If there’s one chocolate frosting that does it all, it’s chocolate ganache. This rich, silky-smooth ganache is incredibly easy to make and can be used as a glaze, drip, or whipped frosting—all from one simple recipe!
With just four ingredients, you get a deep, glossy chocolate finish that takes any dessert to the next level. Whether you’re frosting cakes, dipping fruit, or sneaking spoonfuls straight from the bowl (no judgment), this is the ultimate chocolate ganache recipe.
Why This Ganache Works
✔ Two-Step Method – Just heat the cream, pour over chocolate, and stir!
✔ Customizable Consistency – Use it warm for drips, chilled for frosting.
✔ Rich & Flavorful – High-quality dark chocolate (60-70%) gives it that luxurious taste.
How to Make Chocolate Ganache
- Heat the Cream – Warm heavy cream until it’s steaming but not boiling.
- Melt the Chocolate – Pour over finely chopped dark chocolate and let it sit for a few minutes.
- Stir Until Smooth – Mix until glossy. If needed, microwave in short bursts to fully melt.
- Add Butter & Vanilla – Stir in butter for extra silkiness and vanilla for depth.
- Set & Whip (Optional) – Let cool for a pourable glaze or chill for a thicker frosting.
Pro Tip:
- Freshly made? Perfect for a smooth drip cake or glaze.
- Chilled for 1-2 hours? Whip it up for a rich, spreadable frosting.
This decadent chocolate ganache is the easiest way to elevate any dessert. Try it on cakes, cupcakes, brownies, or straight from the spoon—because honestly, it’s that good!
Ingredients
Yield: Perfect for frosting and filling a 3-layer 6-inch cake (with extra for decorations) or a 2-layer 8-inch cake with generous coverage.
- 400g (14 oz) dark chocolate (60-70% cocoa, finely chopped)
- 300ml (1 ¼ cups) heavy cream
- 40g (3 tbsp) unsalted butter (softened)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Directions
- Heat the Cream
- Warm the heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil).
- Remove from heat.
- Melt the Chocolate
- Place the chopped chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let sit for 2-3 minutes to melt.
- Stir Until Smooth
- Gently stir until the mixture becomes silky and fully combined.
- If any chunks remain, microwave in 5-second bursts, stirring after each, until fully melted.
- Add Butter & Flavoring
- Stir in the softened butter, vanilla extract, and pinch of salt until smooth and glossy.
- Let It Set to Frosting Consistency
- Place in fridge for 1-2 hours
- Whip for 30 seconds
Notes
Based on how long you let it sit, the consistency of this ganache can change. You can use it as a drip or pourable glaze in the beginning. Then a thicker frosting after chilling it.
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