This Chocolate Ganache recipe requires just 2 ingredients – heavy whipping cream and chocolate. The end result is a rich and decadent frosting with seemingly endless uses. I recommend piping it onto your favorite cupcakes!
The Best Chocolate Ganache Recipe
Rich and decadent chocolate ganache has long been one of my favorite toppings for cupcakes, cakes, and other baked goods. The smooth texture is created from just two ingredients – heavy whipping cream and melted chocolate.
Heat the whipping cream, allow it to melt the chocolate, stir, and viola!, chocolate ganache ready to be drizzled over your favorite desserts. If you want to pipe it on to cakes and cupcakes, you’ll need to wait for it to cool but I promise its worth it!
Why You’ll Love This Easy Chocolate Ganache
Once you learn how to make chocolate ganache, it will become one of your go-to frosting recipes. Here’s a few reasons why.
- Only 2 ingredients. Yup – this chocolate ganache recipe requires just 2 ingredients. Heavy whipping cream and chocolate are the only two things you’ll need.
- Rich and smooth. This ganache is rich and smooth, just like any good ganache should be. Once it cools, it has the ideal thick texture too.
- So many ways to use it. Below I detail all of my favorite ways to use chocolate ganache but for now, let’s just say there are many. Cakes, cupcakes, pies, dips, and more!
What Is Ganache?
Ganache is a type of icing or frosting made with heavy whipping cream and melted chocolate. It’s rich, creamy, and thick. It is most often piped onto cakes and cupcakes, though there are many other uses for it too – such as using it as a dip for strawberries.
Here are the two ingredients you’ll need to make this homemade chocolate ganache. Be sure to check the recipe card below for the measurements.
- Heavy whipping cream – Do NOT try to substitute this with half and half, whole milk, or anything else. It will not create the proper consistency needed.
- Semi-sweet baking chocolate – You can also make ganache with milk chocolate or dark chocolate but I find semi-sweet to create the best flavor.
How to Make Chocolate Ganache
Rich, creamy chocolate ganache is easier to make than you make this. This homemade version comes together in just 10 minutes, though you’ll want to leave plenty of time for it to cool as well.
- Heat the heavy whipping cream. Finely chop the chocolate and place it in a heatproof bowl. Bring the heavy whipping cream to a simmer.
- Melt the chocolate. Pour the heavy whipping cream over the chocolate. Let sit for 5 minutes then whisk together in one direction until smooth.
- Cool or enjoy. You can use the chocolate ganache as a drizzle immediately. Otherwise, allow it to cool. You can also whip it once it has been cooled with a stand mixer.
Tips for Success
Tips for Success
Ready to dive in to making your very own chocolate ganache? Here are a few tips.
- Make sure you use high quality chocolate. I used Bakers chocolate bar found in the baking aisle for this recipe. Ghiradelli is another good brand. Do not use almond bark chocolate.
- Do not bring the whipping cream to a boil. You want the heavy whipping cream to come to a simmer as it needs to be hot enough to melt the chocolate but do not let it boil, which can cause it to curdle.
- Cool before frosting desserts. If you are using your ganache to frost desserts, allow it to cool for 3 to 4 hours to form the right texture.
- Make whipped chocolate ganache. If you prefer your ganache with a lighter, fluffier texture, you can whip it with a hand-mixer once it has cooled. Just be careful not to whip it too much!
Ways to Use Chocolate Ganache
There are so many ways to use this chocolate ganache frosting. Here are a few of my favorites:
- Piped onto cupcakes (like these chocolate cupcakes)
- Frosted on cakes
- As a dip for churro chips or fruit
- In chocolate tarts
- On berry poke cake
- As a topping for apple crumble pie
- On top of chocolate bundt cake
- Refrigerate. You can store chocolate ganache in an airtight container in the fridge for up to 5 days.
- Freezer. This can also be frozen in an airtight container for up to 3 months. Make sure you thaw in the refrigerator before using.
More Frosting Recipes To Try
- Peanut Butter Frosting
- Cream Cheese Frosting
- Chocolate Buttercream Frosting
- Cinnamon Cream Cheese Frosting
- 1 cup heavy whipping cream
- 8 oz semi sweet baking chocolate
- Finely chop baking chocolate and then transfer to a heatproof bowl.
- In a small saucepan, heat heavy whipping cream on medium-high heat and bring to a simmer. Make sure it does not come to a complete boil.
- Pour heavy whipping cream over the chopped baking chocolate and let sit for 5 minutes to allow heavy whipping cream to melt the chocolate.
- Whisk the heavy whipping cream and chocolate together in one direction until smooth and well combined.
- Chocolate Ganache is ready to use as a drizzle or you can let it cool at room temperature to thicken. Then it will be ready to pipe for cupcakes or scooped out with a spoon. Cooled Chocolate Ganache can also be whipped with a stand or handheld mixer with whisk attachment until light in color and fluffy texture. Make sure not to over whip ganache.