Learn how to make chocolate ganache with this easy tutorial. You only need chocolate, heavy whipping cream, a microwave, and 5 minutes to make this simple ganache recipe!
I used to think that chocolate ganache sounded like a difficult or fancy thing to make. But the truth is that chocolate ganache is actually really simple to make and it only requires two ingredients. Yes – just two!
What Is Ganache?
Chocolate ganache is made by adding warm cream to chopped chocolate, then mixing it together until it’s completely smooth. You can adjust the amounts of chocolate and cream to use it in various ways. Depending on the ratios of each ingredient that you use, ganache can be used as a pourable glaze, filling for cakes or pastries, truffles, and so much more!
In today’s post, I’m breaking down everything you need to know for how to make chocolate ganache. Plus, how to turn it into a frosting for cakes and cupcakes!
For this recipe, you’ll need two ingredients – semi-sweet chocolate and heavy cream:
- Semi-Sweet Chocolate: I really like Bakers brand chocolate bars, but Ghirardelli is another great option. You may also use semi-sweet chocolate chips in this recipe, which I’ll explain later.
- Heavy Cream: Also known as heavy whipping cream, this helps to thin out the chocolate. For best results, stick with a cream that’s at least 36% milk fat.
As I mentioned earlier, you can adjust the ratios of chocolate and heavy cream in this recipe depending on how you’re wanting to use it. In this post, I’m showing you how to make the 1:1 ratio. Here’s a breakdown of the different ratios:
- 1:2 Ratio: With this ratio you’re using 4 ounces of semi-sweet chocolate and 8 ounces of heavy cream. This ratio is great for a thinner, pourable glaze.
- 1:1 Ratio: This is the ratio that I used for this recipe, which simply means that you’re using equal amounts of chocolate and heavy cream. In this case, I used 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream. This ratio is great for a thicker glaze and works well as a drip on cakes too. You can see how I used this as a drip on my chocolate cupcakes with peanut butter frosting.
- 2:1 Ratio: For this version, you would use 8 ounces of semi-sweet chocolate and 4 ounces of heavy cream. This will create a much thicker ganache, which is great for making candy like chocolate truffles.
How To Make Chocolate Ganache
To make this chocolate ganache, simply chop the chocolate and add it to a heat-proof bowl. Set the chocolate aside while you warm up your heavy whipping cream.
Next, add the heavy whipping cream to a microwave safe measuring cup. I typically just use the microwave to heat up the heavy whipping cream because it’s easier, but you can use the stove too. If you’re using the microwave, be sure to keep a close eye on it so it doesn’t boil over. I find that somewhere between 45 seconds to 1 minute is enough time.
Then, pour the warm heavy cream on top of the chopped chocolate and let it sit for 2 to 3 minutes. Once the chocolate has softened, use a whisk or spoon to stir the chocolate and cream together. It’s best so start stirring in the middle and continue stirring in one direction until the chocolate is completely melted and the mixture is smooth.
How To Make It Into A Frosting
Another thing that you can do with ganache is whip it and use it to make a frosting. To make chocolate ganache frosting, you want to use the 1:1 ratio.
I recommend adding the chocolate and cream to a bowl that you can mix the frosting in to make things easier. Once you’ve mixed up the ganache, transfer it to the refrigerator to chill for 1 hour. Then, remove it from the refrigerator and beat it with an electric mixer until it’s thickened, fluffy, and lightened in color like the picture above.
Then, you can use the frosting to frost a cake or add it to a piping bag and pipe it onto cupcakes. Super simple, right?
Can I use white chocolate?
You can use white chocolate, but it is much different than semi-sweet chocolate so you will need to adjust the amount of each ingredient. For a drip similar to the 1:1 ratio in this post, I prefer to use 6 ounces of white chocolate (or 1 cup of white chocolate chips) and 1/3 cup (80 ml) of heavy whipping cream.
Can I use semi-sweet chocolate chips?
I prefer to use bars of semi-sweet chocolate versus chocolate chips because chocolate chips have stabilizers added to them. However, you can use chocolate chips to make this ganache. 2/3 cup of semi-sweet chocolate chips is equal to about 4 ounces.
Does chocolate ganache harden?
Although ganache will firm up some as it cools or if it’s refrigerated, it will continue to stay soft.
Does it need to be refrigerated?
It’s okay to leave it at room temperature for up to 2 days. However, I do prefer to keep it refrigerated to help it stay fresh longer.
- It’s best to chop your chocolate into small pieces, this will help it melt quickly and make a smoother ganache.
- If you warm your cream in the microwave make sure to keep a close eye on it. If you heat it for too long, it can bubble up and spill over.
- Let the warm cream sit on the ganache for at least 2 to 3 minutes before mixing it together.
Different Ways To Use It
- On top of chocolate cupcakes (1:1 ratio)
- As a filling for cookie cups (1:1 ratio)
- For chocolate truffles (2:1 ratio)
- As a topping for ice cream (1:2 ratio)
- As a drip on a chocolate cake (1:1 ratio)
How To Make Chocolate Ganache
- 4 ounces (113 grams) semi-sweet chocolate
- 1/2 cup (120 ml) heavy whipping cream
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave safe bowl (or a glass measuring cup) and heat in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate and let it sit for 2 to 3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
- Allow to cool completely before using on a dessert.