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homemade chocolate ganache in a glass mixing bowl on a white marble counter with a whisk.

Homemade Chocolate Ganache

Mimi Council
Learn how to make Homemade Chocolate Ganache for anything with three different methods. You can use these methods and easy ratios to make chocolate ganache sauce, chocolate ganache frosting, or chocolate ganache filling.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Ingredient
Cuisine American
Makes 16 ounces
Calories 140 kcal

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

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. 
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 140kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 7mgPotassium: 66mgFiber: 1gSugar: 10gVitamin A: 219IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!