Use this as your complete guide for making homemade chocolate ganache. Chocolate ganache is a 2-ingredient recipe with virtually endless uses. For the best tasting ganache, I recommend using semi-sweet chocolate.
Chocolate ganache is a mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be used with so many dessert recipes as a filling, dip, spread, frosting, topping, or layer in a cake. The uses are virtually endless!
It’s not as syrupy and caramel-like as hot fudge sauce, but it does thicken considerably.
Uses for Chocolate Ganache
- Topping for chocolate cupcakes, cream-filled chocolate cupcakes, or no-bake cheesecake jars
- Filling for layer cakes
- Topping for this showstopping chocolate chip cake
- As a frosting for chocolate peanut butter cake or dark chocolate mousse cake
- Swirl in chocolate marble banana Bundt cake
- Topping for homemade brownies, pound cake, vanilla cake, or ice cream
- Swirled throughout chocolate swirl pistachio ice cream
- Filling for chocolate hand pies
- As a layer in crème de menthe pie
- Dip for strawberries and other fruit (serve with a bowl of whipped cream, too!)
- Topping for chocolate cake or flourless chocolate cake
- Frosting for chocolate raspberry cake (and you can even flavor it with raspberry liqueur)
- Layered in trifles
- Filling for no-bake s’mores cake
- Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
- Filling for striped fudge cookies and peanut butter fudge puddles
- Topping for marble loaf cake (with slightly reduced cream for a thicker ganache!)
- As a layer in peanut butter banana cream pie and peanut butter pie
- Filling inside of Easter cupcakes or your favorite cupcake recipe (see my How to Fill Cupcakes post for exact details on how to do so)
Let’s dive into an in-depth chocolate ganache tutorial. If you don’t care to read through the tutorial, feel free to jump straight to the recipe below.
Chocolate Ganache Video Tutorial
2 Ingredients in Chocolate Ganache
- Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
- Pure Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. See recipe note.
When making homemade ganache, you need roughly a 1:1 weight ratio of cream to chocolate. (226g of chocolate for 240g of cream.)
Did you know that chocolate ganache is the base for chocolate truffles? I actually use less cream when I make chocolate truffles. Instead of a 1:1 weight ratio, use 8 ounces of chocolate and 2/3 cup (160ml/g) cream for truffles.
Best Chocolate to Use in Chocolate Ganache
The best chocolate for chocolate ganache is a pure chocolate baking bar, such as Bakers or Ghirardelli brands. (Not sponsored, just a genuine customer!) These are typically sold in 4-ounce (113g) bars in the baking aisle near the chocolate chips. Do not use chocolate chips because they will not melt into the best ganache consistency—save them for chocolate chip cookies instead. If you absolutely must use chocolate chips, make sure they are higher-quality chocolate such as Ghirardelli or Guittard brand semi-sweet chocolate chips.
For traditional chocolate ganache, I recommend using semi-sweet chocolate. This is the most commonly found chocolate in the baking aisle. Semi-sweet chocolate contains 35–45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate. If you like it a little darker, bittersweet chocolate (60% cacao) also makes an excellent ganache.
TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture.
How to Make Chocolate Ganache
- Place finely chopped chocolate into a heat-proof glass or metal bowl.
- Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
- Let the 2 sit for a few minutes before stirring.
- Stir slowly until smooth.
After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.
Piped Chocolate Ganache
If you’re craving a pure chocolate topping for your desserts, choose chocolate ganache. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes. Super intricate piping tips aren’t ideal. Wilton 1M piping tip or Ateco 844 piping tip are my favorites for piped chocolate ganache. I used Ateco 844 in these photos.
Whipped Ganache
Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think of the whipped buttercream from this vanilla sheet cake, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes. Now you have a decadent mousse-like frosting without an onslaught of extra sugar. It’s REALLY good!
You can pipe the whipped ganache, too. I used Ateco 844 piping tip in this next photo.
These 2 Tricks Make Chocolate Ganache Even Easier
Here are my 2 super simple tricks that make ganache even easier to make.
- Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large large chunks, it won’t fully melt. And if the chocolate is not melting, reference Troubleshooting Chocolate Ganache below.
- Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it. I’d rather spend extra minutes doing nothing than extra minutes stirring chocolate that won’t melt. Wouldn’t you?!
Troubleshooting Chocolate Ganache
After writing an entire cookbook (Sally’s Candy Addiction) on chocolate and candy, I’ve seen it all when it comes to making chocolate ganache. Seized chocolate? Yep. Grainy ganache. Yep, that too. Here are 3 problems you could encounter and how to fix each.
- Chocolate Isn’t Melting: If the chocolate isn’t melting, it wasn’t chopped fine enough or the cream wasn’t warm enough. Chop the chocolate into very small pieces and warm the cream until it’s just simmering. The microwave doesn’t evenly warm cream like the stove does, so I always recommend the stove. If you’re left with chocolate chunks swimming in cream, do not microwave it. Instead, place the mixture into a double boiler OR place the (heat-proof!) glass bowl over a small saucepan of simmering water. Do not let the surface of the simmering water touch the bottom of the glass bowl. Stir the ganache constantly over the indirect heat until it’s smooth.
- Chocolate Seized: When chocolate seizes, it creates a gritty and solid mass of chocolate. Simply put, seized chocolate will not melt. Chocolate seizes when it comes into contact with water. Don’t let even a drop of water into the bowl! Here is a wonderful article on overheated and seized chocolate.
- Greasy or Grainy: Use a glass or metal bowl. A plastic bowl could melt or leave you with a dull or grainy ganache. Use real chocolate; cheap chocolate chips result in a grainy ganache. Use a spoon or small rubber spatula to stir the chocolate and warm cream together. Do not use a whisk. The whisk incorporates too much air into the delicate melting chocolate, which could cause the fat to separate and turn greasy.
How to Make Chocolate Ganache
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 1 and 1/2 cups
- Category: Dessert
- Method: Stirring
- Cuisine: American
Description
You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.
Ingredients
- two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see Note about using white chocolate)*
- 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
Instructions
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
- With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
- Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
- Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
- Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.
Notes
- Special Tools (affiliate links): Glass Mixing Bowl | Small Saucepan | Double Boiler | Silicone Spatula | Electric Mixer (Handheld or Stand) if whipping the ganache
- Chocolate: Ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli or Guittard semi-sweet chocolate chips), but I recommend using pure chocolate baking bars, in either semi-sweet or bittersweet. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German chocolate) or dark chocolate. If using white chocolate, reduce the cream to 2/3 cup (160ml). White chocolate is softer, so you need less cream.
- Halve or Double: You can easily halve or double this recipe. No matter how much ganache you are making, you always need equal parts chocolate and cream.
- Dairy-Free Alternative for Heavy Cream: Use full-fat canned coconut milk. Shake the can well before opening. Whisk on the stove as it heats and bring to a simmer. Measure 1 cup (8 ounces; 240ml). Use instead of warm heavy cream.
- Yield: Yields 1 and 1/2 cups liquid/drizzle/scoop-able ganache. This is enough to cover 1 dozen cupcakes. For piped cupcakes, you may want to double the ganache to ensure there is plenty for piping. If whipping the ganache, you’ll have close to 3 cups. This is enough for 1 dozen cupcakes.
Reader Comments and Reviews
Just love this recipe. Thank you for sharing!!!
Can you use for frosting on a eclair cake? I dont like using the corn syrup
Hi Kim, we recommend either cooling at room temperature or chilling the ganache in the refrigerator for about 20-30 minutes before pouring it over the cake, to give it a chance to thicken up. You can follow the instructions from this recipe for chocolate peanut butter cake if you’re spreading it over a layer of frosting, or this recipe for dark chocolate mousse cake if spreading directly onto cake. Enjoy!
It sounds easy enough.
Hello. I use your ganache recipe ALL the time. I’m going to use it this week for a chocolate yule log icing and wanted to know if I can add some instant coffee powder to make it a ‘mocca’ or chocolate/coffee icing instead of pure chocolate. Can you advise, and if so, on quantity and stage to add the coffee? Thank you!
Hi Rachel, we would start with 1/2 tsp – 1 tsp. It may take some trial and error to get the flavor you’re going for. Let us know what you try!
Ugh I used to make ganache often, chocolate plus I think half and half. But it’s been a while and I needed a large amount. This was a greasy separated mess. None of the fixes I could find on line helped. I finally died more chocolate and powdered sugar, but I don’t think it’s going to set. Ugh, ugh, ugh.
Hi KT, did you use half-and-half or heavy cream? This recipe requires heavy cream, and does not call for powdered sugar.
I have leftover ganache. Can I store it? If so how pls?
See the last step! Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months.
Can I use this ganache as a filling for a bake? Wanting to make a fun Christmas tree puff pastry pull apart with chocolate in it.
Hi Sammy, we can’t see why not! We’d love to know how it turns out.
Is it possible to use milk instead of heavy cream
Hi Hadley, it’s best to stick with heavy cream here. It won’t set with milk.
I plan to use this ganache on top of the jar no bake cheesecakes. How long should I wait before pouring it on top of the chilled cheesecake filling? I want the ganache to pour smoothly but don’t want to ruin the filling.
Hi Angie! You’ll just have to keep an eye on it – how long it needs to cool will depend on the temperature in your baking space.
Would one recipe of ganache be enough to frost a two tier cake?
Hi Chris, would you be covering just the outside of the cake, or using it in between the layers as well? We recommend doubling to be sure you have enough.
What is a good ganache that hardens more quickly to make chocolate covered strawberries ? Thanks
Hi Sue, we would recommend just melting pure baking chocolate, like we do for chocolate-covered pretzels and cake pops. If you melt the chopped chocolate with 1/2 teaspoon of oil, that helps thin it out just enough to make it easier for dipping.
if I want to use this for filling macarons, should I just wait for it to thicken then fill or thicken it then whip it up to fill? would the whipped version be too soft?
Hi Ellie, Chocolate ganache, as is,is a delicious macaron filling.
It is great so easy. Is it ok to put a knob of butter in to make it shine ?
Hi Ellie, yes, that should be fine!
I always check your site whenever I’m looking for something new to try. I am going to check the FAQ but I’ll leave the question just in case. How can I add mint flavor to the ganach?
Hi Caryl, You could add a very small amount of peppermint extract (it’s very strong, so start small and then adjust to your taste) with no other changes
My husband remembers something his mother used to make. Does this ganache harden?
Hi Nancy, This ganache doesn’t harden all the way.
Can I use the bars of chocolate inbyhe candy aisle like Lindt Lindor, Lindt Swiss or the huge slabs of Belgian chocolate? They come in various percentages of cacao.
Thanks!
Hi Sharon, Sure! You can use any pure chocolate for ganache!
I just had to tell you how much I appreciate your painstaking attention to detail, not only in your testing of recipes, but in the care in which you create the directions and the notes about how to fix what might go wrong. You really go above and beyond most of the other cooking websites I use and I just wanted to say thank you! And by the way, your coconut macadamia nut cookies have become a Christmas baking staple in my house. Happy holidays!!
Hi Linda, thank you for your message! Happy holidays to you as well.
i am making two 10 inch flourless cakes would one recipe be enought to frost the top of each. Thank you.
Hi Pat, this recipe makes 1 and 1/2 cups chocolate ganache. Should be plenty.
Your recipes are incredible! Thank you & your team for all your hard work!
This is the 2nd time I have used this recipe. 1st time I whipped it …great. This time it looks like it is splitting. Can I resume it?
Hi Lee, we’re happy to help troubleshoot. Did you happen to use a plastic bowl? For best results, use a glass or metal bowl. A plastic bowl could melt or leave you with a dull or grainy ganache. A few other tips… use real chocolate; chocolate chips result in a grainy ganache. Use a spoon or small silicone spatula to stir the chocolate and warm cream together. Do not use a whisk. The whisk incorporates too much air into the delicate melting chocolate, which could cause the fat to separate and turn greasy. And finally, be sure that you’re using a heavy cream that is at least 36% fat—anything less will not produce the desired texture.
Can I use whole milk instead?
Hi Addie, it’s best to stick with heavy cream here. It won’t set with whole milk.
Love this recipe, I’ve used it several times but today I’ll be doing dipped pretzel rods with sprinkles. I’m wondering if I should refrigerate the dipped pretzels or if I leave them at room temp if they set up nicely.
Hi Michelle, chocolate ganache will not harden all the way, so keep that in mind if you’d like something that will completely set and be better for stacking/storing. Melted chocolate might be the better option! We have a simple Chocolate Covered Pretzels recipe that you could use as a guide.
Hello, can I combine semisweet chocolate and bittersweet chocolate together with heavy cream. how much heavy cream would I use,
Hi Donna! You can use the ratios above. Enjoy!
Hello
I’m writing to you from South Africa.
Everything was fine with the ganache until I beat the ganache with a hand beater. I found bits of chocolate and it seemed to me that the ganache became grainy?? The ganache was also not that firm after about and hour. Any suggestions?
Hi Terry, we’re happy to help troubleshoot. Did you happen to use a plastic bowl? For best results, use a glass or metal bowl. A plastic bowl could melt or leave you with a dull or grainy ganache. A few other tips… use real chocolate; chocolate chips result in a grainy ganache. Use a spoon or small silicone spatula to stir the chocolate and warm cream together. Do not use a whisk. The whisk incorporates too much air into the delicate melting chocolate, which could cause the fat to separate and turn greasy. And finally, be sure that you’re using a heavy cream that is at least 36% fat—anything less will not produce the desired texture.
If wanting to use semi sweet ganache under fondant will this ratio harden or do I need to adjust the chocolate ratio? Thanks
Hi T, we don’t usually work with fondant but have seen cakes that use ganache under it. This ganache is best when refrigerated (it will thicken and solidify in the refrigerator, but won’t harden) – and fondant covered cakes are typically best when they are not refrigerated. Sorry we can’t be of more help here!
How many cupcakes does this recipe frost?
Hi Cecilia, this recipe yields 1 and 1/2 cups liquid/drizzle/scoop-able ganache. This is enough to cover 1 dozen cupcakes. For piped cupcakes, you may want to double the ganache to ensure there is plenty for piping. If whipping the ganache, you’ll have close to 3 cups. This is enough for 1 dozen cupcakes.
Can I add sugar/sweetener to ganache? I love it as is but I’ve had complaints that it’s not sweet enough From people more familiar with icing as opposed to ganache.
Hi Cindi, the best option would be to add a bit of a liquid sweetener such as light corn syrup. Regular granulated sugar won’t keep the ganache smooth.
Hello! Will the ganache thicken enough to frost a cake? Thanks!
Hi Laura, yes, this ganache thickens wonderfully for using on a cake!
Hi Sally & team. Can you please tell me how much corn syrup should be added in order to make an extra shinny ganache based on a 1:1 ration of 8 oz. As always, thanks for continuing to offer fabulous recipes and tips.
Hi Dame, 1-2 teaspoons of corn syrup adds a lovely shine to ganache.
Excellent recipe. To make sure the chocolate pieces are small enough, I always grate it with my hand held cheese grater. Perfectly thin chocolate that melts fast in the heated cream
If I am frosting an ice cream cake,
Wait until ganache is ultimately cool and whip with mixer.
Then icing the cake and put back into the freezer?
This is my first time making ganache, and an ice cream cake.
Help
Hi Laura, yes, that should work just fine. Enjoy!
DO NOT use this recipe if you are expecting a thick ganache. The ratio is totally wrong. Just look at other recipes on the internet. Use far less cream to chocolate.
If you are using semi-sweet or bittersweet chocolate, the ratios above are correct. The ganache is very thin after it is mixed, but as it cools, it thickens into the consistencies you see above.
I thought the same, but realised it was my impatience. I waited until cooled and PERFECT it was
Really? I always use Valrhona chocolate and it is a fab recipe. Perhaps the chocolate brand is off or you are not heating the cream fully. I place a small plate or saucer over mine while I wait the 2 or 3 mins to melt.
Perhaps you are using milk chocolate or white chocolate. I have used this ratio for semi sweet and dark chocolate for years without issues. Perfectly pourable immediately and spreadably thick after it sits a few hours.