I explain why just two ingredients create the Perfect Chocolate Ganache and share simple tips to get the consistency exactly right.

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I love the way simple things flip a dessert from meh to wow. This Easy Chocolate Ganache is so small but mighty, and I swear once you try it you’ll keep making it.

I use semisweet chocolate, chopped (or bittersweet or chocolate chips, whatever you’ve got) and heavy cream, heavy whipping cream works best but use what you have. It’s exactly the kind of quick trick that becomes your go to for a Perfect Chocolate Ganache or a Silky Ganache that looks like you slaved for hours.

I messed up the first time and still liked it, so trust me, you’ll want to play.

Ingredients

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Easy Chocolate Ganache

Semisweet chocolate: Deep cocoa flavor, offers antioxidants and a little fiber, mainly carbs and fat.
Bittersweet chocolate: Higher cocoa, less sugar, stronger bitter notes, good for richer, less sweet ganache.
Chocolate chips: Convenient, may contain stabilizers, melt fine, usually sweeter than bar chocolate.
Cocoa butter: The fat in chocolate, gives silkiness and mouthfeel, all fat, no fiber.
Sugar in chocolate: Adds sweetness and carbs, lowers perceived bitterness, no nutrients beyond energy.
Heavy cream: High fat dairy, it gives smooth texture, adds richness and calories.
Heavy whipping cream 35%: Best for stable, glossy ganache, emulsifies with chocolate, makes silky frosting.
Lower fat milk: Can thin ganache, less glossy, fewer calories but less stable for toppings.
Tiny pinch of salt: Salt kinda lifts flavors, cuts sweetness, enhances chocolate depth without adding calories.

Ingredient Quantities

8 oz (225 g) semisweet chocolate, chopped (or bittersweet or chocolate chips, whatever you’ve got)

8 oz (225 g) heavy cream (about 1 cup), heavy whipping cream 35% fat works best but use what you have

How to Make this

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1. Put 8 oz (225 g) chopped semisweet (or bittersweet or chips, whatever you got) chocolate in a heatproof bowl.

2. Measure 8 oz (225 g) heavy cream (about 1 cup). Heat it until just steaming and tiny bubbles form at the edge, not a rolling boil. On the stove use medium heat and watch it, in the microwave do 20-30 second bursts and check between.

3. Pour the hot cream directly over the chocolate so it’s fully covered, let it sit undisturbed for 1 to 2 minutes (3 minutes if the chocolate is very dark or in big chunks).

4. Start stirring from the center with a spatula or whisk, working outward in slow concentric circles until the chocolate is completely melted and the mixture is smooth and glossy. Dont rush or you can make lumps.

5. If some chunks remain, heat the bowl for 5 to 10 seconds in the microwave and stir again, or set the bowl over a pot of barely-simmering water and stir until smooth. Never let any water or steam get into the chocolate or it will seize.

6. Use the ganache warm for pouring or glazing cakes, or let it cool until thickened for spreading or piping. Room temp usually thickens it in 15 to 30 minutes, fridge speeds it up to 10 to 20 minutes but keep an eye on it.

7. To fix a split or greasy looking ganache, whisk vigorously or use an immersion blender for a few seconds, or add a tablespoon of hot cream and blend until emulsified.

8. Store leftover ganache in a covered container in the fridge up to a week. Rewarm gently in short bursts in the microwave or over warm water, stirring between bursts until it reaches the right pouring consistency.

Equipment Needed

1. Heatproof bowl (glass or metal) for the chocolate and cream
2. Small saucepan for heating cream or to use as a water bath
3. Measuring cup or kitchen scale (1 cup or 225 g)
4. Sharp knife and cutting board to chop the chocolate
5. Rubber spatula for stirring and scraping the bowl
6. Whisk to smooth the ganache and beat out lumps
7. Microwave or stove top to heat the cream (use whichever you got)
8. Airtight container for storing leftover ganache (and a spoon to transfer)

FAQ

8 oz (225 g) semisweet chocolate, chopped (or bittersweet or chocolate chips, whatever you've got)

8 oz (225 g) heavy cream (about 1 cup), heavy whipping cream 35% fat works best but use what you have

Can I use chocolate chips instead of a bar? A: Yes you can, chips work fine, but they sometimes contain stabilizers so chop them if possible and stir well.

How do I make it thicker for frosting? A: Use more chocolate or less cream, a good rule is about 2 parts chocolate to 1 part cream for a thick frosting, or chill the ganache until firm then whip slightly.

Why did my ganache seize or look grainy? A: Usually water got in or it overheated. Try adding a tablespoon of warm cream and whisking, or melt gently over a bowl of hot water to bring it back.

Can I add flavors or liqueur? A: Yes add extracts, instant espresso, citrus zest or a splash of liqueur after you mix the cream and chocolate, start small and taste.

How do I reheat chilled ganache? A: Warm gently in short microwave bursts stirring in between, or place the bowl over hot but not boiling water and stir until smooth.

How long will it keep? A: Refrigerated up to 5 days in an airtight container, freeze up to a month. Bring back to room temp and whisk before using.

Easy Chocolate Ganache Recipe Substitutions and Variations

Easy Chocolate Ganache

A super simple, dreamy chocolate sauce you can pour, spread or whip. Messes up nice too if you overheat it so watch it.

Ingredients

8 oz (225 g) semisweet chocolate, chopped (or bittersweet or chocolate chips, whatever you’ve got)
8 oz (225 g) heavy cream (about 1 cup), heavy whipping cream 35% fat works best but use what you have

Method
1. Chop the chocolate into small pieces if not using chips. Put it in a heatproof bowl.
2. Heat the cream until it just starts to steam and tiny bubbles form at the edge. Dont let it boil.
3. Pour the hot cream over the chocolate. Let sit 2 to 3 minutes so the heat melts the chocolate.
4. Stir gently from the center outward until glossy and smooth. If you want a pourable glaze use it warm, for frosting let it cool and thicken, or chill then whip for a fluffy frosting.
5. If it looks grainy, microwave in 5 second bursts and stir, or whisk in a tablespoon of warm cream to smooth it out.

Quick tips
– For a shiny ganache swirl in a teaspoon of corn syrup after it’s smooth.
– Want it fluffier? Chill until set, then whip with a hand mixer.
– Too stiff? Warm gently. Too loose? Chill until it firms up.

Substitutions

Semisweet chocolate: use bittersweet or dark chocolate for less sweetness, or milk chocolate for a sweeter, creamier ganache; chocolate chips work fine though some brands have stabilizers so texture can be slightly different.
Dairy free chocolate: use vegan/dairy free dark chocolate or dairy free chocolate chips 1:1 for a vegan ganache, and swap cream for full fat coconut cream (same amount) for best texture.
Heavy cream substitute: full fat coconut milk or canned coconut cream (use equal amount) yields a richer dairy free ganache; for a quick pantry trick mix 3/4 cup whole milk with 1/4 cup melted butter to replace 1 cup heavy cream if you need fat content similar to cream.
Lower fat option: evaporated milk can be used in place of heavy cream for a lighter, pourable ganache but it will be thinner and less stable once cooled, so refrigerate to set.

Pro Tips

1) Chop the chocolate pretty small and about the same size so it melts evenly, especially if you use a mix of bars and chips. I usually chop more than needed so theres less chance of big unmelted chunks and you end up heating the chocolate too much.

2) Heat the cream only until it just starts to steam, not a rolling boil, and pour it straight onto the chocolate. Dont boil the cream or youll scald it and risk a grainy texture, and try to keep steam off the bowl so no water gets in.

3) If the ganache looks split or greasy, a quick immersion blender for a few seconds or vigorous whisking with a tablespoon of hot cream usually brings it back, sometimes add a tiny bit of butter or neutral oil for shine. If it still seems grainy, microwave the bowl for 5 to 10 seconds and stir, every time ive done that it saved it.

4) For storage and handling, press plastic wrap directly onto the surface to stop a skin from forming, chill briefly to thicken before spreading or piping but dont over chill or it gets too firm. Rewarm gently in short bursts and stir between each burst so you dont overcook it.

Easy Chocolate Ganache Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I explain why just two ingredients create the Perfect Chocolate Ganache and share simple tips to get the consistency exactly right.

Servings

servings

Calories

236

kcal

Equipment: 1. Heatproof bowl (glass or metal) for the chocolate and cream
2. Small saucepan for heating cream or to use as a water bath
3. Measuring cup or kitchen scale (1 cup or 225 g)
4. Sharp knife and cutting board to chop the chocolate
5. Rubber spatula for stirring and scraping the bowl
6. Whisk to smooth the ganache and beat out lumps
7. Microwave or stove top to heat the cream (use whichever you got)
8. Airtight container for storing leftover ganache (and a spoon to transfer)

Ingredients

8 oz (225 g) semisweet chocolate, chopped (or bittersweet or chocolate chips, whatever you've got)
8 oz (225 g) heavy cream (about 1 cup), heavy whipping cream 35% fat works best but use what you have

Directions

Put 8 oz (225 g) chopped semisweet (or bittersweet or chips, whatever you got) chocolate in a heatproof bowl.
Measure 8 oz (225 g) heavy cream (about 1 cup). Heat it until just steaming and tiny bubbles form at the edge, not a rolling boil. On the stove use medium heat and watch it, in the microwave do 20-30 second bursts and check between.
Pour the hot cream directly over the chocolate so it’s fully covered, let it sit undisturbed for 1 to 2 minutes (3 minutes if the chocolate is very dark or in big chunks).
Start stirring from the center with a spatula or whisk, working outward in slow concentric circles until the chocolate is completely melted and the mixture is smooth and glossy. Dont rush or you can make lumps.
If some chunks remain, heat the bowl for 5 to 10 seconds in the microwave and stir again, or set the bowl over a pot of barely-simmering water and stir until smooth. Never let any water or steam get into the chocolate or it will seize.
Use the ganache warm for pouring or glazing cakes, or let it cool until thickened for spreading or piping. Room temp usually thickens it in 15 to 30 minutes, fridge speeds it up to 10 to 20 minutes but keep an eye on it.
To fix a split or greasy looking ganache, whisk vigorously or use an immersion blender for a few seconds, or add a tablespoon of hot cream and blend until emulsified.
Store leftover ganache in a covered container in the fridge up to a week. Rewarm gently in short bursts in the microwave or over warm water, stirring between bursts until it reaches the right pouring consistency.

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.