Looking for the perfect chocolate filling, topping, and more for your favorite desserts? This Chocolate Ganache recipe is just the thing!
Learn how to make this easy ganache recipe with just 2 ingredients – heavy cream and bittersweet dark chocolate – and 10 minutes with this step-by-step guide!
The perfect Chocolate Ganache Recipe
Chocolate Ganache is the perfect filling and topping for cakes, cupcakes, cookie sandwiches, and more! The best part is that it’s super simple to make and can take a basic recipe and make it indulgent and fancy!
What Is Chocolate Ganache?
It is a classic French dessert recipe component that can be used as icing, filling, and frosting for baked goods.
Unlike a traditional Chocolate Frosting, it contains no added sugar but the taste is still very rich. It’s great for topping chocolate cakes and pastries!
Ganache Recipe ingredients
- Best Chocolate for Ganache: This is an obvious ingredient, but it’s important that you use high-quality chocolate. I prefer to use Ghirardelli Bittersweet Chocolate in most of my recipes. But Baker’s Bittersweet is a great option too!
- Heavy Cream: For best results make sure to use a full-fat heavy cream. Half & Half or light cream just won’t do. However, heavy whipping cream is okay to use. And you can even use Cool Whip as seen in my Cool Whip Ganache.
Feel free to add a pinch of salt, 1/2 teaspoon of vanilla extract, or a 1/4 teaspoon of espresso powder to enhance the flavor of the ganache.
How To Make Chocolate Ganache
- Chop Chocolate: Make sure to use a large sharp knife to cut the chocolate bars into fine pieces. Place the chocolate in a medium bowl.
2. Heat Cream: Heat the cream in a small saucepan just until simmering. Remove from heat and pour over the chocolate.
3. Let Set: Allow the chocolate and cream mixture to sit for 4 minutes. The hot cream will begin to melt the chocolate.
4. Whisk: After the 4 minutes have passed, stir together the chocolate and heavy cream until a rich chocolate ganache forms. Use right away for a softer texture or allow to cool slightly for a thicker texture.
Ganache Ratio
There are three basic ratios that can be used when making ganache, let’s talk about them!
- 1:1 Chocolate to Cream – This is the standard ratio that most people use which yields a thick and rich chocolate topping that’s perfect for spreading over cakes and cheesecake or filling baked goods with. It will firm up to an easily cuttable solid state like on our Peanut Butter Chocolate Cheesecake.
- 2:1 Chocolate to Cream – This is going to be a rich fudge-like texture with extra chocolaty flavor. Great for cookie sandwiches, stuffed cookie fillings, and also what we use to make our Homemade Chocolate Truffles.
- 1:2 Chocolate to Cream – This is a very loose ganache perfect for drizzling over ice cream, using as a fruit dip, or chilling and making whipped ganache with. It will be the least chocolaty of the bunch but is still delicious.
How to serve Ganache
Top cakes like my Cookie Dough Layer Cake and Flourless Chocolate Cake or use as a filling in Chocolate Cupcakes. It makes a great glaze for donuts and topping for ice cream too!
If you want to make Truffles or a Chocolate Tart, use a ratio of 2:1 Chocolate to Cream, for a thicker ganache consistency.
How to store Ganache Filling
Chances are this ganache won’t last long once it’s made, but should you have some leftover or want to make it ahead of time, here’s how long it should last. Just note that it will not be spreadable after an hour or two.
- Room Temperature: 2 Days
- Refrigerator: 4 weeks
What to do with leftover Ganache
Ganache will firm up over time and can be stored in the fridge. If you don’t have an immediate use for it, feel free to cover it and press the plastic wrap against the top of the ganache to prevent it frost crusting and store at room temperature for up to 2 days. You can then reheat it or whip it into a frosting when ready to use.
How to make Whipped Chocolate Ganache Frosting with this Easy Ganache Recipe
Start with a 1:1 ratio of chocolate to cream and prepare according to the recipe. Then chill in the fridge for 1 to 2 hours before whipping with a hand mixer or a stand mixer fitted with a whisk attachment until light and fluffy.
Chocolate Ganache FAQs
Icing is made with powdered sugar and milk or cream, ganache is made with chocolate and heavy cream. If you wanted to make chocolate icing, you would likely just want to use cocoa powder.
Yes, the longer it sits, the thicker it gets. It can become solid after and hour or two at room temperature.
This likely depends on the recipe, but in most cases, yes, you’ll want to add ganache to cool/chilled desserts such as cake or cheesecake.
What to make with this Chocolate Ganache Recipe
- German Chocolate Poke Cake
- Chocolate Guinness Cake
- Boston Cream Pie
- Peanut Butter Chocolate Cheesecake
Chocolate Ganache
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Chocolate Ganache Filling
Ingredients
- 8 ounces bittersweet chocolate1 finely chopped
- 8 ounces heavy cream
Instructions
- Chop the chocolate into fine pieces and place in a medium metal or glass bowl.
- Heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over the top of the chocolate in the bowl. Allow It to sit for 4 minutes before mixing.
- After the 4 minutes have passed, whisk together the cream and chocolate until a rich chocolate ganache forms.
- Use right away or allow it to cool to desired consistency.
Notes
- Increase the chocolate to 16 ounces for a thicker consistency if using it to make truffles or a tart.
- Do not use light cream or half & half.
- Shelf Life:
- Room Temperature: 2 days
- Refrigerator: 4 weeks
- Nutritional information is per cup of ganache, this recipe yields around 2 cups total.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Jennifer says
Hi!
Is this enough to ice a 3 layer 9″ cake? I like the glazed look. Thanks!
Rebecca Hubbell says
To go over the top with a drip, yes.
Nellie Tracy says
This recipe is drool-worthy! Such a great topping for anything sweet! Love it
Rebecca Hubbell says
I couldn’t agree more!
Marjory says
This is my go to frosting now. Works perfectly every time. Thank you!
Rebecca Hubbell says
So glad you enjoyed it!