Learn how to make chocolate ganache with cocoa powder (3 ways). It's perfect for frosting, glazing, or filling your favorite desserts.
Chocolate ganache adds a rich, indulgent touch to almost anything-like the drips on my amazing triple chocolate layer drip cake!
Traditional ganache is made with chopped chocolate and warm cream, but did you know that you can make a luscious chocolate ganache using cocoa powder instead? This method is not only budget-friendly, but also uses pantry staples you likely already have on hand.
In this post, I'll show you how to make chocolate ganache with cocoa powder and transform it into three different consistencies:
- a thin ganache for pouring and drizzling
- a thick ganache for piping or spreading
- a whipped ganache for a light, airy texture
Each one is versatile and perfect for cakes, cupcakes, tarts, or even as a dip.
Love easy-to-make chocolate desserts? Try my easy Baked Chocolate Donuts, delicious Brownies with Cherries, or my delicious Triple Chocolate Muffins.
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Why You'll Love This Recipe
- Perfect for Beginners: This easy-to-follow recipe comes together quickly.
- Pantry Staples: No fancy or hard-to-find ingredients required!
- Money-saving: Cocoa powder is more affordable than chocolate bars.
- Rich & Delicious: Simple ingredients make an incredibly indulgent ganache.
- No Special Equipment Needed: A saucepan, whisk, and bowl are all you need.
- Endless Possibilities: Use this ganache for cakes, cookies, fruit, and more.
Delicious Ways to Use Chocolate Ganache
- Pour warm ganache over cakes, cupcakes, brownies, or even ice cream and frozen desserts for a decadent touch.
- Use it as a rich and luscious filling for cakes, pies, and tarts.
- Glaze cakes, donuts, or brownies.
- Dip fruit, pretzels, or marshmallows for a sweet treat.
What You Need to Make This Ganache Recipe
Ingredients
- Heavy Whipping Cream: It's the secret to a smooth and creamy ganache.
- Powdered Sugar: I prefer powdered sugar (also known as confectioner's sugar) over granulated sugar because it dissolves easily and creates a smoother texture. This helps ensure the ganache is silky smooth and free of graininess.
- Cocoa Powder: You'll need unsweetened cocoa powder. I love Dutch-process cocoa because it has a deeper, richer flavor.
- Butter: I use unsalted butter.
See the recipe card at the end of the post for quantities.
Top Tip
If you'd like to learn more about Dutch-process cocoa powder, check out this post.
Equipment you'll need
- medium saucepan
- whisk
- heatproof bowl or metal bowl
- rubber spatula
- electric mixer
How to Make Ganache with Cocoa Powder (3 Ways)
Step-by-step Instructions
First, prepare the ganache mixture.
1. Sift together the powdered sugar and cocoa powder.
2. Combine the butter, heavy cream, powdered sugar, and cocoa powder in a saucepan.
3. Whisk continuously over medium heat until everything is melted. Bring to a gentle simmer, then remove from heat.
4. Transfer the ganache to a clean bowl and let it cool slightly before using.
At this point, you can transform the ganache into one of three different textures!
Step 1 - For Drizzling or Pouring
Let the warm ganache cool for a few minutes, then drizzle over cakes, cupcakes, cookies, or ice cream.
Tip: This thin ganache is perfect for creating elegant chocolate drips on a layer cake or for glazing desserts with a smooth, glossy finish.
Step 2 - For Piping or Spreading
Refrigerate the ganache for about an hour until it thickens. Stir it every 20-25 minutes to prevent a crust from forming. Once thickened, it's perfect for piping onto cupcakes or spreading as a cake filling.
Tip: A thick ganache works beautifully for layering between cake tiers, too!
Step 3 - For Whipped Ganache (Light & Fluffy)
Once the ganache has thickened, use a hand mixer and whip it on medium-high speed for 2-3 minutes until it becomes fluffy and lighter in color. Use immediately to frost cakes or cupcakes.
Tip: Whipped ganache pairs wonderfully with fresh fruit.
Storage Tips & Freezing Instructions
- Refrigerate: Store leftover ganache in an airtight container for up to 5 days.
- Freeze: Ganache freezes well for up to 3 months. For best results, thaw overnight in the refrigerator. Once thawed, stir the ganache thoroughly to ensure an even consistency. You might need to gently rewarm it in a double boiler (or in short bursts in the microwave) if it's too thick.
Variations
- Flavored Ganache: Add extracts like vanilla, peppermint, or almond for unique flavors.
- Salted Ganache: Sprinkle the surface of the ganache with sea salt for a sweet-and-salty combo.
Tips for Success
- Sift Cocoa Powder & Sugar: This prevents lumps and ensures a smooth ganache.
- Use High-Quality Cocoa : Good cocoa powder really makes a difference.
- Stir Frequently: Stir every 20-25 minutes as the ganache cools to prevent a skin from forming.
Frequently Asked Questions
While cocoa powder alone won't melt like solid chocolate, you can create a chocolate-like mixture by combining it with fat and a sweetener-just like in this recipe, where I use butter and powdered sugar. This works as a substitute in some recipes, but it won't have the exact same texture as real melted chocolate.
Absolutely! Cocoa powder is a great alternative to chocolate bars for making ganache and it provides a rich chocolate flavor, too.
For me, Dutch-processed cocoa powder gives a richer and deeper flavor, but you can also use natural cocoa powder if that's what you have.
More easy chocolate recipes to try!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
How to Make Chocolate Ganache with Cocoa Powder (3 Ways)
Ingredients
- 1 cup powdered sugar (120g)
- ⅓ cup unsweetened cocoa powder (40g) (I use Dutch-process)
- ⅓ cup unsalted butter, cut into cubes (75g)
- ½ cup + 1½ tablespoons heavy whipping cream (150ml)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- In a medium bowl, sift together the cocoa powder and powdered sugar. Set aside.1 cup powdered sugar (120g), ⅓ cup unsweetened cocoa powder (40g)
- In a saucepan over medium heat, add the cubed butter, heavy cream, and the sifted cocoa and powdered sugar. Whisk continuously until everything is melted and the mixture starts to simmer, about 8 minutes.⅓ cup unsalted butter, cut into cubes (75g), ½ cup + 1½ tablespoons heavy whipping cream (150ml)
- Remove from heat and pour into a clean bowl. Use immediately for a drippy or glaze-like consistency.
- To thicken, place the ganache in the refrigerator, stirring every 20-25 minutes to prevent a skin from forming. It will take about 60-70 minutes to reach a piping consistency.
- For a whipped ganache, once thickened, beat with a hand mixer for 2-3 minutes until light and fluffy.
- Enjoy!
Notes
- Prevent lumps by sifting the cocoa powder and powdered sugar.
- The flavor of your ganache depends on the cocoa powder you use. Opt for high-quality unsweetened Dutch-process cocoa for the best taste.
- As it cools, mix every 20-25 minutes to prevent a skin from forming.
Shelley Brewer
I used the pourable version and it was very good. Let it set in my fridge for about 15 minutes and put it on top of my Boston creme pie. It's delicious and not super sweet which is a nice contrast to the sweet pastry cream. Thank you
Voula
That sounds absolutely amazing, Shelley! Using the pourable ganache for a Boston cream pie is such a great idea—love the contrast with the sweet pastry cream. So glad you enjoyed it, and thanks for sharing! 😊 ❤️