This easy Chocolate Ganache recipe needs only two ingredients and just ten minutes to make! It’s perfect for spreading over desserts and dripping down cakes, and it even whips up into a luscious frosting. Keep scrolling to watch the how-to video, where I show you to prepare this recipe and use it for a drip cake.
Two-Ingredient Chocolate Ganache Recipe
It’s the smooth glaze on Boston cream cupcakes, the fudgy layer that tops millionaire’s shortbread, and the creamy base for truffles: chocolate ganache. Rich, shiny, and surprisingly easy to make, chocolate ganache is a staple recipe that every baker should have in their repertoire.
Besides being deliriously decadent, chocolate ganache is extremely adaptable. Depending on how you plan to use it, you can tweak the ratio of chocolate to cream to create a thinner chocolate that’s perfect for dripping down cakes (today’s recipe is ideal for that!) or, you can use more chocolate and less cream to create a thick, fudgy spread for bars, cheesecake, and just about anything else. You can even whip your ganache after it cools to make a a fluffy ganache frosting–more on that below.
If you feel like you’re having déjà vu, there’s a good reason. I shared a similar chocolate ganache recipe a few years ago; however, that recipe used a different ratio than the one I’m sharing today, and as a result, yielded a firmer ganache. While I still like that recipe, I wanted to share a general all-around ganache that be used for many desserts.
Let’s get to it!
What You Need
Regardless of whether you’re making a thin or thick ganache, you’ll still only need the same two ingredients:
- Chocolate. I recommend using couverture or high quality baking bars with a high cocoa butter content, but chocolate chips will also work in a pinch. If you want to make a white chocolate ganache, you must use a high quality white chocolate or couverture–you should not use white chocolate chips. You’ll also need to reduce the amount of cream for white chocolate ganache; see the recipe notes for details.
- Heavy Whipping Cream. Heavy cream, double cream, or heavy whipping cream will work perfectly for this ganache recipe. The more heavy cream you use, the thinner your ganache will be, and vice versa.
SAM’S TIP: For added richness and a flavor boost, you can add a pinch of salt and a teaspoon of vanilla extract after melting everything together. This works for both whipped ganache frosting or just regular ganache!
How to Make Chocolate Ganache
I’ve included notes in the recipe card below to help you alter this ganache for different uses. No matter which ratio of chocolate to cream you use, the process will still be the same.
- Bring cream to a simmer over medium/low heat. Pour the cream over chopped chocolate–do not stir yet! –and cover with foil for five minutes.
- Remove cover and gently whisk together cream and chocolate until smooth and combined. Use as desired. At first it might seem like it wants to stay separated and won’t become smooth, but it will!
SAM’S TIP: If you plan to use your ganache as a drip decoration on a cake (like the one pictured at the bottom of this post), it’s best if you chill your cake before using. This will help to slow the ganache as it runs down, creating a tidy, defined drip.
If you’re new to drip cakes (or just need a refresher) watch the video below for step-by-step instructions on how to use ganache for a drip cake!
How to Make Whipped Ganache Frosting
While you could simply cool this chocolate ganache until it’s a spreadable consistency, you can also whip it into an airy, pipeable frosting that beautifully tops cakes and cupcakes.
To make whipped ganache frosting, simply prepare the ganache as instructed, let it cool completely, then beat it with an electric mixer until you have a whipped, frosting-like consistency.
This frosting will be softer immediately after whipping but can be piped or spread over a cake and will become more firm over time.
You can also use this recipe to do a beautiful chocolate ganache drip over a cake. If you’ve never done this before, I do include a guide in the video on how I did the ganache drip on the cake below.
Frequently Asked Questions
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.
This will depend a bit on the surface that you are spreading your ganache onto. I’ve found that from the time I take it off the stovetop to the time it is completely set is usually about two hours. You’ll want to use it before its set completely (so pour it over your cheesecake, drip it over your chocolate cake, or spread it on your petit fours layers once it’s thickened and no longer warm, but not once it has cooled completely and is no longer malleable!).
You can expedite this setting up process by placing your ganache in the refrigerator.
Yes, you can leave chocolate ganache out for several days. However, if you’re in a particularly warm/humid climate, I would recommend keeping this in the refrigerator instead.
Enjoy!
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Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Chocolate Ganache
Ingredients
- 8 oz (226 g) semisweet or dark (I like to use 60%) chocolate finely chopped (alternatively you can use couverture chocolate, see note)
- 1 cup (236 ml) heavy whipping cream
Recommended Equipment
- Heatproof bowl (link to the mixing bowls)
Instructions
- Place chopped chocolate in a medium-sized heatproof bowl and set aside.8 oz (226 g) semisweet or dark (I like to use 60%) chocolate
- Pour heavy cream into a small saucepan and heat over medium/low heat just until cream comes to a simmer.1 cup (236 ml) heavy whipping cream
- Once cream is simmering, remove from heat and pour evenly over chocolate (do not stir). Cover with foil or plastic wrap and let sit for 5 minutes.
- After 5 minutes, remove cover and use a whisk to gently whisk chocolate and cream together until completely melted and smooth (note that this may take a minute and the mixture may look separated and piece-y at first, just keep stirring!). Try not to whisk too vigorously or you may incorporate air bubbles into the ganache.
- Use as desired! If ganache is too thin immediately after preparing, let it sit for several minutes before using.
Notes
Chocolate
I recommend using a quality chocolate with a high percentage of cocoa. Chocolate chips are not ideal for this recipe, but I have had success using them in the past. Use a quality brand like Ghirardelli.White chocolate
This recipe can be made with white chocolate, but you will need to reduce the cream to only ⅔ cup (157ml). Do not use white chocolate chips, only premium white chocolate or couverture. Keep in mind that many white chocolate brands are slightly yellow in color, and the resulting ganache often is as well.Cream
Heavy cream, double cream, or heavy whipping cream will work for this recipe.Thickness of ganache
This recipe makes a thinner, softer ganache. I use this exact ratio for dripping on a cake (just let it cool enough so that it’s not runny), but if you’d like a thicker/firmer ganache you can use 8 oz of chocolate and only ⅔ cup (157ml) of heavy cream.Drip Cake
This ganache recipe can be used to do a drip cake. I recommend frosting and then chilling your cake for 15 minutes then using a piping bag or bottle with a nozzle to drip the slightly cooled ganache over the chilled cake. I demonstrate how to do this in the video above. Let the ganache set before putting any decorative frosting on top of the chocolate.Whipped ganache
To make whipped ganache (ideal for frosting a cake or piping on cupcakes), let ganache cool completely at room temperature. Use an electric mixer and beat until you’ve achieved a whipped, frosting-like consistency.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Camila Jane
Would this ganache go well with a Black Forest Gâteau?
Sam
Yes that will work just fine. 🙂
Emmalee
Hi, Sam! I was wondering if the ganache would set up enough to pipe it.
Thanks for the recipe!
Sam
Hi Emmalee! I haven’t tried letting piping it, but you will probable need to either whip it or let it set up enough to get to a pipe-able consistency. 🙂
Emmalee
Thanks for the tip!
Sheri
What kind of heavy cream did you use?
Sam
Hi Sheri! I like to use any brand of heavy whipping cream.
Amy Wonder
What speed should I whip it on?
Amy Wonder
Hey Sam! Am I able to whip this?
Sam
Hi Amy! You can whip this ganache. 🙂
Franciele Blakeslee
This is a great ganache recipe, I love the consistency of it and of course the taste 🙂
do you have tip to make a nutella ganache?
Sam
I’m so glad you enjoyed it so much, Franciele! Unfortunately I have never tried to make a nutella ganache. 🙁
Alexa
Hi! I am planning on baking a cake tonight using this recipe as a filling. Can I make the ganache beforehand and keep it in the fridge for 4 hours? Thank u so much! 🙂
Sam
Hi Alexa! You can keep it in the refrigerator, it will just firm up a bit. 🙂
Beth
Came out beautifully both ways, but I have a question. Would it be possible to add one or two drops of mint extract to it to make a chocolate mint ganache?
Sam
Hi Beth! I think that would work just fine here. 🙂
Leanne
I’m not sure if this is a silly question, but can this be made in advance (a day or two) and then reheated to become more easily poured/spread when needed? I’m using it for a dessert for Christmas day but wanted to get it made in advance if possible, before making the desserts themselves.
Sam
Hi Leanne! I think you could reheat it. Just take extra care to reheat it very slowly. 🙂
Ally
so i was making this for cupcake topper and mine is just so thick i had to zap it in the mcrowave for all the chocolate to melt… then i tasted it and it was to bitter so added sugar and zapped it again in the microwave to melt the sugar and i realized it was just way to thick and im adding more and more cream and its just a mess can i get your advice on how you would fix the bitterness and the thickness.
Sam
I’m so sorry this happened, Ally! What kind of chocolate did you use?
Aly
I made this for a cake for my mom’s birthday and she loved it! the only thing was that I couldn’t really tell when it was simmering so when I added the cream to the chocolate it didn’t melt it down enough so I had to add more cream and then zap it in the microwave for a few seconds. How can you tell when it is hot enough? This recipe is great and I will definitely make it again!
Sam
Hi Aly! It sounds like it needed to cook a bit longer. You will know it’s simmering when you see it lightly bubbling. 🙂
Pj
Hi! Should I use mild chocolate chips or semi-sweet?
Sam
I would use semi-sweet. 🙂
Medina
The best way someone explained how can I SIMPLY make a choco ganache! Thank you!
Can I use it between the cake layers after it cools down a little bit? 🙃
Sam
Hi Medina! I am so glad you enjoyed it so much! This should work great as a thin layer between cakes. 🙂
Emi
How many cups of ganache does this recipe make? wanting to make it into whipped ganache for cupcakes. Thanks!
Sam
I haven’t measured it out, but it probably makes a little more than a cup. 🙂
Emi
thanks! the whipped ganache worked super well for the cupcakes, and everyone loved them! thank you for such great recipes!
Sam
I am so happy to hear this, Emi! Thanks so much for letting me know how it turned out for you, I appreciate it! 🙂
Tracy
Easy to make and delicious as a topping for the Mini Cheesecakes!
Sugar Spun Run
I couldn’t agree more! A perfect compliment to cheesecake. Thanks, Mary for commenting. I am so happy that you enjoyed it! 🙂