Chocolate Ganache

5 from 4 votes

This easy chocolate ganache recipe is a perfect cake frosting or filling, or use slightly melted as a delicious glaze!

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American, French

Servings:

Calories: 161kcal

If you haven't done so, chop your chocolate very finely and place in a heat safe bowl.
Heat the whipping cream in a microwave or on the stove until just boiling. Watch closely, as it goes from simmering to a rolling boil very quickly. You want a gentle simmer, not a rolling boil as that can scorch the chocolate.
Once it’s simmering, pour over the chocolate and let sit for 60 - 90 seconds.
After a minute or so, gently start stirring the chocolate using a whisk or fork. If you're using bigger pieces of chocolate or chocolate chips, let the chocolate sit a little longer. Up to 2-3 minutes.
At first it will look like chocolate speckled cream but eventually it comes together into a silky smooth ganache frosting. If adding flavors or extracts, add now and remix.
Use warm for glazes or pouring into tarts.

The ganache will thicken as it cools. It will take 3-4 hours to thicken at room temperature, or 1-2 hours to thicken in the fridge.
Once the ganache has firmed up, you can use as a filling for cakes, macarons, and piping for cupcakes.

Once the ganache has cooled and thickened, whip using a hand held or standing mixer 2-3 minutes until light and fluffy. It should almost double in size. Once whipped it can be piped or spread like a regular frosting.

This recipe is for regular, semi-sweet, or dark chocolate. For white chocolate use 8 oz chocolate and 3 oz whipping cream. Check out this post for tips on white chocolate ganache.
Weigh your ingredients. This is the main reason I’ve found ganache doesn’t work is because I try to eyeball it. If you don’t have a scale, 8 oz of chocolate is around 1 3/8 cups but keep in mind this can vary depending on the type of chocolate and how big the chocolate pieces are. You can also use pre-measured chocolate bars such as these 4 oz bars.
This recipe only works with whipping cream or heavy whipping cream. Other types of milk like half and half, low fat, soy, or oat milk will not work. For a non-dairy alternative, use canned coconut milk.
Do not overheat the cream. You want a gentle simmer, not a rolling boil. If your cream is too hot and the ganache splits, see troubleshooting section of the blog post.
This ganache will last about 7-10 days in the fridge or up to two months in the freezer. Let defrost in the fridge and then come to room temperature before using.
This recipe makes about 1 ½ cups ganache or about 2 ½ cups whipped ganache. You can double or half the recipe as necessary.