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)

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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.
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.
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  • 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!
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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).

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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
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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.


Cook Time: 10 minutes mins

Resting Time: 5 minutes mins

Total Time: 15 minutes mins


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


  • 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.


  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



% Daily Value*






Saturated Fat





Trans Fat



Polyunsaturated Fat



Monounsaturated Fat
































Vitamin A





Vitamin C














* 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)


What is the basic formula for ganache? ›

For bittersweet or semisweet chocolate ganache, make ganache from 2 parts cream, 3 parts chocolate (by weight). For milk chocolate ganache, or for ganache made from flavored chips (white, butterscotch, etc.), use 1 part cream, 3 parts chocolate (by weight).

What happens if you put too much cream in ganache? ›

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. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

What can you use instead of heavy cream in ganache? ›

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.

How long do you leave ganache before putting on cake? ›

If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.

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.

What are the three types of chocolate ganache? ›

There are three basic kinds of ganaches that you can make - white, milk and dark chocolate based. While the milk and dark chocolate based ganaches add an immense amount of chocolate-y flavour and richness which you cannot replicate, the white chocolate is the most versatile.

What's the ratio for ganache? ›

1 Part Chocolate to 1 Part Cream (1:1 Ratio)

This ganache works well to fill layer cakes or even as the frosting for the whole cake, like my favorite Devil's Food Cake. After this frosting is cooled, it can whipped into a fluffy whipped ganache frosting and that is sort of like a super intense chocolate whipped cream!

What thickens ganache? ›

One surefire way to thicken ganache is to add more chocolate. By increasing the amount of chocolate, you effectively adjust the ratio of chocolate to cream, resulting in a firmer consistency once cooled.

Can you use cocoa powder for ganache? ›

Place heavy cream in a medium-sized microwave-safe bowl.

Heat on high for 40 seconds until the cream is bubbling and hot. Add in the cocoa powder and whisk until smooth. Add in the powdered sugar and vanilla, then whisk until smooth. The ganache will become shiny.

Can I whip ganache? ›

Once the ganache has cooled to room temperature, stir in the salt and vanilla. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter in several additions.

What is the US equivalent to double cream? ›

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Should cake be cold before ganache? ›

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.

Can I put ganache straight onto cake? ›

Pour the hot cream over the chocolate and let stand for about 30 seconds. Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds. You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake.

Do I need to refrigerate cake with ganache? ›

Ganache frosted cakes (boiling whipping cream poured over bittersweet chocolate): Store at room temperature about 3 days or up to 1 week in refrigerator. Simple buttercream frosted cakes (mixture of confectioners' sugar and butter): Store at room temperature about 3 days or up to 1 week in refrigerator.

What is ganache made of? ›

Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles.

What is the structure of ganache? ›

Thus, ganache is a mix between an oil-in-water emulsion (cream), and a fat suspension (chocolate). In a chocolate and cream mix, cream is often considered as an aqueous phase, and chocolate a fat phase, so ganache is said to be an emulsion.

What is chocolate formula? ›

Main Chemicals, Compounds, Components

Cocoa is the most important component, containing theobromine or C7H8N4O2. Sugar is what sweetens it: C6H12O6+C6H12O6=>C12H22O11+H2O. It also contains a lot of caffeine: C8H10N4O2.


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