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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I can’t wait to try this, I have been wanting to do a drip cake forever. and the leftovers for coffee, oh my! Thank you so much.
You are welcome Stephanie 😄. I’m craving coffee after reading your comment 😋.
I made this a few minutes ago and the recipe came out to the letter perfect. I had the best 70% chips and heavy whipping cream. made the 12 oz recipe for boston cream poke cake and it is now thickening so i can ice the cake. thank you
Thank you for sharing your great review! 🙂 Wow Boston Cream Poke cake sounds amazing!!! Did you find the recipe online or is it your own? Can you tell I want to try it? 😉
Ganache is my new secret weapon! I made a chocolate birthday cake for a coworker and now everybody thinks I’m some kind of master chef. Thanks! And you’re totally right about using the leftovers for coffee!!
Heather, I’m so glad you like the recipe, you are welcome 😀.
How long will any leftover ganache store safely in the refrigerator? Once a month I bake brownies for for my coworkers in a women’s retail clothing store who stay until the wee hours of the morning to set up the new collection of merchandise. It’s a fun monthly ritual to have the brownies. They’ve been asking me to top the brownies with ganache, so next week I’ll be giving your recipe a try! I only need about half a recipe to top the brownies. It would be great to simply reheat the other half of the recipe the following month, but I want to be sure it’s safe to do so.
Hi Amy, I’ve never kept it that long in the fridge so to be honest, I’m not sure if it would last that long. It might work as long as your heavy whipping cream is pretty fresh and not close to the expiration date. I also haven’t tried freezing it but I have read that you can freeze it over a month and then thaw in the fridge before thawing at room temperature to soften it.
I have made this recipe 3 times and for some reason my ganache isnt thick enough, kinda runny, i left it in the fridge to cool down and thicken but it doesnt seem to be working..
Hi Victoria, did you weigh your ingredients? It’s important to have the correct proportions or if you have more cream, it will take much longer to thicken. Also, did you use heavy whipping cream rather than regular whipping cream? The higher fat content in the cream helps it to form properly.
Hi Natasha, I did not weigh the chocolate chips i just used 1 and1/3 cup. and yes I used the heavy whipping cream. I waited for about 5 hours and then it finally thickened to the consistency of being able to stay on the cake. Every recipe I tried from your site is perfect I must be doing something wrong on this one. Anyways thank you its still a great simple recipe.
Hi Victoria, are you measuring with dry ingredient measuring cups for the chocolate chips? You might just add an extra Tablespoon of chocolate chips and that should do the trick 🙂
Can the ganache be warmed up after it’s cooled to make it a pouring consistency again?
It is possible but you have to warm it slowly in a double boiler (which is best) or in short bursts in the microwave (5-10 seconds), stirring between each heating until pourable consistency.
Thank you!
Hi Natasha,
I prepared the ganache using the 12/12 proportion and the mixture is not thickening. It’s been 45 min and I’m not sure what I did wrong…
Hi Bella, did you use 12 oz of chocolate (by weight) and 12 oz (1 1/2 cups) of HEAVY whipping cream (not regular whipping cream). Also, how long has it been sitting without thickening? The longer it stands, the thicker it will become.
I am having the same issue. I weighed my chips and I used 1 1/2 cups of heavy whipping cream 🙁
Hi Jacqui, are you using the same kind of chocolate chips and letting the milk just come to a simmer? Also, when measuring the cream, are you using a liquids measuring cup (with the handle and spout) vs the dry ingredient cup where you scrape off the top? A dry ingredient cup and liquid measuring cup will give slightly different measurements and can affect how long the chocolate takes to set. I sure hope that helps! I think I need to make a little video tutorial for this one 🙂
Does it work the same with wite chocolate or does it need differt proportions?😃🍰
Hi Ranita, I haven’t tested this with white chocolate chips so I can’t say for sure without testing it myself.
I’ve done it. It will work. Also, once the ganache (dark or white) cools, you can whip it to a frosting consistency. Be careful not to over-whip. It’s pretty amazing.
Does it work the same with white chocolate or do you need different proportions? 😃🍰
Hi Natasha,
Awesome recipe!
I was wondering if I could substitute the 8 oz. of chocolate chips with 8 oz. of chopped baking chocolate instead. Also, about how long does it take for the glaze to set? Is refrigeration necessary?
Thanks!
Hi Andrew, you can replace it with baking chocolate as long as they are the same 8 oz (by weight). Also, it sets very quickly after it’s refrigerated. If your cake is chilled ahead of time, it sets even faster – you’ll see it start to set as you are finishing up glazing a chilled cake.
I made your Chocolate Ganache and added 1 teaspoon Madagascar Bourbon Pure Vanilla Paste. It was delicious and really enhanced the flavored! I would highly recommend it!
Wow that sounds amazing!! I love your idea! Where do you buy that paste? Sounds like great stuff!
Hello. We love this chocolate recipe for many things to top with, one of my cookies recipe we use this chocolate recipe and coconut to top with, thats all and taste really great. thanks for sharing this chocolate recipe with us!!
Oh wow you’re making me crave your cookies! They sound amazing!! 🙂
For Father’s Day, I just finished my “Death By Chocolate”cake and topped it with your ganache! LOVELY!
Thank you Sandy, I’m glad you liked it 😁.
Hi Natasha, Just a question….can one successfully pour ganash over a cake that is covered with whipped cream?
I have a cake to make this weekend and it has fresh cream covering it, then ganash over…drizzling down the sides that are also covered with cream then strawberries on top.
Hi Janine, It isn’t ideal but I think you could do it and make it look nice. The issue would be slicing the cake. It may not be the prettiest cake after it is sliced since it takes a little more to slice through ganache than cream which might squish the frosting underneath. If you do try, make sure the ganache is completely cooled down to room temp and pour it over a chilled frosted cake.
Made this today with Nigella’s devil food cake and the ganache is divine. I didn’t even use all the chocolate chips, but this was rich and so easy. My go to ganache for now. It really made the cake heavenly. It also has a nice gloss. if anyone wants a mirror glaze without gelatin, I would suggest this. Its got a nice sheen to it.
Pamela, that’s so great! It sounds like you have a new favorite!
I just happened upon your blog looking for a ganache recipe and I am so glad I did ! It is the perfect chocolate ganache recipe . I went exactly by your 2 ingredient ratio (1& 1/3 cups chocolate & 1 cup heavy cream) and your precise instructions and my chocolate peanut butter cake with chocolate ganache looks amazing ! Cannot thank you enough for this really easy and wonderful recipe.
I’m so happy to hear that! Thank you for sharing your great review!
Hi! I felt guilty that i havent send you any thank you note after i successfully used your recipe for so many times.
I am a beginner and your recipe help me a lot with my fondant. Really, thank you a lot!
From. Janela Dubai
Janela, I’m so happy to hear that! Thank you for sharing your great review and you are welcome!
Hi! I found your recipe when I searched for an easy chocolate frosting recipe. Followed your recipe to the T and it’s now cooling on the counter after whisking. I am still a little shell-shocked this was completely easy and idiot-proof. Thank you! 🙂
You’re so welcome! I’m glad you enjoyed it 🙂
I love Ganache but always thought it was too… well…. decadent for someone like me to attempt. I am not a “baker” by any means. I use box mixes and canned frosting and pray everything comes out okay…….until I found this website a little over a year ago. I have used this recipe over and over again ( more times than I’d like to admit actually ) and it comes out perfect every time. I have used it as a glaze on bundt cakes and whipped it for cake frosting. Hubby now insists that Ganache goes on everything so it also goes on his brownies. He likes dark chocolate so I use organic bittersweet chocolate chips and the brownies are to die for. Anyone with any doubts so definitely give it try. Thanks so much for making this so easy.
Thank you so much for that fantastic review! It sounds like it’s a favorite for you. How awesome!! 🙂
Hey Natasha! I’m an extremely novice baker and my son loves baking! We want to bake a simple chocolate cake with ganache for his dad’s 40th. So please excuse by dummies guide kind of questions!
When you say simmer the heavy whipped cream, what exactly does that mean? Should I bring it to simmer on a super low heat?
Thanks!
No problem! 🙂 When I wrote: “Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat,” yes bring it to a simmer over medium/low heat and then remove it from the the heat just as soon as you see a simmer (very light boiling). I hope you love it! 🙂
Omg! I could exist only to eat this ganache!! Thank you!!
Just a nerdy note – ounces is indeed a weight measurement, but can also be a volume measurement based on water. Imagine a 12oz water bottle you can buy at the gas station. In this case the measurement refers to 12 fluid ounces or volume. However, because it is water it will also have a weight of 12 oz!!
So liquids which we drink like soda, juice, or milk, mostly have a high water content, and can usually use the weight/volume of ounces interchangeably.
However a food like chocolate chips could vary a lot in volume/weight depending on the size of the chips, etc! Long story short, you can use volume for liquids when you measure ounces, but with solids it is safer to weight it on a food scale.
Yes, definitely and thanks for clarifying – you’re absolutely right and as a nerd myself, I love nerdy notes 😀