A foolproof ganache that feels bakery-level but couldn’t be easier.
Ganache sounds fancy, but this one is so simple it’ll be your go-to recipe. With just four ingredients and one bowl, you get a rich, chocolatey finish that makes anything feel elevated—whether you’re pouring it over cake, dipping fruit, or letting it set into a thick, fudgy layer.
Recipe Rundown
Ganache used to totally intimidate me—it just sounds like something only pastry chefs whip up in fancy kitchens. But once I actually made it, I was shocked at how simple it really is. For anyone who’s not big on frosting but still wants something rich and chocolatey to finish off a dessert, this is always a hit. It’s silky, not too sweet, and adds that “wow” factor without the sugar overload. The key is to heat the cream just until it’s steaming, pour it over chopped chocolate, and let it sit for a little over a minute. At first, it won’t look like much, but start whisking and it’ll suddenly melt into this rich and creamy chocolate topping.
FAQ
Can I use milk chocolate instead of semi-sweet or dark? You can, but it’ll be much sweeter and a little softer in texture. If you’re using milk chocolate, consider reducing the cream slightly for a thicker consistency.
Do I have to use heavy cream?
Yes, for best results. Milk or half-and-half won’t give you that same rich, silky texture.
How do I store ganache?
Let it cool completely, then cover and store in the fridge for up to a week. Reheat gently if you want it pourable again, or bring to room temp to use as frosting.
Can I freeze ganache?
Totally! Freeze it in an airtight container for up to a month. Thaw in the fridge overnight and stir it well before using.
Why isn’t my ganache smooth?
If your chocolate wasn’t fully melted or the cream wasn’t hot enough, that can lead to a lumpy texture. Try microwaving it in short bursts and whisking again.
How do I make it thicker or thinner?
Use less cream (about 3/4 cup) for a thicker frosting-like ganache, or a little more for a super pourable glaze.
Sprinkle of Fun
Make it a Chocolate Cake + Movie Night!
Top your favorite chocolate cake with this glossy ganache, then slice it up and settle in for a movie night with the film Chocolat.
If you haven’t seen the movie (it’s a bit older now) here’s the description- Chocolat tells the story of Vianne, a mysterious woman who opens a chocolate shop in a rigid French village just as Lent begins. Her confections start to melt the town’s strict traditions—and hearts. The film is full of charm, romance, and decadent chocolate scenes that’ll make you want a second slice. Bonus: Johnny Depp plays a dreamy, guitar-strumming river gypsy named Roux.
For extra fun, serve the cake warm with a scoop of ice cream. The ganache turns into a molten dessert which really fits the whole mood.
Simple Chocolate Ganache Frosting
Ingredients
- 12 oz (2 cups) semi-sweet or dark chocolate, chopped (or high-quality chocolate chips)
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- In a small microwave safe bowl, heat the heavy cream until it just begins to simmer (small bubbles around the edges but not boiling). Mine usually takes about one minute.
- Place the chopped chocolate (or chocolate chips) in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes without stirring.
- Gently whisk the mixture until the chocolate is completely melted and smooth. Stir in the butter and vanilla extract until fully incorporated. If the butter isn’t totally room temp to start and isn’t melting, put the bowl back in the microwave and heat it for 15 seconds at a time until melted.
- For a pourable glaze: Let it sit for 5-10 minutes before using. For a spreadable frosting: Let it cool for about 30-40 minutes at room temperature, stirring occasionally. For a pipeable consistency: Chill for about 1-2 hours, then whip it with a mixer until fluffy.
- If you’d like a thicker frosting, decrease the cream to 3/4 cup
get access to my weekly recipe updates!
