Filed Under: Chocolate | How To | Videos

How to Make Chocolate Ganache

By Tessa Arias
April 15th, 2015
4.66 from 29 votes
4.66 from 29 votes

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: 15 minutes

Cook: 5 minutes

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.

How to Make PERFECT chocolate ganache with all the customization options!


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.


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

1:1 Ratio ganache
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

2 to 1 Ratio ganache
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 even more tips on making truffles, check out my Ultimate Truffle Guide.

1:2 Ratio

Whiped ganache
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.


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.


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.

With ALL the ratio, customization, and flavor options! Everyone should know this!
4.66 from 29 votes

How to make
Chocolate Ganache

Yield: 1 1/2 to 2 cups, depending on ratio
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
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.


1:1 ratio for thick glazes, fillings, and frostings

  • 8 ounces chocolate
  • 1 cup (8 ounces) heavy cream

2:1 ratio for very thick, almost solid fudge-like ganache for truffles, tart fillings, etc.

  • 8 ounces chocolate
  • 1/2 cup (4 ounces) heavy cream

1:2 ratio for very thin, pourable ganache for dipping, ice cream, or whipping

  • 4 ounces chocolate
  • 1 cup (8 ounces) heavy cream


  1. Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
  2. 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.
  3. 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

  1. 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

Tessa Arias
Author: Tessa Arias

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!)

Tessa Arias

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!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Bev — May 13, 2022 at 8:07 pm

    Thank you!!!

  2. #
    Debby — March 18, 2022 at 4:51 pm

    Made the 1:1 ratio ganache! It turned out perfect!

  3. #
    Riss — December 25, 2021 at 9:10 pm

    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.

    • #
      Emily — December 27, 2021 at 12:14 pm

      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.

  4. #
    Barbara Bear — December 7, 2021 at 1:07 am

    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!

  5. #
    Justine — December 3, 2021 at 3:15 am

    Such a good post! Exactly what I needed (literally googled ‘different proportions of chocolate and cream in ganache’)

    • #
      Haley Wehner — December 3, 2021 at 2:25 pm

      So glad you found this helpful!

  6. #
    Ritu — September 20, 2021 at 9:07 pm

    Thanks for your’s very helpful and easy to understand

  7. #
    Helena — August 9, 2021 at 4:34 am

    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).

  8. #
    Lisa — August 5, 2021 at 3:37 pm

    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!

    • #
      Emily — August 6, 2021 at 7:44 am

      Yummy! Your ice cream cake sounds absolutely amazing, and hardened chocolate on ice cream tastes so good! Happy to hear the ganache worked perfectly 🙂

      • #
        Lisa — August 3, 2022 at 3:42 pm

        Doing it again this year for my subs birthday.

        • #
          Kiersten @ Handle the Heat — August 4, 2022 at 1:29 pm

          Yay! So happy to hear that, Lisa!! Happy birthday to your son 🙂

          • #
            Lisa — August 4, 2022 at 3:14 pm

            Thank you

        • #
          Lisa — August 4, 2022 at 3:14 pm


  9. #
    Amy-Lee Tran — July 6, 2021 at 7:18 am

    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!

    • #
      Tessa — July 6, 2021 at 10:43 am

      Wonderful!! It’ll store for over a week in the fridge…I would say as long as the cream is good for 🙂

  10. #
    Kat — April 17, 2021 at 7:28 am

    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?

    • #
      Tessa — April 20, 2021 at 9:25 am

      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!

  11. #
    michelle — April 12, 2021 at 3:29 am

    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?

    • #
      Tessa — April 12, 2021 at 9:22 am

      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!

  12. #
    Michelle Locken — February 20, 2021 at 3:03 am

    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!

  13. #
    Brenda — February 6, 2021 at 8:51 pm

    Hi Tessa,
    Can I freeze Gamache?

    Thank you,

  14. #
    Greg — December 3, 2020 at 8:50 am

    Very helpful, thanks

    • #
      Tessa — December 3, 2020 at 1:29 pm

      You’re so welcome!

  15. #
    pam — November 11, 2020 at 10:47 am

    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 ?

  16. #
    Melissa machiskinic — October 12, 2020 at 10:08 am

    Can I use cadbury’s mint chocolate bar for this recipe

  17. #
    Michelle grady — August 18, 2020 at 9:40 pm

    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?

  18. #
    Valerie Lugonja — July 24, 2020 at 7:35 am

    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!

  19. #
    Kimia — July 14, 2020 at 1:57 pm

    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?

  20. #
    Sofia Marie — May 27, 2020 at 3:30 pm

    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.

    • #
      Madison — June 4, 2020 at 5:18 pm

      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%).

  21. #
    Sue A Belrose — April 27, 2020 at 6:15 pm

    LOVE….10 stars

  22. #
    KHUSHALI — April 15, 2020 at 9:29 pm


  23. #
    gail — February 21, 2020 at 9:19 am

    Is there any reason you shouldn’t gently pre-melt the chocolate before making ganache?

  24. #
    Debbie Hayes — January 29, 2020 at 3:35 pm

    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.

  25. #
    Jewry — January 28, 2020 at 11:41 pm

    This is very helpful

  26. #
    Hadidah Lazim — January 1, 2020 at 10:35 pm

    Hi,I’m planning to bake a chocolate cake using ganache plus topping cream.What ratio will you recommend?Thank you.

  27. #
    Kiaya — December 8, 2019 at 5:48 pm

    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!

  28. #
    Marie Cucci — November 24, 2019 at 9:47 am

    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.

    • #
      Rose — July 10, 2022 at 5:39 am

      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

      • #
        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 🙂

  29. #
    Aashka — October 31, 2019 at 7:28 pm

    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?

  30. #
    Kelsey L — October 28, 2019 at 5:56 pm

    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! 🙂

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed