganache? and if so what’s the ratio?
HI Irene, I’ve only made it with heavy whipping cream so I can’t tell you an exact proportion. I think it would still work but you might need 2 to 3 Tbsp less cream or if you add the full amount, you will have to wait longer for it to thicken.
i made this and its thickening as i speak
awesome! I’m so curious what you used it on 🙂
Hi. I have a 4 tier cake to do and wanted to put ganache around each tier before putting my fondant on. Does this recipe work for that?
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.
does this ganache hardens?
It does thicken as it stands and I keep it covered at room temperature overnight. By day 2, you can beat it into a chocolate whipped cream.
Thank you. I think this is what I am looking for a loaf chocolate pound cake.
My plan is to put some on a hot cake in the pan. After cake cools, cover with a thicker frosting. The pan I use is 15 X 4 X 4 inch pan. My major problem is changing the cook time to get cake done without getting it too dry.
I love baking, but not a very baker.
Let me know how it turns out with the ganache! If youre worried about the ganache getting too firm, it will soften some when you put some of it onto a warm cake. I hope that helps! 🙂
Thank you for the best tutorial for glazing a cake. Great job!
Thank you Julie! I’m so happy it was useful to you 🙂
Any way to make a pink ganache to pour over a cake for a baby shower? White chocolate chips with pink food coloring maybe?
Hi Judy, I would guess that it should work but without testing it myself I can’t really recommend it. I think the proportions of white chocolate to cream might be a little different. You might google for a white chocolate ganache recipe and modify it from there. Sorry I can’t be more help with that.
Hey, Thank you so much! Your Ganache icing is wonderful! Plus the tip for MOCHA! I rarely leave comments for anything, but just had to send my Thanks!!!
😂 if you havn’t already, you should write a Cook Book! Great ideas…
Chris, thank you so much for stopping by to share your awesome review! It really means a great deal to us 🙂
Does it matter if it’s milk chocolate chips instead of semi-sweet?
I think that should work; it would be sweeter and lighter in color.
Thanks. I grabbed the wrong ones when shopping
This is really delicious. Thanks for the recipe. I will make it again soon
That’s awesome! Thanks Sara 🙂
Made it twice and will make again! Sooo yummy!!! The best ever!
Thank you Yana for such a nice review, looks like you have a new favorite 😃.
Hi Natasha,
Can I use the chocolate ganache on a cake that is already frosted with whipped cream.
Yes just be sure your ganache is completely at room temperature.
Made a chocolate raspberry filled 3 layer cake for my son’s Birthday. Your ganache recipe was easy, great tasting & gave a fabulous professional look to an amateur baking mom. I would post a picture here if I could. I’m so proud of how it turned out!
That is the sweetest! Thank you so much for sharing that with me! I’d love to see your photo but we don’t have a way of uploading it here. If you have a facebook account, I’d love it if you posted it on my page! https://www.facebook.com/natashaskitchenpage
Can this be use under fondant cake?
Yes, I think that would be great!
This ganache was heavenly! Thank you for the recipe and the tips!
I’m so happy you loved the recipe!
Can I use this as a drizzle and will it be shiny when dried?
I have used it as a drizzle but it is alot of ganache to be used as a drizzle – if not covering an entire cake, you might just make half of the recipe. It is somewhat shiny but not very glossy.
Milk or half and half will not work, you need the fat in the heavy cream. If you chill the mixture for a few hours, you can roll it in to truffles. Roll the balls on cocoa powder, crushed nuts, crushed peppermint….
Thanks Natasha! I love the idea of turning it into truffles!
When I make chocolate ganache, I usually put a bowl over a pot of boiling water. I just came across your method two days ago and doing it this way was so much easier! Thank you! <3
You are welcome Cristina and welcome to the site, I hope you’ll find lots of favorites here 😀 .