Chocolate Ganache Recipe – The Cookie Rookie®

Becky Hardin


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Ganache is the perfect finish for cakes and all kinds of desserts, so I’m going to show you how to make chocolate ganache with this easy recipe. All you need is chocolate and heavy cream, and a couple of quick steps!

Cupcakes topped with chocolate ganache on a cutting board with a spoon.

Why We Love This Chocolate Ganache Recipe

Ganache may sound intimidating, but I’m here to tell you it’s way easier than you think and takes only 20 minutes! It’s silky smooth, gorgeous, and so versatile. Drizzle it over top of a cake, pipe it as frosting or filling, or make chocolate truffles! I used it on my favorite chocolate cupcakes here.

Variations on Ganache

You can make this velvety smooth ganache with any kind of chocolate you love–milk, semisweet, dark, or white chocolate all work! You can also flavor it with extracts like vanilla or peppermint, liqueurs like Kahlua or Baileys, spices like cinnamon or nutmeg, or nut butters. Yum!

Chocolate ganache in a bowl with a whisk.

How to Store and Reheat 

Store leftover chocolate ganache with plastic wrap tightly pressed onto the surface to prevent it from drying out. It will keep at room temperature for up to 2 days or in the refrigerator for up to 1 week. Let it come to room temperature before enjoying.

How to Freeze 

Freeze homemade ganache in a Ziplock bag with the air pressed out for up to 1 month. Let thaw overnight in the refrigerator, then let come to room temperature before using.

How to Use Ganache

This chocolate ganache makes a beautiful icing for a chocolate cake, glaze for chocolate donuts, filling for a layer cake, or base for chocolate truffles. Use it as the chocolate layer in my favorite s’mores bars or as a dipping sauce for brownie bites for an extra bit of decadence.

What is ganache?

Chocolate ganache is a type of icing made from melted chocolate mixed with heavy cream. It has a thinner consistency than frosting, but a thicker consistency than glaze, and it sets up quickly at room temperature.

What can I substitute for heavy cream in ganache?

You can swap out the heavy cream for milk, but the final product will remain soft at room temperature. You can also add a little bit of butter for a richer consistency, or try using half-and-half.

Does ganache harden in the fridge?

Yes, ganache will harden up significantly in the fridge, so make sure to give it time to come to room temperature before attempting to pipe or spread it.

How do I fix a broken/split ganache?

If your ganache splits, don’t fret! Place the mixture on a double boiler, add a small amount of room temperature cream, and slowly vigorously until it comes back together.

Should I let ganache cool before pouring it onto a cake?

You should let your chocolate ganache cool for about 15 minutes before pouring it. If it is too hot (or is poured over a hot/warm cake), it will turn thin and run off.

How do you whip ganache without splitting it?

You’ll want to prepare it a day in advance and chill it overnight in the refrigerator before attempting to whip your ganache. Once it’s nice and cold, use a hand mixer, and take care not to overbeat it. It should have a buttercream-like consistency when it is properly whipped.

Ganache poured over chocolate cupcakes.

More Frosting Recipes To Try

How to Make Chocolate Ganache Step by Step

Prep the Ingredients: Place 8 ounces of chopped semisweet baking chocolate in a heatproof bowl. Heat 1 cup of heavy cream in a saucepan set over medium heat.

Chopped chocolate and cream on a cutting board.

Pour the Cream: Once it starts to simmer, take the cream off the heat. Pour the warm heavy cream over the chocolate.

Cream poured over chopped chocolate in a bowl.

Stir the Ganache: Whisk until the chocolate is fully melted and incorporated, and the ganache is smooth in texture. Use the ganache immediately as a drizzle or dip. Or, let the ganache cool and thicken to use as a frosting or piping.

Chocolate ganache in a bowl with a whisk.

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