Learn how to make chocolate ganache with 3 variations and all the customization and flavor options you could dream of! Step-by-step video included.
Yield:
1 1/2 to 2 cups, depending on ratio
Prep Time:15minutes
Cook:5minutes
Ganache is like liquid gold and if I can find a use for it I will absolutely go overboard. In my mind, ganache elevates any dessert recipe to a whole new level with its ultra chocolaty flavor and rich, creamy, and luscious texture. I use it in many of the recipes I share with you so I thought a detailed step-by-step video and tutorial covering all the ratio options for ganache alongside flavor ideas would be so fun. With this post as your guide you can pretty much create any kind of ganache for any dessert with any flavor!
For all the specifics of everything covered in the video check out the details below. I hope you find this a great resource for your ganache adventures! I’d love to know your favorite ways to make ganache and how you use the stuff.
Directions
Chop the chocolate
Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl. You can use chocolate chips but since they have ingredients added to help them keep their chip shape, you’re best off using a bar of baking chocolate and chopping it yourself. Since ganache has only two ingredients, be sure to use the highest quality ingredients possible for the best flavor.
You can use milk or white chocolate, but note that since they contain much more milk than semisweet or bittersweet chocolate they can be more susceptible to heat damage. This means you must be very careful not to overheat. Additionally, the extra milk in these chocolates also makes for a softer ganache, so reduce the amount of cream used.
Heat the cream
Bring the cream to just a boil over medium-high heat. Don’t allow the cream to boil over! You can also heat the cream in the microwave. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce because emulsions like ganache form better at 90 to 110°F.
The higher the fat content of the cream, the richer and more stable the ganache will be. Heavy whipping cream is the traditional choice, but you can even use crème fraiche or sour cream. You’ll just need to heat the crème fraiche/sour cream and chocolate together in a double boiler until melted and smooth.
You might be able to get away with using nondairy alternatives such as soy milk or almond milk, but the texture will not be as rich and creamy.
Whisk
Start slowly then vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while, just keeping whisking. The ingredients won’t want to mix at first but by forcing them to do so we are creating an emulsion which leads to that thick, rich texture everyone loves about ganache.
Basic Ganache Ratios
How the ratio of chocolate to cream greatly impacts the final texture. Which ratio to use will depend on your need and preferences. These ratios don’t have to be perfect, you can increase or decrease the chocolate to cream depending on your desired consistency. Note that as ganache cools it becomes increasingly thick and solid.
1:1 Ratio
To make ganache for a layer cake filling or thick glaze, use equal parts chocolate and cream.
To glaze a cake, cheesecake, or other dessert with ganache:
Let the ganache sit uncovered until it’s at room temperature, about 15 minutes, before pouring over the cake. Start pouring in the middle gently working your way to the edges. You can either do a single coating or let the ganache pour over the sides.
2:1 Ratio
For a very thick, almost solid fudge-like ganache which is perfect for making truffles or thick fillings for cookie sandwiches, whoopee pies, macarons, or tarts, you want to use twice as much chocolate compared to the cream. This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream. This ganache will become solidified as it cools, especially in the fridge. To make for a solid yet chewy texture and shiny appearance, add a tablespoon of corn syrup along with the cream.
For thin, pourable ganache glaze use a 1:2 ratio, one part chocolate to two parts cream. This is great for dipping fruit in or pouring over ice cream! It’s especially perfect for making whipped ganache, which is photographed above. Whipped ganache is like a combination of chocolate whipped cream and chocolate mousse.
Flavor Options
Some of these flavor additions may change the consistency of the ganache. Add more cream or chocolate as you see fit.
Salt
To bring out the sweet flavor of the ganache, add 1/8 teaspoon salt to the hot mixture.
Liqueurs and Brandies
Substitute 1 to 2 ounces of the cream with a flavored liqueur such as Grand Marnier, Bailey’s, or Chambord or a brandy like Armagnac to the warm ganache.
Other flavorings
Feel free to add flavored extracts, fruit purees, espresso powder, or spices to the warm ganache.
Peanut Butter or Nutella
Start by adding 2 tablespoons to a 1/4 cup smooth peanut butter or Nutella along with the chopped chocolate to the hot cream.
Cream infusion
As you heat the cream, infuse it with flavor. Bring to a boil then add fresh mint leaves, tea, herbs such as lavender, coffee beans, or citrus zest and let sit for 5 to 10 minutes. Strain before using. Not you may need to rewarm the cream before adding it to the chocolate.
Storage
Always store with a piece of plastic wrap pressed against the surface to prevent any film or crust from forming. The general rule is that classic ganache may stay at room temperature for up to 2 days then must be refrigerated. If you’d rather be safe (which I recommend), keep it refrigerated for all storage. Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.
The reason some classic ganache recipes can be stored at room temperature (though some would disagree with that) is because the sugar and fat content is so high it actually binds the water together in a way that microorganisms can’t utilize it to grow and thrive. Because of this I feel comfortable leaving ganache out at a cool room temperature for several hours if I need to.
4.67 from 30 votes
How to make
Chocolate Ganache
Yield:11/2 to 2 cups, depending on ratio
Prep Time:15 minutesminutes
Cook Time:5 minutesminutes
Total Time:5 minutesminutes
Learn how to make chocolate ganache with 3 variations and all the customization and flavor options you could dream of! Step-by-step video included.
Ingredients
1:1 ratio for thick glazes, fillings, and frostings
8ounceschocolate
1cup(8 ounces) heavy cream
2:1 ratio for very thick, almost solid fudge-like ganache for truffles, tart fillings, etc.
8ounceschocolate
1/2cup(4 ounces) heavy cream
1:2 ratio for very thin, pourable ganache for dipping, ice cream, or whipping
4ounceschocolate
1cup(8 ounces) heavy cream
Directions
Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
Pour the cream into a small saucepan set over medium-high heat and bring to a boil. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce because emulsions form better at 90 to 110°F.
Vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while, just keep whisking. If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.
Whipped Ganache
To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until just light in color and fluffy in texture. Be careful not to overwhip which will lead to a grainy texture. If this happens, reheat the ganache in a double boiler then strain and start again.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Hi!
I was thinking of making a ganache to cover small ice cream cakes filled with a fruit curd.
Which ganache version should I make.
They’ll be re-frozen after adding the ganache and served after about 20 min out of the freezer. I want the ganache to be a thin shell.
Kiersten @ Handle the Heat
— June 2, 2023 at 7:57 am
Hi Mike! As mentioned in the post, the 1:2 Ratio will give you a nice pourable ganache. Make sure it’s not too hot when you pour it, or it’ll melt your ice cream and become transparent. The ganache will likely lose its shine when frozen, and it won’t be a ‘shell’, per se, as ganache doesn’t fully harden thanks to the cream. I recommend looking into tempering chocolate as this will give you a nice, shiny finish to your desserts, with a thin, crisp crust. Enjoy your desserts!
Hello, I am still unsure re wgt vs volume. I read your response to someone who asked this but I’m not clear. In the example for the thicker frosting, 1/2 or 4oz cream is clearly a volume measurement. Is the 8oz chocolate by wgt or is it 1 cup volume, 8oz.
Kiersten @ Handle the Heat
— April 24, 2023 at 10:59 am
Hi Den! This recipe is volume for the heavy cream and the chocolate is listed as weight. So, 1:1 ratio for thick glazes, fillings, and frostings is:
8 ounces chocolate (weight) + 1 cup (8 ounces) heavy cream (volume).
I hope that helps! 🙂
Hi, I have a question about what I have seen referred to as “broken” ganache. I made a recipe which called for a chocolate ganache and followed those instructions and it came out fine. the second time I made it, I believe I halved the recipe and it never emulsified– just separated with the layer of grease and even though I tried to add some chocolate I could never get it right. I expected that it was something about my halving the recipe that did it, though I really did think that I had the same ratio. Any other ideas about what might have been the problem? From reading this tutorial, it seems that there is more than one ratio that can work.
Thanks!
Kiersten @ Handle the Heat
— April 3, 2023 at 9:29 am
Hi Susan! Temperature plays a key role in making ganache. If your heavy cream gets too hot, it can cause your chocolate to separate, resulting in grainy ganache, or separated butter that won’t emulsify. This is especially important when using milk or white chocolate, as they will separate more easily – but it can still happen with darker chocolates, too. It’s so easy to overheat the cream if you step away from the stove for even a moment, or if you’re using a microwave to heat the cream – and especially if you’re trying the same technique and timing with half the amount of cream. Next time you give this a try (with whichever ratio you prefer, as Tessa outlines on this page), bring your cream just to a boil, before pulling it off the stove and pouring over your chopped chocolate. Allowing the cream to just get to the point of boiling, without allowing it to get any hotter than this, should prevent your ganache from splitting/breaking. Let us know how it goes! 🙂
Kiersten @ Handle the Heat
— January 23, 2023 at 10:02 am
Hi Christina! As Tessa mentions in the article, “You can use milk or white chocolate, but note that since they contain much more milk than semisweet or bittersweet chocolate they can be more susceptible to heat damage. This means you must be very careful not to overheat. Additionally, the extra milk in these chocolates also makes for a softer ganache, so reduce the amount of cream used.” If you’re looking for a whipped white chocolate ganache, Tessa has one with this cake recipe here! 🙂
Very good read.
I’m having an issue. I made a brownie base and wanted a soft chocolate ganache that’s really smooth, soft and holds its shape after refrigerating so I can cut it into bars for dessert – the problem I have is that it sets hard even when I half the chocolate. Is it ganache I’m thinking of or some other chocolate name for what I’m trying to achieve. I want to work from the fridge so how do I get a soft truffle rich glossy chocolate topping that isn’t hard from the fridge?
Thank you
Scott
Kiersten @ Handle the Heat
— November 28, 2022 at 3:05 pm
Hi Scott! Yes, what you’re describing does sound like a ganache! Your chocolate-to-cream ratio might still be a little too high. Try the ganache our Cosmic Brownies feature on top! Hopefully that will work better for you 🙂
I attempted to make the whipped ganache twice and both times it didn’t set! I’m experienced with ganache for glaze and frosting but i I wanted to try the whipped version. Sadly this didn’t recipe didn’t work out for me.
Sorry to hear you experienced issues, Riss, I’d love to help figure out what went wrong! How long did you let the 1:2 ratio ganache chill in the fridge for after melting the ingredients together? It sounds to me like your cream to chocolate ratio was off. If that’s the case, adding more chocolate to it should help thicken it up and help set.
You mentioned that almond milk/non-dairy milks won’t work as well, but I can attest that non-dairy creamers work wonderfully and taste so decadent! No need to kill cows or rip baby cows away from their mothers for ganache or scrumptious truffles!
I have also done 3:1 ratio to get a softer ganache for cake fillings (used as both whipped and just spread on cake) as I find the 2:1 ganache still too firm once the cake refrigerated (with a cream based filling the cake needs to be refrigerated).
I made the 2:1. 7oz dark chocolate squares and 1 of of mini semi sweet chips, added 2 TBSP of unsalted butter, 1/2 tsp vanilla. It worked perfectly atop my brownie vanilla ice cream cake. Got hardened perfectly after re-freezing and tastes delicious! Wish I could send a picture!
Hi there, thanks so much for this clear, easy breakdown of ratios/applications. A question re: white chocolate ganache, you wrote: “The extra milk in these chocolates also makes for a softer ganache, so reduce the amount of cream used.” If it’s going to be whipped and used as a frosting on a cake, which ratio would you use and how much would you reduce the cream by? Thanks so much for sharing your ideas and feedback.
Kiersten @ Handle the Heat
— October 14, 2022 at 10:27 am
Hi Shireen! Tessa actually has a recipe for a whipped white chocolate ganache, on a delicious vanilla poppyseed cake, all available here! I hope that helps 🙂 Happy baking!
My ganache turned out perfect! I did a 1:1 ratio to get a drizzle for my cupcakes. How long can the ganache be stored in the fridge? I saw it can be frozen for up to a month but not how long it keeps in the fridge.
Thanks for the recipe!
The video link is broken. I thought it would answer my question, but since I can’t watch it, my question is, are you measuring the chocolate by weight or volume?
Hi Kat, whenever I note an ingredient in ounces, grams…etc., you can assume that I am measuring by weight as it is the most accurate method of measurement-most recipes from the U.S. use volume (cups, teaspoon, tablespoon); however, I only use those when measuring milk, water, or creams because there’s no air inside those ingredients. Hope that helped!
To make ganache for a layer cake filling or frosting, as discussed above, I recommend using equal parts chocolate and cream 🙂 The yield is 1
1/2-2 cups, depending on the ratio you choose. As for the amount, it really depends on how much frosting you want to have for your cake! You could always double the recipe to be sure you have plenty. Good luck!
This is my go to recipe for making whipped ganache for my devil’s food cake. I’ve used these directions several times and have never messed it up! The family loves this special treat! I do it just like the recipe calls for with my heavy whipping cream and chocolate at a 2:1 ratio. After cream and chocolate are combined it goes in the fridge to cool for 45-60 mins then whipped up. I generously put between 2 9″ rounds, then generously frost the top and sides! This is to die for cake and “frosting.” Careful though, just the thought makes me drool and gain 10 pounds! Thanks for this wonderful recipe!
I have a question…I was just at a restaurant that had a ganache torte with no crust and a salted caramel peanut butter cream on top. I would love to make this, it tasted like fudge and it was my favorite dessert ever!! Do you think I could do something like this with your 2:1 recipe?
First, very informative re: ganache ratio and purpose. Second, simple. Third, not too many ads to interfere with reader experience which I appreciate. Fourth, love hor the ganache video appears on the side. Great practicle tips with very little of my time invested wading though the information. Great images. Simple.
Thank you so much, Tessa! This is a post – 5 years old – that is definitely standing the test of time!
Cheers!
Valerie
Hi, I used a 1:2 ratio of chocolate to cream and attempted to make whipped ganache. I chilled it until it was completely cold, yet it never properly whipped into stiff peaks. It was unable to hold any peak and melted very fast. What did I do wrong?
Hi what kind of heavy cream? Is it ready to use cream? Is it ok? Cause it becomes sticky and difficult to have a very fine frosting on my cakes. Need help here. Thank you.
I’m not sure what’s ready to use cream, but heavy cream can also be found under the name of heavy whipping cream. If you can’t find that either, use any cream you have available with the fat percentage of over 30%(preferably 34 to 36%).
The recipe of 1cup heavy cream & 4 Oz chocolate was only a big mess. I tried with a whisk & got nowhere, so put it in my Kitchen Aid stand mixer and whipped the holy heck out of it & still a sloppy soup. Wasted my ingredients & got no ganache.
My go to for ganache! I’ve done all three including the whipped variation and they come out perfectly. I’ve looked back to this page for guidance more times than I can count, thank you so much!
How do i make chocolate ganache dry hard on covered cake like trimming the edge with sharp nife.
I tried mine sticking on my hands or is the starch could make it harden after coated on the cake?
Kiersten @ Handle the Heat
— July 12, 2022 at 1:28 pm
Hi Rose! I’m sorry, I’m not sure I completely understand what you’re asking here. If you are trying to get your ganache to harden on your cake, chilling the cake in the fridge will do the trick, and then you can trim the edges once it’s set! I also recommend using a spatula like this one to apply the ganache to the cake! I hope that helps 🙂
I tried…but I have a question.
After it is applied on any of the cakes or cupcakes the ganache starts melting within few minutes. And it looses it’s frosting shape. What to do?
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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Hi!
I was thinking of making a ganache to cover small ice cream cakes filled with a fruit curd.
Which ganache version should I make.
They’ll be re-frozen after adding the ganache and served after about 20 min out of the freezer. I want the ganache to be a thin shell.
Hi Mike! As mentioned in the post, the 1:2 Ratio will give you a nice pourable ganache. Make sure it’s not too hot when you pour it, or it’ll melt your ice cream and become transparent. The ganache will likely lose its shine when frozen, and it won’t be a ‘shell’, per se, as ganache doesn’t fully harden thanks to the cream. I recommend looking into tempering chocolate as this will give you a nice, shiny finish to your desserts, with a thin, crisp crust. Enjoy your desserts!
Hello, I am still unsure re wgt vs volume. I read your response to someone who asked this but I’m not clear. In the example for the thicker frosting, 1/2 or 4oz cream is clearly a volume measurement. Is the 8oz chocolate by wgt or is it 1 cup volume, 8oz.
Hi Den! This recipe is volume for the heavy cream and the chocolate is listed as weight. So, 1:1 ratio for thick glazes, fillings, and frostings is:
8 ounces chocolate (weight) + 1 cup (8 ounces) heavy cream (volume).
I hope that helps! 🙂
Hi, I have a question about what I have seen referred to as “broken” ganache. I made a recipe which called for a chocolate ganache and followed those instructions and it came out fine. the second time I made it, I believe I halved the recipe and it never emulsified– just separated with the layer of grease and even though I tried to add some chocolate I could never get it right. I expected that it was something about my halving the recipe that did it, though I really did think that I had the same ratio. Any other ideas about what might have been the problem? From reading this tutorial, it seems that there is more than one ratio that can work.
Thanks!
Hi Susan! Temperature plays a key role in making ganache. If your heavy cream gets too hot, it can cause your chocolate to separate, resulting in grainy ganache, or separated butter that won’t emulsify. This is especially important when using milk or white chocolate, as they will separate more easily – but it can still happen with darker chocolates, too. It’s so easy to overheat the cream if you step away from the stove for even a moment, or if you’re using a microwave to heat the cream – and especially if you’re trying the same technique and timing with half the amount of cream. Next time you give this a try (with whichever ratio you prefer, as Tessa outlines on this page), bring your cream just to a boil, before pulling it off the stove and pouring over your chopped chocolate. Allowing the cream to just get to the point of boiling, without allowing it to get any hotter than this, should prevent your ganache from splitting/breaking. Let us know how it goes! 🙂
The Ganache recipe calls for chocolate. What kind of chocolate?
Thanks Patsy
Hi Patsy! Any good quality dark chocolate will be perfect. Semi-sweet, dark, bittersweet – any of these will be great. Hope that helps 🙂
Hi – Are the ratios the same for white chocolate?
Hi Christina! As Tessa mentions in the article, “You can use milk or white chocolate, but note that since they contain much more milk than semisweet or bittersweet chocolate they can be more susceptible to heat damage. This means you must be very careful not to overheat. Additionally, the extra milk in these chocolates also makes for a softer ganache, so reduce the amount of cream used.” If you’re looking for a whipped white chocolate ganache, Tessa has one with this cake recipe here! 🙂
Very good read.
I’m having an issue. I made a brownie base and wanted a soft chocolate ganache that’s really smooth, soft and holds its shape after refrigerating so I can cut it into bars for dessert – the problem I have is that it sets hard even when I half the chocolate. Is it ganache I’m thinking of or some other chocolate name for what I’m trying to achieve. I want to work from the fridge so how do I get a soft truffle rich glossy chocolate topping that isn’t hard from the fridge?
Thank you
Scott
Hi Scott! Yes, what you’re describing does sound like a ganache! Your chocolate-to-cream ratio might still be a little too high. Try the ganache our Cosmic Brownies feature on top! Hopefully that will work better for you 🙂
Thank you!!!
Made the 1:1 ratio ganache! It turned out perfect!
I attempted to make the whipped ganache twice and both times it didn’t set! I’m experienced with ganache for glaze and frosting but i I wanted to try the whipped version. Sadly this didn’t recipe didn’t work out for me.
Sorry to hear you experienced issues, Riss, I’d love to help figure out what went wrong! How long did you let the 1:2 ratio ganache chill in the fridge for after melting the ingredients together? It sounds to me like your cream to chocolate ratio was off. If that’s the case, adding more chocolate to it should help thicken it up and help set.
You mentioned that almond milk/non-dairy milks won’t work as well, but I can attest that non-dairy creamers work wonderfully and taste so decadent! No need to kill cows or rip baby cows away from their mothers for ganache or scrumptious truffles!
Such a good post! Exactly what I needed (literally googled ‘different proportions of chocolate and cream in ganache’)
So glad you found this helpful!
Thanks for your recipes..it’s very helpful and easy to understand
I have also done 3:1 ratio to get a softer ganache for cake fillings (used as both whipped and just spread on cake) as I find the 2:1 ganache still too firm once the cake refrigerated (with a cream based filling the cake needs to be refrigerated).
I made the 2:1. 7oz dark chocolate squares and 1 of of mini semi sweet chips, added 2 TBSP of unsalted butter, 1/2 tsp vanilla. It worked perfectly atop my brownie vanilla ice cream cake. Got hardened perfectly after re-freezing and tastes delicious! Wish I could send a picture!
Yummy! Your ice cream cake sounds absolutely amazing, and hardened chocolate on ice cream tastes so good! Happy to hear the ganache worked perfectly 🙂
Doing it again this year for my subs birthday.
Yay! So happy to hear that, Lisa!! Happy birthday to your son 🙂
Thank you
Sons****
Hi there, thanks so much for this clear, easy breakdown of ratios/applications. A question re: white chocolate ganache, you wrote: “The extra milk in these chocolates also makes for a softer ganache, so reduce the amount of cream used.” If it’s going to be whipped and used as a frosting on a cake, which ratio would you use and how much would you reduce the cream by? Thanks so much for sharing your ideas and feedback.
Warm regards,
Shireen Carlson.
Petaluma, CA
Hi Shireen! Tessa actually has a recipe for a whipped white chocolate ganache, on a delicious vanilla poppyseed cake, all available here! I hope that helps 🙂 Happy baking!
My ganache turned out perfect! I did a 1:1 ratio to get a drizzle for my cupcakes. How long can the ganache be stored in the fridge? I saw it can be frozen for up to a month but not how long it keeps in the fridge.
Thanks for the recipe!
Wonderful!! It’ll store for over a week in the fridge…I would say as long as the cream is good for 🙂
The video link is broken. I thought it would answer my question, but since I can’t watch it, my question is, are you measuring the chocolate by weight or volume?
Hi Kat, whenever I note an ingredient in ounces, grams…etc., you can assume that I am measuring by weight as it is the most accurate method of measurement-most recipes from the U.S. use volume (cups, teaspoon, tablespoon); however, I only use those when measuring milk, water, or creams because there’s no air inside those ingredients. Hope that helped!
i havent made ganache before so im looking everywhere for the right metion and amounts
im looking at doing a 12″ cake, want to use it for filling and cover the cake.
would you know the amount i would need what method is best for both?
To make ganache for a layer cake filling or frosting, as discussed above, I recommend using equal parts chocolate and cream 🙂 The yield is 1
1/2-2 cups, depending on the ratio you choose. As for the amount, it really depends on how much frosting you want to have for your cake! You could always double the recipe to be sure you have plenty. Good luck!
This is my go to recipe for making whipped ganache for my devil’s food cake. I’ve used these directions several times and have never messed it up! The family loves this special treat! I do it just like the recipe calls for with my heavy whipping cream and chocolate at a 2:1 ratio. After cream and chocolate are combined it goes in the fridge to cool for 45-60 mins then whipped up. I generously put between 2 9″ rounds, then generously frost the top and sides! This is to die for cake and “frosting.” Careful though, just the thought makes me drool and gain 10 pounds! Thanks for this wonderful recipe!
Hi Tessa,
Can I freeze Gamache?
Thank you,
Brenda
Very helpful, thanks
You’re so welcome!
I want to make a choclate tart. However my family prefer milk chcolate. Would you use the 2:1 ratio and pour into the crust ?
Can I use cadbury’s mint chocolate bar for this recipe
I have a question…I was just at a restaurant that had a ganache torte with no crust and a salted caramel peanut butter cream on top. I would love to make this, it tasted like fudge and it was my favorite dessert ever!! Do you think I could do something like this with your 2:1 recipe?
First, very informative re: ganache ratio and purpose. Second, simple. Third, not too many ads to interfere with reader experience which I appreciate. Fourth, love hor the ganache video appears on the side. Great practicle tips with very little of my time invested wading though the information. Great images. Simple.
Thank you so much, Tessa! This is a post – 5 years old – that is definitely standing the test of time!
Cheers!
Valerie
Hi, I used a 1:2 ratio of chocolate to cream and attempted to make whipped ganache. I chilled it until it was completely cold, yet it never properly whipped into stiff peaks. It was unable to hold any peak and melted very fast. What did I do wrong?
Hi what kind of heavy cream? Is it ready to use cream? Is it ok? Cause it becomes sticky and difficult to have a very fine frosting on my cakes. Need help here. Thank you.
I’m not sure what’s ready to use cream, but heavy cream can also be found under the name of heavy whipping cream. If you can’t find that either, use any cream you have available with the fat percentage of over 30%(preferably 34 to 36%).
LOVE….10 stars
Lovely
Is there any reason you shouldn’t gently pre-melt the chocolate before making ganache?
The recipe of 1cup heavy cream & 4 Oz chocolate was only a big mess. I tried with a whisk & got nowhere, so put it in my Kitchen Aid stand mixer and whipped the holy heck out of it & still a sloppy soup. Wasted my ingredients & got no ganache.
This is very helpful
Hi,I’m planning to bake a chocolate cake using ganache plus topping cream.What ratio will you recommend?Thank you.
My go to for ganache! I’ve done all three including the whipped variation and they come out perfectly. I’ve looked back to this page for guidance more times than I can count, thank you so much!
I watched two of your videos. They are very good. Very clear and to the point. I am going to make ganache now that I see how easy it is.
How do i make chocolate ganache dry hard on covered cake like trimming the edge with sharp nife.
I tried mine sticking on my hands or is the starch could make it harden after coated on the cake?
Please help me here
Hi Rose! I’m sorry, I’m not sure I completely understand what you’re asking here. If you are trying to get your ganache to harden on your cake, chilling the cake in the fridge will do the trick, and then you can trim the edges once it’s set! I also recommend using a spatula like this one to apply the ganache to the cake! I hope that helps 🙂
I tried…but I have a question.
After it is applied on any of the cakes or cupcakes the ganache starts melting within few minutes. And it looses it’s frosting shape. What to do?
The picture for the thin, pourable ganache is swapped with the thick ganache, so the recipes dont match.
Just thought I’d let you know! 🙂