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close up of warm, cooled, and whipped ganache on cupcakes
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5 from 1 vote

Chocolate Ganache

This easy chocolate ganache recipe is a perfect cake frosting or filling, or use slightly melted as a delicious glaze!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American, French
Servings: 12
Calories: 161kcal


  • Heat proof bowl
  • Microwave or stove top
  • Standing or hand held mixer, optional for whipped ganache


  • 8 oz chocolate finely chopped
  • 8 oz heavy whipping cream


Chocolate Ganache

  • 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.

Cooled Ganache

  • 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.

Whipped Ganache

  • 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 creamOther 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. 


Serving: 2tbsp | Calories: 161kcal | Carbohydrates: 12g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 10mg | Potassium: 69mg | Fiber: 1g | Sugar: 10g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg