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Chocolate ganache in a glass tumbler.

Chocolate Ganache Recipe

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  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Resting Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cup
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


Learn how to make chocolate ganache step-by-step. This easy ganache recipe is perfect for dipping, frosting, and glazing. You’ll never run out of ways to use it in your favorite chocolate desserts!


  • 8 ounces dark or semi-sweet chocolate (see notes)
  • 1 cup (236ml/8oz) heavy cream (or heavy whipping cream)


  1. Chop a chocolate bar into small pieces, and place it in a medium-sized heat-proof bowl.
  2. Heat the heavy cream in a small saucepan over low heat until gently simmering, stirring occasionally to prevent burning. Pour over the chopped chocolate, covering it completely. Place a piece of plastic wrap over top and allow it to sit, untouched, for about 5 minutes.
  3. Stir the mixture until the chocolate is completely melted and smooth. Use immediately or cool to room temperature.


  • This recipe will work with either dark or semi-sweet chocolate bars or chocolate chips. The ratio of chocolate to cream will not work for milk chocolate or white chocolate.
  • 1:1 Ratio Ganache: 8 ounces chocolate to 1 cup (8 ounces/236ml) heavy cream. Ideal for thick pourable ganache, fillings, and frosting.
  • 1:2 Ration Ganache: 8 ounces chocolate to 1/2 cup (4 ounces/118ml) heavy cream. Ideal for making truffles and thicker fillings.
  • 2:1 Ratio Ganache: 4 ounces chocolate to 1 cup (8 ounces/236ml) heavy cream. Best for glazing and drizzling over cakes and ice cream.


  • Serving Size: 1 tablespoon
  • Calories: 122
  • Sugar: 8.5 g
  • Sodium: 4 mg
  • Fat: 9.4 g
  • Carbohydrates: 9.5 g
  • Fiber: 1 g
  • Protein: 1.4 g
  • Cholesterol: 16.8 mg