If you are looking for a rich, chocolate glaze that is perfect for cakes and desserts you are going to love this easy chocolate Ganache recipe.
You can use this homemade chocolate Ganache (sometimes called chocolate glaze) on top of cakes, desserts and even donuts! Chocolate ganache also makes a fantastic filling for cakes and cupcakes!
Chocolate ganache is a simple recipe that has the perfect chocolate flavor and the perfect consistency to drizzle on top of any cake for dessert you are making.
Homemade Chocolate Ganache Recipe
What Is Chocolate Ganache Used for?
As much as I love frosting on top of my homemade cakes and cupcakes there are sometimes that I want to make them fancier and I make this amazing homemade chocolate glaze. Instead of frosting the dessert, I just drizzle this easy chocolate glaze on top.
I also make this thicker to make a chocolate ganache that I can spread on top of a cake or inside of a cake for filling. There is also a chocolate ganache frosting that can be made with the same ingredients, that I have included directions for below.
Chocolate glaze and chocolate ganache be used as a filling in cupcakes and cakes as well. Before using it as a filling let it cool and thicken longer than if you are using it to on top of a dessert.
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Most of the time I use this chocolate glaze when I am making my favorite Boston cream pie, Boston Cream Pie cupcakes or Boston Cream Parfaits. But this chocolate glaze is perfect if you are making eclairs, bundt cake, and even on top of homemade brownies!
Difference between Chocolate Ganache and Chocolate Glaze
There is not much of a difference between chocolate ganache and chocolate glaze. The biggest difference is one is thicker than the other. They both use the same ingredients but different proportions of the ingredients. If you are wanting to have a glaze then you are going to want a thinner ganache that you can pour instead of a thicker one that you would spread.
The difference in them is how much chocolate you use. For this chocolate glaze recipe I use 3 ounces of chocolate for every 4 ounces of heavy cream that I use. It gives me enough chocolate glaze for pouring over a 9 inch round cake. You can easily double and triple the recipe depending on how much you will need.
How do you make Chocolate ganache thicker?
If you want a thick glaze you will want to use equal parts chocolate to heavy cream. For example 2 ounces of chocolate and 2 ounces of cream as your starting point, depending on how much glaze you are going to need.
Want an extra thick chocolate ganache or chocolate glaze then you will want to use less heavy cream then chocolate. Then you will want to use 1 ounce of heavy cream for every 2 ounces of chocolate.
How do you make chocolate ganache thinner?
Wanting a thinner chocolate glaze then you will want to use more heavy cream than chocolate. For example use 1.5 ounce of chocolate to every 2 ounces of cream.
I personally wouldn’t go thinner then the ratio that I use for this glaze, but if you are wanting it really thin then you can go as low as 1 ounce of chocolate to every 2 ounces of cream without losing any of the chocolate flavor that you are looking for.
Can you put melted chocolate on a cake?
Melting chocolate and pouring it over a cake is not the best way to go about having a chocolate glaze on a cake. Using this chocolate glaze recipe you will have the perfect chocolate for pouring or drizzling on a cake or any dessert.
What is the best chocolate for Ganache and Glaze?
The best chocolate to use when you are wanting to drizzle chocolate on top of a cake or a dessert is a chocolate glaze. When you are making the chocolate glaze you want to use a chocolate that has a high amount of cocoa in it. The best chocolate to use is a semi-sweet or a bittersweet chocolate.
You can use milk chocolate or white chocolate when you are making chocolate ganache and chocolate glaze but it is important that it is a solid and not chocolate chips. They will not melt the way you want them to.
It is also important to know that if you are using white chocolate you are going to need to use more white chocolate than you when you are using dark chocolate or milk chocolate. You will need to use about 25% more chocolate. For example in this exact recipe you will want to use 4 ounces of white chocolate instead of the 3 ounces of dark or milk chocolate.
How to make Chocolate Ganache Frosting
Follow the exact steps of this chocolate ganache recipe and then put it in the fridge for 1-2 hours. Be sure it has cooled and set completely. Once it is fully cooled and set add to your stand mixer. Use the paddle attachment to fluff up the ganache to your desired frosting consistency.
How to store Chocolate Ganache
Chocolate Ganache and chocolate glaze can be stored in the fridge for up to 1 week in an air tight container.
Chocolate Ganache Ingredients
- semi sweet chocolate or bittersweet chocolate
- heavy whipping cream
- vanilla extract (optional)
How to Make Chocolate Ganache
In a small saucepan over medium heat, bring the heavy cream to a boil.
Once it is boiling, remove the heavy cream from the heat. Add the chocolate to the saucepan.
Using a whisk, stir until the chocolate is completely melted and the ganache is smooth.
Next, stir in the vanilla extract. and mix well. Then transfer the chocolate glaze in to a small bowl.
Cover the top of the bowl with the chocolate glaze with a piece of plastic wrap.
Let the chocolate ganache cool for about 10 minutes before pouring or spreading over your cake.
chocolate Ganache recipe
- 3 ounces semi-sweet or bittersweet chocolate
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract optional
- In a small saucepan over medium heat, bring the heavy cream to a boil.
- Once it is boiling, remove the heavy cream from the heat. Add the chocolate to the saucepan.
- Using a whisk, stir until the chocolate is completely melted and the ganache is smooth.
- Next, stir in the vanilla extract. and mix well. Then transfer the chocolate glaze in to a small bowl.
- Cover the top of the bowl with the chocolate glaze with a piece of plastic wrap.
- Let the chocolate ganache cool for about 10 minutes before pouring or spreading over your cake.
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