Chocolate Ganache
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Learn how to make chocolate ganache with just two ingredients, plus simple variations for frosting, truffles, fondue, and more.
Chocolate ganache sounds fancy, but it’s simply a mixture of chocolate and hot cream—and one of the most useful recipes to have in your baking repertoire. Depending on the ratio of chocolate to cream and how you cool or whip it, ganache can be used as a glossy glaze, rich frosting, decadent truffle filling, or warm chocolate fondue.
The basic technique couldn’t be simpler: pour hot cream over chopped chocolate, let it sit for a few minutes, then stir until smooth and glossy. Once you’ve mastered the base recipe, the variations are easy.
“Used to ice eclairs after filling with the vanilla pastry cream…Phenomenal!”
What You’ll Need To Make Chocolate Ganache
- Chocolate: Use good-quality semisweet or bittersweet chocolate bars and chop them finely so they melt evenly. Avoid chocolate chips, which contain stabilizers that can keep the ganache from becoming perfectly smooth.
- Heavy cream: Use heavy or heavy whipping cream; the high fat content gives ganache its rich, silky texture.
- Optional flavorings: Add vanilla extract, espresso powder, or a splash of liqueur, such as Grand Marnier, Kahlúa, or Baileys, to complement the chocolate.
- Jump to the printable recipe for precise measurements
How To make Chocolate Ganache
Heat the cream just until simmering, then pour it over the chopped chocolate. Let sit for 5 minutes to melt the chocolate, then stir until smooth and glossy. If a few bits of chocolate remain, microwave for 20 seconds and stir again. Use the ganache warm as a glaze or fondue, or let it cool and thicken.
Variations
Spreadable Ganache: Make the base ganache, then let it cool for about 10 minutes. Press plastic wrap directly against the surface and let sit at room temperature for about 3 hours, or until thick and spreadable. Use it to frost cakes or cupcakes, pipe onto desserts, or fill cookies.
Ganache for Truffles: Make the base ganache, reducing the cream to ½ cup plus 2 tablespoons. Chill for about 4 hours, then scoop and roll into balls. Coat with cocoa powder, chopped nuts, confectioners’ sugar, or sprinkles. Work quickly—the ganache softens fast!
Whipped Ganache: Make the base ganache using 1 cup heavy cream and let cool completely. Whip on medium speed for 5 to 7 minutes, until light and fluffy. Use immediately, or refrigerate for up to 3 days and rewhip before using.
Ways To Use Chocolate Ganache
Chocolate ganache is incredibly versatile. Here are a few of my favorite ways to use it:
- Drizzle over chocolate cupcakes, pound cake, angel food cake, or cheesecake
- Use as a filling or frosting for Boston cream pie or flourless chocolate cake
- Spoon over profiteroles, crêpes, brownies, or vanilla ice cream
- Use as a filling for sandwich cookies, such as macarons or chocolate kisses
- Serve warm as a dip for strawberries and other fruit, or use it to make chocolate truffles
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Chocolate Ganache
Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Optional Flavorings
- 2 teaspoons liquor, 1 teaspoon vanilla extract, or 2 teaspoons instant espresso powder
Instructions
- In a medium pot, heat the cream over medium-high heat, until it just begins to simmer. Turn off the heat immediately. Add in the optional liquor, vanilla or espresso powder. In a heatproof bowl, pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered by the cream. Allow it to sit for 5 minutes.
- Use a rubber spatula or a whisk to mix together the chocolate and cream until it is evenly combined and completely smooth. If for any reason your ganache still has unmelted chocolate chunks, pop the bowl in the microwave and heat for 20 seconds, then stir again until melted. (Alternatively, in a small pot, bring 1 inch of water to a simmer. Place the bowl over the pot, making sure the bottom of the bowl doesn't touch the water, and stir for another minute or so until the remaining chocolate is melted.)
Notes
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Used to ice eclairs after filling with the vanilla pastry cream. Adjusted the consistency with warm heavy cream. Phenomenal! It’s a basic recipe and a keeper!
I tried the espresso version today with Lindt 92% and it split – the solids look grainy (but are not) and fat is running out of it. I halved the recipe, and broke up the chocolate in larger chunks than yours is pictured, but otherwise made it as written. Do you know what I might have done wrong, and is there any way to fix it??
Hi Jennifer, I’m sorry you had a problem with this! Unfortunately, I don’t think there’s a way to fix it now, but in terms of troubleshooting, is there any chance that the bowl, pot or utensils you used had any water on them? Another possibility is that you might have overheated it. I hope you have better luck next time if you try it again!
This doesn’t seem like it would be sweet… is there a sweeter version? I remember having Angel food cake with a sweet chocolate ganache as a child, and am trying to replicate.
Thanks!!
(Ps I love all of your recipes!)
Hi Jess, glad you like the recipes! And I think you’ll find this plenty sweet. 🙂
For dipping the strawberries into the ganache, do you just let it sit for 5 minutes and then dip in the strawberries. No refrigeration needed? You showed the dipped strawberries but never mentioned to dip right away or wait for 5 minutes, etc. Thank you
Hi Laura, Yes, you should let it sit for 5 minutes before dipping. (I just updated the recipe to reflect that.) Hope you enjoy!
Do you store leftover ganache at room temperature ??
I made the one for cookies
I’d stored in the fridge. Just bring it to room temperature before using again.