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.
4.66 from 20 votes
How to make
Chocolate Ganache
Yield:11/2 to 2 cups, depending on ratio
Prep Time:15minutes
Cook Time:5minutes
Total Time:5minutes
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 keeping 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.
Recipe Video
Course:
Dessert
Cuisine:
French
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!)
Taylor @ Food Faith Fitness — April 15, 2015 at 3:56 am
I LOVE ganache…I am actually making some today! This is a great post because ganache makes EVERYTHING better. I’ve never tried the 2:1 ratio, so I am totally going to give ‘er a go! Pinned!
I love all of your tutorials! Would it be possible for you to add the tip for adding corn syrup to the recipe section? When I print out it would be great to have it there. Also, do you add the corn syrup when you use it to fill cookies and whoopie pies? Thank you for all of these posts…they are fantastic.
I can eat chocolate ganache by the spoonful, I love it so much! 🙂 I’ll definitely try whipped ganache, i’ve never done it before. I can see I’ve been missing out on something really delicious! 🙂
Whipped ganache….who knew!? Definitely need to give that a try. Am addicted to homemade truffles…my go-to hostess gift. People are always impressed and so easy, besides, I need any excuse to have some in my refrigerator. Great video. Thanks for sharing.
I’ve always been confused by ganache, It seemed to be different in different recipes. And now I know why. Three ways to prepare it – and of course, three different results. Thank you for explaining and providing these great directions!
Thanks for this posting. I have been trying to find a way to make alcohol infused cupcakes. Putting the alcohol of choice into the to ganache is a super idea. The choice of using both white and dark chocolates are going to make my holiday cupcakes pop with flavor.
Great tutorial. You mentioned that sour cream can be used. I asume it would have to be regular sour cream and not Lite.now here is the dumb question….. Heating the sour cream, same principal as cream? Don’t want to make a flop ganache using so can you guide me to the heating process. Concern vis that the sour cream is rather solid compared to cream.
I want to make chocolate hearts for valentines days, I have a mold and everything else figured out but I was wondering which one would be best for piping into the chocolate molds as a filling?
Love this post! Ganache is my daughter’s favorite food. It is also the new found most favorite add-in ingredient to homemade ice cream in my house. If you are interested, check out my post. Happy Baking!
For a dairy free version I noticed you suggested almond or soya milk. I used coconut milk and it was creamy rich and delicious! Thanks for sharing your great video.
Vegan for the animals, for the planet, for my health.
So I have a question on the glaze type ganache. How long will it stay pourable and then soft on a cake?
I’m making a grooms “turtle” cake and I want to pour ganache over the top but I don’t want it to get hard. Of course, I have to set up the cake a couple of hours before the reception and then it needs to stay that way for several more hours.
It really shouldn’t get too hard because of all the cream. Imagine the inside of a chocolate truffle, that’s the ‘hardest’ it should get. You should be able to do the ganache hours ahead without negatively affecting the texture 🙂
Hi, great post! I was just wondering though, do these ratios change if I use white chocolate? My mums birthday is next week and I wanted to do a white chocolate ganache drip on top and down the edges of the cake. Was thinking of using equal parts ratio however I realise that results can vary depending on the type of chocolate and how much coco it has in it etc.
What do you suggest?
Thanks 🙂
White chocolate does behave a little differently, sometimes it needs more help getting to that pourable state. I would start at 1:1 and see if it’s still pourable once it’s cooled. You may need to add just a little more cream for that drip effect.
I’m an adventurous baker as well, & have had some success with subbing different coffee creamers when recipes call for heavy cream. Do you think it could be done successfully here?
Thanks for the tutorial and all the info 🙂
I have 2 questions: Can I use the whipped ganache as filling?
and wether yes or no, generally speaking if I used ganache for filling can I put the cake in the fridge for 2 days? Or will it get hard again?
Years ago I worked with a pastry chef that added butter to his ganache to keep it soft and malleable. Kept it on the bench during the day and scooped it out as he needed it – just like buttercream. I forget the exact ratio or how he did it, but it’s something I’ve often wondered about. Do you have a recipe or any thoughts on how to go about this, Tessa?
Hi Brian! I actually prefer ganache without butter, I think it has a more unadulterated chocolate flavor with just the chocolate and cream. However, if you wanted to give it a shot in the 1:1 ratio it would be about 2 to 3 ounces of butter added in 🙂
Thanks, Tessa. Thinking back, I believe it was actually glucose instead of butter that was added. That stuff is not readily available outside the shop, so what would happen then if a person added white corn syrup to the ganache? Would that keep it soft and pliable?
Hi i live in the US and want to know the best chocolate for making ganache and also where can i buy it from? As all major stores only sell choc chips
Thanks!
Hi Mary! All the major stores in my area (Phoenix) sell baking chocolate right next to the chocolate chips. Baker’s Chocolate & Ghirardelli seem to be the most common!
Hi I am made a cheesecake and I wont to top it off with white chocolate. I want to use the 1:1 ratio, but how much heavy cream should I use? Any other tips to do this as well. Thank you!
Hai. I live in warm climate like in Malaysia. I done ganache as per ur recipe for whipped but used full cream milk instead cream. The ratio i used 2part chocolate : 1 part milk+2tbsp butter. So i used 750gm choc: 350gm milk. Its was so runny after refrigerated n to room temperature even after i whipped it. Then i heat it and added more melted chocolate (250gm) n now cooling. Where i did wrong? Tomorrow i hav to pipe swirl on my daughter’s bday cupcakes. Pls help.
I am from Australia and have been searching for good ganache tutorials and have stumbled across yours which looks great. I am wanting to coat a molded cake (beer stein) with ganache that I can pour on so that I get a lovely smooth finish, but when sets will allow me to add contour with dusting powder, like you can do on fondant. Will the 1:1 ratio set hard enough to allow this?
Hi, would the “whipped ganache” version be suitable for filling chocolates, and if so then how long would they store please? I was aiming for a light and fluffy center to my chocolates and wondered if it would work. Thank you.
Hi Tessa,
thank you for the recipe – how much fresh mint leaves do you put in the cream to give it enough punch in the chocolate so the mint doesn’t get lost.
cheers and thanks again
Hi Tessa, I’m wanting to coat wedding cakes with ganache, ready to cover with fondant. I need the ganache to be very firm so I can achieve sharp edges on the cakes. Can you let me know which ratio I should use and which cream. I’m in the UK so we have single, double or whipping cream. There are so many conflicting recipes, some say single cream others whipping.But I trust your experience and would be grateful for your advice. Many thanks Tessa.
Hi Pam, unfortunately I’m really not sure. I’ve never covered a ganache cake with fondant, and have never baked with the cream available in the UK. Good luck!
Im going to make a simple wedding cake n cupcakes and makibg it the day before the wedding.
I wanted to know if after piping the whipped ganache on cupcakes should it be refrigerated? And if i dont want it whipped just a regular ganache to frost cupcakes what will be the ratio i need to use? My sis in law to be wanted milk chocolate but im thinking mix it with semi sweet (so it wont be too sweet) is that ok to do? Will the melting process difficult?
I want to fill my cupcakes with chocolate ganache (yum!). But I want to make sure that it stays soft inside… almost like a pudding texture, when bitten in (like lava)… even if the cupcakes are refrigerated. The last thing i want is for it to be a lump of chocolate in the cupcake or for it to become one with the cupcake (and get lost). Any ideas on the ratios?
Thank you for your delicious recipes! One quick question…I plan to use the 1:1 recipe to frost cupcakes I made (and have already cooled). I plan to serve them within a few hours after frosting. Do I need to add a stabilizer such as gelatin, or will the topping hold up? I don’t want to put the frosted cupcakes in the refrigerator because I’m afraid they will harden. Thanks.
Hi Tessa; great guidance! These ratios actually work! In answer to one of the earlier questions, in the U.K., use double cream, and yes this is perfect to put on a cake under fondant icing!
Thank you for this post! This is exactly the guide I’ve been looking for! I’ve done my fair share of baking, but sometimes the recipes I use get the ratio of the ganache wrong, and against my better judgment, I still follow it and it ends up being either too thick or too liquidy. I’m so glad I found your site. I can’t wait to try your other wonderful looking recipes! – Your New Fangirl 😉
Hi – Great tutorial /article ! When I make ganache – both chocolate & cream and chocolate & butter – and top something with it – i.e. brownies, etc can I leave them at room temp and for how long ( days, hours)? Or do they have to be refrigerated ?( re both cream & butter versions) Thanks!
Hello Tessa
Thanks for the tip of adding corn syrup to the 2.1 ganache recipe. I live in the UK and my white choc ganache always splits whatever I do an always have to add corn syrup to bring it back again, so upping the chocolate toa 2.1 ratio, and adding corn surup will hopefully solve my ‘splitting’ problem, i also might try using coconut milk for a change. Now i know what to do if I have a problem makes life a lot easier. Thanks
Could I use white chicolate ganache like a crumb coat on a 10 inch layered carrot cake filled with cream cheese filling. Want to top with flowers. Would ganache be drier than cream cheese frosting?? For a informal wedding where carrot cake has been requested.
This is very helpful, however, your pictures are all switched around. You have the Whipped ganache with the Glaze description and again in the main recipe (printable with all three spoons in one image). I am very visual, so that was a bit confusing at first.
Thank you for these amazing tips, you made my day as I’m going to go for a chocolate cake on this Saturday.
I’ve one query and i would be more than glad if you could help me out of it.
The other day i tried vanilla cake with utter cream cheese frosting.
I found that i was unable to maintain the thickness of the icing, choose it would just loosen you despite all the whipping by the hand mixer.
Is it because i live in Bombay (India) where temperature is generally between 30-36 degree celsius ans humidity is generally between 65-80 percent?
If these are the cases, how to go for butter cream?
Please rescue me out of this situation.
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?
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!
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.
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%).
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?
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
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?
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!
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!
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!
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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I LOVE ganache…I am actually making some today! This is a great post because ganache makes EVERYTHING better. I’ve never tried the 2:1 ratio, so I am totally going to give ‘er a go! Pinned!
Can I make choco lava cake with chocolate ganache for filling?
How much ratio I can use to?
1:1 or 2:1?
Thank you .
This really takes the intimidation out of making ganache. I love the whipped version. It would make yummy cupcake topping!
Very informative post! Everything you need to know about making chocolate ganache. Thanks so much for posting this!
I can never get enough ganache! Thanks for sharing this post. I can’t wait to experiment with the ratios!
I love all of your tutorials! Would it be possible for you to add the tip for adding corn syrup to the recipe section? When I print out it would be great to have it there. Also, do you add the corn syrup when you use it to fill cookies and whoopie pies? Thank you for all of these posts…they are fantastic.
I can eat chocolate ganache by the spoonful, I love it so much! 🙂 I’ll definitely try whipped ganache, i’ve never done it before. I can see I’ve been missing out on something really delicious! 🙂
Whipped ganache….who knew!? Definitely need to give that a try. Am addicted to homemade truffles…my go-to hostess gift. People are always impressed and so easy, besides, I need any excuse to have some in my refrigerator. Great video. Thanks for sharing.
This is a great how-to! Love all the variations!
I’ve always been confused by ganache, It seemed to be different in different recipes. And now I know why. Three ways to prepare it – and of course, three different results. Thank you for explaining and providing these great directions!
Thanks for this posting. I have been trying to find a way to make alcohol infused cupcakes. Putting the alcohol of choice into the to ganache is a super idea. The choice of using both white and dark chocolates are going to make my holiday cupcakes pop with flavor.
Great tutorial. You mentioned that sour cream can be used. I asume it would have to be regular sour cream and not Lite.now here is the dumb question….. Heating the sour cream, same principal as cream? Don’t want to make a flop ganache using so can you guide me to the heating process. Concern vis that the sour cream is rather solid compared to cream.
I want to make chocolate hearts for valentines days, I have a mold and everything else figured out but I was wondering which one would be best for piping into the chocolate molds as a filling?
Probably the 2:1 ratio for a truffle-like texture!
Love this post! Ganache is my daughter’s favorite food. It is also the new found most favorite add-in ingredient to homemade ice cream in my house. If you are interested, check out my post. Happy Baking!
For a dairy free version I noticed you suggested almond or soya milk. I used coconut milk and it was creamy rich and delicious! Thanks for sharing your great video.
Vegan for the animals, for the planet, for my health.
I think you’ve got your images mixed up… Anyways! Love this post, always wanting to make the best chocolate cake!
What to do if chocolate isn’t melting all the way, let set for time? Been whisking in same direction for 10 min. ?
Been whisking for 10 min, same direction, not all chocolate is melting. Let cream set for the time mentioned?
So I have a question on the glaze type ganache. How long will it stay pourable and then soft on a cake?
I’m making a grooms “turtle” cake and I want to pour ganache over the top but I don’t want it to get hard. Of course, I have to set up the cake a couple of hours before the reception and then it needs to stay that way for several more hours.
Thoughts?
Thank you.
Gina
It really shouldn’t get too hard because of all the cream. Imagine the inside of a chocolate truffle, that’s the ‘hardest’ it should get. You should be able to do the ganache hours ahead without negatively affecting the texture 🙂
Hi, great post! I was just wondering though, do these ratios change if I use white chocolate? My mums birthday is next week and I wanted to do a white chocolate ganache drip on top and down the edges of the cake. Was thinking of using equal parts ratio however I realise that results can vary depending on the type of chocolate and how much coco it has in it etc.
What do you suggest?
Thanks 🙂
White chocolate does behave a little differently, sometimes it needs more help getting to that pourable state. I would start at 1:1 and see if it’s still pourable once it’s cooled. You may need to add just a little more cream for that drip effect.
I’m an adventurous baker as well, & have had some success with subbing different coffee creamers when recipes call for heavy cream. Do you think it could be done successfully here?
Excellent, clear instructions and the all so important ratios. This lady knows what she’s doing!
Thank you so much!
Your personal style is actually unique in comparison with other folks I’ve read stuff from.
Many thanks for posting when you’ve got an opportunity, Guess I’ll just book mark this web site.
Hi Tessa,
Thanks for the tutorial and all the info 🙂
I have 2 questions: Can I use the whipped ganache as filling?
and wether yes or no, generally speaking if I used ganache for filling can I put the cake in the fridge for 2 days? Or will it get hard again?
thanks
May
Sure! And it will get a little hard, but in general anything made with whipped cream will lose its volume after a day or two in the fridge.
Years ago I worked with a pastry chef that added butter to his ganache to keep it soft and malleable. Kept it on the bench during the day and scooped it out as he needed it – just like buttercream. I forget the exact ratio or how he did it, but it’s something I’ve often wondered about. Do you have a recipe or any thoughts on how to go about this, Tessa?
Hi Brian! I actually prefer ganache without butter, I think it has a more unadulterated chocolate flavor with just the chocolate and cream. However, if you wanted to give it a shot in the 1:1 ratio it would be about 2 to 3 ounces of butter added in 🙂
Thanks, Tessa. Thinking back, I believe it was actually glucose instead of butter that was added. That stuff is not readily available outside the shop, so what would happen then if a person added white corn syrup to the ganache? Would that keep it soft and pliable?
Yes it would definitely help, and add a little more sheen too!
If I wanna change consistency of truffle like thick ganache to pourable ganache then what to do?
What does adding purée to the mix do to the ratios… liqueur..??
Hi i live in the US and want to know the best chocolate for making ganache and also where can i buy it from? As all major stores only sell choc chips
Thanks!
Hi Mary! All the major stores in my area (Phoenix) sell baking chocolate right next to the chocolate chips. Baker’s Chocolate & Ghirardelli seem to be the most common!
Hi I am made a cheesecake and I wont to top it off with white chocolate. I want to use the 1:1 ratio, but how much heavy cream should I use? Any other tips to do this as well. Thank you!
Hai. I live in warm climate like in Malaysia. I done ganache as per ur recipe for whipped but used full cream milk instead cream. The ratio i used 2part chocolate : 1 part milk+2tbsp butter. So i used 750gm choc: 350gm milk. Its was so runny after refrigerated n to room temperature even after i whipped it. Then i heat it and added more melted chocolate (250gm) n now cooling. Where i did wrong? Tomorrow i hav to pipe swirl on my daughter’s bday cupcakes. Pls help.
Hi Tessa,
I am from Australia and have been searching for good ganache tutorials and have stumbled across yours which looks great. I am wanting to coat a molded cake (beer stein) with ganache that I can pour on so that I get a lovely smooth finish, but when sets will allow me to add contour with dusting powder, like you can do on fondant. Will the 1:1 ratio set hard enough to allow this?
Thanks.
Hi, would the “whipped ganache” version be suitable for filling chocolates, and if so then how long would they store please? I was aiming for a light and fluffy center to my chocolates and wondered if it would work. Thank you.
Yes, that should work just fine! It’ll store for over a week in the fridge… I would say as long as the cream is good for!
Hi Tessa,
thank you for the recipe – how much fresh mint leaves do you put in the cream to give it enough punch in the chocolate so the mint doesn’t get lost.
cheers and thanks again
Thank you for these easy step-by-step instructions. Can’t wait to utilize them all. Looking forward to more wonderful baking tips!!!!
Hi Tessa, I’m wanting to coat wedding cakes with ganache, ready to cover with fondant. I need the ganache to be very firm so I can achieve sharp edges on the cakes. Can you let me know which ratio I should use and which cream. I’m in the UK so we have single, double or whipping cream. There are so many conflicting recipes, some say single cream others whipping.But I trust your experience and would be grateful for your advice. Many thanks Tessa.
Hi Pam, unfortunately I’m really not sure. I’ve never covered a ganache cake with fondant, and have never baked with the cream available in the UK. Good luck!
Hi Tessa,
Im going to make a simple wedding cake n cupcakes and makibg it the day before the wedding.
I wanted to know if after piping the whipped ganache on cupcakes should it be refrigerated? And if i dont want it whipped just a regular ganache to frost cupcakes what will be the ratio i need to use? My sis in law to be wanted milk chocolate but im thinking mix it with semi sweet (so it wont be too sweet) is that ok to do? Will the melting process difficult?
Thanks in advance
I want to fill my cupcakes with chocolate ganache (yum!). But I want to make sure that it stays soft inside… almost like a pudding texture, when bitten in (like lava)… even if the cupcakes are refrigerated. The last thing i want is for it to be a lump of chocolate in the cupcake or for it to become one with the cupcake (and get lost). Any ideas on the ratios?
Thank you for your delicious recipes! One quick question…I plan to use the 1:1 recipe to frost cupcakes I made (and have already cooled). I plan to serve them within a few hours after frosting. Do I need to add a stabilizer such as gelatin, or will the topping hold up? I don’t want to put the frosted cupcakes in the refrigerator because I’m afraid they will harden. Thanks.
hi there. this post was informative. one question on the whisking, can you use a emulsifier. and just do small plus spurt? or would that mess it up.
Thanx so much for the video and tips. Made the wipped version for cupcakes….came out perfect and yummy!!!!
Hi Tessa; great guidance! These ratios actually work! In answer to one of the earlier questions, in the U.K., use double cream, and yes this is perfect to put on a cake under fondant icing!
hi, if I make the whipped ganache (2 cream to 1 chocolate) with almond milk will it actually whip up stiff enough to pipe, like in the video? thanks.
Can u freeze whipped Ganache? Thanks
Thank you for this post! This is exactly the guide I’ve been looking for! I’ve done my fair share of baking, but sometimes the recipes I use get the ratio of the ganache wrong, and against my better judgment, I still follow it and it ends up being either too thick or too liquidy. I’m so glad I found your site. I can’t wait to try your other wonderful looking recipes! – Your New Fangirl 😉
Hi – Great tutorial /article ! When I make ganache – both chocolate & cream and chocolate & butter – and top something with it – i.e. brownies, etc can I leave them at room temp and for how long ( days, hours)? Or do they have to be refrigerated ?( re both cream & butter versions) Thanks!
Hello Tessa
Thanks for the tip of adding corn syrup to the 2.1 ganache recipe. I live in the UK and my white choc ganache always splits whatever I do an always have to add corn syrup to bring it back again, so upping the chocolate toa 2.1 ratio, and adding corn surup will hopefully solve my ‘splitting’ problem, i also might try using coconut milk for a change. Now i know what to do if I have a problem makes life a lot easier. Thanks
Do you have a ganache recipe using raw cocoa, cream and a natural sweetener like monk fruit, for the sugar-free folks?
Could I use white chicolate ganache like a crumb coat on a 10 inch layered carrot cake filled with cream cheese filling. Want to top with flowers. Would ganache be drier than cream cheese frosting?? For a informal wedding where carrot cake has been requested.
are the ratios different for white chocolate and dark chocolate?
This is very helpful, however, your pictures are all switched around. You have the Whipped ganache with the Glaze description and again in the main recipe (printable with all three spoons in one image). I am very visual, so that was a bit confusing at first.
Would like to
Make whipped ganache using white chocolate. What is the ratio pls?
Please suggest
Thank you so much
It was very helpful
Hiiii. I was just wondering whether you used milk or dark chocolate??
Also, I love your enthusiasm in your videos 🙂
Thank you for these amazing tips, you made my day as I’m going to go for a chocolate cake on this Saturday.
I’ve one query and i would be more than glad if you could help me out of it.
The other day i tried vanilla cake with utter cream cheese frosting.
I found that i was unable to maintain the thickness of the icing, choose it would just loosen you despite all the whipping by the hand mixer.
Is it because i live in Bombay (India) where temperature is generally between 30-36 degree celsius ans humidity is generally between 65-80 percent?
If these are the cases, how to go for butter cream?
Please rescue me out of this situation.
Excellent
Thanks
1:2 ratio for very thin, pourable ganache for dipping, ice cream, or whipping…
Is this ratio valid for white chocolate also?
What is the ratio of white Chocolate ganache with pourable consistency.
Will the 1:1 ratio ganche harden? Can I use it to glaze dounts?
I am going to get my ingredients from the store this morning. Thanks for the ganache recipe
Not made it yet but looks great
Says I dont have to comment, however I look forward to making this. Three times I have tried to add this and each time it says error
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! 🙂
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?
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.
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!
Hi,I’m planning to bake a chocolate cake using ganache plus topping cream.What ratio will you recommend?Thank you.
This is very helpful
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.
Is there any reason you shouldn’t gently pre-melt the chocolate before making ganache?
Lovely
LOVE….10 stars
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%).
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?
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
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?
Can I use cadbury’s mint chocolate bar for this recipe
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 ?
Very helpful, thanks
You’re so welcome!
Hi Tessa,
Can I freeze Gamache?
Thank you,
Brenda
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 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!
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!