This four-ingredient ganache has been saved over 4,400 times, and there is a good reason for that. It skips the specialty chocolate bars and works beautifully with chocolate chips, making it one of the most accessible ganache recipes out there. The one tip I will always stand behind: use a quality chip. Ghirardelli or Guittard semi-sweet are my go-to picks, and they make a noticeable difference in the final result. Silky, rich, and endlessly versatile, this is the only ganache recipe you will ever need.
⭐️⭐️⭐️⭐️⭐️ One reader raved, “This truly is the best Ganache recipe I have used. It’s rich, thick, and fudge. Perfect for my death by chocolate cake. A crowd pleaser for sure.” ~ Jannabee
This recipe was originally published in 2018 and has been one of my most loved and most saved recipes ever since. I updated it in 2023 and again in 2026 with brand new photos, expanded tips, and a lot more detail to make it even easier for beginner bakers to follow. The recipe itself has not changed, because honestly, it did not need to.
The Easier Way to Make Ganache (That Works Every Single Time)
I have been making this easy chocolate ganache for years, and sharing it with you all has been one of my favorite things about running this site. It has found its way into so many of my recipes, from my Marble Bundt Cake, Death by Chocolate Torte to my Mud Pie, and honestly, once you make it the first time, you will wonder how you ever lived without it. Barb said it best in her ⭐️⭐️⭐️⭐️⭐️ review: “Best recipe for ganache and so easy! Thanks again!” and that pretty much sums up exactly what I was going for.
So is this different from a traditional ganache? A little, yes. Classic ganache is a straight 1:1 ratio of good-quality chopped baking chocolate to heavy cream, nothing more. My version uses chocolate chips, which do contain stabilizers, but I have found that using a touch more chocolate plus a small pat of butter brings it all together into something silky smooth and deeply flavorful every single time. It is a little more forgiving, a little more pantry-friendly, and just as beautiful. Same result, easier path.
Simple Ingredients
- Semi-Sweet Chocolate Chips: Adds richness and a deeper chocolate flavor that balances the sweetness. Feel free to use chopped chocolate from a bar, too. I typically use Ghirardelli chocolate chips.
- Milk Chocolate Chips: Brings a creamier, sweeter flavor that softens the intensity of the bittersweet chocolate! Use a higher-quality chocolate. This being said, you can also use a high-quality chocolate baking bar, such as Ghirardelli brands or Baker’s chocolate.
- Heavy Cream: Heavy whipping cream is the liquid which is added to make a smooth, silky ganache. Full-fat cream works best for the right consistency and shine. Using less cream will give you a thicker the ganache.
- Butter: Adds extra richness and gives the ganache a glossy, smooth finish. Use room temperature butter so it mixes in easily.
- Vanilla Extract: Enhances the chocolate flavor and adds a subtle warmth.
- Salt: Balances the sweetness!
Get the full recipe in the recipe card below.
How to Make Chocolate Ganache in the Microwave
This easy chocolate ganache recipe is so simple to make, you will be surprised! But it can be a bit temperamental, so pay attention to the steps.
Step 1: Warm Cream & Chocolate
Simply pour chocolate chips into a microwave-safe small glass bowl along with whipping cream. Or a heavy bottomed small saucepan on low, low heat. Heat cream, then stir in chocolate chips. For better control you may also use a double boiler, make sure that it’s not touching the water.
Fresh Tip: Always use a glass bowl when making ganache. Glass is heatproof, which matters, but it also keeps the chocolate glossier and smoother. Plastic bowls tend to dull the chocolate and can contribute to a grainier texture.
Heat in 20-30 second bursts in the microwave, stirring well after each heating, I prefer stirring with a spatula vs. a whisk as a whisk can sometimes cause it to break.
Chocolate will continue to melt when stirring after removing from the microwave.
Expert Tip: If using a chocolate bar, finely chop it (I find a serrated knife works great) before adding it to the cream.
STOVETOP | Or stir constantly if on stove until melted and smooth, remove from heat just before all chocolate is melted.
Expert Tip: Remove after 30 seconds stirring well with spatula, only heat in 20 second intervals stirring well after each heating, the hot cream will continue to melt the chocolate as you stir, this will help avoid breaking the chocolate.
Step 2: Finish with Butter, Vanilla & Salt
Once smooth and all chocolate has melted, plunk in your softened butter and stir or whisk until melted and incorporated.
Then add vanilla and sea salt, whisking until smooth. Use as desired.
How to Thicken Ganache
- Allow to cool on the counter for 15-20 minutes before using if you need it thicker or use a little less cream.
- You can place in your fridge, but this can sometimes break your ganache.
- As it thickens, it will harden. To soften it up, my preference is to toss it in a pan over low heat, stirring constantly until smooth. Hardened ganache is what is used for chocolate truffles.
- This recipe makes roughly 1 ½ cups regular pourable ganache, or about 2 ½ – 3 cups whipped ganache.
Ways to Use Chocolate Ganache
- Give it a try on my Mile High Mud Pie.
- Allow to thicken slightly and pour over ice cream.
- Use is as a glaze on my Marble Bundt Cake as a chocolate ganache frosting.
- Fill cupcakes for a surprise bite of decadence.
- Scoop into truffles and roll in cocoa powder.
- Whip it and frost cupcakes, cakes, use between sandwich cookies.
- Top brownies with this thick, rich chocolate!
- Drizzle over the top of a layer cake.
Troubleshooting Homemade Ganache
A ganache is basically an emulsion, the combination of two ingredients that shouldn’t mix together, like oil and water.
When the temperature of the ganache goes too high, you get a separation of the oil from the chocolate, creating a grainy texture, or broken or oily ganache, but don’t throw it out, all is not lost!
I like to use a silicone spatula when making ganache; it doesn’t whip it too much, and you can clean the sides of the bowl, incorporating all of the ingredients. The biggest tip is to not overheat the ingredients. Whisk well or stir well after each heating, the chocolate continues to melt even as you stir.
How to Fix Broken Ganache
Ganache breaks, it happens! To the best of us! Don’t toss it, try one of the methods below.
- Oily or Split (when the fat separates from the chocolate, leaving a greasy layer) – Return the ganache to a saucepan over low heat, adding a few dribbles of warmed milk or cream at a time, stirring until it comes together.
- Grainy Ganache (when the texture turns gritty or sandy instead of silky smooth, often from cooling too quickly or temperature shock) – This works especially if your ganache has cooled down, or you’ve previously frozen it. Place in a saucepan over low heat, using a balloon whisk to stir as it melts. 9/10 times, this alone will take care of the graininess.
- Broken or Seized (when the chocolate stiffens up or clumps suddenly, usually from overheating or contact with even a tiny drop of water) – This method works really well when the ganache has overheated (which can be all of a few seconds, mind you). Use this method if the ganache is still warm. Add a little more chocolate as it heats; if making a dark chocolate ganache especially, add a little milk chocolate, whisking gently to combine.
- General Rescue Tips (if none of the above quite fits your situation):
- If grainy, try adding a small pat of butter off heat
- If oily, try adding a bit of chocolate or cream
- Add warmed cream one tablespoon at a time, stirring gently to incorporate after each addition
Storage Tips
- Refrigerator – Store ganache in an airtight container in the fridge for up to two weeks. It will firm up considerably when chilled, so pull it out and let it sit at room temperature for a bit before using.
- Freezer – Ganache freezes beautifully for up to three months. Store it in an airtight container or freezer-safe bag, then thaw overnight in the refrigerator before using. Rewarm gently before using (see below).
- Reheating – Warm chilled or thawed ganache in the microwave in 15 to 20 second intervals, stirring between each, until it reaches your desired consistency. Alternatively, set the container in a bowl of warm water and stir until it loosens up. Either way, go low and slow to avoid overheating it.
- Leaving it Out – Ganache can sit at room temperature overnight if your kitchen is not too warm, since the sugar and chocolate act as natural preservatives. If you have added any fruit purees or fresh mix-ins, play it safe and refrigerate it instead.
Variations
Once you’ve got the basic recipe down, ganache is incredibly easy to customize. Here are some popular ways to switch it up:
- White Chocolate Ganache – White chocolate is more temperamental than dark, so a couple of rules matter here. Skip the chips entirely; they contain stabilizers that make it harder to achieve smooth ganache. Instead, chop up 8 ounces of a quality white chocolate bar into small, even pieces. Use ⅔ cup less cream rather than the 1:1 ratio of chocolate to cream, as white chocolate has a higher fat content and will set up faster and firmer. Skip the butter, and add a splash of vanilla for the best flavor.
- Milk Chocolate Ganache – Milder and sweeter than dark, milk chocolate ganache works beautifully as a frosting, filling, or drip. Like white chocolate, it has a higher fat and sugar content, so reduce your cream to ¾ cup and keep your heat low and gentle to avoid scorching.
- Flavored Ganache with Extracts – A small amount goes a long way. Stir in your extract of choice after removing the ganache from the heat.
- Peppermint, start with ¼ teaspoon (classic with dark chocolate)
- Bourbon Vanilla or almond ½ – 1 teaspoon; careful almond extract is potent, so start on the lower end (lovely with milk or white chocolate)
- Orange or raspberry – ½ – 1 teaspoon, adjusting to taste (pairs beautifully with dark chocolate)
- Espresso or coffee extract – 1 to 2 teaspoons, it will deepen rather than dominate the chocolate flavor.
- Salted Ganache – Add a pinch of flaky sea salt after removing from heat, or sprinkle it on top once set. This works especially well with dark chocolate.
- Liqueur or Spirits – Stir in a tablespoon of your favorite liqueur once the ganache is off heat. Baileys, Kahlua, Grand Marnier, and Chambord are all popular choices. Keep the amount modest so it doesn’t interfere with the ganache setting properly.
- Spiced Ganache – Whisk in a pinch of cinnamon, cayenne, or cardamom for a more complex flavor. These work especially well in dark chocolate ganache and make a great filling for truffles.
- Dairy-Free Ganache – Swap the cream for full-fat coconut cream (not coconut milk, which is too thin) and use a high-quality dairy-free dark chocolate. The coconut flavor is mild once set, but it does come through slightly, which most people find delicious.
Frequently Asked Questions
Yes, but it will not turn rock hard. At room temperature it settles into a soft, fudgy consistency. In the fridge, it firms up more, similar to a truffle filling. Warm it gently to loosen it back up anytime you need it pourable again.
Yes, and my recipe actually uses both! Semi-sweet adds depth, milk chocolate adds creaminess. You can use all of one or the other; just stick with a quality chip either way. All milk chocolate will give you a sweeter, softer result, all semi-sweet will be slightly richer and less sweet.
Usually means the chocolate got too hot or cooled too fast. The fix is simple: return it to a saucepan over low heat and stir gently with a balloon whisk. Nine times out of ten that does the trick. If it still needs help, add a small pat of butter off heat and stir until smooth. See the troubleshooting section above for more.
Frosting is typically made with butter, powdered sugar, and either cocoa powder or melted chocolate. Ganache is made with just melted chocolate and cream, no powdered sugar, and far less butter. The result is richer, fudgier, and more intensely chocolatey than a traditional frosting.
Yes! Let it cool completely first, then store in an airtight container for up to three months. It may look a little grainy or separated after thawing, but a gentle reheat and a good stir will bring it right back. See the storage section above for full reheating instructions.
Most likely the chocolate quality is the culprit. Lower-quality chips can be stubborn melters. Be patient, do not crank up the heat, and keep stirring. The residual heat will continue working even after you pull it off the heat or out of the microwave. Next time, try a better quality chip like Ghirardelli or Guittard, or chop up a good chocolate bar instead.
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This recipe was first published in 2018 and updated in 2023 and 2026 with new photos and additional tips. The recipe remains the same!
Video
Ingredients
- ⅔ cup semi-sweet chocolate chips Use high-quality chips such as Ghirardelli or Guittard; may use all semi sweet or milk chocolate, see notes for other chocolates or using a bar
- ⅔ cup milk chocolate chips Use high-quality chips such as Ghirardelli or Guittard; may use all semi sweet or milk chocolate
- 1 cup whipping cream aka heavy cream, only substitute is coconut cream for dairy free.
- 2 Tablespoons butter softened, I used salted, may use unsalted
- 1 teaspoon vanilla extract see notes for other add-ins
- Pinch salt
Instructions
Microwave Instructions
- In a microwave safe glass bowl, pour in chocolate chips and whipping cream.⅔ cup semi-sweet chocolate chips, ⅔ cup milk chocolate chips, 1 cup whipping cream
- Heat in 30 second bursts in the microwave, stirring well between heatings. (Should only take about 60-90 seconds)
- Once melted and smooth and thoroughly combined, add butter, vanilla and a pinch of salt (otpional) and whisk until melted and smooth.
- For a thicker, more spreadable ganache, allow to cool 15-20 minutes, it will thicken as it cools. If not thick enough, place in fridge or freezer for 10 minutes.
Stovetop Instructions
- Using a double boiler (place a glass bowl over simmering water, without touching the water). Heat heavy cream, then add chocolate, stirring until melted. Take off the heat just before all of the chips are melted, continue stirring they will keep melting. Continue with recipe at step 3.
Notes
- Chocolate – Since this recipe uses chocolate chips, use a good-quality brand like Ghirardelli or Guittard semi-sweet chips for the best results. That said, if you want to level up your ganache, pure chocolate baking bars (found right next to the chips in the baking aisle) will give you an even silkier finish. Either way, quality matters here.
- Cream – Heavy cream, heavy whipping cream, or double cream all work great. Do not substitute half-and-half, light cream, or any lower-fat alternative; they do not have enough fat to emulsify properly with the chocolate, and your ganache will not set up correctly.
- White Chocolate – Reduce the cream to ⅔ cup, skip the chips and use a good-quality white chocolate bar chopped into small pieces, skip the butter and add a splash of vanilla for the best flavor. See the post above for full details.
- Milk Chocolate – You can use all milk chocolate chips or all semi-sweet. Keep in mind that all milk chocolate will give you a sweeter, softer ganache. Reduce your cream to ¾ cup, keeping the heat low and gentle.
- Thickness – This recipe makes a softer, pourable ganache that is perfect for dripping or glazing. For a thicker, firmer ganache, reduce the cream slightly and allow it to cool longer before using.
- Whipped Ganache – Let the ganache cool completely at room temperature, then beat with an electric mixer until fluffy and frosting-like. This is ideal for frosting a cake or piping onto cupcakes and will roughly double in volume, giving you approximately 2.5 to 3 cups.
- Yield – Makes approximately 1.5 cups of liquid ganache, enough to drip one cake or glaze about 12-18 cupcakes.
- Dairy-Free – Swap the cream for full-fat canned coconut cream, not coconut milk, which is too thin. Use the same way you would the cream.
- Scaling – This recipe is easy to halve or double. Keep equal parts chocolate and cream by weight and you are good to go.
- Storage – Store in an airtight container in the fridge for up to two weeks, or freeze for up to three months. Rewarm gently in the microwave in 15- to 20-second intervals, stirring between each, until smooth and pourable.
Nutrition
Karen
This is a very easy, but delicious recipe! Ganache is so versatile! Thanks for the recipe!
So glad to hear that Karen, thank you so much!
Jannabee
This truly is the best Ganache recipe I have used. It’s rich, thick and fudge. Perfect for my death by chocolate cake. A crowd pleaser for sure.
You are the best! So glad to hear and your cake sounds drool worthy!
Lisa
Hi Kathy!
Sounds so yummy! Have you ever tried this with dark chocolate chips and/ or sugar free ones? Also what about using coconut cream for the whipped cream?
Thoughts?
Love you…
Hi Lisa, I have not tried with coconut cream, but I think it would work. I have used dark chocolate chips for sure, never tried sugar free, as long as they will melt it should work fine, let me know how it goes!
Barb Hurley
Kathleen….I’m so excited to making ganache for the first time this weekend. I am going to use it on volcano cake for my grandsons b-day. Your instructions are so easy, I think I can do this. Thanks so much…I’ll let you know how it turns out. (PS, I can hardly see what I’m writing…the letters are really faded so I hope you can read this!
Hi Barb, I am so excited for you, thank you so much for letting me know, YOU CAN DO IT! Best of luck and happy baking! Be well, Kathleen
Barb Hurley
Best recipe for ganache and so easy!!! Thanks again!
Thank you so much Barb, so glad it all worked out so well!!