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Introducing the one and only chocolate ganache recipe you will ever need, complete with tips and tricks for getting the perfect consistency.
This easy chocolate ganache recipe only has 2 ingredients and comes together in 5 minutes. Keep reading for my expert tips on getting the right consistency for your desired use.
You Will Love This Ganache Chocolate
I’m excited to share my perfect chocolate ganache recipe with you because everyone needs this dessert staple in their back pocket! I use semi-sweet chocolate chips for the perfect amount of chocolate flavor and sweetness. With just two simple ingredients, I’ll teach you below how to use chocolate ganache to elevate all your desserts.
What is ganache?
Ganache is a mixture of chocolate and cream that has a variety of uses in the dessert world, including:
- Frosting for cakes and cupcakes
- Filling for cakes, cupcakes or pastries
- Dipping sauce for fruits, churros, pretzels and more.
- Glaze for things like cakes, eclairs, brownies, and donuts.
- A key ingredient in making chocolate truffles
- A topping for cheesecake, ice cream, and other desserts
Ganache Pronunciation
The word ganache can be tricky to pronounce. The word “ganache” is pronounced as “guh-NOSH.” Some people also pronounce is as “guh-NASH”.
Easy Chocolate Ganache Ingredients
This basic ganache recipe makes an indulgent ganache perfect for countless uses, using just two ingredients. Keep reading for my best tips on adjusting the thickness, and see the recipe card at the bottom of the post for full measurements and instructions.
- Heavy whipping cream
- Chocolate chips: I use semi-sweet
How to Make Chocolate Ganache
Following these easy steps below to make a perfectly glossy ganache with a rich chocolate flavor, perfect for any chocolate lover. Keep reading for important tips and get the full recipe in the recipe card below.
- Place the chocolate chips in a medium heat-proof bowl.
- In a small pot over low heat, heat the heavy cream to a gentle simmer – this is just before a rapid boil.
- Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
- Use a spatula to stir the mixture until smooth.
- You can use the ganache right away as a drizzle or for dipping. I recommend letting it come to room temperature before adding it to cheesecake, cake, etc. This will help it thicken so it doesn’t just run off.
To make piped ganache, make sure it is completely cool. Transfer it to a piping bag fit with a piping tip and pipe onto cupcakes or cake.
To make whipped ganache, make sure it is completely cool. Transfer it to a mixing bowl and beat on medium-high speed with a mixer for 3-4 minutes, until it’s a lighter brown color and airy. Whipped ganache can be piped onto cupcakes or cake.
Ganache Ratio
In this recipe, I use a 2 parts chocolate to 1 part cream ratio. This produces a thicker and firmer mixture. However, the ratio of chocolate to heavy cream can vary depending on its intended use and the desired consistency. Different ratios yield ganaches with different textures and uses. Here are some other common ratios:
- Equal Parts Chocolate and Cream (1:1): This ratio is typically used for making truffles, as a filling for cakes and pastries, or as a thick glaze for desserts. When it cools, it will be relatively firm, but still creamy.
- 3 Parts Chocolate to 1 Part Cream (3:1): This ratio results in a very thick mixture that’s great for making a dense, fudgy cake filling or as a base for chocolate truffles with an even firmer texture.
- 1 Part Chocolate to 1.5 Parts Cream (1:1.5): This ratio produces a thinner mixture that is perfect for pouring over cakes as a glaze or drizzling over desserts. It can also be used for making chocolate sauces or as a dip for fruits.
- 1 Part Chocolate to 2 Parts Cream (1:2): This ratio creates a very thin mixture, similar to a chocolate sauce. It’s ideal for making a pourable chocolate sauce for ice cream, pancakes, or other desserts.
How to Thicken Ganache
If you feel like your ganache is too thin and you’d like to thicken it, there are several ways to do so:
- Cool it first: Allow it to cool to room temperature for a bit and it will naturally thicken as it cools.
- Cool in the refrigerator: Transfer to a bowl and refrigerate it for short intervals, typically about 10-15 minutes at a time. Check the consistency after each interval. Stir it well to ensure even cooling.
- Add more chocolate: A higher chocolate-to-cream ratio will result in a thicker mixture. One of the simplest ways to thicken ganache is to add more melted chocolate. Chop some additional chocolate and melt it separately, then gradually whisk it until you achieve the desired consistency.
- Add butter: Adding a small amount of butter can help thicken it and give it a smoother texture. Be cautious with the amount, as too much butter can make it greasy.
- Add cornstarch or cocoa powder: If other methods don’t give you the desired thickness, you can try adding a small amount of cornstarch or cocoa powder. Dissolve a small amount (about a teaspoon) in a bit of hot water to create a slurry, then whisk it into the ganache while it’s still warm. Be sure to whisk thoroughly to avoid lumps.
How to use this Ganache Recipe
There are so many different ways to use this chocolate ganache frosting. A simple ganache can elevate so many recipes to the next level and add a rich, chocolate flavor.
Ganache recipes can also be piped or whipped for different uses.
Piped Ganache
Piping ganache is a great way to add a decorative (and tasty) element to your desserts. To pipe it, first let the mixture cool completely. Fill your piping bag being careful not to overfill. Twist the top of the bag to seal it. Position the piping tip where you want to pipe and apply even, steady pressure on the bag. Depending on the design you want, you can create rosettes, swirls, borders, or any other decorative patterns. Allow it to set before serving. Piped ganache is often used to decorate cakes, cupcakes, or fill pastries.
Whipped Ganache
Whipped ganache has a light, airy and creamy texture. To whip it, first allow the mixture to cool completely. Transfer it to a mixing bowl and beat on medium-high speed with a mixer for 3-4 minutes, until it’s a lighter brown color and airy. Whipped ganache can be piped onto cupcakes or cake, used as a mousse, a filling, or even in between cake layers.
How to Store Ganache Chocolate
To store, place it in an airtight container and place in the refrigerator for up to 5 days.
To freeze, allow it to cool to room temperature, then wrap it in plastic wrap, store in a ziploc bag and place in the freezer for up to 3 months. Thaw it in the refrigerator. To rewarm to a thinner consistency, microwave in 30 second intervals on 50% power until smooth.
Easy Chocolate Ganache FAQs
Yes, you can use half and half instead of heaving whipping cream to make ganache. However, since heavy cream has more fat it may change the taste and texture a bit. The fat in the cream is what makes the mixture set up correctly.
Making ganache with milk does not work well because it needs fat for the mixture to set up correctly.
Ganache does not become rock hard, however as it cools it will thicken and set to a smooth, fudge-like consistency.
The chocolate in this ganache is what make it thick, and if you want a thicker texture you can use a higher chocolate-to-cream ratio.
Chocolate cream and chocolate ganache are different in taste, texture and use. Chocolate cream is typically made from chocolate, sugar, and cream, while ganache is made simply from chocolate and heavy whipping cream. While chocolate cream is smoother and creamier, chocolate ganache has a thicker, more velvety texture. Ganache can range from being pourable to quite thick, depending on the ratio of chocolate to cream and how it’s used. By default, chocolate cream is typically sweeter than ganache because it contains sugar.
More Chocolate Recipes
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Easy Ganache Recipe
Ingredients
- 1 cup heavy whipping cream
- 2 cups chocolate chips, I used semi-sweet
Instructions
- Place the chocolate chips in a medium heat-proof bowl.
- In a small pot over low heat, heat the heavy cream to a gentle simmer – this is just before a rapid boil.
- Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
- Use a spatula to stir the mixture until smooth.
- You can use the ganache right away as a drizzle or for dipping. I recommend letting it come to room temperature before adding it to cheesecake, cake, etc. This will help it thicken so it doesn’t just run off.
- To make piped ganache, make sure the ganache is completely cool. Transfer it to a piping bag fit with a piping tip and pipe onto cupcakes or cake.
- To make whipped ganache, make sure the ganache is completely cool. Transfer it to a mixing bowl and beat on medium-high speed with a mixer for 3-4 minutes, until it’s a lighter brown color and airy. Whipped ganache can be piped onto cupcakes or cake.
- To store ganache, place it in an airtight container and place in the refrigerator for up to 5 days.
- To freeze ganache, allow it to cool to room temperature, then wrap it in plastic wrap, store in a ziploc bag and place in the freezer for up to 3 months. Thaw it in the refrigerator. To rewarm to a thinner consistency, microwave in 30 second intervals on 50% power until smooth.
When you say 1:1, 2:1….etc.  the cream is liquid, the chocolate solid.  Are we going by weight or measuring cups?
Does ganache frosting being on a cake need to be refrigerated?
If you are eating it within 12 hours, or the same day, I would say no it doesn’t have to be!
How many servings does this recipe make?
This recipe yields about 1-1.5 cups.
Delicious cake! Made this with your chocolate ganache recipe!Â