I’m sharing a simple How To Make Chocolate Ganache Frosting that uses just two ingredients and reveals the one trick I use to get the consistency reliably right.

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I thought ganache was complicated until I found a stupid-simple mix that actually gave me the Perfect Chocolate Ganache I kept hunting for. I use good quality bittersweet chocolate and heavy cream, that’s it, no weird gear, no hours of babysitting.

What I love is how forgiving it is, you can tweak it and it still becomes a Silky Ganache that shines and sets the way you want. I’m gonna show you the quick trick I use when it seems separated, and why chill time matters, you’ll want to try this and then never dread making ganache again.

Ingredients

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Bittersweet chocolate: concentrated cocoa fat and antioxidants, gives deep flavor, slightly bitter, not very protein-rich.
Heavy cream: mostly fat, adds silky mouthfeel and richness, few carbs or protein, very calorie-dense.
Unsalted butter: small dollop boosts shine and smoothness, adds extra fat and flavor.
Fine sea salt: tiny pinch balances sweetness and brightens chocolate, don’t overdo it.
Vanilla extract: warms aroma, tricks the tongue into tasting sweeter, subtle flavor lift.
Liqueur: a splash adds boozy complexity and flavor layers, adds some sugar too.

Ingredient Quantities

8 oz (about 225 g) good quality bittersweet or semisweet chocolate, chopped

8 oz (about 240 ml or 1 cup) heavy cream, its also called heavy whipping cream

For firmer, spreadable ganache use 12 oz (about 340 g) chocolate and 6 oz (about 170 ml) heavy cream

For very firm truffle style ganache use roughly 3 parts chocolate to 1 part cream, eg 12 oz (about 340 g) chocolate and 4 oz (about 115 ml) heavy cream

Optional 1 tbsp unsalted butter, room temp, for extra shine

Optional pinch fine sea salt

Optional 1 tsp vanilla extract or a splash of liqueur for extra flavor

How to Make this

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1. Decide the consistency you want: for a shiny sauce use 8 oz (225 g) chocolate + 8 oz (240 ml) heavy cream; for firmer, spreadable ganache use 12 oz (340 g) chocolate + 6 oz (170 ml) cream; for very firm truffle-style use about 3 parts chocolate to 1 part cream eg 12 oz (340 g) chocolate + 4 oz (115 ml) cream.

2. Chop the chocolate finely and put it in a heatproof bowl. Smaller pieces melt faster and give you a silkier result, trust me.

3. Heat the cream just to a simmer in a small saucepan over medium heat. Do not let it come to a rolling boil or it can scald the cream; tiny bubbles at the edge is perfect.

4. Pour the hot cream directly over the chopped chocolate, covering it completely. Let it sit undisturbed for 1 to 2 minutes so the chocolate softens.

5. Stir gently from the center outward with a spatula or whisk until smooth and glossy. If you have a few stubborn chunks, keep stirring, or zap gently with an immersion blender for a super smooth finish, but be careful not to incorporate a lot of air.

6. Stir in optional flavorings: 1 tbsp unsalted butter at room temp for extra shine, a pinch of fine sea salt to brighten flavor, and 1 tsp vanilla extract or a splash of liqueur if you want extra depth. Mix until fully incorporated.

7. Choose how to use it: for a pourable glaze use it warm right away; for spreading on cakes let it cool at room temperature until thickened but still spreadable; for piping or truffle centers chill in the fridge until firm, about 1 to 2 hours, then whip slightly if you want a fluffier texture.

8. If the ganache seizes or looks grainy because it got too cool while stirring, gently warm the bowl over a pot of simmering water or microwave in short 5 to 10 second bursts, stirring between each, until smooth again. Never get water into the chocolate.

9. Store leftovers in an airtight container in the fridge up to 1 week. To reuse, bring to room temp or warm gently until it reaches the desired consistency.

Equipment Needed

1. Heatproof mixing bowl (glass or stainless steel)
2. Chef’s knife for chopping the chocolate
3. Cutting board
4. Small saucepan to heat the cream
5. Silicone spatula for gentle stirring and scraping
6. Whisk for smoothing out lumps
7. Kitchen scale or measuring cups (scale preferred for accuracy)
8. Immersion blender (optional, for extra silky finish)
9. Airtight container and a spoon for storing leftovers

FAQ

Q: What chocolate should I use for best results? A: Use good quality bittersweet or semisweet chocolate, chopped fine. Avoid cheap chips with stabilizers if you want the smoothest finish. If you use milk chocolate it'll be sweeter and softer so use a firmer ratio (more chocolate) to compensate.

Q: How do I get the ganache glossy and lump free? A: Heat the cream just to a simmer, pour it over the chopped chocolate, let sit 1 to 2 minutes, then stir gently from the center out until smooth. Add the tablespoon of butter at the end for extra shine, and stir in vanilla or a pinch of salt after it emulsifies.

Q: My ganache split or looks grainy, how can I fix it? A: If it's warm, add a teaspoon of warm cream at a time and whisk until it comes back together, or use an immersion blender to re-emulsify. If it's cold, gently warm it over a double boiler and whisk. If it's too thin, add a little more chopped chocolate and stir until melted.

Q: What ratios give different textures? A: 1 part chocolate to 1 part cream (by weight) makes a pourable glaze or simple frosting. For firmer, spreadable ganache use about 2 parts chocolate to 1 part cream. For truffle style, aim for roughly 3 parts chocolate to 1 part cream. (Examples in recipe: 8 oz/8 oz for pourable, 12 oz/6 oz for spreadable, 12 oz/4 oz for very firm.)

Q: Can I add flavors like liqueur or extracts? A: Yes, add a teaspoon of vanilla or a splash of liqueur after the ganache is emulsified and slightly cooled. Dont add too much extra liquid at once or it can break the ganache, small amounts only.

Q: How do I store and reheat leftover ganache? A: Store in an airtight container in the fridge for up to 10 days or freeze up to 3 months. Bring to room temp or gently warm in short microwave bursts, stirring between each, or use a double boiler until smooth. For a pourable glaze warm until it's loose but not scalding.

Easy Chocolate Ganache Recipe Substitutions and Variations

Chocolate: if you dont have bittersweet use semisweet or even milk chocolate, it’ll be sweeter but still fine; chocolate chips work in a pinch, though high cocoa-butter couverture gives the silkiest ganache.
Heavy cream: swap equal parts full-fat coconut milk or canned coconut cream for a dairy-free ganache, or mix 3/4 cup whole milk with 1/4 cup melted butter to mimic 1 cup heavy cream.
Unsalted butter (optional): use 1 tbsp neutral oil like grapeseed or light olive oil, or vegan butter/coconut oil for a dairy-free shiny finish; flavor may change slightly.
Vanilla or liqueur: use almond extract (start with 1/2 tsp), strong espresso or a little orange zest for different flavor notes, or swap one liqueur for another like rum, Cointreau, or Kahlua.

Pro Tips

1) Chop the chocolate really fine and dry your bowl first, then let the pieces sit a little so they warm to room temp. Smaller bits melt faster and smoother, and just one drop of water will make it seize so keep everything bone dry.

2) Heat the cream until you see tiny bubbles at the edge, not boiling. Pour it over the chocolate and wait a minute or two before stirring, then stir gently from the center out. If you over-stir or whisk too hard you can whip air in, so use a spatula for a silky finish.

3) Want shine and depth? Stir in a little room temp butter at the end and a pinch of fine salt, add vanilla or a splash of liqueur only after the ganache is glossy. Add flavorings too early and they can stop the emulsion from forming properly.

4) Play with ratios not exact measures: more chocolate = firmer ganache, more cream = pourable glaze. Chill for truffle-firm texture then let soften at room temp before scooping, or warm gently to make it spreadable again.

5) Fixes and storage: if it looks grainy warm it very gently over a pot of simmering water or microwave in short bursts and stir, never let steam or water touch the chocolate. Store airtight in the fridge up to a week, rewarm gently to reuse, and if you want ultra smooth ganache strain it through a fine sieve after mixing.

Easy Chocolate Ganache Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing a simple How To Make Chocolate Ganache Frosting that uses just two ingredients and reveals the one trick I use to get the consistency reliably right.

Servings

servings

Calories

250

kcal

Equipment: 1. Heatproof mixing bowl (glass or stainless steel)
2. Chef’s knife for chopping the chocolate
3. Cutting board
4. Small saucepan to heat the cream
5. Silicone spatula for gentle stirring and scraping
6. Whisk for smoothing out lumps
7. Kitchen scale or measuring cups (scale preferred for accuracy)
8. Immersion blender (optional, for extra silky finish)
9. Airtight container and a spoon for storing leftovers

Ingredients

8 oz (about 225 g) good quality bittersweet or semisweet chocolate, chopped
8 oz (about 240 ml or 1 cup) heavy cream, its also called heavy whipping cream
For firmer, spreadable ganache use 12 oz (about 340 g) chocolate and 6 oz (about 170 ml) heavy cream
For very firm truffle style ganache use roughly 3 parts chocolate to 1 part cream, eg 12 oz (about 340 g) chocolate and 4 oz (about 115 ml) heavy cream
Optional 1 tbsp unsalted butter, room temp, for extra shine
Optional pinch fine sea salt
Optional 1 tsp vanilla extract or a splash of liqueur for extra flavor

Directions

Decide the consistency you want: for a shiny sauce use 8 oz (225 g) chocolate + 8 oz (240 ml) heavy cream; for firmer, spreadable ganache use 12 oz (340 g) chocolate + 6 oz (170 ml) cream; for very firm truffle-style use about 3 parts chocolate to 1 part cream eg 12 oz (340 g) chocolate + 4 oz (115 ml) cream.
Chop the chocolate finely and put it in a heatproof bowl. Smaller pieces melt faster and give you a silkier result, trust me.
Heat the cream just to a simmer in a small saucepan over medium heat. Do not let it come to a rolling boil or it can scald the cream; tiny bubbles at the edge is perfect.
Pour the hot cream directly over the chopped chocolate, covering it completely. Let it sit undisturbed for 1 to 2 minutes so the chocolate softens.
Stir gently from the center outward with a spatula or whisk until smooth and glossy. If you have a few stubborn chunks, keep stirring, or zap gently with an immersion blender for a super smooth finish, but be careful not to incorporate a lot of air.
Stir in optional flavorings: 1 tbsp unsalted butter at room temp for extra shine, a pinch of fine sea salt to brighten flavor, and 1 tsp vanilla extract or a splash of liqueur if you want extra depth. Mix until fully incorporated.
Choose how to use it: for a pourable glaze use it warm right away; for spreading on cakes let it cool at room temperature until thickened but still spreadable; for piping or truffle centers chill in the fridge until firm, about 1 to 2 hours, then whip slightly if you want a fluffier texture.
If the ganache seizes or looks grainy because it got too cool while stirring, gently warm the bowl over a pot of simmering water or microwave in short 5 to 10 second bursts, stirring between each, until smooth again. Never get water into the chocolate.
Store leftovers in an airtight container in the fridge up to 1 week. To reuse, bring to room temp or warm gently until it reaches the desired consistency.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.