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.
Bobbi Rehder
Would the recipe be enough for a Bundt cake?
Sam
Yes it will be. 🙂
Shiloh
Can I use milk instead of heavy cream?
Sam
Hi Shiloh! I’d be concerned that the ganache would end up being a bit too thin. 🙁
Carol
I made this today using Ghirardelli semi sweet chocolate chips and did 2/3 cups of heavy cream because I wanted a thicker ganache (as instructed in notes of recipe) for putting over a chocolate cake that had a mascarpone cream filling. It was perfect! So Shiny and delicious! Great recipe
Tracy
This came out perfectly! I used it to top off some Mini Mint Chocolate Oreo Cheesecakes that I am making for St. Patrick’s Day for my co-workers. Fingers crossed they turn out okay. Thank you so much for sharing this recipe!
Gretchen
Hi Sam! Have you ever colored your White Chocolate Drip? I want to do a white chocolate drip for my daughters cake but she would like it to be colored pink or purple. I have Gel food coloring. Thanks!
Emily @ Sugar Spun Run
Hi Gretchen! This should work just fine. Enjoy 😊
Lori
For coloring chocolate, you need to use oil based food coloring, or else the chocolate will seize up.
Sam
Since you are melting the chocolate with cream you should be fine here. If you were just adding the food coloring to straight melted chocolate it would seize.
Candice
Hi, thank you for sharing! Would this work well as a topping on peanut butter pie? I am looking for a chocolate topping that sets up some to allow for cutting into pieces without running, but not magic shell hard. 😊
Sam
Hi Candice! This the perfect option! It does set without becoming really hard. 🙂
Denise
Will this cover a 9×13 cake or should I make more or less? Thanks , this will be my first time trying this as a frosting.
Sam
Hi Denise! I would probably increase the recipe by at least 50% to cover the entire top of a 9 x 13. 🙂
Linda
Would this work for chocolate dipped strawberries?
Sam
It can, but it won’t set and be hard and snappy like is typical with chocolate strawberries. I do actually have a recipe for chocolate covered strawberries you could use. 🙂
Jo
Hi
I am wondering if I can make the whipped ganache a day ahead and than pipe onto mini bundts?
Thank You
Sam
Hmmm that is a good question. I feel like it may work, but I haven’t tried it to say for sure.
Bruce
I’d recommend making the ganache in advance, then whipping it when you are ready to use it.
Nyaziah Lovelace
How would I use this recipe for your Linzer cookies? Would I use the same ratios?
Sam
Hi Nyaziah! I haven’t tried it, but I think that will work just fine. I would use the same ratios. 🙂
Charles Harwood
Being a avid cook but also a nutritionist it’s great you give the facts for one serving but it would certainly be of more value if you said what a serving size was.
But a great post, thanks.
Charles
Sam
Hi Charles! The recipe makes 1.5 cups total, which I consider to be 12 servings. This comes out to about 2 Tablespoons per serving. I hope that helps! 🙂
Sarah
I have made this ganache for drip cakes many times and have loved it each and every time!!!
Can you explain why it is ok to leave ganache at room temp for multiple days when there is dairy as one of the main ingredients? Trying to figure out how heavy cream can be involved and not refrigerated. Trying to convince myself it would be totally fine as a glaze on baked donuts for a few days. Thanks so much!!
Sam
Hi Sarah! It’s ok at room temperature for a couple of days due to the chocolate to cream ratio. It has to do with the amount of water available to promote bacterial growth. There’s a good bit of science behind it if you feel like diving in online. Of course you should always do what you feel is the safest. 🙂
Amy Wonder
What speed should I mix it on?
Emily @ Sugar Spun Run
Hi Amy! Are you referring to the whipped ganache? If so, you can beat it on medium-high to high speed until fluffy. If you’re just making regular ganache, you can use a whisk. Enjoy 😊
Angel
If I were to use chips the Ghiradelli would be the way to go, right?
Sam
Ghirardelli definitely makes good chocolate chips, but I’ve had success with nestle as well. 🙂
Michelle
You forgot to answer the most important question of all…is it wrong to just sit there and eat it with a spoon..by yourself..before anyone gets home? Lol..this looks so yummy! Thanks!
Sam
Haha! If eating it by the spoonful by yourself is wrong I don’t wanna be right 😉 Hope you love it, Michelle! 🙂
Jody
I’ve just recently come across couverture chocolate (they look like melting discs). I bought for dipping oreo balls, peanut butter balls, coconut balls and I find when melted it stays melted for quite some time, unlike other chocolate that you have to keep warm or it will get too thick and not be dipable. I was wondering if maybe ganache using couverture chocolate would set? thicken?
Sam
Hi Jody! It will set! I almost exclusively use couverture chocolate for my ganache these days and it works great 🙂
Dana
Can this be as a drip on a cake frosted with ermine? Or is ermine too soft and fragile for a ganache drip?
If it can’t, do you have any other suggestions on what base frosting to use for a drip cake?
Thank you so much!!!!
Sam
Hi Dana! That should work just fine. Just make sure the ganache cools a little bit before using it so you don’t melt the frosting. 🙂
Riley
Can I use this to make a drip cake?
Thanks!!
Sam
Hi Riley! That will work great. 🙂
Nidhi
Hello Sam, made ganache and used it as frosting for cheese cake that I made for my husband’s birthday a few days back and it was fabulous. Although I couldn’t get heavy cream, I made it with fresh cream. Thank you for your amazing and super easy recipe ❤️