How to make chocolate ganache! This easy chocolate ganache recipe takes just 2 ingredients and makes ganache with the perfect consistency.
What is chocolate ganache?
Chocolate ganache is a combination of chocolate and heavy cream. It is incredibly rich with a silky smooth texture and shiny appearance. Since it’s made with only two ingredients, it’s so easy to whip up any time.
The beautiful shine and intense chocolate flavor makes ganache a fantastic frosting, filling, or even dip.
How to make chocolate ganache
>>Step 1 Add the chocolate chips or chopped chocolate to a heat-proof bowl. Set aside.
>>Step 2 Heat the heavy whipping cream in a small saucepan or pot just until it begins to simmer. Remove from heat and pour over the chocolate chips.
>>Step 3 Cover with foil and let it sit for 5 minutes without stirring. Uncover and whisk until combined.
Let it sit for 30 minutes at room temperature, stirring occasionally, until it sets up a bit.
Tips
- Chocolate Chips: You can use dark, semisweet, or bittersweet chocolate chips in this recipe depending on how sweet you want your ganache to be. I’ve also used baking chocolate. If using baking chocolate, be sure to very finely chop it so that it will melt.
- Cream: You need to use heavy cream in this recipe. Using something like half-and-half will give you a runnier ganache.
- Flavorings: Feel free to add a little flavoring or extract to give it a little twist (1/4 or 1/2 teaspoon to taste).
- Heating the cream: It’s important that the cream doesn’t boil because it could curdle. Also, the cream should be just hot enough to melt the chocolate but not so hot that it will cause the chocolate to become grainy.
FAQs
I recommend using good-quality semi-sweet chocolate chips. It’s important to use good-quality chocolate so that it will melt nicely. However, dark or bittersweet chocolate would also work.
Ganache is made from chocolate and cream. It is soft and spreadable, and it’s commonly used as a topping or filling.
Frosting can be made from any number of ingredients. For example, in the United States, frosting is commonly made from butter and powdered sugar. It is also used as a topping or a filling. Frosting can be softer and spreadable or stiffer and pipeable.
You can! Simply spread it onto a cake or cupcakes for a rich and delicious chocolate ganache frosting. Drizzling or spreading ganache over a bundt cake is one way to dress up the cake. It can also be used a filling for cookie sandwiches.
Once the ganache has cooled, use a hand mixer or stand mixer to whip it on medium until light and fluffy. It should take about 3-4 minutes.
You can! Once the ganache has cooled, chill it until it reaches the desired consistency. Then, simply pipe the chilled ganache. This works well for simple piping.
No, it doesn’t harden. Ganache will set up as it cools, but it won’t harden the way that a candy coating like almond bark will.
You can! Simply use more chocolate to make a thicker ganache.
You can! Add additional cream to thin the ganache out and make it more of a glaze.
Sure! Simply stir in 1/4-1/2 teaspoon of flavoring or extract, like vanilla extract or peppermint extract, in step 7.
Storage
I recommend storing the ganache (or anything you use the ganache on) in the fridge.
Recipes that go well with chocolate ganache
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Chocolate Ganache
Ingredients
- 8 ounces good-quality semisweet chocolate chips1
- 1/2 cup heavy cream2
Instructions
- Place the chocolate chips in a heat-proof bowl.
- Heat the cream over low heat until just simmering. Do not boil.
- Remove cream from heat and pour over chocolate chips.
- Place a piece of aluminum foil over the bowl and seal.
- Let the cream/chocolate chips sit for 5 minutes without stirring.
- Remove the foil.
- Stir until the chocolate chips have melted and mixture is smooth and well-combined.
- Let the ganache sit, uncovered, for 30 minutes, stirring occasionally, to set up before using.
Notes
- Chocolate: Using a quality chocolate chip makes a difference. Some cheap chocolate chips are made with extra fillers and binders that keep them from melting properly.
- Heavy cream: Please do NOT substitute half-and-half. It will give you a thinner, runny ganache.
- Nutrition values are estimates.
Nutrition
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Originally published February 3, 2020. Updated with additional pictures, tips, and information on January 7, 2022.
Reader Interactions
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Comments & Reviews
Gay Rutter says
I made this for the 2nd time. I used a small leftover container that was in the freezer from the first time I made it. I thawed it and added it to the chips and cream after the 5 minute wait. It incorporated nicely into the new batch and was just enough for the filling for my triple layer German chocolate cake Yum! Super easy!
Kate says
Sound delicious! I’m glad that you liked the recipe!
Lisa says
Ganache is so much easier to make than buttercream frosting and is smooth and creamy delicious !
I baked a gluten free chocolate cake mix and topped it with the ganache, 8×8 layer, and saved the rest to dip pretzels into.
Kate says
Sounds delicious!
Marci Leberman says
Can this be made ahead of time and used the next day to dip the tops of brownie bites?
Kate says
It sets up quite a bit in the fridge. If you let it come up in temperature after it has been refrigerated before you use it, it should work fine.
Clasina says
Can I use this recipe and pipe it as a filling cupcakes?
Kate says
You can! I have details for piping the ganache under the FAQs section in the post.
Bel says
Will heavy whipping cream work instead of heavy cream? We’ve been having a hard time finding it in stores around my area so I usually can only find heavy whipping cream.
Kate says
Hi! Yes, heavy whipping cream and heavy cream can be used interchangeably in this recipe.
N.L. Hill says
This was super easy and worked Perfectly on a cake I made!
Kate says
Thank you! I’m glad that it worked well for you!
Becky says
Delicious and easy!
Kate says
Thank you!
Avery says
Easy peasy!!! I ate it with a spoon and loved it!!
Kate says
I’m so glad that you liked it. Thanks for commenting! =)