Chocolate Ganache is luscious, silky smooth decadence in every spoonful! With only two ingredients, you can have this delicious baking essential in a just a few minutes! It's perfect in so many different easy dessert recipes from our indulgent Chocolate Ganache Cake to our no-bake Chocolate Ganache Tart to our homemade Cocoa Dusted Truffles! Want even less work? Make it a dip for fruit and marshmallows or have it as an ice cream topping! However you use this ganache, you will not be disappointed! Best yet, this easy chocolate ganache recipe is gluten free, egg free, nut free and can be made dairy free (vegan) with a few tweaks!
This recipe for Chocolate Ganache could not be more simple! We use heavy cream and chocolate chips; that's it! Many chocolate ganache recipes say to only use baking chocolate, but I've never had an issue using chocolate chips. My favorite are semi-sweet chocolate chips, but you could of course make a milk chocolate ganache or a dark chocolate ganache as well.
For more recipes using chocolate ganache, try my Chocolate Fudge Cupcakes, my Triple Chocolate Layer Cake, and Triple Chocolate Cheesecake!
Reasons to Love this Chocolate Ganache
- Allergy Friendly- This chocolate ganache recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Silky Smooth- The ganache is so luscious and smooth!
- So Many Uses- Top cakes with it for a chocolate drip, use it instead of frosting, make no-bake tarts with it, make homemade chocolate truffles, dip fruit in it, fill cupcakes with it or even top ice cream with it!
- Easy To Make- This recipe only uses 2 ingredients and literally takes a few minutes to make!
Ingredient Notes
- Heavy Cream- You must use heavy cream and not milk or half and half. The ganache will not come together right. For vegan ganache, make sure to use a gluten free vegan heavy cream or canned full-fat coconut milk.
- Chocolate Chips- I like to use semi-sweet but you can use whatever type you prefer. Make sure to use vegan if you're making this vegan. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into a Vegan Chocolate Ganache
- Use a vegan heavy cream or canned full-fat coconut milk.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with Baking Chocolate
- Use 8 ounces of chopped baking chocolate.
- Make sure to finely chop the baking chocolate.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Ganache
Here are the step by step instructions for making this simple chocolate ganache recipe!
Step 1: Heat the Cream
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Cover with plastic and let sit one minute.
Step 2: Mix
After a minute, remove plastic and slowly whisk until smooth and combined.
This may take a minute for it to come together.
Expert Tips
- Simmer the Heavy Cream- Once the heavy cream starts to get tiny rapid bubbles around the edges, it's done. You do not want the entire thing bubbling and boiling.
- Let it Sit Before Mixing- After you pour the heavy cream over the chocolate, make sure to cover it with plastic wrap and let it sit for one minute. This will help ensure that the chips all melt.
- Let it Cool to Thicken- If you want your ganache less liquidy, let it sit at room temperature until it reaches the desired consistency. Once cool, you can pipe it onto cupcakes or cookies or beat it with an electric mixer for about 2 minutes to create a chocolate buttercream consistency (it will turn lighter in color when whipped).
Recipe FAQs
Place the ganache (in the heat safe bowl) into the microwave and heat in 10 second increments, stirring after each time until completely melted.
This is not sponsored, but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so please double check if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
This recipe makes about 1.5 cups of liquid ganache or about 2 cups if whipped.
Enough for 12 cupcakes, a 1 layer cake or a drip for a layer cake.
Storing: Transfer ganache to an airtight container and let it cool completely at room temperature. Once completely cool, store in the fridge for up to 3 days.
To warm it up and to make it liquid again, microwave in a heat safe bowl in 10 second increments, stirring after each time, until the desired consistency. Be careful not to burn your mouth.
Freezing: Once completely cool in the airtight container, freeze for up to 30 days. To defrost, place container in the fridge overnight.
Other No-Bake Chocolate Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Ganache
Ingredients
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips or chopped baking chocolate
Instructions
- Place the 8 ounces chocolate chips in a heat safe bowl. Set aside.
- Pour the 1 cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
- Cover with plastic and let sit one minute. Then remove plastic and whisk until smooth and combined.This may take a minute for it to come together.
- Immediately spoon the liquid ganache on top of cake or cupcakes or wait till it cools for a thicker ganache.
John
This is the easiest way to make chocolate ganache!