I created this Chocolate Ganache Recipe as a complete guide to making homemade ganache with just two ingredients and to reveal clever, unexpected ways you can use it.

Jump to Recipe

I used to think ganache was something pastry chefs did in secret, but once I learned to melt good quality semisweet or bittersweet chocolate, finely chopped, with heavy cream it felt like unlocking a cheat code. This Chocolate Ganache Recipe is two ingredients and endless possibilities, from pourable glaze to silky frosting.

I don’t always follow rules, so I’ll show you the small tricks that stop it from seizing, how temperature changes texture, and a little hack that gives extra shine. You might still mess up the first time, but you’ll be hooked fast, and then you start making everything better with it.

Ingredients

Print Recipe (No Advertisments)

Semisweet chocolate: rich, bittersweet, mostly fat and carbs, some iron and antioxidants
Bittersweet chocolate: higher cacao, less sugar, more intense flavor, slightly more minerals
Heavy cream: adds silky texture, heavy fat, small protein, boosts calories and richness
Unsalted butter: gives shine and body, mainly saturated fat, makes ganache silkier
Vanilla extract: adds warm aroma and depth, negligible nutrients, balances the sweetness
Fine sea salt: tiny pinch brightens flavors, cuts sweetness, almost no nutrients
White chocolate: mostly sugar and cocoa butter, very sweet, less cocoa benefits
Coffee or rum liqueur: adds flavor complexity, no real nutrients, alcohol partly evaporates

Ingredient Quantities

8 oz (225 g) semisweet or bittersweet chocolate, finely chopped, use good quality 60 to 70% cacao it’s worth it

1 cup (240 ml) heavy cream (heavy whipping cream), roughly equal weight to 8 oz chocolate

1 to 2 tablespoons unsalted butter, room temp, optional for extra shine and silkiness

Pinch of fine sea salt, optional to balance the sweetness

1 teaspoon vanilla extract or another flavoring like rum or coffee liqueur, optional

If using white chocolate: 8 oz (225 g) high quality white chocolate, finely chopped and 1 1/4 cups (300 ml) heavy cream because white chocolate needs a bit more cream

How to Make this

Print Recipe (No Advertisments)

1. Chop 8 oz (225 g) semisweet or bittersweet chocolate very fine and put it in a heatproof bowl so it melts easily, its worth using 60 to 70% cacao for best flavor.

2. Measure 1 cup (240 ml) heavy cream (or 1 1/4 cups / 300 ml for white chocolate) and heat it in a saucepan just to a simmer with tiny bubbles at the edge, dont let it boil.

3. Pour the hot cream directly over the chopped chocolate, making sure the chocolate is fully covered; let it sit, undisturbed, for 1 to 2 minutes (2 to 3 minutes for high cocoa bars or white chocolate).

4. Using a whisk or spatula, stir gently from the center outward in slow circles until the chocolate and cream emulsify into a smooth glossy ganache. If it looks grainy or split, add 1 teaspoon of warm cream and stir until it comes back together.

5. Stir in 1 to 2 tablespoons room temperature unsalted butter for extra shine and silkiness, then add a pinch of fine sea salt and 1 teaspoon vanilla extract or another flavoring if you like; taste and adjust.

6. For white chocolate follow step 2 with the extra cream, heat more gently and dont overheat the white chocolate because it scorches easy; let it sit a bit longer before stirring.

7. Decide consistency: use warm ganache for pouring or glazing, let it cool to thicken for piping or spreading, or chill 20 to 40 minutes then whip briefly for a fluffy frosting.

8. If you want an ultra smooth finish, strain the ganache through a fine mesh sieve before using; it also helps remove any undissolved bits.

9. Store leftover ganache in an airtight container in the fridge up to 1 week or freeze up to 3 months; to reuse gently warm over a double boiler or microwave in short bursts, stirring between each burst until smooth.

Equipment Needed

1. Heatproof bowl (glass or stainless steel) for the chopped chocolate so it melts easy
2. Small saucepan to heat the cream to a gentle simmer
3. Sharp knife and cutting board to finely chop the chocolate
4. Whisk (or a sturdy spoon) to emulsify the cream and chocolate
5. Rubber or silicone spatula for scraping the bowl and stirring in butter/flavoring
6. Measuring cup or kitchen scale for accurate cream and chocolate amounts
7. Fine mesh sieve to strain for an ultra smooth finish
8. Electric hand mixer or stand mixer, if you plan to whip the chilled ganache fluffy
9. Airtight container or jars for storing leftovers in the fridge or freezer

FAQ

What is ganache and what ratio should I use?

Ganache is simply chopped chocolate mixed with hot cream to make a glossy glaze, filling or frosting. Use equal weights chocolate to cream for a pourable glaze. For a firmer filling or truffles use about two parts chocolate to one part cream by weight. If using white chocolate increase the cream to about 1 1 4 cups for 8 ounces of chocolate.

How do I make it shiny and silky?

Use good quality chocolate around 60 to 70 percent cacao, heat the cream just to a simmer not a boil, pour it over finely chopped chocolate, let it sit 1 to 2 minutes then stir gently from the center out. Stir in 1 to 2 tablespoons room temperature butter and a pinch of salt or a teaspoon vanilla for extra shine and flavor.

My ganache looks grainy or has split, how do I fix it?

If it splits, warm it gently and whisk in a tablespoon or two of warm cream, or use an immersion blender starting slow. If it cooled too fast warm it slightly. If it got too hot cool to room temperature and whisk until smooth.

Can I whip ganache or use it as frosting?

Yes. Chill ganache until firm, then beat with a mixer until light and fluffy. For piping or thicker frosting use the firmer ratio about two parts chocolate to one part cream, and chill well before whipping.

How should I store ganache and how long does it keep?

Keep ganache in an airtight container in the fridge up to one week, or freeze up to three months. To reuse warm gently over a double boiler or in short microwave bursts, stirring until smooth. Let it come to the right temperature for your use before applying or whipping.

Can I use milk chocolate, white chocolate, or add flavorings?

Yes but expect milk chocolate to be sweeter and softer so adjust amounts, or use more chocolate for firmness. White chocolate needs more cream as noted above. Add vanilla, rum, coffee liqueur or a pinch of salt after you mix the cream and chocolate, a little goes a long way.

How To Make Chocolate Ganache (Easy Recipe) Substitutions and Variations

How To Make Chocolate Ganache (Easy Recipe)

This is the quickest, richest ganache youll ever make. Its silky, glossy and stupidly easy — perfect for pouring over cakes, whipping for frosting, or chilling into truffles. Below are the ingredients and a short method, plus some handy swaps if you need them.

Ingredients

8 oz (225 g) semisweet or bittersweet chocolate, finely chopped, use good quality 60 to 70% cacao it’s worth it
1 cup (240 ml) heavy cream (heavy whipping cream), roughly equal weight to 8 oz chocolate
1 to 2 tablespoons unsalted butter, room temp, optional for extra shine and silkiness
Pinch of fine sea salt, optional to balance the sweetness
1 teaspoon vanilla extract or another flavoring like rum or coffee liqueur, optional
If using white chocolate: 8 oz (225 g) high quality white chocolate, finely chopped and 1 1/4 cups (300 ml) heavy cream because white chocolate needs a bit more cream

Method
1. Put the chopped chocolate in a heatproof bowl.
2. Heat the cream until it’s just simmering, do not boil. Pour the hot cream over the chocolate and let sit 1 to 2 minutes so it melts.
3. Stir gently from the center outward until smooth and glossy. If using, stir in butter, salt and vanilla until fully combined.
4. Use warm for a pourable glaze, cool to room temp then whisk or beat for a fluffy frosting, or chill until firm and scoop for truffles.

Quick tips: Chop chocolate very finely so it melts evenly. If the ganache looks split, keep stirring gently and warming the bowl over a pot of barely simmering water until it comes back together.

Substitutions

Chocolate: swap for milk chocolate (same weight) for a sweeter, softer ganache; or use vegan/dairy-free dark chocolate but use coconut cream instead of dairy cream for best texture.
Heavy cream: use full-fat canned coconut milk (chill and scoop the thick cream) 1:1 for a dairy-free ganache; or use half-and-half or evaporated milk for a lighter, less rich finish but expect a thinner result.
Unsalted butter: replace with 1 to 2 tbsp neutral oil like vegetable or light olive oil for shine and silkiness, or use coconut oil (adds faint coconut flavor); you can also omit it altogether.
Vanilla extract: swap with 1 tablespoon rum or coffee liqueur for extra depth, or use 1/2 teaspoon almond extract (stronger so use less), or a pinch of instant espresso dissolved in the cream for a chocolate boost.

Enjoy. If you want variations for cake glazing, frosting or truffles tell me which and I’ll give specific cooling times and ratios.

Pro Tips

– Use really good chocolate and chop it small. Its worth the extra $$ for 60 to 70% bars because bad chocolate will always taste flat no matter how perfect your technique, and small pieces melt way more evenly so you avoid hot spots.

– Watch the cream temp, dont let it boil. Tiny bubbles at the edge is your cue, or use an instant read thermometer around 175 to 185 F if you want a number, overheating is the quickest way to seize or dull the chocolate.

– If the ganache looks grainy or split, try adding a teaspoon of warm cream and whisk gently from the center outward, youll usually rescue it. If that fails, a quick spin with an immersion blender for 5 to 10 seconds will re-emulsify, then strain if you want glassy smoothness.

– Treat white chocolate differently: heat more gently and use more cream, white chocolate scorches and that flavor is ruined fast. Also for extra shine and mouthfeel stir in a little room-temp butter or a teaspoon of neutral oil at the end, but add it last so the ganache stays silky.

How To Make Chocolate Ganache (Easy Recipe)

Recipe by Samantha Dalling

0.0 from 0 votes

I created this Chocolate Ganache Recipe as a complete guide to making homemade ganache with just two ingredients and to reveal clever, unexpected ways you can use it.

Servings

servings

Calories

256

kcal

Equipment: 1. Heatproof bowl (glass or stainless steel) for the chopped chocolate so it melts easy
2. Small saucepan to heat the cream to a gentle simmer
3. Sharp knife and cutting board to finely chop the chocolate
4. Whisk (or a sturdy spoon) to emulsify the cream and chocolate
5. Rubber or silicone spatula for scraping the bowl and stirring in butter/flavoring
6. Measuring cup or kitchen scale for accurate cream and chocolate amounts
7. Fine mesh sieve to strain for an ultra smooth finish
8. Electric hand mixer or stand mixer, if you plan to whip the chilled ganache fluffy
9. Airtight container or jars for storing leftovers in the fridge or freezer

Ingredients

8 oz (225 g) semisweet or bittersweet chocolate, finely chopped, use good quality 60 to 70% cacao it's worth it
1 cup (240 ml) heavy cream (heavy whipping cream), roughly equal weight to 8 oz chocolate
1 to 2 tablespoons unsalted butter, room temp, optional for extra shine and silkiness
Pinch of fine sea salt, optional to balance the sweetness
1 teaspoon vanilla extract or another flavoring like rum or coffee liqueur, optional
If using white chocolate: 8 oz (225 g) high quality white chocolate, finely chopped and 1 1/4 cups (300 ml) heavy cream because white chocolate needs a bit more cream

Directions

Chop 8 oz (225 g) semisweet or bittersweet chocolate very fine and put it in a heatproof bowl so it melts easily, its worth using 60 to 70% cacao for best flavor.
Measure 1 cup (240 ml) heavy cream (or 1 1/4 cups / 300 ml for white chocolate) and heat it in a saucepan just to a simmer with tiny bubbles at the edge, dont let it boil.
Pour the hot cream directly over the chopped chocolate, making sure the chocolate is fully covered; let it sit, undisturbed, for 1 to 2 minutes (2 to 3 minutes for high cocoa bars or white chocolate).
Using a whisk or spatula, stir gently from the center outward in slow circles until the chocolate and cream emulsify into a smooth glossy ganache. If it looks grainy or split, add 1 teaspoon of warm cream and stir until it comes back together.
Stir in 1 to 2 tablespoons room temperature unsalted butter for extra shine and silkiness, then add a pinch of fine sea salt and 1 teaspoon vanilla extract or another flavoring if you like; taste and adjust.
For white chocolate follow step 2 with the extra cream, heat more gently and dont overheat the white chocolate because it scorches easy; let it sit a bit longer before stirring.
Decide consistency: use warm ganache for pouring or glazing, let it cool to thicken for piping or spreading, or chill 20 to 40 minutes then whip briefly for a fluffy frosting.
If you want an ultra smooth finish, strain the ganache through a fine mesh sieve before using; it also helps remove any undissolved bits.
Store leftover ganache in an airtight container in the fridge up to 1 week or freeze up to 3 months; to reuse gently warm over a double boiler or microwave in short bursts, stirring between each burst until smooth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.