How to Make Chocolate Ganache (2 Ingredients – Perfect for Dipped Strawberries & Red Velvet Cake)

Let’s learn How to Make Chocolate Ganache! This easy chocolate ganache recipe uses just 2 ingredients, semi-sweet chocolate and heavy cream, and has endless uses. It’s rich, smooth, and perfect as a glaze, ganache frosting, or for dipping strawberries. It’s delicious on my favorite red velvet cake with cream cheese frosting too!

Originally posted April 2011, updated April 2026

Chocolate Ganache

There are many variations, different ratios, and complicated ganache recipes, but I want to share the most basic and common recipes I use. 

I almost always use a 1:1 ratio of semi-sweet chocolate chips to heavy cream (by weight).

Or, more simply, equal parts chocolate and cream (when using a scale).

I use this exact chocolate ganache recipe for chocolate drip on cakes, for topping my Eclair cake, and even for cheesecakes.

This Chocolate Ganache is smooth, glossy, and perfect for pouring, dripping, or even dipping strawberries.

What is Ganache?

If you’re new to it, you might be asking, what is ganache?

Ganache is a mixture of chocolate and heavy cream that melts together into a silky, luxurious texture. Depending on how you use it, it can be a pourable glaze, a thick ganache frosting, a fluffy whipped ganache frosting, or even used as ganache for dipping strawberries.

It’s one of the most versatile recipes you’ll ever learn and yet so simple: one part chocolate to one part cream.

Why This Homemade Chocolate Ganache Recipe Works

• Only 2 ingredients – chocolate and heavy whipping cream
• An easy recipe – even for beginners
• Versatile – works for cakes, frosting, and strawberries and so many other desserts!

Tools Needed

• Kitchen scale: I highly recommend using one for making ganache. My favorite scale is fairly inexpensive, and I use it all the time! 
• Heat-proof bowl
• Whisk or spoon

Chocolate Ganache Ingredients

For this easy ganache recipe, you only need two simple ingredients found at any grocery store.

• Semi-sweet chocolate (chips or chopped chocolate)
• Heavy whipping cream

That’s it. Just two ingredients for a foolproof recipe for chocolate ganache. The rations will vary slightly for dark chocolate, milk chocolate, or white chocolate, but I’m not venturing into those today. In my opinion, the best ganache is made with semi-sweet chocolate.

A Note About the Chocolate

You’ll often hear that you should use high quality chocolate for the best chocolate ganache, and that’s absolutely true, better chocolate will give you a richer, smoother flavor.

That said, don’t let that stop you from making it.

I most often make this chocolate ganache recipe with simple chocolate chips, and it’s still absolutely delicious. Certainly try different types of chocolate if you like, but the best type of chocolate is whatever you have on hand so you can make ganache today 😉

So use what you have on hand. If you’ve got high-quality chocolate, go for it. If you’ve only got chocolate chips in the pantry, you’re still going to end up with a rich, silky smooth ganache that tastes amazing.

How to Make Chocolate Ganache

Here’s exactly how to make homemade ganache:

1. Place your chocolate in a heat-safe bowl. Use straight chocolate chips or chocolate broken or chopped into small pieces.
2. In a small saucepan (or a separate bowl), heat the heavy cream until hot and steaming but not boiling. I often do this in the microwave in 30-second intervals.
3. Pour the hot cream over the chocolate.
4. Let it sit for 3 to 5 minutes.
5. Stir gently until smooth and glossy. At first, it may not look like it’s working, but if you continue stirring gently, the ganache will become silky smooth and glossy. 

Pro Tips

• Don’t boil the cream, just heat until steaming.
• Let it sit before stirring for smooth melting.
• Stir slowly to avoid bubbles.
• Use good-quality chocolate for best flavor.

Chocolate Ganache Consistency Guide

Getting the right consistency is key, depending on how you’ll use it.

• Warm and thin is perfect for pouring over cakes. You can use it as a thin glaze for for 
• Slightly cooled is ideal for drips and ganache frosting.
• Fully cooled is thick enough for spreading.
• Chilled and whipped makes a fluffy whipped ganache frosting.

Using Ganache on Red Velvet Cake with Strawberries

One combo that is always a hit with my clients and never goes out of style is Red Velvet Cake with Cream Cheese Frosting, Chocolate Ganache, and Strawberries.

When you pour this chocolate ganache over a red velvet cake, it creates a rich, dramatic finish. Then top it with fresh strawberries, or even better, ganache-dipped strawberries, and you’ve got a showstopper dessert.

A red velvet cake with ganache and cream cheese frosting is already drool-worthy, but adding strawberries takes it to another level. The chocolate balances the tangy red velvet, the strawberries add freshness and color, and the ganache ties everything together.

This beautiful cake is perfect for birthdays, Valentine’s, Christmas, and more!

Ganache Covered Strawberries

Use this same ganache to make ganache-covered strawberries (or chocolate covered strawberries).

How to Make Ganache-Dipped Strawberries

1. Let the ganache cool slightly so it thickens.
2. Dip fresh, dry strawberries into the ganache.
3. Place them on a wire rack to drip off extra chocolate or on parchment paper to set. Place them in the fridge to set faster.

How to Store Chocolate Ganache

Chocolate ganache stores really well, which makes it perfect for making ahead when you’re planning desserts like a red velvet cake with chocolate ganache or ganache dipped strawberries.

Room Temperature

If you plan to use it within a day or two, you can keep ganache at room temperature. Cover it tightly with plastic wrap (press it directly onto the surface to prevent a crust from forming) and store for up to 2 days.

Refrigerator

For longer storage, place ganache in an airtight container and refrigerate for up to 1 week. It will firm up quite a bit as it chills, especially if you’re using it as ganache frosting or filling.

Freezer

Ganache can also be frozen for up to 3 months. Store it in a freezer-safe container and thaw overnight in the refrigerator before using.

How to Reheat Ganache

To bring ganache back to a smooth, usable consistency:

• Microwave in short 15 to 20 second intervals, stirring between each
• Or warm it gently over a double boiler

If it seems too thick after reheating, stir in a splash of warm cream until it reaches the right consistency.

FAQ

10 Ways to Use Chocolate Ganache

Once you know how to make chocolate ganache, you’ll start finding all kinds of ways to use it!

It’s one of those recipes that works in so many desserts, and changing the consistency slightly gives you completely different results. There is a “perfect ganache” for every dessert you can think of!

Here are some of my favorite ways to use ganache:

Cake Fillings & Frosting – Let your ganache cool until it thickens, then spread it between cake layers. It makes a rich, fudgy cake filling that pairs beautifully with so many flavors. The above cake is chocolate fudge cake with ganache filling and frosting on the outside! 

Cupcakes – Use ganache as a filling by piping it into the center of cupcakes, or spread it on top as a simple ganache frosting. It’s an easy way to upgrade any boxed mix cupcakes.

Brownies and Bars – Pour warm ganache over brownies, cookie bars, or blondies for a smooth chocolate topping. It sets into a soft, sliceable layer that feels extra indulgent. It’s also the perfect topping for my Eclair Cake.

Truffles – Chill a thicker ganache, then scoop and roll it into balls to make homemade chocolate truffles. You can coat them in cocoa powder, nuts, or sprinkles.

Drip Cakes – Slightly cooled ganache is perfect for drip cakes. Spoon it over the edges of a chilled cake and let it drip down the sides for that bakery-style finish.

Cheesecake Topping – Pour ganache over a baked cheesecake for a rich chocolate layer. It adds a beautiful shine and balances tangy cheesecake perfectly.

Ice Cream – Use warm ganache as a rich chocolate sauce for ice cream. It’s thicker and more chocolatey than regular syrup, and takes vanilla ice cream to the next level. You can even let it cool slightly for a thicker, fudge-like sauce.

Fruit Dip – Serve slightly cooled ganache as a dip for fruit or marshmallows.

Whipped Ganache Frosting – Chill your ganache, then use an electric mixer to whip it until light and fluffy. This makes a less-sweet alternative to buttercream and works beautifully as whipped ganache frosting for cakes and cupcakes. You can also fill a piping bag and it pipes beautifully once it’s whipped! Chocolate Ganache Frosting is perfect for a layer cake!