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This Chocolate Ganache makes a delicious chocolate recipe for glaze, frosting or filling for pastries and more! It’s simple, yet decadent and so versatile!

Chocolate Ganache Recipe from

There are few things as simple to make as chocolate ganache or as versatile. Made by heating cream and pouring over chopped chocolate or chocolate chips, there couldn’t be anything more basic than that.

But even though this is so simple to make, this chocolate ganache recipe is perfectly decadent, delicious and oh so versatile!

Chocolate Ganache Recipe

The uses are endless for this basic, yet delicious treat! I have to say it is pretty amazing just straight from the spoon!

Depending on the intended use, the ratios of the ingredients will vary. Additionally, you can add flavor with liqueurs, extracts, and other elements depending on what treat you are making. Butter can also be included in the mixture to give a rich, shiny sheen and flavor.

How to Make Chocolate Ganache

Ganache Basics:

Ganache Glaze

Equal parts chocolate and cream, along with butter and any additional flavorings desired.

This glaze is used for pouring over cakes, dipping cupcakes and cookies, pouring over ice cream, as well as other pastries or sweet treats.

Ganache Filling

Two parts chocolate to one part cream, along with butter and any additional flavorings desired.

Slightly thicker than the glaze, you’ll use this recipe for adding a layer of ganache between two layers of cake, the base of truffles, or filling pastries.

I use this ganache filling in my Chocolate Ganache Cookies recipe. Amazing!

Ganache Frosting

Two parts chocolate to one part cream, along with butter and any additional flavorings desired. 

You’ll use this recipe for frosting cakes, cupcakes, etc. Once made and allowing to cool to room temperature, you’ll incorporate air into the ganache to form a frosting by using an electric mixer or whipping by hand with a whisk.

More Chocolate Recipes to Try

Like I am sure I’ve mentioned before, I am a serious chocolate lover. So I have shared many amazing chocolate recipes with you. Here are a few favorites that I hope you try soon!

The Best Chocolate Cake Ever 

Chocolate No Bake Cookies

Chocolate Banana Bread

The Best Chewy Chocolate Chip Cookies

Here’s how I make my Ganache. I think you’ll love it any way you decide to use it!

4.94 from 16 votes

Chocolate Ganache Recipe

Dessert β€” 10 mins

Prep Time 5 mins
Cook Time 5 mins
Servings 8
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Ganache makes a classic chocolate recipe used as a glaze, frosting, or even as a filling for pastries and truffles. Ganache is a simple, yet versatile recipe.


Ganache Glaze:

  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 cups chocolate chips milk, semi-sweet, or dark
  • 2 tablespoons brewed coffee
  • pinch kosher salt

Ganache Filling:

  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 cups chocolate chips milk, semi-sweet, or dark
  • 2 tablespoons brewed coffee
  • pinch kosher salt

Ganache Frosting:

  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 cups chocolate chips milk, semi-sweet, or dark
  • 2 tablespoons brewed coffee
  • pinch kosher salt


  • Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.
  • Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
  • Stir briskly to combine and until smooth.

Ganache Glaze:

  • Allow to cool slightly. Ganache will easily pour over cake or other item.

Ganache Filling:

  • Once cooled, ganache filling can be spread between layers of cakes, piped as filling into pastries, or sandwiched between cookies, etc.

Ganache Frosting:

  • Once cooled, use an electric mixer or a wire whisk, whip ganache to incorporate air and increase the volume of the ganache. Spread on cakes or other pastries as you would frosting.


The brewed coffee and pinch of salt are optional in my ganache recipes. I use the coffee to enhance the flavor of the chocolate, but it is not required. The salt, in my opinion, helps to balance the chocolate as well, but is not required either.
Makes 1 - 1 ½ cups

Nutritional Information

Calories: 240kcal | Carbohydrates: 16g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 51mg | Potassium: 22mg | Sugar: 14g | Vitamin A: 575IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.3mg

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Robyn xo

Frosting / Icing Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. No one has ever distinguished between glaze/frosting and filling ganache for me. It might seem simple, but for someone who needs a bit of help on ganache, I could never figure out why my ganache would never spread on a cake, it was always way too thick! You just diagnosed my ganache issue so maybe I should call you Dr. Ganache?

    1. I’m so glad this was helpful! It can be frustrating when you think you know exactly what to do and it still not turn out right. Just those minor little nuances make such a difference with it. xo

    2. Hahaha..Dr. Ganache! Such a cute name! πŸ˜€

      The explanation was indeed very detailed.. Thanks Robyn

    3. 5 stars
      Plus, I find just chocolate and heavy cream ganache goes rock hard at times and people tend to push it off. So with butter added that’s an whole different animal. No texture problems just wonderful.
      Thank you Robyn for all your recipes.

  2. I love this post because I’m always looking for a good ganache recipe and these all look perfect! Thanks for sharing!

  3. What about the: Ganache “from bowl to mouth via spoon while wrapped up in a nice warm blanket watching TV”?

    This looks awesome, Thanx for the recipes.

  4. The versatility of ganache is undeniable! I love that I can do so much with it. Thanks for sharing this!

  5. Robyn,
    I love this! I always make ganache glaze for my cakes or cheesecake. . and love the Ganache Filling .. I’ve got to try this!!

  6. Thanks so much, Alice. I love that you can do so many things with such a simple recipe! Hope you enjoy it!

  7. Hi Robyn! I love that you added coffee to your ganache glaze! I also make my ganache with heavy cream+ chocolate and I add little bit of corn syrup . It makes it superb as a glaze.

  8. Hi I have a question for the ganache frosting. How long do you have to let it sit before you can whip it in the mixer? Also can you do the same measurements for a white chocolate ganache? Thank you much.

  9. easy and most important YUMMY!! 1st time ganache maker didn’t realize how easy it would be πŸ™‚

  10. My ganache in the mid way of layering the cake get hard. I again warm it (double boiler) n reuse it.
    Is tis the way it works..????

  11. 4 stars
    I am using this recipe for a filling for some little Christmas truffles. Is there anything else I can use to substitute the coffee? I don’t drink coffee or have any in my house lol thanks !!

  12. I want to use this to frost an ice cream cake but I want to pour it over the cake. Would you suggest I use the glaze recipe or do I need to whip it like the frosting recipe instructs?

  13. I’m new at this ganache buisness…. if I were to need to use ganache under fondant, would I be using the ganache frosting recipe? Or will the filling recipe do since I would need it to harden firmly?

    If using the filling recipe for both filling and “crumb coating”, does the inside ganache harden too?

    Hope I make some sense. Thanks

    1. Hi Karrie,
      Sorry I missed your question until now! I would use the frosting recipe if using under the fondant to have more structure. I hope that helps!

  14. Hello, I’m making this as we speak for a cake this evening. I have made the ganache and would like to frost the cake with it. Under the directions for frosting it does not say f I need to let it cool?? It just says to whip air into it. I have been whipping it for about a half hour now and nothing it’s still a smooth ganache. What now??

    1. Hi Rebecca,
      Oh goodness, now I’m craving cake with this frosting! It will be so delicious! I would let them ganache cool to room temperature and then whip for the frosting. xo

  15. Hello,ur chocolate cake recipe and frosting is the best ever.Do u hve to use chocolate chips for the ganash or will the baking chocolate in blocks wk.Thanks

  16. 5 stars
    Robyn, when using a 70% would it be fine to add some glucose syrup (or corn syrup if I can find here) to the entire mix. I love the shine. I notice you talk in volume rather than weights? Thus in weight the cream is probably more than cup for cup?? But seeing that your stuff is delectable I’m not going to worry about that further. Some chips are just bigger than others??

  17. 5 stars
    I used the ganache glaze recipe with 0Gm sugar chocolate and it was delicious!!! I LOVE this recipe and will definitely be using it again!!

    1. 5 stars
      Yes – it won’t make a really thick layer of icing if frosting top and sides (then again I only whipped by hand), but this is so rich I wouldn’t want any more. I used slightly more than 2 C chips (dark chocoate), along with the butter, coffee and tiny pinch of salt. Beautiful, easy to make, easy to spread, and totally yummy!

    2. Thanks so much! Glad you enjoy the ganache – now I’m craving chocolate! πŸ˜‰

  18. 5 stars

    I love all your recipes πŸ™‚

    Just wondering roughly how much chocolate to use if going by grams rather than cups?


    1. Hello!
      I am so glad that you love the recipes!
      I have a Conversion Chart that should help with all the baking and cooking conversions you need.
      Thanks so much!

  19. Hello Robyn,
    I was just wondering if you have ever add food colouring to ganache? Wilton paste is the type I’d be using.. I just need it to be black, or close to it..
    Thanks so much!!

    1. Hi Delores,
      It is fine to freeze it…just make certain to wrap freezer safe plastic atop the ganache itself and place in an airtight container. I hope you enjoy it! Thanks!

  20. Hi Ione,
    I’ve not added those to this recipe so I can’t say what the outcome would be using them. I hope you enjoy it!

    1. Hi Trudi,
      You can make it a few days in advance and store in the refrigerator. Make sure it’s covered well in an airtight container. I hope you enjoy it! Thanks!

    1. I’ve not tried this particular recipe with white chocolate, Chloe. Thanks!

  21. 5 stars
    I made this recipe! It is so so very good, I didn’t add the coffee as I am 13, but it was really good!!!

  22. 5 stars
    This is my go to frosting, thank you so much for sharing it! I recently made with dairy free chocolate chips and cashew milk as well as added a touch of vanilla and It was just a yummy as the original.

  23. Best ganache recipe ever! Today I had some green mint baking chips so did chocolate ganache and in a separate bowl, the mint. Pretty excited to play around with it!

  24. 5 stars
    Made this for my daughter’s birthday cake. Ganache turned out amazing, I whipped it into a light, fluffy frosting and made the chocolate cake from this site too. So happy with the results! I had to whip the ganache for at least 5-7 minutes to get it how I thought it should look. Always wanted to make ganache, thanks for the recipe!

  25. 5 stars
    I am making a 35″chocolate cake for a wedding. can i use the ganache frosting recipe between layers or is it to soft.

    1. Hi Isabel,
      I’m not certain, but I would suggest since this is for such a special event that you make a “test cake” to be sure it works. Thanks!

  26. Hi there – Can I use espresso powder instead of coffee? If so, would i just add a little water or extra cream? Thank you in advance for your timely response πŸ˜‰

    1. I’ve never made it with candy coating, so I can’t say what the results will be using it. Thanks Sam!

  27. Thank you so much, this is really helpful.

    Question- how do you think it will work if I use light cream instead of heavy cream? I’m asking for two reasons, 1- I might not have enough heavy cream, but I know I have plenty of light cream. 2- reason I never have as much heavy cream is because we avoid carrageenan, and the one heavy cream I can get that does not have a carrageenan is super expensive!

    I’m going to try light cream anyway (or at least half light cream half heavy cream) so I guess I’ll find out the hard way πŸ˜‰ I’m hoping the butter will make up for the lower fat content. Especially because I ‘m making this for a birthday cake for tonight, lol I like to live dangerously I guess;-D.

    Thanks again!!!! <3

    1. Hi Jenny,
      I hope your ganache turned out ok! It’s fun sometimes to just try things and see if they work!

  28. I am making a 7 thin layer chocolate cake I am going to use the fudge icing that hardens between the layers . Will this Ganache recipe harden and also will I have to keep the cake in the fridge?

    1. Hi Judy,
      The ganache will not get really hard. My Fudge Icing Recipe will harden, though. The ganache can stay out of the refrigerator for about 2 days but will need to be refrigerated after that. Hope this helps!

  29. Hi Robyn ,
    Thank you for sharing your Ganache recipes.
    I am going to layer my chocolate cake with ganache filling, then cover it with fondant for a birthday cake . Can I leave the fondant covered cake in room temperature for overnight with our refrigeration ? I am afraid the fondant might sweat if I put in the fridge for overnight.. please advise . Thanks.

    1. Angela, I’m sorry but I have not used ganache filling on my chocolate cake and then covered it in fondant so I cannot answer your question. Maybe someone else on here has done that and can help you.

  30. 5 stars
    Thank you for the explanation and recipes! I made the filling to go between your outrageously delicious “Best Chocolate Cake” (it is THE birthday cake in our house, so thank you for that, too). It is perfect!

    1. You can use half-and-half in this recipe, Jennifer. You will need to let the half-and-half come to a simmer over medium low heat and simmer for just a bout a minute before following the rest of the instructions in the recipe. Hope this helps.

  31. Trying to determine if ganache can be used in a ribbon for ice cream. Will it be too hard? Should I add butter or an oil to it? Thank you for any information.

  32. 5 stars
    Great! I made this as frosting/filling for the Best Chocolate Cake recipe you have. I definitely needed to double this recipe to have enough for both the filling and the icing. I also had to refrigerate the genache for a little while to get the consistency thick enough for frosting, but not too long (maybe one hour). Super delicious!

    1. I’m so happy you enjoyed the ganache with my Best Chocolate Cake, Julie. I love ganache with the cake. If using the ganache as both a filling and a frosting for my chocolate cake, I make two separate recipes. I just allow the ganache to cool for the filling and then spread on the layers. But I always cool the ganache to room temperature and then I use the electric mixer to increase the volume and to make it fluffy for a frosting.

  33. HI Robyn, I will be covering a 7 layer cake. Made a chocolate ganache cake. I have frozen it. Will get it out and let it set 8 hours in the fridge. I will then crumb the cake put it back in the fridge for 3 hours, then decorate. Can I put butter cream roses on top of the glaze Ganache? Going shopping tomorrow for some of the Ganache supplies. Looking forward to hearing from you Diana

  34. Thank you for these recipes. They are exactly what I have been looking for. Would it be possible to add the ganache frosting (2:1 ratio) to some Italian Meringue Buttercream to make Chocolate Italian Meringue Buttercream? Is so, how much ganache should I add to 6 cups of buttercream?
    I don’t want to add straight melted chocolate to it because I have destroyed to beautiful batches of Italian Meringue Buttercream recently because my melted chocolate turned into hard bits when it went into the buttercream. The temperature was not right either time, and I just don’t want to risk it again.

    1. Rachel, I haven’t added the ganache frosting to Italian Meringue Buttercream. Maybe someone else on here has and can tell you what they did.