The perfect, bakery quality ganache is so much easier to make at home than you think! This chocolate ganache is one of those foundational recipes every home baker needs—smooth, glossy, and rich with just two simple ingredients. Whether you want a pourable glaze, a thick frosting, or a whipped filling, this recipe gives you full control over texture without complicated steps.
If you’ve ever had ganache turn grainy, too runny, or too stiff, this method fixes that by getting the ratio and technique right every time. It’s the perfect finishing touch for recipes like my chocolate sheet pan cake, éclairs, or triple layer dessert bars—and once you make it from scratch, you won’t go back to store-bought.
It also freezes so well and taste delicious as the center of a frozen cake dessert!! This is why I love learning and sharing how to make staple ingredients. It allows you to have more control within your baking to optimize ingredients you prefer and transform the outcome of your own creations! If recipes like these excite you, I’ve written a cookbook called The Gluten Free Kitchen – Everyday Staples that I know you’ll love! It’s packed with all sorts of homemade ingredients, condiments, and mixes (as well as breads and meals) to help you transform the way you eat!! Check it out here!
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Why You’ll Love This Chocolate Ganache
- Only 2 main ingredients (simple and clean)
- Versatile textures → glaze, frosting, or filling
- Rich, smooth chocolate flavor
- No artificial ingredients or fillers
- Easy to customize for different desserts
- Gluten free and naturally indulgent (I eat this by the spoon-full!)
Pairs Well As a Filling For
- Cakes (especially my Chocolate Sheet Pan Cake)
- Chocolate Eclairs
- Cupcakes
- Triple Layer Dessert Bars
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Raw Cream
Raw cream is simply the naturally separated cream that comes from raw milk. If you do not choose to or have access to drinking/using raw cream, it can easily be substituted out for heavy whipping cream or coconut cream (for a dairy free alternative). The cream is used to drizzle over the proofed rolls and help them to maintain moisture while they bake.
2. Chocolate for Melting
Using a high quality chocolate makes this entire recipe come together. This is also a step where you can optimize things that matter within baking. Although chocolate bars are best, if you’d like an allergy friendly option for chocolate to use, try this brand. If you’d like a refined sugar free option,try this brand. If you have a
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Helpful Tools & Gadgets
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Farm Fresh Family logo displayed on a white cloth, emphasizing farm-to-table freshness and quality. 
Close-up of fresh, handmade dough prepared for baking at Farm Fresh Family.
No special tools? Here’s how to make it work:
No whisk → use a spoon or spatula
Making the Chocolate Ganache
1. Combine cream and chocolate into a saucepan over medium heat.
2. While it’s still cool, mix the ingredient together and then do not stir again until the cream is simmering and the chocolate is melted. Then slowly whisk from the inside out.
3. Once it’s ready, use warm and thin on desserts as a thin outer layer.
4. If using as more of an icing, place in an airtight container in the refrigerator to thicken.
Smooth and Creamy Chocolate Ganache
Ingredients
- 2 cups Raw Cream
- 12 oz Chocolate Chunks
Instructions
- In a saucepan over medium heat, melt the chocolate and cream into each other. Do not whisk until the cream is simmering and the chocolate has melted. Then, whisk from the center out to help combine everything.
- Once it thickens, cut the heat and let cool.
- If using to coat a cake or dessert, drizzle while more liquified. If using as a thicker icing (like on the eclairs) let it cool in the refrigerator and then pipe it onto the desserts.
Additional Allergens/Suggested Modifications
- Dairy: sub cream and chocolate for dairy free options.
This recipe is naturally free of:eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Use high-quality chocolate → this makes the biggest difference in flavor
Heat cream until just steaming, not boiling
Let chocolate sit in warm cream for 1–2 minutes before stirring
Stir slowly from the center outward for a smooth emulsion
If ganache breaks or looks oily, add a small splash of warm cream and stir gently
Adjust consistency:
Less cream = thicker (frosting)
More cream = thinner (glaze)
Storage Options:
- Fridge: Store up to 2–3 days in an airtight container
- Freezing ganache is possible. Once thawed, whip it and use as you would an icing.
- Make ahead: Best made fresh for thin layer coating, but can prepped for icing versions in advance and stored in the refrigerator for a few days as mentioned above or in the freezer.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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