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You are here: Home / Desserts / Cake / Kitchen Tips: How to Make Chocolate Ganache

Kitchen Tips: How to Make Chocolate Ganache

February 4, 2019 Updated June 9, 2020 BySam 63 Comments

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Chocolate Ganache

Today I’m sharing a staple chocolate ganache recipe that everyone ought to have in their recipe repertoire. I’ll actually be sharing two simple techniques, which includes my preferred “lazy” method for making ganache.

Chocolate Ganache is perfect for topping off cakes, cheesecake, and even brownies and is simple to whip up with just two ingredients. You might even recognize it from its past appearances on my site (see my Millionaire’s Shortbread), but today I’m giving this easy recipe its own post. Recipe includes a brief video at the bottom of the post! 

Whisking chocolate ganache in bowl

Chocolate ganache is such a simple recipe, but I’ve found that too many people don’t have a good solid classic staple recipe.

I’ve shared some of my favorite basic kitchen tips in the past, from making a buttermilk substitute, how to make whipped cream, and a basic pie crust, and today we’re adding how to make chocolate ganache to the list.

Not only that, I’m  actually sharing two simple ways to make ganache. One is a traditional method that you may have used before, and the other is my preferred way (which I call the lazy way).

Method 1: The Lazy Way

Making Chocolate Ganache in saucepan

AKA The Lazy Way. 

This is my preferred method for making chocolate ganache. One pan, one dish to clean, it’s quick and easy.

How to make chocolate ganache in a saucepan

  • Combine chocolate and heavy cream in a small saucepan over low heat.
  • Stir frequently until chocolate is melted and mixture is smooth.
  • Remove from heat and use as desired.

That’s it!

The only downside of using this method is that it does require a bit more of your attention. If you turn your heat up too high, walk away from the saucepan or forget to stir, your chocolate could get too hot and seize.

Smooth melted chocolate ganache

Silky smooth ganache in just one dish. Can you see why it’s my preferred method?

Method 2: The Traditional Way

Adding cream and melting chocolate for ganache

Don’t get me wrong, even though I prefer my “lazy” method, there’s nothing wrong with making chocolate ganache this way! This more traditional way requires a few extra steps and an extra dish, but is still simple.

How to make chocolate ganache the traditional way:

  • Place chocolate into a heatproof bowl and set aside.
  • Pour cream into small saucepan and heat over medium/low heat until simmering
  • Pour simmering cream over chocolate and cover with foil or plastic wrap (do not stir!). Allow to sit undisturbed for 3-5 minutes
  • Remove cover and whisk slowly (starting from center) until chocolate is completely melted and mixture is smooth.
  • Use as desired.

One pro of using this method is that you don’t have to worry about forgetting to stir frequently enough or seizing your chocolate. It’s a bit more foolproof than my lazy version.

No matter which option you choose, the ganache at the end will be the same. Rich, thick (after having a bit of time to set), and luxuriously smooth.

Chocolate ganache in glass bowl

What Kind of Chocolate Should I use?

This is just a matter of preference. I’ll often use chocolate chips, but instead you can use baking chocolate (my favorite is Ghirardelli 60% chocolate bars).

If you do opt for chocolate bars rather than chips, make sure you chop your chocolate into small pieces that are roughly the size of chocolate chips!

Does Chocolate Ganache Harden?

Yes, this ganache recipe hardens! Or rather, it sets and becomes firm.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you’ll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

How Long Does it Take to Set?

This will depend a bit on the surface that you are spreading your ganache onto. I’ve found that from the time I take it off the stovetop to the time it is completely set is usually about two hours. You’ll want to use it before its set completely (so spread it over your cheesecake, drip it over your chocolate cake, or spread it on your petit fours layers once it’s thickened and no longer warm, but not once it has cooled completely and is no longer malleable!).

You can expedite this setting up process by placing your ganache in the refrigerator.

Is it Safe to Leave it Out Overnight?

Yes, it is OK to leave chocolate ganache out for several days once you’ve poured it over your cake (or filled your chocolate thumbprint cookies, etc.). However, if you’re in a particularly warm/humid climate, I would recommend keeping this in the refrigerator instead.

Pouring chocolate ganache over flourless chocolate cake

More Recipes You Might Like:

  • Lava Cakes
  • Chocolate Truffles
  • Flourless Brownies
  • Swiss Meringue Buttercream
  • Cookie Dough Frosting

Alright, now that you’ve seen both methods, which is your favorite?

Chocolate Ganache

How to Make Chocolate Ganache (Two Ways!)

This Chocolate Ganache will cover one 8 or 9" layer cake or a 9x13 cake. This recipe can be doubled or tripled.
Be sure to check out the how-to VIDEO below the recipe!
4.91 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, drip cake, ganache, how to make ganache
Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 15 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 2101kcal
Author: Sam Merritt

Ingredients

  • 1 cup chocolate chips or 6 oz chopped premium chocolate bar (170g)
  • 1/2 cup heavy whipping cream (118ml)

Instructions

Saucepan Method (my preferred method):

  • Combine chocolate chips and heavy cream in small saucepan over low heat. Use a whisk to stir frequently until chocolate is completely melted and mixture is smooth.
  • Remove from heat and use as desired!

Traditional Method:

  • Place chocolate chips or chopped chocolate in a medium-sized heatproof bowl and set aside.
  • Pour heavy cream into saucepan and heat over medium/low heat until cream comes to a simmer.
  • Once simmering, pour cream over chocolate but do not stir. Cover with foil or plastic wrap and let sit undisturbed for 5 minutes. Once 5 minutes has passed, remove foil and use a whisk to slowly stir from the center until mixture is completely melted and smooth (this may take a minute and the mixture may look separated and piece-y at first).
  • Use as desired!

Notes

Keep in mind that ganache will be very thin while still hot. Let it cool for at least 10-15 minutes or until desired thickness is reached before pouring over your cake etc.

Nutrition

Serving: 1entire serving of ganache | Calories: 2101kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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Filed Under: Cake, Candy, Frosting, Kitchen Tips

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Comments

  1. Alexa says

    January 4, 2021 at 9:52 am

    Hi! I am planning on baking a cake tonight using this recipe as a filling. Can I make the ganache beforehand and keep it in the fridge for 4 hours? Thank u so much! 🙂

    Reply
    • Sam says

      January 4, 2021 at 9:12 pm

      Hi Alexa! You can keep it in the refrigerator, it will just firm up a bit. 🙂

      Reply
  2. Beth says

    December 30, 2020 at 2:23 pm

    5 stars
    Came out beautifully both ways, but I have a question. Would it be possible to add one or two drops of mint extract to it to make a chocolate mint ganache?

    Reply
    • Sam says

      January 2, 2021 at 9:17 pm

      Hi Beth! I think that would work just fine here. 🙂

      Reply
  3. Leanne says

    December 22, 2020 at 4:13 pm

    I’m not sure if this is a silly question, but can this be made in advance (a day or two) and then reheated to become more easily poured/spread when needed? I’m using it for a dessert for Christmas day but wanted to get it made in advance if possible, before making the desserts themselves.

    Reply
    • Sam says

      December 22, 2020 at 10:08 pm

      Hi Leanne! I think you could reheat it. Just take extra care to reheat it very slowly. 🙂

      Reply
  4. Ally says

    December 15, 2020 at 4:42 pm

    4 stars
    so i was making this for cupcake topper and mine is just so thick i had to zap it in the mcrowave for all the chocolate to melt… then i tasted it and it was to bitter so added sugar and zapped it again in the microwave to melt the sugar and i realized it was just way to thick and im adding more and more cream and its just a mess can i get your advice on how you would fix the bitterness and the thickness.

    Reply
    • Sam says

      December 16, 2020 at 10:22 pm

      I’m so sorry this happened, Ally! What kind of chocolate did you use?

      Reply
  5. Aly says

    November 28, 2020 at 1:11 pm

    5 stars
    I made this for a cake for my mom’s birthday and she loved it! the only thing was that I couldn’t really tell when it was simmering so when I added the cream to the chocolate it didn’t melt it down enough so I had to add more cream and then zap it in the microwave for a few seconds. How can you tell when it is hot enough? This recipe is great and I will definitely make it again!

    Reply
    • Sam says

      November 28, 2020 at 8:58 pm

      Hi Aly! It sounds like it needed to cook a bit longer. You will know it’s simmering when you see it lightly bubbling. 🙂

      Reply
  6. Pj says

    October 30, 2020 at 10:36 am

    Hi! Should I use mild chocolate chips or semi-sweet?

    Reply
    • Sam says

      October 30, 2020 at 1:56 pm

      I would use semi-sweet. 🙂

      Reply
  7. Medina says

    September 14, 2020 at 6:08 pm

    The best way someone explained how can I SIMPLY make a choco ganache! Thank you!
    Can I use it between the cake layers after it cools down a little bit? 🙃

    Reply
    • Sam says

      September 15, 2020 at 9:59 pm

      Hi Medina! I am so glad you enjoyed it so much! This should work great as a thin layer between cakes. 🙂

      Reply
  8. Emi says

    August 16, 2020 at 12:00 pm

    How many cups of ganache does this recipe make? wanting to make it into whipped ganache for cupcakes. Thanks!

    Reply
    • Sam says

      August 16, 2020 at 9:25 pm

      I haven’t measured it out, but it probably makes a little more than a cup. 🙂

      Reply
      • Emi says

        August 17, 2020 at 10:29 pm

        5 stars
        thanks! the whipped ganache worked super well for the cupcakes, and everyone loved them! thank you for such great recipes!

      • Sam says

        August 18, 2020 at 9:35 pm

        I am so happy to hear this, Emi! Thanks so much for letting me know how it turned out for you, I appreciate it! 🙂

  9. Tracy says

    August 1, 2020 at 10:23 pm

    5 stars
    Easy to make and delicious as a topping for the Mini Cheesecakes!

    Reply
    • Sugar Spun Run says

      August 2, 2020 at 7:59 am

      I couldn’t agree more! A perfect compliment to cheesecake. Thanks, Mary for commenting. I am so happy that you enjoyed it! 🙂

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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