Chocolate Ganache Recipe (VIDEO) (2024)

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 Recipe (VIDEO) (1)

This post may contain affiliate links. Read my disclosure policy.

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.
Chocolate Ganache Recipe (VIDEO) (2)

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.
Chocolate Ganache Recipe (VIDEO) (3)

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!
Chocolate Ganache Recipe (VIDEO) (4)

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).

Chocolate Ganache Recipe (VIDEO) (5)

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.
Chocolate Ganache Recipe (VIDEO) (6)

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.

Chocolate Ganache Recipe (VIDEO) (7)

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
Chocolate Ganache Recipe (VIDEO) (8)

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
Chocolate Ganache Recipe (VIDEO) (9)

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

4.93 from 189 votes

Author: Natasha Kravchuk

Chocolate Ganache Recipe (VIDEO) (11)

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.

SavePinReviewPrint

Cook Time: 10 minutes mins

Resting Time: 5 minutes mins

Total Time: 15 minutes mins

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

Sodium

7

mg

%

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

%

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

Chocolate Ganache Recipe (VIDEO) (12)

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.

Read more posts by Natasha

Chocolate Ganache Recipe (VIDEO) (2024)

FAQs

What is the secret of good ganache? ›

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

What is the basic formula for ganache? ›

What is the basic formula for ganache? The basic formula for chocolate ganache is a 1:1 ratio (by weight) of chocolate to heavy cream. This creates a thick but still pourable glaze.

What are the three types of ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

Which chocolate is best for ganache? ›

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).

Can I use milk instead of heavy cream for chocolate ganache? ›

Milk. The easiest way to replace cream in your ganache is by using milk. If you want to still have a rich flavor and make up for the loss of fat in your ganache, you can add butter. But, if you're looking to reduce the fat content in your ganache, then there's no need to add butter.

What does adding butter to ganache do? ›

Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

Does ganache set hard on a cake? ›

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

How do you whip ganache without splitting it? ›

We also use a hand blender to combine all the ingredients once the white chocolate has melted. Using a hand blender really helps all the ingredients incorporate (emulsify) and prevents it from splitting. This ensures that when the ganache is whipped it stays smooth and stable.

What is broken ganache? ›

Generally, if the temperature of your ganache goes too high, it will cause the fat in the chocolate to separate. This results in a oily/split/grainy ganache. The severity of the graininess will depend on how overheated your cream was.

How to stabilize chocolate ganache? ›

The higher the fat content of the cream, the richer and more stable the ganache will be. Heavy whipping cream is the traditional choice, but you can even use crème fraiche or sour cream. You'll just need to heat the crème fraiche/sour cream and chocolate together in a double boiler until melted and smooth.

Why is my chocolate ganache so hard? ›

Too little liquid: Using chocolate with a very high percentage of cacao (above 70%; e.g., very dark bittersweet chocolate) means your ganache will have too little sugar (which melts to form liquid), and too much solid chocolate. The result: The solids crowd out the liquid, leaving the ganache thick, rough, and grainy.

What is the ratio of chocolate to cream for ganache? ›

A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, it's typically used for making truffles or a stiff chocolate ganache frosting.

What supermarket chocolate is best for ganache? ›

For a standard ganache, I like to use semi-sweet chocolate chips. You can also use finely chopped semi-sweet chocolate bars. I recommend splurging for a high-quality chocolate – Ghirardelli is a great brand to use here.

How do you improve ganache? ›

How to Thicken a Runny Ganache
  1. Add more chocolate. If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. ...
  2. Cool it down first. Another way to fix your runny ganache is by cooling your ganache down first before using it.
Oct 26, 2022

How do I get a smooth finish with ganache? ›

KEY TIP: The easiest way to make the sides and surfaces smooth is when the buttercream or ganache is slightly on the firm side, cold out of the fridge. So if you handle it for too long and it starts getting soft again, just pop it back in the fridge briefly.

Why is my ganache not getting hard? ›

Let's look into a couple of reasons why the consistency of your ganache could be too thin. The chocolate-to-cream ratio was not correct. For a firmer ganache, you want the chocolate ratio to be double the ratio of heavy cream (2:1). Don't use too much cream or you will be left with a thin runny ganache.

Why add cocoa butter to ganache? ›

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Msgr. Refugio Daniel

Last Updated:

Views: 6499

Rating: 4.3 / 5 (74 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Msgr. Refugio Daniel

Birthday: 1999-09-15

Address: 8416 Beatty Center, Derekfort, VA 72092-0500

Phone: +6838967160603

Job: Mining Executive

Hobby: Woodworking, Knitting, Fishing, Coffee roasting, Kayaking, Horseback riding, Kite flying

Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.