This Easy Chocolate Ganache comes together in minutes and gives you a rich and indulgent chocolate topping that is absolutely delicious. Make it stove top OR in the microwave for the perfect glaze, frosting or filling!
Try using this simple ganache recipe as a filling to chocolate cupcakes, a glaze for your favorite cakes, or as a frosting to my Copycat Hostess Cupcakes!
- Easy Recipe: I like to consider this a beginner recipe that also happens to be a staple in any bakers recipe box.
- Perfect Base Recipe: This recipe is great for almost any chocolate lover. Easily adjust the flavor by using different chocolates.
- Microwave OR Stovetop: I included two different ways to whip up this chocolate filling in no time.
Chocolate Ganache is honestly such a versatile baking staple. I use it in so many of my recipes, like my Cosmic Brownies, Hot Chocolate Cookies, and Baked Chocolate Donuts… Over the years I’ve worked to perfect the recipe and am so glad to finally be able to share it with you!
Add it to your recipe collection and keep ingredients on hand to whip it up whenever you need a quick sweet fix. I use it as a filling to cakes, topping for cupcakes, and even a quick sweet dip for fruit! Chocolate covered strawberries have never tasted so good.
There are so many different ways to make this recipe. The basics? Homemade ganache is essentially a glaze, icing, sauce, or filling for cakes and pastries that is made from a mixture of chocolate and cream. Here is what you need to make your own:
- Chocolate: Can you use chocolate chips in a ganache? Absolutely. However, a lot of bakers swear by a more pure version of chocolate like Ghirardelli or Bakers. You can use either bittersweet chocolate or semi sweet in this recipe. I like semi sweet. If I use bittersweet I will add a tablespoon of sugar to cut some of the bitter flavor.
- Cream: Heavy cream and whipping cream will work equally as well in a ganache. The idea is to help thin the melted chocolate into a sauce texture. Can you use milk? Yep. However, you won’t get the rich and creamy texture that comes with the cream version. Cream also helps the melted chocolate stop from setting fully and keeps it soft.
- Butter: This is an option ingredient, but one I suggest you don’t skip. Adding a tab of butter helps to give the chocolate a beautiful shine and added richness.
- Heat Safe Bowls: I love my Pyrex mixing bowls (affiliate). They stack well and are microwave safe.
- Liquid Measuring Cups: A good set of measuring cups (affiliate) is actually a key piece of equipment for any kitchen. This is the set that I have and it has lasted me more than 15 years.
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
How To Make Chocolate Ganache
I’ve included two version for this recipe. First, microwave ganache recipe. This one is super simple and takes seconds to whip up. For a more classic version, try the stovetop!
- PREP: Combine the chocolate, cream, and butter into a glass or microwave safe bowl.
- MELT: Heat the mixture for 30 seconds in the microwave. Stir well. Microwave for an additional 30 seconds and continue to stir. If there are still big chocolate pieces after mixing well, you can continue to heat in 15 second intervals. Stir well in between each heat.
- SET: Let the heated chocolate sit for 5 minutes before using.
- PREP: Place the chocolate, cream and butter in a small saucepan.
- HEAT: Heat over low/medium heat for 1 to 2 minutes, stirring occasionally until the chocolate and butter have almost completely melted. Do not let the cream boil.
- STIR: Remove from the heat and stir until all of the chocolate is melted and no lumps remain.
- COOL: Let the chocolate sit for 5 to 10 minutes, or until cool enough to handle.
This recipe is ideal for making ahead. If stored in an airtight container inside the refrigerator, this recipe will last up to 3 weeks.
If you find that your ganache is starting to thicken a little too much, or if you want to use it straight out of the refrigerator, simply heat in the microwave in 10 second intervals, stirring well in between.
Use whatever chocolate you like for the first few attempts at this recipe. Once you’ve nailed the process, you can start to get really creative with which chocolates you use. Here are a few options:
Semi Sweet: Bars or chips
Bittersweet Chocolate: I like to add a tablespoon of chocolate with bittersweet.
White Chocolate: I’ve chopped bars and used chips for a white chocolate ganache. Both work, but a quality white chocolate bar is best.
Yes! If you’re wanting to pipe this recipe you’ll need to let it cool. I place mine in the refrigerator for 30 minutes before adding to a piping bag fitted with my favorite piping tip.
Another YES! Whipped ganache is dreamy. All you need to do is let the ganache cool about 20 minutes. Beat with a hand mixer, or stand mixer fitted with the paddle attachment, until light and fluffy.
More Must-Try Chocolate Recipes
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How to make Chocolate Ganache
- 6 oz chocolate chips or bars that have been chopped
- 1/3 cup cream
- 1 tablespoon butter
- Combine the chocolate, cream, and butter into a glass or microwave safe bowl.
- Heat the mixture for 30 seconds in the microwave. Stir well. Microwave for an additional 30 seconds and continue to stir. If there are still big chocolate pieces after mixing well, you can continue to heat in 15 second intervals. Stir well in between each heat.
- Let the heated chocolate sit for 5 minutes before using.
- Place the chocolate, cream and butter in a small saucepan.
- Heat over low/medium heat for 1 to 2 minutes, stirring occasionally until the chocolate and butter have almost completely melted. Do not let the cream boil.
- Remove from the heat and stir until all of the chocolate is melted and no lumps remain.
- Let the chocolate sit for 5 to 10 minutes, or until cool enough to handle.
- Semi Sweet: Bars or chips
- Bittersweet Chocolate: I like to add a tablespoon of chocolate with bittersweet
- White Chocolate: I’ve chopped bars and used chips for a white chocolate ganache. Both work, but a quality white chocolate bar is best.
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