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
HI Sally
Is the recipe for ganache given in this post which is 2semi sweet chocolates @113 gram each and 240 ml heavy cream sufficient for frosting your triple chocolate cake recipe? That chocolate cake has frosting between the 2 cakes and frosting on top and around the cake.
Would love some help here. Thank you
It’s enough for the filling and outside of the cake (a thin layer), but I recommend making a thicker ganache for the center/filling (such as by whipping it to make whipped ganache). Or using less cream.
For an 8 inch square cake (or 9 inch round cake), can you suggest ingredient size for ganache ?
I would halve the recipe to make enough topping for an 8 inch square cake.
Hi Sally! Is this recipe enough to cover a 9-inch round cake?
Hi Beatrice, This recipe yields 1 and 1/2 cups of ganache. It should cover the outside of your cake but how far it will go will really depend on how it’s applied (drip, piped, whipped, etc.).
Hi Sally I want to do a double layer chocolate cake for my daughter’s birthday. I like the sound of your cake with buttercream frosting recipe. But the butter cream may be a bit too creamy for my daughter’s taste. How do I substitute butterc ream with ganache, especially between the cake layers
I would also like a runny ganache so that it drips over the cake. But in order to do this, must I cover the outer part of the cake with ganache too.
Thank you.
Susan
Hi Susan, See the section in the above post called “Whipped Ganache.” If you follow those instructions you can use this ganache between and on the outside of your cake layers just like frosting. Then you can use some of the un-whipped ganache to create the drip. Enjoy!
Hi sally.
I’ve made this chocolate ganache multiple times and love it.
I’m planning to make it with white chocolate next to cover confetti cake for my twins 1st birthday.
Please suggest if this would work, if I should whip it or things go watch out for if I’m making the white chocolate ganache instead of milk chocolate
Hi! Do you know if I can make whipped ganache with full fat coconut milk?
Hi Rachelle, Yes the coconut cream (sold in a can) actually whips up nicely!
Can I reheat Ganache to drizzle over the cake at a later time?
Yes you can!
On my first try I tested for doneness at 25 minutes. Cake was very dry. On my second try I baked for 20 minutes and it was perfect. I turned it our on a plate to cool and it has stuck to the plate. Any suggestions on how to remove it? I wanted to put it on a wire rack and pour ganache over it, let cool, and slice before putting on a permanent plate to carry to a party. I made 2 cakes because I need 16 slices. Will top with ganache and fresh strawberries.
I have used many of your recipes and really like them. Thank you.
My previous comment referred to making the flourless chocolate cake recipe. I want to use ganache on top but cake is stuck to my plate.
Hi Darla, For the flourless chocolate cake it is very important to line your pan with a parchment paper round. In the post for that recipe see the section “How to Make Flourless Chocolate Cake” and the first step details how to do this. You can also watch exactly how I prepare the pan in the video above.
I’m making a chocolate cheesecake with your chocolate ganache as the frosting. I’m going to pour the ganache on top of the cold cheesecake.
Should I let the ganache cool first, and I want it to slightly drizzle down the sides slightly. Any suggestions on how to not make aa mess?
I really appreciate your detailed and thorough suggestions, hints and tips, they take the stress out of Baking. ❤️
Hi Nanci, Sounds delicious! Make sure your cheesecake is completely chilled. Let the ganache cool first so that it doesn’t melt your cheesecake but not enough that it’s too thick. Enjoy!
Hi Sally! I would like to make shiny dark chocolate and white chocolate glazes for cookies. The ganache recipes are shiny but they do not completely harden. What would you suggest I use as cookie glazes that will harden and also look shiny? Thank you!
Hi Debora, How about using the glaze from Black and White Cookies?
I have now made this recipe twice and each time it was wonderful!! However…I must admit that I used a triple dark chocolate boxed mix instead of making my own from-scratch cake!! Please forgive!! I followed the mousse and ganache recipes to a T…it was wonderful in the end! ❤
So yummy! I made it with 6oz semisweet chocolate, 2oz unsweetened chocolate bars and it was rich and luscious. Perfect addition to my Bundt cake, yum!
I have two bars of chocolate: Baker’s 100% unsweetened & Ghiradelli Prmium baking bar Unsweetened 100% cacao. Can I use these to make Ganache? If so, do I need to add a sweetener and what kind?
Hi Patty, For the best result I do recommend using semi-sweet chocolate. If you try to add sugar I’m afraid it will have a grainy texture.
Hi Sally. I was thinking of using this to frost cupcakes for my daughters birthday party. Do you think if I used white chocolate I could use a couple drops of food colouring to colour it?
Hi Steph, You can add food coloring to it! Just be sure to read the recipe notes about reducing the cream if you are using white chocolate. Enjoy 🙂
I have made this recipe three times. The first time it was very stable and maintain its shape. I used a 1M tip. The second and third times it kind of fell. Very tasty but it wasn’t stable. All three times were in the winter. I’m trying to figure out what I could have done wrong
Hi Sally,
I would like to make the whipped ganache to frost your chocolate cake recipe (inside and outside). I know it says to cool before whipping, but should it be refrigerated or just room temperature? Also, if I pipe it, if I serve the cake at room temperature, will the piping hold its shape or does it have to be cold?
Thanks!
Hi Rachel, You should be able to whip it once it completely cools to room temperature! It will hold it’s shape (but not super intricate shapes) as long as it’s not in a warm environment.
Does cake with Ganache icing need to be refrigerated?
Hi Norma, Usually a cake covered with ganache can be left at room temperature for 1-2 days or in the refrigerator for up to a week. All of my recipes have the recommended storage instructions at the end of the directions!
Hi. Can I freeze this ganauche in an ice cube tray then use to make lava cupcakes?
Can you use the same amount of chocolate chips in the recipe instead of bar chocolate?
Hi, Donna – I highly recommend using the baking bar chocolate if possible. Chocolate chips will not melt into the best ganache consistency. If chocolate chips are your only option, I’d suggest a higher quality chocolate chip such as Ghirardelli brand semi-sweet chocolate chips.
Today I used Ghiaradellhi 60% Cocoa Bittersweet chocolate chips and it is heavenly!! First time making ganache and this came out PERFECT!!! Topped a sour cream chocolate cake with it! This is to die for!!
Thanks, Sally!
GREAT recipe and comments, Sally. Thank you.
I’d like to use this to fill little mini-pies –pie crust that’s pressed into a mini cupcake pan, then baked, then fill with the ganache. Not sure if I want to whip it or not. Are the proportions of cream and chocolate okay for this? Or do I need to add more chocolate to make it stiffer?
Also, I measured the mini cupcake cavities… to the top of each one is about 1/8 cup. I would probably pipe about 1/4 cup her cavity, which would mean I’d need 3 cups of ganache. Is that what this recipe produces?
Thanks you!!!
Hi Carol! You can use this ganache to fill your mini pies. There’s no need to whip it first, the ganache (without whipping) will set nicely after refrigerating once inside the mini cupcakes. You should have plenty of ganache for your pies, but if you run out– you can always make another 1/2 batch. But, again, you should have plenty.
Hi Sally,
I’m wondering if the whipping technique can be used for your red wine chocolate ganache on your blog? Whipped red wine chocolate ganache on your dark chocolate cupcakes sounds delicious to me
Absolutely! Whipping the red wine ganache in the same manner works wonderfully.
Thank you for this easy recipe! I microwaved my cream for 1 min, 30 seconds, added my chocolate chips and bar pieces and let sit and melt for 2 minutes. Once stirred it is like glass! I used a combo of 85% chocolate and 100% and added vanilla. I usually like to add dehydrated coffee too. I use this to top cheesecakes and it is delicious! Leftovers are yummy out of the fridge. My kids love you.
Hi,
If I wanted to use this ganache to dip cookies in, would it set at room temperature to form like a thick fudgy chocolate coating around the cookie (not really sure what that’s called). Should I use the 2/3 c heavy cream for that or even less (like 1/2 c)? Thanks for your help, sorry for the random question!
Hi Emily! Ganache doesn’t “set” as nicely as pure chocolate as a coating on cookies. For dipping, I recommend plain chocolate. Melt the chocolate, do not add the cream, and dip the cookies in.
Hi sally, this article is most appreciated. I am making a double layer 9 inch chocolate cake. I would like to know if this recipe is enough ganache to cover top and sides. No filling in between will be used. And I have also read that adding a tbsp of corn syrup makes the ganache shiny – is this true ? Please give me measurements of chocolate and heavy cream. Thank you much in advance, really great blog !
Hi Mary! Yes, this recipe as written (8 ounces each) is enough to frost the top and sides of a 2 layer 9-inch cake. 1-2 teaspoons of corn syrup does add a lovely shine, yes!
is the whipped ganache like a mousse consistency? will it be light enough to spoon as a topping for a dessert bar – or is it sticky and still meant to be spread or piped?
Hi Lauren! It’s spoonable, but not as light as mousse.
Hi, can I combine to different brands of chocolate. I have Ghirardelli Milk chocolate and Bakers semisweet chocolate, 8oz of each. Thanks
Hi Lydia, yes, you can combine two types of chocolate for ganache. Milk and semisweet chocolates would make a delicious combination.
I want to use chocolate ganache between layers of a white half sheet cake. Should it be cooled or whipped or…..??? Thank you!
Hi Elisa! The ganache should at least be cooled down, yes. You can whip it if you prefer the whipped texture in the cake.
Will this hold firmly in a multilayer (4 or 5) cake if whipped? How can I make it slightly thicker just in case?
Hi Rubylu, this whipped ganache is sturdy enough for filling a tall layer cake.
What if you’re using chocolate without sugar in it, can you add a sweetener and if so what would you recommend? I’d like to make a keto friendly ganache. Thanks
Hi Beverly! You can give it a try, but I recommend a liquid sweetener to keep the ganache smooth.
Amazing!!!! I made this for the first time and it came out perfectly. I used 250 gms. of dark chocolate and whipped it after cooling. The taste was incredible. I then piped it over vanilla-cinnamon cupcakes, and topped it with rainbow sprinkles and a maraschino cherry. All the guys at my work loved them. Some were even getting pictures and videos (Instagram/Snapchat?).
Thanks for sharing this recipe.