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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!
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, 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.
2. 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, 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, 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
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 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 pour 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.
- To make for a solid yet chewy texture and shiny appearance, add a tablespoon of corn syrup along with 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 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, 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.
Storage: 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.
- 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.
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, 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.
Recipe Notes
This post was originally published in 2015 and updated with additional recipe tips in 2023.
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 🙂
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.
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.
Excellent, clear instructions and the all so important ratios. This lady knows what she’s doing!
Thank you so much!
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?
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 🙂
Been whisking for 10 min, same direction, not all chocolate is melting. Let cream set for the time mentioned?
What to do if chocolate isn’t melting all the way, let set for time? Been whisking in same direction for 10 min. ?
I think you’ve got your images mixed up… Anyways! Love this post, always wanting to make the best chocolate cake!
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.
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!
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!