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This easy chocolate ganache recipe is rich, smooth, and made with just two ingredients. Perfect as a cake glaze, cupcake filling, or dip for fruit and cookies, this simple ganache comes together in minutes for bakery-style desserts at home. Whether you’re decorating a birthday cake, frosting brownies, or making truffles, this versatile chocolate ganache adds a glossy, professional finish every time.

Ingredients

8 oz (230 g) semi-sweet baking chocolate, finely chopped (or use 1 ⅓ cups chocolate chips)
1 cup (240 ml) heavy whipping cream (36% fat)

Instructions

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Stir occasionally to prevent scorching.
Once you see gentle bubbles, immediately remove from the heat and pour the hot cream over the chopped chocolate (or chocolate chips) in a heatproof bowl. Swirl the bowl gently so all the chocolate is covered.
Cover the bowl with a lid or plate to trap the heat and let it sit for 5 minutes without stirring.
After resting, remove the lid and gently stir the mixture with a silicone spatula, starting in the center and working outward, until smooth and glossy. Avoid overmixing.
Allow the ganache to cool at room temperature for about 15 minutes before pouring it over cakes or desserts.

Why You’ll Love This Recipe

Made with only two simple ingredients.
Ready in minutes with no complicated steps.
Versatile—use it as a glaze, frosting, dip, or filling.
Rich, smooth, and silky texture that elevates any dessert.

Tips

Use high-quality chocolate for the best flavor and consistency.
Chop chocolate finely to ensure it melts evenly when the hot cream is poured over.
Don’t let the cream boil—remove it from the heat as soon as it simmers.
If the ganache seems too thin, let it sit longer at room temperature or chill briefly in the refrigerator.

Variations and Substitutions

Chocolate options: Use dark, milk, or white chocolate depending on your preference.
Dairy-free version: Substitute heavy cream with canned full-fat coconut milk.
Flavored ganache: Add a splash of vanilla extract, espresso powder, orange zest, or flavored liqueur for a twist.

FAQs

How long does ganache last?
It can be stored in the refrigerator for up to 1 week in an airtight container. Bring to room temperature before using.

Can ganache be frozen?
Yes, freeze for up to 3 months. Thaw in the refrigerator overnight, then let it come to room temperature before using.

Why is my ganache grainy?
This usually happens if the chocolate wasn’t finely chopped or the cream was too hot. Whisk gently or strain through a fine sieve to smooth it out.

Serving Suggestions

Pour over cakes, cheesecakes, or brownies for a glossy finish.
Use as a dip for strawberries, cookies, or pretzels.
Whip chilled ganache with a hand mixer for a fluffy frosting.
Layer between cakes or cupcakes as a rich filling.