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Chocolate Ganache is like liquid gold.
It tastes rich and creamy. It looks shiny and elegant.
If I can find any 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 luscious texture.
I use it in many of the recipes I create, 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!
Sprinkle of Science
How to Make Chocolate Ganache
1. 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, I recommend 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.
2. Heat the Cream
- Bring the cream just to a boil over medium-high heat. Don’t allow the cream to boil over!
- You can also heat the cream in the microwave, but watch it carefully.
- Pour the heated cream 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. 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.
3. Whisk
- Start slowly, then vigorously whisk the mixture in one direction until smooth and creamy.
- This may take a little while, but keep 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
The ratio of chocolate to cream greatly impacts the final texture. Which ratio to use will depend on your needs 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 Ganache
To make ganache for a layer cake filling or to cover with a thick glaze, like with my Guinness Chocolate Cake with Irish Buttercream, 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 drip over the sides.
2:1 Ratio Ganache
- For a very thick, almost solid fudge-like ganache, which is perfect for making truffles or thick fillings for cookie sandwiches, 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.
- For a solid yet chewy texture and shiny appearance, add a tablespoon of corn syrup to the cream.
For tons of tips on making truffles, check out my Ultimate Truffle Guide.
1:2 Ratio 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 tastes like a combination of chocolate whipped cream and chocolate mousse.
Ganache Flavor Options
Some of these flavor additions may change the consistency of the ganache. Add more cream or chocolate as needed.
- 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, Chambord, or a brandy such as Armagnac to the warm ganache.
- Other flavorings: Add flavored extracts, fruit purees, espresso powder, or spices to the warm ganache.
- Peanut Butter or Nutella: Add 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. Note that you may need to rewarm the cream before adding it to the chocolate.
How to Store Ganache
- 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.
- 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.
Can You Freeze Ganache?
Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.
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Chocolate Ganache
Ingredients
1:1 ratio ganache: for thick glazes, fillings, and frostings:
- 8 ounces chocolate
- 1 cup (8 ounces) heavy cream
2:1 ratio ganache: 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 ganache: for very thin, pourable ganache for dipping, ice cream, or whipping:
- 4 ounces chocolate
- 1 cup (8 ounces) heavy cream
Instructions
- 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 just 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 (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 into 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 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 Notes
This post was originally published in 2015 and updated with additional recipe tips in 2023.
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.
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.
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!
This is a great how-to! Love all the variations!
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 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! 🙂
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 never get enough ganache! Thanks for sharing this post. I can’t wait to experiment with the ratios!
Very informative post! Everything you need to know about making chocolate ganache. Thanks so much for posting this!
This really takes the intimidation out of making ganache. I love the whipped version. It would make yummy cupcake topping!
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 .
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!