Tessa’s Recipe Rundown
Taste: Pure chocolate heaven.
Texture: This depends on the chocolate-to-cream ratio used; it can range from rich and fudge-like to creamy and sauce-like.
Ease: Super simple.
Why You’ll Love This Recipe: An easy way to elevate any dessert.
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Chocolate Ganache is like liquid gold! It tastes rich and decadent, has a velvety smooth texture, and looks so pretty and elegant.
Its pure chocolate flavor feels so luxurious, but it’s surprisingly simple to make!
Ganache is incredibly versatile, making it a staple you’ll use again and again in your baking.
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I love using ganache to elevate cakes like my Guinness Chocolate Cake with Irish Buttercream, in the form of heavenly Chocolate Truffles, or as a topping on my fantastic Death by Chocolate Cheesecake.
The secret to perfect ganache lies in a few simple details, so don’t miss my tips and tricks below and learn how to confidently get it right every time!
Sprinkle of Science
How to Make Chocolate Ganache
What is Ganache?
If you’ve ever sampled chocolate ganache, you may be surprised to learn that it’s a simple combination of two ingredients: chocolate and heavy whipping cream! The careful heating and combining of these two ingredients produce a rich, luscious chocolate that can be used as a cake filling, shiny frosting, decadent sauce, for making chocolate truffles, and more.
Ganache will never fully set like tempered chocolate will. It firms up as it cools and sets in the fridge, but it won’t form a crunchy crust. This means it’s the perfect topping for a special cake or beautiful cheesecake, as well as countless other uses. Enrobe ganache in tempered chocolate and you’ve got yourself a truffle!
The Chocolate
Since ganache has only two ingredients, be sure to use the highest quality ingredients possible for the best flavor. I recommend using baking chocolate for ganache. Chop the chocolate with a serrated knife, being careful not to leave any large chunks.
Dark, Milk, or White Chocolate?
For the perfect balance of richness and sweetness, I recommend using semisweet chocolate in your ganache. Bittersweet chocolate is a great option if you prefer an intense chocolate flavor.
You can use milk chocolate or white chocolate, but keep in mind that unliked darker chocolate, they contain more milk, which makes it easier to scorch. Be sure not to overheat the cream when using these varieties (more on this below). The extra milk also creates a softer ganache, so I suggest reducing the amount of cream used by about a third to achieve the right consistency.
Learn more about Chocolate in Baking here.
Can I Use Chocolate Chips in Ganache?
While you technically can use chocolate chips, they won’t melt down as nicely because they contain ingredients to help them keep their chip shape. I recommend using baking bars and chopping them yourself for the smoothest texture.
The Cream
Use heavy whipping cream (also called heavy cream) for ganache. The higher the fat content of the cream, the richer and more stable your ganache will be. Do not use whipped cream (like Cool Whip), milk, or half-and-half, as they won’t allow the ganache to thicken or set correctly.
I haven’t tested any nondairy alternatives, but feel free to experiment with full-fat coconut milk or coconut cream. Keep in mind that this may result in a slightly different texture and a prominent coconut flavor.
Don’t Overheat Your Cream!
- Temperature plays a key role in making ganache.
- If your cream gets too hot, the ganache can turn grainy or separate and won’t emulsify.
- This is especially true for milk or white chocolate, but it can happen with dark chocolate too.
- Heat your cream just to a simmer before pulling it off the stove.
- If using a microwave, watch it very carefully to avoid overheating.
- Stopping at a simmer, without letting it get any hotter, will prevent your ganache from splitting.
Basic Ganache Ratios
The ratio of chocolate to cream greatly impacts the final texture. The right ratio depends on your needs and preferences. Keep in mind that as ganache cools, it thickens and solidifies. Ganache with a higher chocolate ratio (such as for truffles) will set firmer, while ganache with more cream (like for glazes) will stay softer but will still firm up slightly over time.
Standard Ganache – 1:1 Ratio Ganache
Use equal parts chocolate and cream for a layer cake filling or a thick glaze, like with my Guinness Chocolate Cake with Irish Buttercream.
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 cold cake or cheesecake.
- Start pouring in the middle and gently work your way to the edges.
- If desired, let the ganache drip over the sides.
Thicker Ganache – 2:1 Ratio Ganache
For a very thick, almost fudge-like ganache, use twice as much chocolate as cream. This ratio is perfect for truffles or thick fillings for cookies, macarons, or tarts.
This ganache will solidify as it cools, especially in the fridge.
To achieve a solid yet chewy texture with a shiny finish, add 1 tablespoon of corn syrup to the cream.
For more tips on making truffles, check out my Ultimate Truffle Guide.
Thinner Ganache – 1:2 Ratio Ganache
For a thin, pourable ganache, use one part chocolate to two parts cream. This is perfect for dipping fruit or pouring over ice cream.
This ratio is also great for making whipped ganache (as shown in the photos), which has the taste and texture between chocolate whipped cream and mousse. It’s an incredible cake filling or cupcake frosting alternative. Allow ganache to cool completely before whipping.
Ganache Flavor Options
Some of these flavor additions may change the consistency of the ganache. Add more cream to thin or more chocolate to thicken, as needed.
- Salt: Add 1/8 teaspoon salt to the hot mixture to enhance the sweetness of the ganache.
- Liqueurs and Brandies: Swap 1-2 ounces of the cream with a flavored liqueur (e.g., Grand Marnier, Bailey’s, Chambord, etc.) or brandy (e.g., Armagnac, Cognac) to the warm ganache.
- Other Flavorings: Stir in extracts, fruit purees, espresso powder, or spices to the warm ganache.
- Peanut Butter or Nutella: Mix in 2 tablespoons to 1/4 cup of smooth peanut butter or Nutella with the chocolate and hot cream.
- Cream Infusion: Heat the cream with flavorings like fresh mint, tea, herbs (like lavender), coffee beans, or citrus zest, and let it sit for 5 to 10 minutes. Strain before using. Rewarm the cream if needed before adding to the chocolate.
Can I Halve or Double the Ganache Recipe?
Yes – simply halve or double the amounts of chocolate and cream for whichever ratio you need, keeping the ratios the same (e.g., 1:1 cream to chocolate). No other modifications needed.
How to Store Ganache
Store completely cooled chocolate ganache in an airtight container in the refrigerator for up to 1 week. Store with plastic wrap pressed against the surface to prevent any film from forming.
Cakes, cupcakes, and other baked goods filled or garnished with ganache can sit at a cool room temperature for a few hours before being covered and refrigerated.
Can You Freeze Ganache?
Completely cooled ganache can be stored inside an airtight container and frozen for up to 3 months. Allow to thaw in the fridge then let come to room temperature before using. Place in a double boiler, stirring constantly, to gently reheat if needed.
More Chocolate Recipes You’ll Love:
- Chocolate Bundt Cake
- Guinness Chocolate Cake with Irish Buttercream
- Chocolate Peanut Butter Whiskey Truffles
- Ultimate Classic Cheesecake
- The Best Chocolate Cupcakes
Chocolate Ganache
Ingredients
1:1 ratio ganache (for thick glazes, fillings, and frostings):
- 8 ounces (227 grams) chocolate
- 1 cup (240 grams) heavy cream
2:1 ratio ganache (for very thick, almost solid fudge-like ganache for truffles, tart fillings, etc.):
- 8 ounces (227 grams) chocolate
- 1/2 cup (120 grams) heavy cream
1:2 ratio ganache (for very thin, pourable ganache for dipping,drizzling, or whipping):
- 4 ounces (114 grams) chocolate
- 1 cup (240 grams) 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. Immediately remove from heat and pour over the chopped chocolate. 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).
- Whisk the mixture in one direction until smooth and creamy. This may take a little while – just keep whisking until smooth, cohesive, and shiny.
- 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 as this can create 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 has been updated with additional recipe tips, Baking Science information, and new photos. Photos by Joanie Simon.
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