The Easiest Chocolate Ganache Recipe

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Chocolate ganache is a delicious and easy-to-make recipe that is perfect for any occasion. It can be used to add rich chocolate flavor to cakes, cupcakes, and truffles, or even eaten on its own if you have a serious sweet tooth.

bowl of chocolate ganache on white table

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The Easiest Chocolate Ganache Recipe
Ingredients
Handy Kitchen Tools
How to Make Chocolate Ganache
Frequently Asked Questions
More Chocolate Recipes
📖 Recipe

The Easiest Chocolate Ganache Recipe

Chocolate ganache is a delicious and rich chocolate topping or filling that is perfect for cakes, cupcakes, and other desserts. It is made with just two to three ingredients and always includes chocolate and cream. I love that this is decadent but incredibly easy to make.

This recipe yields a smooth and glossy ganache that is perfect for decorating cakes or cupcakes. If you want a thinner consistency for pouring or glazing, simply add more cream. For a firmer consistency that can be used for truffles or candy making, add less cream. Don't worry, those ratios are in the ingredients list and notes for you below!

This chocolate ganache recipe is incredibly versatile and can be used in so many different ways. It makes a perfect frosting or filling for cakes and cupcakes, and can also be used to make truffles, fudge, or dipped strawberries. It can be flavored with different extracts, liqueurs, or spices to suit your taste. You can even drizzle it over our chocolate cheesecake recipe!

Ingredients

Traditional soft ganache:

8 ounces of high-quality chocolate (225g)
8 ounces heavy whipping cream (227g)
1 teaspoon salt (6g)
1 teaspoon vanilla extract (5ml)

For measurements to create a firm ganache or white chocolate ganache, check the notes in the recipe card below.

glass bowl of chocolate chips with bowl of cream and bowl of vanilla on the side

Handy Kitchen Tools

How to Make Chocolate Ganache

If using a block of chocolate, first cut it into small chunks or pieces. Then, pour them into a large bowl that is heat-proof and microwave safe. Set this aside.

Now, pour the cream in a medium saucepan. Over medium heat, bring it to a simmer, just until steam rises from the top, but do not let it boil.

Once it is piping hot, pour the cream over the chocolate pieces and make sure that all of the chocolate is covered. Set it aside for 5 minutes to let the chocolate melt.

After 5 minutes, whisk the chocolate and cream. Stir in the salt and vanilla extract. If there are any lumps remaining, whisk until they are smooth, and if needed, you can heat the mixture for 30 seconds in the microwave. Then whisk again until it is smooth.

Pour the ganache over a cake or dip cookies or cupcakes into it to serve. If not using immediately, pour into an airtight container and refrigerate. Reheat in 30-second increments until smooth before using.

whisk held above bowl of chocolate ganache

Frequently Asked Questions

What is the Basic Formula For Ganache?

The basic formula for ganache is one part chocolate to one part cream. This recipe can easily be scaled up or down, depending on how much ganache you need. It is important to use high-quality chocolate when making this recipe – low-quality chocolate contains more sugar and will result in a sweeter end product.

For a firmer ganache or even a white chocolate ganache, check the recipe card notes for measurements.

Does Chocolate Ganache Set Hard?

Chocolate ganache will set to a firm but slightly sticky consistency. This is perfect for decorating cakes and cupcakes, as it has enough stiffness to keep its shape, but still maintains a soft texture. If you want the ganache to set even firmer, add more chocolate. For a thinner glaze-like consistency, add more cream.

What Chocolate is Best for Ganache?

The type of chocolate you use for ganache is a personal preference. Dark and semi-sweet chocolates will give the most intense flavor, while milk chocolate will make the end product sweeter. White or dark couverture chocolates are ideal for creating a glossy finish.

Does Ganache Need to Be Refrigerated?

While some say that chocolate ganache can be left at room temperature for up to 49 hours, I recommend refrigerating leftover ganache. It lasts longer and has a better flavor. Make sure it is in an airtight container so that it stays fresh.

How Long Does Ganache Last?

If stored properly, the chocolate ganache will last up to one week in the refrigerator. The ganache can also be frozen for up to three months. When ready to use, thaw the ganache in the fridge overnight and stir until smooth before using.

chocolate ganache in glass bowl with whisk above

More Chocolate Recipes

Chocolate is always a hit in our house. If you need some more chocolate recipe ideas to fill in your dessert menu, look no further. Below you will find some of the best of the best chocolate recipes we have shared. Take a moment and bookmark the ones you like. You can also print out the recipes or pin them to Pinterest so they are handy when you are ready to make them.

📖 Recipe

Yield: 8

The Easiest Chocolate Ganache Recipe

This chocolate ganache recipe is fast and easy to make with delicious results every time! A perfect topping to many desserts.

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

8 ounces of high-quality chocolate (225g)
8 ounces heavy whipping cream (227g)
1 teaspoon salt (6g)
1 teaspoon vanilla extract (5ml)

Instructions

Add the chocolate pieces (smaller is better) into a large heat-proof bowl and set it aside.
In a heavy-bottomed saucepan, add the heavy cream and put on medium heat. Heat just until it is about to simmer, not letting it boil, but getting it piping hot.
Then, pour the cream over the chocolate making sure all of the chocolate is covered.
Let this stand for 5 minutes, then stir until the chocolate is all melted.
Now, add the salt and vanilla extract and whisk the mixture until it is smooth and all of the lumps are gone. If needed, you can heat it for 30 seconds in the microwave to finish melting the chocolate.
Now store in an airtight container in the refrigerator, or use to coat a cake or dessert.