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Chocolate Ganache

Easy Chocolate Ganache made in 5 minutes with just 4 ingredients.  Its ideal for glazes, frostings, fillings and 1000X better than store bought chocolate sauce.  Use this simple Chocolate Ganache to elevate ice cream, brownies, cakes, truffles or anything it touches!  
Course Dessert
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1.5 cups


  • 1 cup heavy cream
  • 1 tablespoon salted butter
  • 8 oz. semi-sweet chocolate chopped
  • 2 tablespoons corn syrup optional*
  • 1/2 teaspoon vanilla extract optional


  • Add heavy cream, butter and corn syrup (if using) to a medium saucepan and heat until butter is melted and the mixture just begins to simmer, stirring occasionally OR add heavy cream, butter and corn syrup to a microwave safe bowl and microwave for 2 minutes or just until simmering and butter is melted.
  • Add chocolate and give it swirl so the chocolate is covered. Let stand 3 minutes.
  • After 3 minutes, vigorously whisk in circular motions until chocolate is melted and completely smooth. Whisk in vanilla if using.
  • Let ganache cool for 10 minutes before using as a dip or sauce or allow to cool to room temperature for frosting, filling, etc., stirring often. Reheat at 50 % power in the microwave with 1 teaspoon vegetable oil if ganache thickens too much as you work or becomes grainy.


*Do I Have to Use Corn Syrup?

This Chocolate Ganache recipe contains corn syrup for 3 purposes:
  • To make the ganache extra smooth
  • Keep the ganache shiny even after being refrigerated
  • Keep the ganache flexible when it sets
Corn syrup makes A HUGE difference in the final product. You can omit the corn syrup if you really are opposed but the ganache will not be as smooth, shiny, flexible or overall successful.

How to Store Ganache

Place a piece of plastic wrap directly on the surface of the ganache so its touching.  This will stop a sugar film from forming.  Store at room temperature for up to 2 days or refrigerate for three weeks.  Let refrigerated ganache come to room temperature before using by placing on the counter for 1-2 hours.  You can also microwave it at 50% power, stirring every 30 seconds.  

How to freeze ganache:

You can freeze Chocolate Ganache for up to 3 months in an airtight container without noticeable change in quality.  I would suggest placing a piece of plastic wrap directly on the surface of the ganache so its touching to prevent sugar crystals.
When ready to use, let ganache thaw overnight in the refrigerator then let sit at room temperature for a few hours before serving.  You may microwave the ganache at 50% power, stirring every 15 seconds if you still would like thinner ganache.  Stir in 1-3 teaspoons vegetable oil for a smoother ganache. 

What can ganache be used for?

  • Chocolate Sauce:  Use almost immediately.  Fabulous to drizzle on ice cream, waffles, pancakes or popcorn.
  • Chocolate Dip: Use almost immediately..  Dunkable delicious for churros, cinnamon crisps, donuts, or pretzels.
  • Chocolate Ganache Cake:   let ganache cool for 15 minutes.  Place your cake on a wire rack over a rimmed baking sheet for easy cleanup. Pour the ganache evenly over the top of your cake (you may not use all of it). You can re-use the chocolate ganache that drips onto the baking sheet. 
  • Chocolate Ganache Icing:   let ganache cool to room temperature for about an hour, stirring often.  Whip it with an electric mixer until increased in volume.  Use the ganache immediately or it can thicken to the point it is unspreadable.  See my Chocolate Raspberry Cake in which I use ganache it in both the icing and the mascarpone filling.
  • Ganache Frosting:  let ganache cool to room temperature for about an hour, stirring often.  Beat ganache with 1 stick of softened butter, one tablespoon at a time, until creamy.  Gradually beat in 2 cups of powdered sugar until smooth.  If the ganache is too stiff, add a tablespoon of cream at a time until it reaches desired consistency.  
  • Chocolate Glaze:  prepare ganache as directed and let thicken slightly then pour or spread over cakes or brownies like in my Chocolate Eclair Cake or Chocolate Covered Strawberry Cake.  I add additional corn syrup in my Chocolate Eclair Cake to keep the glaze pliable even after refrigerating. 
  • Whipped Chocolate Ganache:  whipped chocolate ganache can be used for truffles or filling.  Let ganache cool to lukewarm, stirring often.  You want it thickened but still soft so it doesn’t break or curdle.  Beat with an electric mixture until light and fluffy but take care not to over-beat or it will become grainy. 
  • Chocolate Ganache Piping:  let ganache cool to room temperature, stirring often.  Check the consistency – if it will hold a peak, then it is ready, if not then let it continue to cool and thicken.  Place the ganache into a piping bag and pipe into truffles, cupcakes, etc.
  • Chocolate Ganache Cupcakes:  let ganache cool to room temperature, stirring often.   Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top – or just eat the bottom of the cone. Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.  See my German Chocolate Cupcakes with Ganache Filling for an example and instructional photos.
  • Chocolate Ganache cheesecake: let ganache cool for 15 minutes then either remove springform and allow the ganache to run over the cheesecake edges slightly when you spread it evenly over the cheesecake with a spatula or back of a spoon, or you can keep the springform on and spread the ganache just to the edges like in Chocolate Raspberry Cheesecake.
  • Hot Chocolate:  whisk some Chocolate Ganache into hot milk for the most insanely delicious hot chocolate.