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how to make chocolate ganache

Chocolate Ganache

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.

Course Dessert
Cuisine French
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
Yields: 1 1/2 to 2 cups, depending on ratio
Recipe by Tessa Arias


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