Classic chocolate ganache – this pastry and dessert staple has been around forever and it’s not going away anytime soon! You can never go wrong with using it to garnish cakes, pastries, tarts, or filling pastries and desserts. My simple recipe for chocolate glaze and chocolate ganache filling is super easy to make. This recipe calls for just 2 ingredients that you probably have in your kitchen right now: chocolate and cream!
This recipe is part of my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes. Make sure to check out the entire collection!
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Chocolate Glaze Vs. Chocolate Filling
In my video recipe, I wanted to share both a recipe for chocolate glaze and chocolate filling, or whipped chocolate ganache. They are both made with the same ingredients, just in different proportions. For the glaze, more cream is added to make it easier to pour and cover cakes or pastries. For the chocolate ganache filling, less cream is added to ensure a thicker filling that holds its shape. For best results, I recommend using high-quality baking chocolate chips to achieve an ideal and smooth glaze. I use Ghirardelli chips for most of my baking.
How To Make Chocolate Ganache
Smooth and silky chocolate glaze ganache is an elegant and easy finish to any cake, giving the cake eye-catching style! I use this recipe to garnish many, many of my cakes, like this incredible ‘Almond Roca Cake’ or my fruity ‘Strawberry Tuxedo Cake’. Here are a few tips for making the glaze perfectly every time:
- Heat the cream until it’s steaming but not boiling hot. Burnt cream will cause the glaze to be clumpy.
- Once you add the chocolate to the cream, let it stand for a few minutes, allowing it to melt.
- Let the glaze cool before pouring it over your cake or pastries. I usually let mine cool for 5 to 15 minutes, depending on how thick I want the glaze to be.
- To add extra shine to this glaze recipe, add 1 teaspoon of shortening along with the chocolate.
Use this glaze for any of my drip cakes, like this stunning ‘Neapolitan Cake’!
How To Make Ganache Filling (Whipped Ganache)
I absolutely love how rich and creamy chocolate ganache is! It’s perfect for filling cakes, tarts and even macarons! This thicker ganache is made very similarly to the glaze, except with less cream and it’s chilled to thicken the mixture.
- When making the chocolate filling, do not over mix, as this can cause the fats in the chocolate and cream to separate.
- Whisk the chocolate in intervals: 5 minutes in the fridge, then mix. Or, simply place the ganache into the fridge to chill completely, then whisk it once to the desired consistency.
Looking for more chocolate inspiration?
- Try my ‘Chocolate Buttercream’ recipe next!
- And, my ‘Best Chocolate Cake’ recipe is bound to be come a favorite!
- My ‘Ultimate Chocolate Sponge Cake’ is also delicious!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love using this set of nesting glass mixing bowls for food prep.
- I have at least 5 of these Pyrex measuring cups!
- These disposable pastry bags are a huge time saver and work so well for frosting and ganache.
- My handy, handheld KitchenAid mixer is great for when I don’t want to use my large mixer.
Chocolate Ganache Recipe (video)
For Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
For Chocolate Filling:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- For Chocolate Glaze: heat the heavy cream on the stove top or in a microwave-safe glass bowl/cup. Cream should be steaming hot but not boiling. Add the chocolate chips and allow the chips to sit for a few minutes, melting. Then, using a spoon, stir the chocolate and cream together until smooth.
- If not all of the chocolate chips melt, heat the glaze in microwave at 10-second intervals, stirring after each time. If glaze is too thick, add HOT heavy cream. Do not thin out the glaze with cold cream as this will cause the chocolate to seize! Allow the glaze to cool for a few minutes if it's too hot, then pour over your cake, pouring from the center and spreading to the edges with a spatula. Alternatively, transfer the glaze into a pastry bag and drizzle down sides first, then fill center.
- For Chocolate Filling: heat the heavy cream on the stove top or in a microwave-safe glass bowl/cup. Cream should be steaming hot but not boiling. Add the chocolate chips and allow the chips to sit for a few minutes, melting. Using a whisk, blend the chocolate and cream together to form a thick chocolate sauce. Then place cream into the freezer/refrigerator at 5 minute intervals.
- Whisk the chocolate sauce after 5 minutes, refrigerate again, then switch over to a hand mixer. Whip the chocolate cream until it thickens, cooling again if necessary until the cream holds its shape. Be careful not to overmix the mixture or the cream can separate. This cream can also be piped and will hold its shape. Once cream is ready, use it for filling a cake, tart or cookies right away, then refrigerate. It will harden in the refrigerator.