How to Make Chocolate Ganache (Easy Microwave Method)
Learn how to make smooth, rich chocolate ganache in the microwave using chocolate chips and heavy cream. Perfect for cake fillings, truffles, drips, glazes, and more.
Rich, Silky Chocolate Ganache for Cakes, Cookies, Truffles, and More
If you've ever admired a glossy chocolate cake, bitten into a rich truffle, or wondered how bakeries create those beautiful chocolate drips running down the sides of cakes, chances are you've already enjoyed chocolate ganache.
The funny thing is, despite its fancy French name, chocolate ganache is one of the easiest recipes you'll ever make.
My Ganache Journey
For years I've used ganache in dozens of recipes here at Out of the Box Baking. It fills layer cakes, cookie cups, brownie bites, cupcakes, and cake truffles. I drizzle it over bundt cakes, spoon it into mini desserts, and sometimes enjoy a little taste straight from the bowl.
Until recently, I had never turned my ganache into a whipped frosting. Yes, I'd added it to my chocolate frosting, along with cocoa, but I'd never just whipped it up with no other ingredients added. Keep reading if you want to know how that journey turned out!
Unlike many recipes you'll find online, I don't make my ganache on the stovetop. My microwave method is quick, dependable, and produces smooth, silky ganache every single time.
If you've been intimidated by chocolate ganache, don't be. Once you make it yourself, you'll wonder why you waited so long.
What is Chocolate Ganache?
Chocolate ganache is simply a mixture of chocolate and heavy whipping cream.
That's it.
The magic comes from changing the amount of cream you add. With the same two ingredients, you can create everything from a thick truffle filling to a pourable glaze.
Ganache can be used as:
- a cake filling
- a cupcake filling
- a cookie cup filling
- a truffle center
- a cake drip
- a glaze for bundt cakes
- a cheesecake topping
- a fruit dip
- a base for whipped chocolate frosting
Once you understand the basics, you'll find yourself reaching for ganache again and again.
Recipes Made Better with Chocolate Ganache
Once you've mastered homemade chocolate ganache, you'll find yourself reaching for it again and again. Here are some of my favorite recipes that use ganache as a filling, frosting, topping, or decorative finish.
| Recipe | How Ganache is Used |
|---|---|
| Chocolate Cake | Filling between layers |
| Whipped Chocolate Ganache Frosting | Starts with this recipe |
| Brownie Bites | Truffle filling |
| Peanut Butter Cookie Cups | Chocolate center |
| Chocolate Cookie Cups | Filling |
| Hot Cocoa Cake Bites | Ganache topping |
| German Chocolate Cake Bites | Optional drizzle |
| Chocolate Truffles | Base recipe |
| Petit Fours | Optional filling |
| Chocolate Dipped Treats Roundup | Learn the difference between ganache and dipping chocolate |
Is Chocolate Ganache the Same as Dipping Chocolate?
Not at all. While both are made with chocolate, they're designed for completely different purposes.
Chocolate ganache is made by combining chocolate with heavy whipping cream, creating a rich, silky mixture that's perfect for fillings, frostings, glazes, and cake drips. Depending on how much cream you use, ganache can be thick enough for truffles or thin enough to pour over a cake—but it will always remain soft.
Dipping chocolate, on the other hand, is meant to harden. When I make homemade dipping chocolate, I usually melt chocolate chips (or almond bark) with a tablespoon or two of oil to create a smooth coating. Once it cools, it firms up into a chocolate shell that's ideal for cake pops, truffles, strawberries, Oreos, pretzels, and other treats you want to coat completely.
Although both recipes begin with chocolate, they aren't interchangeable. If you need a chocolate coating that hardens, use dipping chocolate. If you're looking for a rich filling, frosting, glaze, or cake drip, chocolate ganache is the better choice.
Ingredients
You'll only need two simple ingredients.
- Chocolate chips
- Heavy whipping cream
That's really all there is to it.
Why I Prefer Chocolate Chips
Some pastry chefs insist that the best ganache starts with chopped baking chocolate. I usually reach for chocolate chips.
I bake constantly, and chocolate chips are affordable, convenient, and always sitting in my pantry. And a traditional bag of chocolate chips is approximately 2 cups, which means I rarely have to measure. I just add cream as needed for the project. (More on cream quantities later in the post.)
Over the years I've made ganache with:
- milk chocolate chips
- semi-sweet chocolate chips
- half milk chocolate and half semi-sweet
- mint chocolate chips
- espresso chocolate chips
While I enjoy dark chocolate on its own, I often prefer milk chocolate when making ganache. It creates a softer, creamier flavor that my family loves. Sometimes I'll mix milk chocolate and semi-sweet together for the best of both worlds.
Don't feel like you have to buy expensive chocolate bars to make wonderful ganache.
How to Make Chocolate Ganache
Making ganache couldn't be easier, especially with this simple microwave method.
Step One: Place your chocolate chips into a microwave-safe bowl.
Step Two: Pour the heavy whipping cream over the chocolate.
Step Three: Microwave in 30-second increments.
Usually my ganache is ready to stir somewhere between one minute and one minute thirty seconds, depending on the amount I'm making and the power of my microwave.
Step Four: Allow the mixture to rest for about a minute. The hot cream continues melting the chocolate.
Step Five: Stir gently from the center outward until the mixture becomes smooth, glossy, and completely combined. If a few pieces of chocolate remain, microwave for another 10 to 15 seconds before stirring again.
Avoid overheating the chocolate. Gentle heat creates the smoothest ganache.
Choosing the Right Consistency
For this tutorial, I'm using a simple 2:1 ratio of chocolate chips to heavy cream, which creates a rich, all-purpose ganache perfect for fillings and, later, whipped ganache frosting, perfect for cakes and cupcakes!
One of the things I love most about ganache is how adaptable it is.
I don't always measure according to a strict ratio. Instead, I adjust the amount of cream based on what I'm making.
For Filling Layer Cakes
This is probably the way I use ganache most often.
I like a soft, spreadable ganache that holds its shape between cake layers without squeezing out when the cake is sliced.
For Cookie Cups and Cake Bites
When I want a truffle-style filling, I use less cream.
As the ganache cools, it firms into a rich, pipeable filling that's almost like chocolate fudge.
This works beautifully inside cookie cups, brownie bites, cake bites, and cupcakes.
For Cake Drips
A little more cream creates a thinner ganache that slowly drips down the sides of a cake.
The exact amount isn't nearly as important as the consistency. You want it thick enough to cling to the cake but thin enough to flow naturally.
For Pouring Over Cakes
If I'm glazing a bundt cake or loaf cake, I add enough cream to create a silky, pourable ganache that coats the cake beautifully.
My Favorite Ways to Use Ganache
Chocolate ganache appears in many of my favorite recipes.
I use it for:
- chocolate layer cakes
- cookie cups (drizzle and filling)
- brownie bites
- cake bites
- cupcake fillings and frostings
- sandwich cookies
- chocolate truffles
- chocolate drips
- bundt cake glazes
- cheesecake toppings
- dipped strawberries
It's also terrific to use as hot fudge on ice cream. (Yum!)
It's one of those recipes that you'll use far more often than you expect.
Turn this Ganache into Frosting
There are two ways to use this ganache as a chocolate frosting. First, add it as one of (many) ingredients to make my chocolate buttercream. Easy-breezy. Even easier? Take the ganache, thickened to pudding consistency, and whip it with no other ingredients added to make whipped ganache frosting. You'll end up with a luscious, rich frosting, easy to spread and delicious to eat with your favorite cake. (Hint: I'll be adding a post for whipped ganache soon!)
Chocolate Ganache Tips
Use heavy whipping cream rather than half-and-half or milk.
Heat the mixture gently. Chocolate doesn't like excessive heat.
If your ganache seems too thick, stir in a splash of warm cream.
If it seems too thin, simply allow it to cool. Ganache naturally thickens as it rests.
Frequently Asked Questions
Absolutely! In fact, I often do. Milk chocolate creates a creamier, sweeter ganache than semi-sweet or dark chocolate.
Yes. Semi-sweet chocolate is probably the most common choice for homemade ganache.
Definitely. One of my favorite combinations is half milk chocolate and half semi-sweet.
Usually the chocolate simply needs another brief trip to the microwave. Heat it in short 10 to 15-second bursts and stir well after each one.
Yes, but not the same way dipping chocolate does. As it cools, ganache becomes firmer. The less cream you use, the firmer it becomes. This is why the type of project you're doing will determine the amount of cream you will use. Drips require more, truffles require less.
Yes. Store leftover ganache in an airtight container in the refrigerator for up to a week.
Yes. Freeze it in an airtight container for up to three months. Thaw overnight in the refrigerator before gently reheating.
Yes! Once ganache cools, it can be whipped into an incredibly rich chocolate frosting. I'll be sharing my favorite whipped ganache recipe soon.
Yes! White chocolate ganache is delicious and works beautifully as a filling, glaze, or frosting. Because white chocolate contains different ingredients than milk or dark chocolate, you'll usually need a different ratio of cream to chocolate, but the basic method is the same.
I don't recommend it for traditional ganache. Almond bark is designed as a melting and coating chocolate, not a true chocolate for making ganache. It contains vegetable oils instead of cocoa butter, so it won't produce the same rich flavor or silky texture. If you're making cake pops, chocolate-covered strawberries, or dipped cookies, almond bark is a wonderful choice. But for classic chocolate ganache, stick with chocolate chips or baking chocolate and heavy cream.
Final Thoughts
Chocolate ganache may sound elegant, but it's really one of the simplest techniques in baking. Once you understand how changing the amount of cream affects the finished texture, you'll be able to make everything from silky cake fillings to rich truffle centers and beautiful chocolate drips with confidence.
I hope this tutorial encourages you to give ganache a try. Once you've mastered it, you'll discover just how often it finds its way into your baking.
Thanks for Stopping By, Friends!
If you whip up a simple batch of ganache, let me know in the comments. I'm always looking for new ways to use it! Before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
How to Make Chocolate Ganache
This rich, silky chocolate ganache is made with just two ingredients and comes together in minutes using the microwave. Use it as a cake filling, drip, glaze, truffle center, or the starting point for whipped chocolate ganache frosting.
Ingredients
- 2 cups chocolate chips (one standard bag)
- 1 cup heavy whipping cream
Instructions
- Place the chocolate chips in a large microwave-safe bowl.
- Pour the heavy whipping cream over the chocolate chips.
- Microwave in 30-second increments until the cream is hot enough to melt the chocolate. In my microwave, this usually takes between 1 - 2 minutes
- Let the mixture rest for about one minute.
- Stir slowly until completely smooth, glossy, and silky.
- Use immediately as a glaze or cake drip, or allow the ganache to cool and thicken for fillings, frosting, or truffle centers.
Notes
For a thinner ganache (perfect for cake drips), use while still warm.
For a thicker filling, refrigerate until it reaches your desired consistency.
To make Whipped Chocolate Ganache Frosting, chill the ganache until thick, then whip with a mixer until light and fluffy. (Link to your whipped ganache post.)
Store leftover ganache in an airtight container in the refrigerator for up to one week. Rewarm gently in the microwave if needed.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 12mgSodium: 5mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 1g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
