Homemade Chocolate Ganache
Chocolate ganache is a magical combination of chocolate and heavy whipping cream. The ratios of chocolate to cream can vary depending on the consistency needed. Learn how to make Homemade Chocolate Ganache three different ways to create a chocolate ganache filling, chocolate ganache frosting, or chocolate ganache sauce!
If you’re looking for more baking tutorials, check out some of my other posts like How to Temper Chocolate for Candy Making, How to Lattice a Pie Crust, How to Crumb Coat a Cake, or Homemade True Caramel.
A Quick Look At The Recipe
- Recipe Name: Homemade Chocolate Ganache
- Ready In: 15 minutes
- Makes: 16 ounces
- Main Ingredients: dark chocolate, heavy whipping cream
- Flavor Profile: rich dark chocolate
- Dietary Info: eggless, no seed oils, gluten free
- Difficulty: Easy!
- Why You’ll Love It: 3 ratios for chocolate ganache sauce, frosting or filling
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Why You'll Love This Recipe
- 3 Ratios: I provide 3 different ratios for homemade chocolate ganache. So, depending if you need a sauce for drizzling on cakes, a frosting to topping brownies or cupcakes, or a filling for tarts, I got you covered here!
- 3 Methods: Learn 3 different methods for making the same thing. Whether you're a lazy baker and want to use the microwave, or want to use your stovetop. I provide 3 different ways to get the same exact results, no judgement here, choose what works for you!
- Elevate Desserts: Whether you're making chocolate ganache for that perfect cake drip or frosting for your favorite brownies. This recipe will help you elevate your favorite desserts with more chocolate love.
What is chocolate ganache?
Chocolate ganache is a mix of chocolate and heavy whipping cream. Depending on the ratio of chocolate to cream, chocolate ganache can be a sauce, a frosting, or a filling for tarts or truffles.
Chocolate ganache is made by heating chocolate and heavy whipping cream. You can make chocolate ganache three different ways and get the same result. The process you choose is completely up to you.
The Secret to Perfect Chocolate Ganache
The secret to perfect chocolate ganache is finely chopped chocolate. This allows it to melt evenly and combine with the cream easily for smooth and luscious ganache. My secret is I use mini chocolate chips! This makes it incredibly easy with no chopping involved because they’re already tiny! The mini chocolate chips I use also have no stabilizers so they are perfect for making homemade chocolate ganache.
Ingredients
- Organic Dark Chocolate: The best kind of chocolate for chocolate ganache is a melting chocolate. Ideally you want organic chocolate without stabilizers (the most common stabilizers in chocolate are soy lecithin or sunflower lecithin). Most chocolate chips for baking have one of these stabilizers, so that’s why using a melting chocolate is usually best. Or you can also check the ingredients of your favorite chocolate chips to be sure. My two favorite dark chocolates for ganache are Mama Ganache and Mini Dark Chocolate Chips.
- Organic Heavy Whipping Cream: Use a high quality organic heavy whipping cream. My favorite is Organic Valley.
Baker’s Tips
- Always weigh ingredients for the best results.
- Make sure you are using a melting chocolate without stabilizers. Stabilizers include ingredients like soy lecithin or sunflower lecithin, which are found in many chocolate chips. So, make sure to look at ingredients and avoid these.
- Be sure to chop chocolate into fine pieces of the same size. Or use my trick above and use the mini chocolate chips I use as they are free of stabilizers and you do not have to chop them!
- Be sure to whisk until the chocolate and cream are completely combined. If you have chocolate chunks here they’ll be in the finished ganache.
- Make sure to store anything made with chocolate ganache in the fridge.
How to Make Homemade Chocolate Ganache
Microwave Method
- Add the chocolate and cream into a heatproof bowl.
- Microwave for 30 second intervals, stirring between each interval to prevent burning. Continue until the chocolate has melted and you have a smooth ganache.
Mixing Bowl Method
- Add the chocolate to a heatproof mixing bowl.
- Add the heavy whipping cream to a small pot. Add a thermometer and heat on high until the temperature is 160°F. Do not go over 160°F as the cream can burn and that flavor will transfer to the ganache.
- Pour the hot cream over the chocolate and allow it to sit for a few minutes.
- Whisk to combine completely until you have a smooth ganache.
Double Boiler Method
- Fill a small pot one-third with water and put over high heat. Add the chocolate to a heatproof mixing bowl and place the bowl over the pot to create a double boiler.
- Stir the chocolate until completely melted.
- Slowly add in the cream while stirring the chocolate.
- Continue to add the cream until all the cream has been added and you have a smooth ganache.
How to Use Homemade Chocolate Ganache
- Chocolate Ganache Sauce: Chocolate ganache sauce is best used to top cakes and cupcakes. This will create a perfect chocolate drip on your cakes or a swirl of chocolate into your frostings on top of sheet cakes. This is also the best for topping your ice cream! It is basically equivalent to a chocolate fudge sauce and it won’t harden on ice cream like Organic Magic Shell with Coconut Oil does.
- Chocolate Ganache Frosting: Chocolate ganache frosting can be used as a frosting for cupcakes, cakes, or brownies. It can also be used to frost cookies or brownies and even used inside for sandwich cookies. This can also be whipped with a hand mixer or stand mixer for a whipped chocolate ganache frosting, which is how I prefer to use it. I use this frosting in my recipe for the Chocolate Pound Cake With Chocolate Frosting, Chocolate Cupcakes Without a Mixer, Small Batch Chocolate Cake With Sourdough Discard, and Chocolate Peanut Butter Banana Cake.
- Chocolate Ganache Filling: Chocolate ganache filling can be used to fill tarts or pies. It may be too rich for a pie filling, which is why I’d recommend it for tarts as they are smaller. My Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust is an example of chocolate ganache in a filling.
Recipe FAQ’s
All three ways I explain above work. But, I think the best way is using a double boiler as you have the least amount of risk for burning the chocolate or the cream. Don’t use the mixing bowl method if you don’t have a drink thermometer as the cream can burn easily and that flavor will transfer to the ganache. With the microwave method there is also risk of burning the chocolate if you don’t stir it well between each interval. But, it can be the easiest!
This recipe is specifically for dark chocolate ganache. Milk chocolate has different properties than dark chocolate, therefore requires different ratios of cream to chocolate.
This recipe is for dark chocolate. White chocolate is different than dark chocolate and therefore requires different ratios of chocolate to cream.
Chocolate ganache (or anything with it) needs to be stored in the fridge because it has cream.
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Homemade Chocolate Ganache
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Whisk
- Small Pot (optional)
- Drink Thermometer (optional)
Ingredients
Chocolate Ganache Sauce
- 6 ounces dark chocolate (chopped)
- 1 cup heavy whipping cream
Chocolate Ganache Frosting
- 8 ounces dark chocolate (chopped)
- 1 cup heavy whipping cream
Chocolate Ganache Filling
- 10 ounces dark chocolate (chopped)
- 1 cup heavy whipping cream
Instructions
- Finely chop the chocolate, unless you’re using mini chocolate chips. Add to a heatproof bowl.
- Melt the chocolate using a double boiler. When the chocolate is completely melted, slowly add in the cream and whisk to combine completely. Remove from the heat.
- Alternatively, you can heat the cream to 160°F and pour over the the chocolate and whisk together. Or you can add the cream into the bowl with the chocolate and microwave for 30 second intervals, stirring between each one to prevent burning, until completely melted.
- If you’re making sauce, you should let it come to room temperature before using in recipes.
- If you’re making frosting, chill in the fridge for at least 2 hours before using. You can also whip it up with a stand mixer and whisk or hand mixer for a whipped chocolate ganache frosting.
- If you’re making filling, you can pour it directly into the crust now. Then allow it to set up for at least 4 hours.
- Be sure to store anything with chocolate ganache in the fridge.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure you are using a melting chocolate without stabilizers. Stabilizers include ingredients like soy lecithin or sunflower lecithin, which are found in many chocolate chips. So, make sure to look at ingredients and avoid these.
- Be sure to chop chocolate into fine pieces of the same size. Or use my trick above and use the mini chocolate chips I use as they are free of stabilizers and you do not have to chop them!
- Be sure to whisk until the chocolate and cream are completely combined. If you have chocolate chunks here they’ll be in the finished ganache.
- Make sure to store anything made with chocolate ganache in the fridge.
Nutrition
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Three kinds of chocolate ganache for all your baking needs!