Chocolate Ganache

Chocolate ganache recipe made with just chocolate and cream for a smooth, glossy topping that works for frosting, filling, and drips.

Chocolate ganache is just chocolate and warm cream mixed into a smooth, glossy frosting you can use for cakes, cupcakes, and drips. Adjust the ratio for a firmer filling or a softer glaze.

This chocolate ganache recipe gives you a reliable texture every time, with simple steps that make it easy to use as a topping, filling, or cake frosting.

Why you'll love this recipe

• Silky texture - Smooth, glossy ganache with deep chocolate flavor.
• Super versatile - Perfect for glazing, filling, frosting, drips, or truffles.
• Just two ingredients - Easy, reliable, and works with any chocolate.

Ingredients You Needed

This chocolate ganache uses only two ingredients, but the quality and ratio make all the difference.

• Chocolate: Choose high-quality baking chocolate (dark, semi-sweet, milk, or white). Chop it finely so it melts smoothly and gives the ganache a glossy finish.
• Heavy cream: Use full-fat heavy cream or heavy whipping cream. It blends with the chocolate to create a stable, silky ganache that sets properly for spreading, glazing, or filling

Chocolate Ganache Ratios

The chocolate-to-cream ratio sets the texture, thickness, and best use of your ganache.

• 1:1 — Classic ganache - Smooth and versatile for drips, glazes, cake filling, and frosting. Can be whipped once cooled.
• 2:1 — Thick ganache - Firmer and more stable. Great for truffles, piping details, and fillings that need to hold their shape.
• 1:3 — Light whipped ganache - Soft and airy after whipping. Perfect for cupcakes, layer cakes, and creamy fillings.

Tips for this recipe

These tips help you get a smooth, glossy chocolate ganache with perfect texture for frosting, drips, or filling.

• Use quality chocolate - Bars or couverture melt smoothly. Avoid chocolate chips, which contain stabilizers.
• Chop very finely - Small pieces melt evenly and prevent grainy bits.
• Heat the cream gently - Warm until just simmering. Overheating can split the chocolate.
• Mix with a spatula, not a whisk - A spatula keeps the ganache silky by avoiding excess air bubbles.
• Let it cool fully before using - Cooling gives the right thickness for piping, filling, or whipping.

>> After making this chocolate ganache dozens of times for different desserts, this ratio and method always give the best texture.

How To Make Chocolate Ganache

The method is simple but temperature control matters. These steps keep the ganache smooth and prevent splitting.

Chop the chocolate into small, even pieces and place it in a heatproof bowl.

Heat the heavy cream in a saucepan until it just starts to steam and small bubbles appear around the edges.

Pour the hot cream over the chocolate and let it sit for 2–3 minutes without stirring.

Stir from the center out with a spatula until the ganache is completely smooth and glossy.

Let it cool at room temperature for a pourable glaze, or chill it until thicker if you need a frosting, filling, or truffle texture.

How to Use Chocolate Ganache

• Cake filling - Smooth, rich layer for chocolate cakes and layer cakes.
• Cupcake topping - Pipe once cooled for a creamy, fudgy swirl.
• Cake drip - Use warm for clean, glossy drips.
• Macaron filling - Perfect texture for chocolate macarons.
• Tarts & pies - Pour into tart shells for a silky chocolate base.
• Cookies & brownies - Add a small swirl on top for extra chocolate flavor.
• Truffles - Chill the firm ratio and roll into truffles.

Storage

• Room temperature: Keep up to 2 days if your kitchen is cool.
• Refrigerator: Store in an airtight container up to 1 week. Let it soften at room temp before using.
• Freezer: Freeze up to 3 months. Thaw overnight, then warm slightly if needed to loosen the texture.

Recipe Variations

• Dark chocolate ganache - Use semi-sweet or bittersweet chocolate (50–70%) for a deeper flavor.
• Milk chocolate ganache - Reduce the cream slightly because milk chocolate is softer.
• White chocolate ganache - Use a higher ratio of chocolate to cream (about 3:1) to get the right consistency.
• Flavored ganache - Stir in espresso powder, vanilla, orange zest, or spices once the ganache is smooth.
• Salted caramel twist - Mix in a spoon of caramel sauce for a sweet-salty version.

Recipe Questions

Why is my chocolate ganache grainy?

Usually from overheating the chocolate or pouring cream that’s too hot. Let it cool slightly and stir gently with a spatula.

How do I fix broken or separated ganache?

Reheat a few seconds and stir until smooth, or use an immersion blender to bring it back together.

How do I thicken chocolate ganache?

Chill it for 10–20 minutes or add a little more melted chocolate.

How do I make ganache thinner?

Warm it gently and mix in a small splash of warm cream.

Does ganache harden as it cools?

Yes, it firms up at room temperature and even more in the fridge.

Can I make ganache without heavy cream?

You can swap with coconut cream or warm whole milk, but the texture will be softer.

Can you freeze chocolate ganache?

Yes, ganache freezes very well for up to 3 months. Thaw overnight and stir before using.

Can I whip chocolate ganache?

Yes, once fully cooled and thickened. Whip on medium speed for a light frosting.

More chocolate ganache recipes

• White chocolate ganache
• Whipped chocolate ganache
• Milk chocolate ganache
• Chocolate drip
• Chocolate truffles

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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