Easy Chocolate Ganache

Learn how to make a rich, silky chocolate ganache with just two ingredients! This simple recipe creates a smooth and decadent frosting, perfect for glazing, filling, and decorating all your homemade cakes and desserts.

Jump to:

• Ingredients You Needed
• How To Make Easy Chocolate Ganache
• Chocolate whipped ganache
• How To Use This Chocolate Ganache Frosting
• Tips for this recipe
• Storage instruction
• Variations & Substitutions
• Recipe Questions and Troubleshooting
• Easy Chocolate ganache

Chocolate ganache is a classic pastry staple, loved for its rich, velvety texture and deep chocolate flavor. It’s simply a blend of chocolate and cream (heavy cream or whipping cream), creating a smooth and glossy mixture used in countless desserts.

By emulsifying just two ingredients—melted chocolate and warm cream—you get a silky, pourable ganache perfect for frosting cakes, filling pastries, or whipping into a fluffy frosting.

This versatile mixture works as a glaze, drip, or filling for cakes, cupcakes, truffles, macarons, and even ice cream.

Need a firmer consistency for piping or decorating cookies? Use more chocolate (2:1). Want a softer, spreadable ganache? Add more cream. The possibilities are endless!

Chocolate Ganache Ratios & Uses

The ratio of chocolate to cream determines the texture and purpose of your ganache:

• 1:1 (Equal parts chocolate & cream) – Smooth and pourable, perfect for frosting cakes, filling macarons, topping cupcakes or making a soft frosting. Can also be whipped for a light, fluffy texture.
• 2:1 (More chocolate, less cream) – Thick and sturdy, ideal for truffle filling, firm cake decorations, or piping details. Not suitable for whipping.
• 1:3 (More cream, less chocolate) – Known as whipped ganache , this ratio creates a light, fluffy consistency, perfect for frosting cakes or filling pastries.

Ingredients You Needed

You need these ingredients to make simple chocolate ganache recipe:

• Chocolate: Use finely chopped chocolate or pistoles (avoid chocolate chips). Brands like Valrhona or Callebaut work best!
• Cream: Use full-fat heavy cream (30%+ fat) or heavy whipping cream, no need for it to be cold.

How To Make Easy Chocolate Ganache

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

1. Chop the chocolate finely and place it in a container
2. Heat the cream in a saucepan.
3. Pour the warm cream over the chocolate.
4. Mix the chocolate and cream together until you have a smooth and liquid ganache.
5. Cover and set aside at room temperature or place in the refrigerator and let it completely cool.

Chocolate whipped ganache

1. Place the cold ganache in the bowl of your stand mixer with the whisk attachment or with an electric mixer in a large bowl.
2. Whip on medium speed for about 1-2 minutes, until you have a nice smooth chocolate ganache.
3. Use immediately to decorate cupcakes with a pastry bag and piping bag or to top cakes, layer cakes or pastries.

How To Use This Chocolate Ganache Frosting

• Macaron filling – Perfect for chocolate macarons or these chocolate raspberry macarons.
• Cake filling & frosting – Great for layering and decorating a chocolate cake like a chocolate birthday cake or a chocolate bundt cake.
• Cupcake topping – Pipe it onto cupcakes, like my chocolate raspberry cupcakes.
• Drip cake glaze – Create a smooth, glossy chocolate drip effect.
• Tart & pie garnish – Use it in tarts like my Salted Caramel Chocolate Tart, mini chocolate tarts, or a classic chocolate ganache tart.
• Chocolate truffles – The base for making homemade chocolate truffles.
• Dipping sauce – Drizzle over cheesecake or use as a rich chocolate sauce.
• Brioche filling – Spread inside a chocolate babka or chocolate cinnamon rolls.
• Cookie and brownies - perfect to decorate swirl on cookies like in this heart cookie cake.

Storage instruction

Room Temperature: Keep at room temp for up to 2 days if using within that time.

Refrigerator: Store in an airtight container for up to 1 week. Let it sit at room temp before using.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently if needed.

Recipe Questions and Troubleshooting

Why is my ganache grainy or separated?

This happens when the chocolate overheats or the cream is too hot when added. It can also occur if whipped too fast or too long, causing the fat to separate.

How to fix a broken ganache?

• Option 1: Use a hand mixer and blend until smooth again.
• Option 2: Gently reheat in a microwave or double boiler, then let it cool completely.

💡 Tip: It’s easier to fix a ganache before whipping. Once whipped, it won’t regain a perfectly smooth texture.

Can I make chocolate ganache without heavy cream?

Yes! You can substitute heavy cream with coconut cream, whole milk, or even butter mixed with milk for a similar texture.

How do I make ganache thicker or thinner?

• For a thicker ganache, use more chocolate or let it cool longer.
• For a thinner ganache, add a bit more warm cream and mix until smooth.

Does ganache harden as it cools?

Yes, ganache thickens and firms up as it cools. If you need it softer, gently warm it before using.

Can I whip chocolate ganache?

Yes! Once cooled, whip it at medium speed until light and fluffy for a whipped ganache frosting.

Why is my ganache too runny?

This happens if there’s too much cream. Try chilling it for a firmer texture or add more melted chocolate to balance it.

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I hope you love this easy chocolate ganache recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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