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
Hi,
I was wondering if you can make the ganache and put it in squeeze bottles to drizzle over fruit kabobs the next day for a wedding reception or will it be to thick by then??
Hi Laurie, it will be too thick, This thickens overnight to more of a frosting consistency.
I used this recipe with the specified measurements and the consistency was not as shown. I was very disappointed after waiting for the ganache to cool down and it was still very thin. I added more chocolate chips and the consistency was better. This recipe calls for a whole 12 oz bag with 1 cup of whipping cream..
Hi CC, are you certain you used HEAVY whipping cream as called for in the recipe and measured as stated in the description. If you just use regular whipping cream, there won’t be enough fat in the recipe for it to form properly. I hope that helps for next time!
Hi CC, are you certain you used HEAVY whipping cream as called for in the recipe and measured as stated in the description. If you just use regular whipping cream, there won’t be enough fat in the recipe for it to form properly. I hope that helps for next time!
I have lots of ganache left over. Can I rewarm it to use for chocolate truffles?
Hi Rose, that would work best over a double boiler. You can also use leftover the next day, keeping it at room temperature and whip it into a chocolate frosting or just frost it onto a cake as is the next day. It is best to keep it at room temperature as it firms up in the refrigerator.
Hi Natasha,
I thought I had heavy cream, but what I have is half & half. Will that work?
Hi Debbie, I developed this recipe with heavy cream and I’m just not sure that half and half has enough fat and creaminess for the ganache to form properly…
Hi Natasha, trying ganache for the first time. Can you please specify what is ‘the cream’ that i need to simmer? Is it the same as Amul cream which we use for cream salad? Or the top layer of cooled boiled full cream milk? Please help. Am having problem with the basics.
HI Swapna, the cream is heavy whipping cream with about 35-36% fat content.
Thanks for your conversion of ounces to measuring cups of chocolate chips. I searched all over the internet for this. Every recipe used ounces of chopped chocolate from 8-12 oz. I figured chocolate chips would be easier. Didn’t know how to measure them until I found this!
I’m so happy to hear that!! 🙂
Hi Natasha. I plan on making this to.go on my Easter chocolate cake. I just wanted to check if it is 16oz or 8oz that I use? I may have not read it correctly but the front page said 16 but when I click in to it, it says 8.
Many thanks
Hi Jodie, can you let me know where you saw the 16oz? I did a ctrl+find on the page and couldn’t find it so I want to be certain it doesn’t say that anywhere else. The recipe is for 8 oz of chocolate chips (or 1/2 lb). 🙂
This ganache recipe is by far the best one I’ve made and super easy!! This has become a hit with my double chocolate chip bundt cake. Will using white chocolate chips give the same consistency? I want to mix in food coloring to the ganache to make the cake more festive this Easter. Thanks.
Hi Faith, I haven’t tried this exact recipe with white chocolate chips, but I’m guessing you might have to alter the proportions but without testing it myself, I can’t say for sure…
Faith, I just tried yesterday with Nestle Tollhouse “white morsels” and it is too runny and has not thickened much overnight….very soupy. I think the fact that the bag doesn’t have chocolate listed anywhere is the reason. If you give a try, use much less cream than this recipe. Maybe 1 cup heavy cream to 12 oz? Maybe even less…. good luck!
Your recipe saved my son’s birthday cake! I was planning to use fondant, but ran into coverage issues due to the large size of the cake. I slightly tweaked the measurements to work with what I had on hand and added some gel food coloring (I needed black, not brown). Super easy, totally fool-proof, and so good. Thanks so much for sharing!!!
You’re welcome Christina! I’m happy to hear that a recipe saved the day…or birthday cake. Thanks for the wonderful review 🙂
Hi. Is it baking chocolate or just chocolate chips I never know
Hi Susana, you can make it work well with either one. I just use chocolate chips for ease of measuring and they are really inexpensive.
Perfect. thank you Natasha
Just tried, fool proof! Thanks for the easy step by step directions!
You’re welcome, Jenn! I’m so glad you enjoyed that.
Hi Natasha, is the weight the same for white chocolate wafers, thanks so much for the recipe
Brenda
Hi Brenda, I’ve never made this with white chocolate wafers but I imagine it might need slightly varying proportions and will probably set a little faster. Without testing it myself, I can’t say for sure.
Super easy, idiot proof. Thanks a lot
You’re welcome Sanja! I’m glad you found the recipe to be easy! 🙂
Weighed out the chocolate and used the liquid measuring cup…. came out perfect! I am hoping to whip this batch tomorrow to put between layers of chocolate cake and then make a second batch to pour over the entire cake. Thanks for such a simple, delicious recipe!
You’re welcome Jessica! I’m glad you found the recipe easy and tasty! Thanks for sharing 🙂
How long does it take to get a frosting like consistency? I’ve had mine in the refrigerator for 2 hours and it’s still running. But it has a great flavor and was really easy to do.
Hi Lissa, I leave mine at room temperature overnight and the following day I whip it into a chocolate frosting :). Did you weigh the ingredients and measure them out correctly? It should not be runny after 2 hours in the fridge. I wonder if maybe your proportion of chocolate to HEAVY whipping cream was off? Also, did you make sure to use HEAVY cream? I hope that helps!
this sounds wonderful. I was looking for a ganache recipe for a cake I will be making for Valentines Day. I am going to cup up chocolate mint patties into the ganache as part of a filling for the cake. The other filling will be mint buttercream.
Let me know how it works out with the mint patties! I’m so curious!!
I will! I am making it for Valentines Day, so will post after! Thank you
Hi! I forgot to tell you how this came out. It was the most delicious cake that I have ever made. I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. We had to freeze some as there was so much for 2 people and freezing it didn’t hurt at all!
I’m so happy to hear that Colleen! Thanks for sharing your wonderful review 🙂
Very easy!
This was so easy I used this to top a cheese cake
I’m glad you found it helpful Kathy! Thank you for your review!
Hello! I was wondering if the recipe would be the same when using milk chocolate chips? Thank you!
Hi Starla, to be honest, I’ve only ever done it with semi-sweet or bittersweet or dark chocolate. Come to think of it, I don’t think I’ve come across a recipe for ganache with milk chocolate, so I can’t say for sure how it would affect the consistency, but I imagine it would be lighter in color with milk chocolate. Let me know if you test it out. I’m so curious! 🙂
Staria,
I am a milk chocolate addict! 90% of the time I use milk chocolate chips and the ganache is always perfect.
You can also mix semi-sweet and milk chocolate together.
I’m making the poppy seed cake with blackberries, pistachios and chocolate ganache. My family does not like dark chocolate so is it ok if I use milk chocolate chips instead of semi sweet chocolate chips for the ganache? Will it make the cake overly sweet?
I don’t think the cake will be overly sweet, but it will not be as dark of a chocolate ganache using milk chocolate chips.
Can I use Anchor UHT whipping cream? I can’t find heavy cream.
Will this enough to cover a 8in * 3in round cake? Thank you.
Hi Jessy, I’m not familiar with that product so I can’t say for sure, but this resource may be helpful to you. This recipe is enough to cover an 8″x3″ round cake.