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Chocolate ganache is one of those simple baking basics that can completely transform a dessert from ordinary to bakery-style. Ganache is easy to make with ingredients you likely already have on hand, and is perfect to pour over Bundt cakes, drizzled over brownies, spooned onto cupcakes, and sometimes even used as a dip for cookies. Once you learn how to make it, it becomes one of those recipes you keep in your back pocket because it works with so many desserts. I use this ganache on my Triple Chocolate Bundt Cake, drizzle it over Sugar Cookie Cake, and it’s incredible poured over Homemade Vanilla Ice Cream (coming soon!) for an easy dessert that feels special without much extra work.
Why You’ll Love This Recipe
- Only a few simple ingredients
- Comes together in minutes
- Perfect for cakes, brownies, cookies, and drip cakes
- Can be used as a glaze, drip, or frosting
- Easy to adjust thickness
- Makes desserts look bakery-style with very little effort
Ingredients
- Semi-sweet chocolate chips
- Heavy whipping cream
- Butter
- Vanilla extract
- Salt
Equipment
- Medium saucepan – Used to gently heat the cream without scorching. I use the same saucepan I use when making Homemade Alfredo Sauce because the size is perfect for small-batch sauces and glazes.
- Pourable glass measuring & mixing bowl – Pouring the warm cream over chocolate in a heat-safe bowl helps the chocolate melt evenly. These also double as your measuring glasses and are important for getting the right chocolate-to-cream ratio so the ganache sets properly.
- Whisk – Helps emulsify the chocolate and cream into a smooth ganache.
How to Make
The key to good ganache is gentle heat and patience.
The cream should be heated just until hot and steamy but not boiling. Boiling cream can cause the ganache to separate or become grainy later.
Once the cream is hot, it gets poured directly over the chocolate chips and then left alone for a few minutes. This step is important because it allows the chocolate to melt slowly and evenly.
After the chocolate has had time to soften, whisking begins in the center of the bowl, slowly working outward. At first, it may look streaky or separated, but as you continue whisking, it will turn into a smooth, glossy mixture. Butter, vanilla, and a small pinch of salt are added at the end for flavor and shine.
The ganache will be too thin to pour while hot, but as it cools (10-20 minutes) it will become slightly thicker and more pourable (while still warm) which is perfect for pouring over cakes like my Triple Chocolate Bundt Cake or drizzling over Sugar Cookie Bars.
As it cools, it thickens into a frosting-like consistency that can be spread onto cakes or used between layers, or spread over Brownies, similar to how frosting is used on Chocolate Buttercream Frosting cakes.
While you’re here, check out my ever growing collection of Dessert Recipes
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PrintChocolate Ganache Glaze
This simple chocolate ganache glaze is made with chocolate and heavy cream and can be used as a chocolate glaze, drip, or frosting. Perfect for Bundt cakes, pound cakes, brownies, and drip cakes, this ganache pours smoothly and sets into a soft, rich chocolate topping.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Enough to Glaze up to 2 bundt cakes
- Category: Dessert, Dessert Toppings, Frosting
- Method: Melting, Stovetop
- Cuisine: American
Ingredients
- 8 oz semi-sweet chocolate chips (or chopped chocolate)
- 5 oz heavy cream
- 1 TBSP butter
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Place the chocolate in a heat-safe bowl. (Preferably something pourable – these glass measuring cups are perfect for this part.)
- Heat the heavy cream in a small saucepan until steaming but not boiling.
- Pour the hot cream over the chocolate and let sit for 3–5 minutes to melt.
- Whisk slowly until the ganache is smooth and glossy.
- Whisk in the butter, vanilla extract, and salt until fully combined.
- Let ganache cool until thickened to a hot fudge consistency before using (Usually 15-20 minutes).
- Spoon or pour over a cooled cake and allow to set before serving.
Notes
- For a thicker ganache frosting, use 4 oz heavy cream instead of 5 oz.
- For a thinner glaze, use 6 oz heavy cream.
- For best results on Bundt cakes, chill the cake for 15–20 minutes before adding ganache so it sets instead of soaking in.
- If ganache becomes too thick, microwave for 10–15 seconds and stir.
Recipes That Pair Well With This
- Triple Chocolate Bundt Cake
- Sugar Cookie Cake
- Lemon Sugar Cookie Bars
- Classic Scotcheroos (No Bake Peanut Butter Chocolate Bars)
- Perfectly Easy No-Bake Cookies
- Easy Meringue Cookies
- Bakery-Style Cinnamon Rolls (Same Day or Overnight)
More Recipes to Try
- Chocolate Buttercream Frosting
- Almond Buttercream Frosting
- Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Hotel Style Waffles
- Homemade Hot Chocolate
- Sourdough Discard Crepes
- Fluffy Homemade Pancakes
- No Knead Dutch Oven Cheesy Artisan Bread
Tips for Little Helpers
Kids can help measure the chocolate chips, pour them into the bowl, and help stir once the chocolate starts melting. Older kids especially love watching the ganache transform from cream and chocolate chips into a smooth, glossy mixture. This is a great recipe for teaching patience in the kitchen because the chocolate needs time to melt before stirring.
Tips for Success
Make sure the cream is hot but not boiling. Let the cream sit on the chocolate for a few minutes before whisking. Stir from the center outward to help the ganache emulsify properly. For a thicker ganache, use more chocolate. For a thinner glaze, use a little more cream. This ganache also reheats well if it thickens too much before pouring.
FAQs
What is the difference between ganache and frosting?
Ganache is made from chocolate and cream and has a rich, glossy texture. Frosting is usually made with powdered sugar and butter and is much sweeter and fluffier.
Can I use milk instead of heavy cream?
Heavy cream works best because the fat helps create a smooth, stable ganache. Milk can be used, but the ganache will be thinner and less rich. Half and Half is a good compromise.
How do I make ganache thicker for frosting?
Use more chocolate chips or let the ganache cool longer. As it cools, it thickens and becomes spreadable.
Why is my ganache grainy?
Grainy ganache usually happens when the cream is too hot or the chocolate gets overheated. Gentle heat and slow melting prevent this.
Storage
Store leftover ganache in an airtight container in the refrigerator for up to 1 week. Reheat gently in the microwave in short intervals, stirring between each, until smooth and pourable again.
Freezing Instructions
Ganache can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator and reheat gently until smooth.
Variations
- Use dark chocolate for a richer ganache
- Use milk chocolate for a sweeter ganache
- Use 4 oz of cream instead and for a thicker toping to go over Rice Krispie Treats
- Add espresso powder to enhance chocolate flavor
- Add peppermint extract for holiday desserts
- Add a splash of bourbon or rum for a dessert sauce
Final Thoughts
Chocolate ganache is one of the most useful recipes to know because it can be used in so many ways. It can be a glaze, a drip, a filling, a frosting, or even a dessert dip. Once you make it a few times, it becomes second nature, and it’s an easy way to make homemade desserts look and taste like they came from a bakery.
Be sure to stop by and browse all my Recipes – there’s something for every occasion!
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