How to Make Chocolate Ganache {2 Ingredients}

Quick and easy chocolate ganache recipe, homemade with 2 simple ingredients. That's chocolate and heavy cream! Rich, creamy, fudgy. Enjoy it as filling, frosting, drip, glaze or truffles.

Ever wondered what that rich chocolate layer is on top of your favorite cake is? Today's recipe would be the answer. This is one of those versatile toppings for many pastries. With only two ingredients to make it, this will take your desserts to a new level of deliciousness. My Chocolate Ganache Frosting recipe has the same flavors but can be piped.

Jump to:

• Key Ingredients
• What is chocolate ganache?
• What is the difference between ganache and frosting?
• Does ganache dry hard?
• How long does it take ganache to set?
• How to make chocolate ganache recipe from scratch?
• How to use ganache?
• Ganache ratio
• Whipped Chocolate ganache Icing/ Frosting
• Chocolate ganache filling
• Chocolate drip
• Chocolate glaze
• Variations
• Tips and Techniques
• Storage
• More Frostings and Fillings
• Recipe

Key Ingredients

• Chocolate chips- Semisweet flavor is best.
• Heavy cream- This needs to be full fat.

What is chocolate ganache?

It is a rich, creamy, glossy glaze, icing or sauce that's used as a topping on many different pastries. With different ratios of cream and chocolate, it can also be used to make truffles or thick fillings or frostings for desserts. It is simple and easy to make by using only 2 ingredients: chocolate and heavy cream.

What is the difference between ganache and frosting?

Frosting is made with other high fat ingredients such as butter or shortening along with powdered sugar and milk. Ganache only needs heavy cream and chocolate.

Does ganache dry hard?

No. It stays soft but becomes firmer and thicker as it cools.

How long does it take ganache to set?

It takes 1 hour to set. The setting time really depends on the humidity in your area. More humidity = Slow setting.

How to make chocolate ganache recipe from scratch?

Stovetop method:

1. Heat ingredients in saucepan- This includes chocolate chips and heavy cream.
2. Whisk- Until mixture is smooth.
3. Let it cool- Until thickened.

Microwave method:

1. Add chocolate chips- In glass bowl.
2. Pour heavy cream- It should be hot.
3. Rest- For 5 minutes.
4. Whisk- Until smooth and creamy.

How to use ganache?

• Topping- Use it as a drizzle for cakes, cupcakes, breads, cookies, pies. Try it on this Buttermilk Pound Cake or Marble Cake or even this Chocolate Guinness Beer Cake.
• Filling- For eclairs, cream puffs, cookies, cupcakes and even these Easy Crepes or Chocolate Crepes.
• Dipping- Add this mixture into a fondue fountain and serve it with strawberries, bananas, marshmallows, graham crackers and pretzels.
• Glaze- For donuts, fruits, scones, fritters.
• Truffles- The ratio of heavy cream and chocolate chips is different for this and when it's chilled, mixture is thicker. It can be scooped into small portions and rolled into balls.

Ganache ratio

1:2 ratio (1 cup chocolate to 2 cups heavy cream)- Great for dips, fondue (can be used in chocolate fountain too), thin glaze, drinking chocolate. Overall, thin consistency.

2:1 ratio (2 cups chocolate to 1 cup heavy cream)- Perfect for firm piping work and truffles. To make truffles, chill mixture until it solidifies and then, make small balls, which can be rolled in powdered sugar or cocoa powder. Overall, thick consistency.

1:1 ratio (1 cups chocolate to 1 cup heavy cream)- Great for thick glaze, drip cakes, filling in cakes/ cupcakes and can be turned into whipped frosting. For frosting, chill mixture until firm and then whip until light and fluffy. Overall, medium consistency.

Whipped Chocolate ganache Icing/ Frosting

The ratio for this is 1:1 (1 cup chocolate to 1 cup heavy cream). Prepare the mixture and then chill in the fridge. Once it's firm, whip until light and fluffy.

Chocolate ganache filling

The ratio for this is 1:1 (1 cup chocolate to 1 cup heavy cream). Once the mixture is prepared, let it cool to room temperature. It will be a thick pudding- like consistency.

Chocolate drip

The ratio for this is 1:2 ratio (1 cup chocolate to 2 cups heavy cream). The mixture will have a ketchup-like consistency.

Chocolate glaze

For thick glaze, use 1:1 ratio (1 cups chocolate to 1 cup heavy cream) and for thin glaze, use 1:2 ratio (1 cup chocolate to 2 cups heavy cream).

Variations

• White chocolate ganache- Use white chocolate chips instead of semisweet chocolate chips. The same instructions can be applied.
• Add extracts- Such as vanilla, mint, peppermint, caramel, orange.
• Add zests- From oranges, lemons or limes to add another flavor profile.
• Mexican flavor- Mix in some cinnamon and cayenne pepper.
• Add sea salt- For a subtle salty flavor.
• Use other types of chocolate- Such as white, dark or milk.
• Add peanut butter- Mix in 1 tablespoon at the end for a nutty flavor.

Tips and Techniques

• Use nonstick saucepan- To prevent burning and sticking.
• Heavy Cream vs. Milk- The higher the fat content, the thicker and creamier the consistency the ganache will turn out. Milk is not recommended because it will not give the same results and can also make the whole ganache seize up.
• Ganache without cream/ Heavy cream substitute- Half and half or full fat canned coconut milk work well.
• What is the best chocolate for making ganache? You can use Ghirardelli, Nestle Tollhouse, Godiva. You can also use chopped up high quality baking chocolate like Baker's or Guittard or Scharffen Berger.
• Why did my chocolate seize? This could be because of some moisture like water getting into the mixture. Avoid contaminations like this.
• Why is my ganache grainy and greasy? This can result from the heavy cream being too hot when mixed with the chocolate, causing the fat to separate. Another reason could be the chocolate got overheated and burnt. Those grains are actually burnt chocolate bits. This cannot be fixed.
• Why is the ganache lumpy? The chocolate chips have not fully melted. Place it in the microwave for about 10 seconds and whisk it again until it becomes smooth.
• How to thicken ganache? Mix in more chocolate chips.
• How to make ganache thinner? Mix in more heavy cream.

Storage

• Refrigerate- In a sealed container for up to 1 week.
• Freeze- In a sealed container for up to 1 month. When you are ready to enjoy it, let it thaw in the fridge overnight.
• Reheat- Refrigerating or freezing will obviously firm up the mixture and harden it. This can easily be fixed by reheating in the microwave or in a nonstick saucepan over low heat.

More Frostings and Fillings

• Chocolate Cream Cheese Frosting
• Chocolate Buttercream Frosting
• Chocolate Gravy
• Coconut Cream Chocolate Frosting

Recipe