How to Make Chocolate Ganache

Yield: About 1 1/2 to 2 cups, depending on ratio

Prep Time: 15 minutes

Cook: 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.

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!

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

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.

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.

With ALL the ratio, customizaiton, and flavor options! Everyone should know this!

Chocolate Ganache

000
Yield About 1 1/2 to 2 cups, depending on ratio     adjust servings
Prep Time 15 minutes Cook Time 5 minutes Total Time 20 mins

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

ratio for thick glazes, fillings, and frostings

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

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

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

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

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

Directions

  1. 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.

by

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

53 Responses to “How to Make Chocolate Ganache”

  1. #
    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!

  2. #
    debby — April 15, 2015 at 7:19 am

    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 .

  3. #
    fun size wife — April 15, 2015 at 7:35 am

    This really takes the intimidation out of making ganache. I love the whipped version. It would make yummy cupcake topping!

  4. #
    Debbie Caraballo — April 15, 2015 at 8:22 am

    Very informative post! Everything you need to know about making chocolate ganache. Thanks so much for posting this!

  5. #
    Jen @ Baked by an Introvert — April 15, 2015 at 8:31 am

    I can never get enough ganache! Thanks for sharing this post. I can’t wait to experiment with the ratios!

  6. #
    Bryn — April 15, 2015 at 10:16 am

    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.

  7. #
    Jessica the Baker — April 15, 2015 at 12:08 pm

    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! 🙂

  8. #
    Lou — April 16, 2015 at 3:47 am

    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.

  9. #
    Gaby — April 16, 2015 at 5:32 pm

    This is a great how-to! Love all the variations!

  10. #
    Linda — April 17, 2015 at 5:09 am

    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!

  11. #
    Beatrice — December 5, 2015 at 11:16 am

    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.

  12. #
    Mandii — December 30, 2015 at 11:15 pm

    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.

  13. #
    Anguie — February 5, 2016 at 10:37 pm

    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?

    • #
      Tessa — February 6, 2016 at 8:13 pm

      Probably the 2:1 ratio for a truffle-like texture!

  14. #
    Liz Ellyn — February 9, 2016 at 9:56 am

    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!

  15. #
    Naomi Moore — February 18, 2016 at 4:15 pm

    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.

  16. #
    Emily — February 28, 2016 at 10:02 pm

    I think you’ve got your images mixed up… Anyways! Love this post, always wanting to make the best chocolate cake!

  17. #
    Dana — March 6, 2016 at 4:04 pm

    What to do if chocolate isn’t melting all the way, let set for time? Been whisking in same direction for 10 min. ?

  18. #
    Dana — March 6, 2016 at 4:07 pm

    Been whisking for 10 min, same direction, not all chocolate is melting. Let cream set for the time mentioned?

  19. #
    Gina D — March 31, 2016 at 10:03 am

    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

    • #
      Tessa — March 31, 2016 at 5:28 pm

      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 🙂

  20. #
    Katie — May 10, 2016 at 2:33 am

    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 🙂

    • #
      Tessa — May 10, 2016 at 2:53 pm

      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.

  21. #
    Marie-Suzanne — May 28, 2016 at 8:43 pm

    Excellent, clear instructions and the all so important ratios. This lady knows what she’s doing!

    • #
      Tessa — May 29, 2016 at 10:34 am

      Thank you so much!

  22. #
    ChongRSivley — June 5, 2016 at 8:28 am

    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.

  23. #
    May — June 10, 2016 at 6:16 am

    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

    • #
      Tessa — June 12, 2016 at 12:15 pm

      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.

  24. #
    Brian — July 2, 2016 at 7:16 am

    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?

    • #
      Tessa — July 2, 2016 at 4:13 pm

      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 🙂

  25. #
    Brian — July 3, 2016 at 7:54 am

    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?

    • #
      Tessa — July 3, 2016 at 8:41 pm

      Yes it would definitely help, and add a little more sheen too!

  26. #
    Pipli — July 20, 2016 at 9:49 pm

    If I wanna change consistency of truffle like thick ganache to pourable ganache then what to do?

  27. #
    Sandy — July 27, 2016 at 1:42 am

    What does adding purée to the mix do to the ratios… liqueur..??

  28. #
    Mary — September 13, 2016 at 8:42 am

    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!

    • #
      Tessa — September 15, 2016 at 3:05 pm

      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!

  29. #
    Gabriella — October 7, 2016 at 7:57 am

    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!

  30. #
    Banu — October 17, 2016 at 6:53 pm

    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.

  31. #
    Jan — October 31, 2016 at 3:18 pm

    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.

  32. #
    Caroline — November 23, 2016 at 4:43 am

    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.

    • #
      Tessa — November 23, 2016 at 10:45 am

      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!

  33. #
    claude — December 7, 2016 at 6:34 am

    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

  34. #
    Tracy Knierim — December 29, 2016 at 12:07 pm

    Thank you for these easy step-by-step instructions. Can’t wait to utilize them all. Looking forward to more wonderful baking tips!!!!

  35. #
    Pam — January 21, 2017 at 1:34 pm

    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.

    • #
      Tessa — January 22, 2017 at 11:47 am

      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!

  36. #
    Ellie — February 3, 2017 at 10:49 am

    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

  37. #
    Ann — February 3, 2017 at 7:47 pm

    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?

  38. #
    Gaby — April 14, 2017 at 9:32 pm

    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.

  39. #
    raven — June 26, 2017 at 8:39 pm

    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.

  40. #
    Annebell — July 31, 2017 at 2:50 am

    Thanx so much for the video and tips. Made the wipped version for cupcakes….came out perfect and yummy!!!!

  41. #
    Matt — September 5, 2017 at 1:49 pm

    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!

  42. #
    lisa — November 7, 2017 at 8:56 pm

    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.

  43. #
    Betty — December 14, 2017 at 10:34 am

    Can u freeze whipped Ganache? Thanks

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
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)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Now available: The Magic of Baking Online Class  Learn More