If you’re after a silky-smooth Chocolate Ganache to decorate your cake then try this easy to make, one-bowl method! Using only 4 simple ingredients, this chocolate ganache can be used for cake and cupcakes and all sorts of desserts. You can even use it to make truffles!
By the way, if you’re looking for some other great frosting recipes, my absolute favorite frosting in the world is my Cream Cheese Frosting, which is creamy, perfectly pipeable and so delicious! It’s made for these luscious Red Velvet Cupcakes! But if you’re looking for a great all-rounder, give my American Buttercream Frosting a go! It goes well with my Vanilla Cupcakes!
Also, if you’re looking for a thinner version of this that you can use as a sauce, give my Chocolate Sauce Recipe a go! It’s so shiny!
What is Chocolate Ganache?
A truly luscious frosting, sometimes sauce, Chocolate Ganache is a glorious accompaniment to pretty much any dessert! In short, Chocolate Ganache is a sweet and creamy mixture of chocolate and cream that is often used as a filling or frosting for desserts. Although I’ve upped mine up with some butter so make it even more shiny and rich!
There are so many ways to use chocolate Ganache!
- Drizzle on cakes
- Fill chocolate cakes
- Fill pies
- Top cakes and pies
- Cover cakes
- Frost on cupcakes
- Turn into truffles!
Ingredients You Need To Make Chocolate Ganache
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Dark chocolate – For this recipe you want to use cooking chocolate. The best chocolate to use is chocolate chips or chocolate buttons. I use the nestle Bakers’ Choice Dark Choc Melts because they’re specifically made for chocolate recipes like this and are more stable to work with. In the video you’ll notice that I used chopped cooking chocolate. This is fine too.
- Unsalted butter – I used unsalted butter for this but you can use salted if you want a ganache that isn’t too sweet. I would however recommend using slightly salted and not completely salted butter. The butter in this recipe helps stiffen the ganache, makes it rich in flavor and gives is a luscious shine.
- Glucose syrup / corn syrup – an interesting ingredient to put in ganache! First off, glucose syrup and corn syrup can be found in the baking isle of supermarkets. If you can’t find it, it’s ok. But what this does to the ganache is helps stabilize it and stops it from splitting. It also helps give the ganache a slightly pliable texture so that you can work with it on cakes and pipe it on cupcakes more easily.
- Heavy cream – this is the cream you use to whip cream and will help the sauce thicken, but weirdly enough also helps thin it out and keep it soft. Make sure your cream has at least 30% fat content.
How to make Chocolate Ganache!
- Add all the ingredients into a heat proof bowl
- Microwave for 20 seconds and stir
- Until smooth and silky.
- Allow to cool at room temperature and use!
Tips and Tricks For Recipe Success!
- Make sure you use good quality ingredients for a great tasting ganache.
- Use cooking chocolate, not eating chocolate.
- Whip chocolate into a frosting consistency! It’s easily done with an electric hand mixer or stand mixer.
Frequently Asked Questions about Chocolate Ganache
What does it taste like?
A silky smooth and tasty chocolate ganache that is pipeable, spreadable and is commonly used to accompany chocolate and fruit desserts! It has a deep and rich chocolate flavor
How do I store this?
In an airtight container for up to a week. If it’s warm where you are, store it in the fridge.
Can I freeze this?
Yep. Place it on a large sheet of plastic wrap once set and wrap it up tightly. Then freeze. Thaw overnight and mix with a spatula before using.
Help! My Ganache is too stiff!
Not a problem. This recipe can stiffen in cold temperatures. Simply place in a heat proof bowl and microwave for 10 seconds. Stir with a spatula and repeat until it comes to a spreadable consistency.
Can I thin this out to a sauce?
Technically yes. By adding more cream, but I have a really great chocolate sauce recipe on the website that is easy to make and pretty much goes on anything. The best thing about it, besides how delicious it is, is that it’s really glossy! Click here to grab the recipe.
Why is my ganache grainy or greasy?
This happens when the chocolate has not been melted properly with the cream. It can also happen if you use the wrong bowl. For best results, use a glass or metal bow, not plastic. You can save it by adding it to a double boiler and melting it again until smooth. Allow it to set fully at room temperature before using
Can I whip this ganache to make it fluffy?
Yep! Begin with ganache that is at a spreading consistency and use an electric hand beater or stand mixer fitted with a paddle attachment and whip on medium high until fluffy.
How do I make this less sweet?
Use really dark chocolate, but don’t overdo it! 90% will give you a bitter ganache. I used 70%. Not too sweet.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Want more Chocolate in your life? Check these out!
Easy Chocolate Fudge Cake
Easy Chocolate Cake
Really Good Chocolate Bundt Cake
Fudgy Chocolate Brownies Recipe
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Serves 4 cups
- 4 cups (840 g) dark cooking chocolate (see notes)
- 1/2 cup (125 g) unsalted butter
- 2 tbsp glucose syrup (see notes)
- 1 1/2 cups (375 ml) heavy cream
Learn How To Make it! [VIDEO]
- Add chocolate, creambutter and glucose syrup into a large microwave safe bowl. Microwave for 20seconds at a time, mixing each time until smooth. Cover with plastic wrap andset aside to set at room temperature. Once set, use a spatula to smoothen. It’sready to be piped, frosted or to fill cupcakes and cookies!
Double Boiler Method
- Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and add the ingredients in it. Gently mix until mixture is completely melted and smooth.
To soften Ganache
- To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
I tried this today with my cupcakes and made sure to get every step right. But honestly (in my opinion) it tasted just like if I was eating straight up dark chocolate. It tasted very bitter, didn’t have that much sweetness like normal frostings and it didn’t have that creamy flavor. I’d rather stick with butter cream and cream cheese frostings.
Hi meis! I think a much less dark chocolate would be more suited to you next time. N x
I used this chocolate ganache recipe for my nephew’s 7th birthday racecar cake and not only did this ganache taste amazing for his chocolate fudge flavored cake, but it also had a perfect consistency and really came in handy in several applications structurally when assembling a huge 2 layer 11x15in heavy fondant and decorated cake! ( especially in hot California Summer birthday season )This was my first time using a recipe from the scran line and I will definitely be following recipes from here and the youtube channel more! Thank you!!
Awww, Cara so glad to hear you enjoyed the recipe! N x
Hi, Nick! I am a bit confused here. How come you don’t add any butter to the ganache in your video? Does it have to do with the type of chocolate, or maybe the amount you make?
Hi Barbara! Hmm, it’s really just a preference. Funnily enough, I now add it to my ganache. N x
Hi Nick. Firstly, like to let you know I enjoy watching every single of your videos. Big fan! Thank you so much.
My success rate for anything using whipped cream is almost zero (lol) mainly cos where i am, is really and humid and i dont have air conditioning in my kitchen. The frosting is always “runny” no matter how i whip it, with chilled bowl and whisk etc.
As such, i try to avoid bakes using frosting which is kinda frustrating cos I LOVE (with a capital L) frosting !
Now i find this recipe interesting cos you mentioned to let the ganache set at room temperature (usually other recipes mention to chill it). And most recipes mention to always whip chilled cream.
By “room temperature”, what is the approx. temp. ? Cos i reckon different countries / regions have different room temp?
Also, I dont have a microwave oven, so once the ganache is set and i like to soften it to whip it up, can i pop it back to the double boiler to soften it? Which seems like a double work. Instead of setting and softening it again, can i whip it straight away after i mix the cream and chocolate?
From a very amateur, wannabe baker. 😀
Hi Lordi! Hmm, so when I say room temperature, it’s usually on a mild day. So not hot. Lets say 20C. If you’re in a place with warmer weather, then I would recommend putting it in the fridge for 30 minutes, giving it s stir and repeating that another time. If you’re using this for a cake or cupcakes in warm weather, the frosting will melt. It’s definitely not a frosting that will withstand hot weather. Hope that clarifies things!
Just wondering if I’m using the measurements provided, how many standard sized cupcakes would I be able to frost? I’ve really gotten into baking in the last few months and I am hooked on how wonderful and colourful your cakes are, your videos bring me so much joy!
Hi Louise! Depends on how high you frost. I think you should be able to frost 12 cupcakes if you frost two swirls on each cupcake. I tend to frost really high and I think i might get 9 or 10.
Looks like a great recipe and wanting to use it next. Can you kindly clarify what ti do incase we dont use a microwave. Should we repeat the procedure for softening the ganach or is there any other alternative?? Many thanks and love all your work !! 🙌🏻😄
Great question Shabna! Use a double boiler. That will work great! N x