Chocolate ganache is one of the best tricks a baker can have up their sleeve, and this post is the ultimate guide for how to make it.
If there's one recipe I never get tired of making, it's chocolate ganache. After more than a decade of developing dessert recipes - both in my bakery and now here on the blog - I still feel a little bit like I'm cheating every time I make it!
Ganache is unbelievably simple, but it delivers the kind of glossy, luxurious results that make people think you've been working in the kitchen for hours. From filling cupcakes to glazing mousse cakes - it's probably the most versatile technique in a baker's toolkit.
Most recipes skim over ganache, but in this post, I'll walk you through everything from ratios and techniques to troubleshooting and flavor variations - so you can confidently make perfect ganache every time.
Jump to:
What Is Chocolate Ganache?
Chocolate ganache is made from just two ingredients - chocolate and cream. When combined properly, they transform into a rich, shiny mixture that can be used as a thick filling, smooth frosting, or glossy glaze.
The consistency can be changed depending on the ratio of chocolate to cream, and it's easy to add different flavors, which makes it endlessly versatile. I use this recipe in so many of my bakes, it deserves its own post!
Ingredients
You'll only need 2 simple ingredients to make the best chocolate ganache - check out the details below to ensure you use the right ones.
- Chocolate - Use a good-quality chocolate for a silky chocolate ganache. I tend to use dark chocolate for a rich flavor, but feel free to use whichever type of chocolate you like.
- Heavy Cream - For the perfect creamy texture, use a heavy cream, heavy whipping cream, or double cream - anything with at least 32% fat content. Avoid half-and-half or low-fat cream, as the extra water results in a thin, unstable mixture rather than a rich, smooth finish.
See the recipe card for quantities.
What Kind Of Chocolate To Use For Ganache
It's important to use real chocolate to make ganache - chocolate chips and candy bars have extra ingredients in them that prevent the chocolate from melting properly. You can use a good-quality chocolate bar or couverture chocolate callets (these are high-quality chocolate chips made from real chocolate).
You can also make ganache with different types of chocolate - dark chocolate ganache will have the most intense chocolate flavor, milk chocolate ganache is more sweet and creamy, and white chocolate is a great option if you want to add colour to the ganache.
Be aware that the higher the cocoa content, the firmer the ganache will set up (so dark chocolate will be firmer than milk chocolate), so you may need to adjust the amounts of chocolate to compensate for this if you need a specific consistency.
Things You'll Need
- Saucepan
- Glass or metal heatproof bowl
- Metal spoon
How To Make Chocolate Ganache
I find the process of making ganache so comforting - there's something so satisfying about stirring the chocolate into the cream and watching it melt. On long days, making ganache feels like a reset button.
Prepare the Chocolate
Chop up the chocolate into small pieces, don't leave any large chunks as they may not melt properly.
Place it in a metal or glass bowl, and set aside.
Scald the Cream
Pour the heavy cream into a small saucepan and place it over medium heat.
Heat the cream, while stirring occasionally, until scalding. This is when steam starts rising from the pan, and tiny bubbles begin to form on the milk's surface. Don't let it boil.
Melt the Chocolate
Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
Then, use a metal spoon to stir the mixture in the center of the bowl, in small concentric circles until all the chocolate has melted and the mixture has combined into a shiny ganache.
Cool
Cover the bowl in plastic wrap and let the ganache cool at room temperature until it reaches the right consistency, depending on what you are using it for.
Top Tips
Though chocolate ganache is super easy to make, there are a few tips and tricks I have learned over the years to help make sure it turns out perfectly.
- Chop finely - Chopping the chocolate into small pieces will make it much easier to melt.
- Cream temperature - The temperature of the cream is really important - too hot, and the fats will separate, giving you a greasy ganache. Too cold, and it may not melt all of the chocolate. Look for when steam begins to rise, and little bubbles start appearing on the surface - this means it is scalding.
- The right tools - I would recommend using a glass or metal bowl for your ganache, as well as a metal spoon for stirring. Plastic equipment can actually aggravate the chocolate crystals, so it's best to avoid it.
- Circular stirring - It may seem trivial, but the way you stir your ganache can make all the difference! For the best results, stir the cream into the melted chocolate in small concentric circles in the middle of the bowl. This helps everything blend gradually for a smooth, glossy ganache.
- Stir until glossy - Although it's tempting to swirl to your heart's content, it's best to only stir until the ganache turns smooth and shiny - stop stirring when it reaches this point to avoid overworking it.
Chocolate Ganache Ratios
By altering the ratio of chocolate to cream, you can change the consistency of the ganache for different uses:
1:1 Ratio - equal parts chocolate and cream
A half-and-half combination creates a classic ganache texture that is smooth, glossy, and spreadable. It is ideal for filling and frosting cakes, filling pastries like truffles and choux buns, spreading over cakes, and making delicious whipped chocolate ganache frosting.
2:1 Ratio - 2 parts chocolate to 1 part cream
With more chocolate and less cream, you'll create a thicker ganache that sets firm. It will be dense and sliceable, making a lovely thick frosting for tiered cakes, and piping intricate borders and decorations. It also works perfectly for making hand-rolled chocolate truffles!
1:2 Ratio - 1 part chocolate to 2 parts cream
Using more cream than chocolate will turn your ganache into a shiny, fluid mixture that makes a wonderful pourable glaze. I like to use this kind of ganache for drip cakes, as a light cake covering, or as a rich dessert sauce.
Here's a video of me piping ganache on top of my Black Tie Mousse Cake, so you can see how beautifully it pipes.
Ways To Use Chocolate Ganache
There are so many wonderful ways to use homemade chocolate ganache in baking; you can make it whatever texture you like, following the chocolate ganache recipe ratios above, and use it in the tasty ways suggested below.
- Frosting - A classic ganache is often used for frosting desserts with the shiniest, perfect topping. Try spreading on top of homemade brownies, chocolate cheesecake, tuxedo cake, or Boston cream pie, or my viral chocolate mousse pie.
- Piping - Ganache is beautiful for piping on top of chocolate cupcakes or cakes. Put it in a piping bag with a star tip to decorate with perfect swirls.
- Drip - A slightly runnier chocolate ganache makes for the most satisfying drip to run down the sides of your dessert, while still setting in place. See how you can create your own drip in my strawberry chocolate cake or death by chocolate cake recipes.
- Cake Layering - Chocolate ganache works just as well as a cake topping as it does as a cake layer! It is included in the 6 different cake layers of my Opera cake (and is my personal favorite layer!).
- Glaze - Thinner ganache works perfectly as a dipping glaze for yummy baked goods like profiteroles and Boston cream donuts, or as a pourable sauce for favorite sweet treats and ice cream sundaes - I love to drizzle it over these mini bundt cakes.
- Filling - Fill your choux buns, profiteroles, cupcakes, and truffles with chocolate ganache for the silkiest surprise inside.
- Chocolate mousse - If you take any advice from this post, it's this: make chocolate mousse with your ganache! This recipe is incredibly easy and is one of the tastiest desserts on my website! It sets perfectly and melts in the mouth with each spoonful.
How To Flavor Ganache
There are endless options for flavoring ganache, but you need to add them correctly, depending on the specific ingredient:
Infusing the cream - This method works best for aromatic flavors. To infuse your ganache, add your chosen ingredient to the cream while it's heating in the pan, and let it release its lovely flavors. Here are a few ingredients that work well with this method:
- Tea - Earl Grey and chai are my favorite flavors to infuse my ganache.
- Coffee - For a rich espresso ganache, add beans or ground coffee to the milk. You could also dissolve espresso powder into the cream.
- Spices - Make your ganache cozy and festive with warm spices like cinnamon sticks, ginger (fresh or ground), pumpkin spice mix, or chilli powder.
- Herbs - Use fresh or dried herbs (strain them out before adding to the chocolate). Try adding mint, basil, lavender, or rosemary to add some interesting notes to your ganache.
- Citrus Zest - Brighten up the ganache with lemon, orange, or lime zest. Avoid using the juice, as it will interfere with the consistency.
Extracts and emulsions - These are a great way to give your ganache a strong flavor. It's best to add them at the end once the ganache is emulsified and smooth, whilst the ganache is still warm. Some of my favorites are vanilla extract, peppermint, almond, and coconut.
Adding Alcohol - Drizzling some booze into your ganache can give it a real kick and a satisfying flavor. Be sure to add it sparingly once the ganache is nice and smooth and has cooled slightly. 1-2 tablespoons is plenty - any more could thin out the ganache. Try liqueurs like Baileys, Amaretto, Kahlua, Grand Marnier, or Rum.
Nut butters - A nutty flavor always goes beautifully with chocolate, so this is definitely a flavor option worth trying! Add your chosen nut butter carefully, as the oil content can mess with the texture of the ganache. For the best results, stir it into your smooth ganache slowly while it's still warm. I do this a lot with pistachio butter, but peanut butter or pecan butter works well, too.
Fruit purees or jams- Sweeten up your chocolate ganache with some fruity additions! To incorporate, reduce the amount of cream by 1-3 tablespoons, warm the jam/puree, and add it as soon as the ganache has emulsified. It works with any fruit puree or jam.
Other Variations
- Add butter - I often add in a teaspoon or two of butter to make my ganache even smoother, creamier, and more stable. Doing so makes it perfect for piping or topping cakes with a slightly fudgy consistency.
- Shiny ganache - Adding a tablespoon of corn syrup will turn your ganache super shiny, giving it the glossiest finish.
- Whipped ganache - Transform your regular ganache into a sophisticated whipped ganache frosting - just like in my chocolate sandwich cookies.
- Different chocolate - I usually prefer dark chocolate ganache, but it's great to change up the flavor with different types of chocolate. Try out white chocolate ganache for a light and sweet alternative, or milk chocolate ganache for a classic flavor that everyone loves.
How To Fix Split Ganache
Picture this: you're stirring your silky cream into the rich chocolate, yet instead of a silky smooth ganache, your mixture turns grainy or turns into oily chunks of chocolate. This is known as 'split' or 'broken' ganache...which nobody wants.
If this happens to you, do not panic! Ganache can be pretty fickle, and it can split for a number of reasons, including cream temperature, mixing technique, or the ratio of ingredients being off. Thankfully, you can save it!
- Heat it gently by placing the bowl over a pan of simmering water to create a double boiler, just until it warms slightly. Stir it constantly until it looks shiny and smooth again, then remove from the heat immediately. Sometimes a little heat is enough to re-emulsify the fats.
- If that doesn't work, try adding 1-2 tablespoons of warm cream and stirring it in gently in the middle of the bowl.
- If all else fails, use an immersion blender to blend it in short bursts until it is smooth again.
Why does ganache split?
It's all good and well being able to fix broken chocolate ganache, but how do we avoid it in the first place? Chocolate ganache tends to split for two reasons. Firstly, if the ratios are off and too little liquid has been added, the solids (chocolate) will overcrowd the liquid, and the ganache will turn grainy. Alternatively, ganache can split if it is too hot.
To avoid either of the above scenarios from occurring, be sure to use exact measurements with a kitchen scale and measuring jug, while following the recommended ratios (see my section above on chocolate ganache ratios), and heat your cream just until scalding and no more.
Storage
Store your chocolate in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
The ganache will firm up in the fridge, so bring it up to room temperature before using it to bring it back to the desired consistency.
If you need to re-warm your ganache for a drip or glaze, do it very gradually over a double boiler or in short bursts in the microwave (10-15 seconds). Overheating can cause it to split.
Chocolate Ganache Recipe FAQ
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Yes, you can reheat ganache gently over a double boiler or in short bursts in the microwave.
Ganache can be fickle - it can split if the cream is too hot, the chocolate overheats, or the ratios are off. Don't worry, it's almost always fixable! See my section above for how to fix split ganache.
Chocolate ganache can set hard depending on the chocolate-to-cream ratio. If using a 2:1 ratio like for chocolate truffles, it will set firm. Using more cream will result in a softer texture.
For a firmer, thicker ganache, use a 2:1 ratio of chocolate to cream. This texture is great for piping frosting on cakes and making chocolate truffles.
More Chocolate Recipes
Try pairing your chocolate ganache with some of these decadent recipes:
Recipe
Chocolate Ganache Recipe
Ingredients
- 4 oz Chocolate 114g
- ½ cup Heavy Cream 120ml
- 8 oz Chocolate 227g
- ½ cup Heavy Cream 120ml
- 4 oz Chocolate 114g
- 1 cup Heavy Cream 240ml
Equipment
- Bowl metal or glass
- Metal Spoon
Instructions
- Chop the chocolate finely, making sure there are no large lumps.4 oz (114 g) Chocolate
- Heat the cream in a saucepan over medium heat until it is scalding. This means that there is steam rising from it and tiny bubbles appearing on the surface. Do not let it boil.½ cup (120 ml) Heavy Cream
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Use a metal spoon to stir in circles in the middle of the bowl until all the chocolate is melted and the ganache is glossy and smooth.
- Let it cool to the desired consistency, depending on what you are using it for.
Christopher
If you like chocolate as much as me, you will NOT be disappointed by this recipe! The easiest way I can put it, is it levels up anything you’re putting it onto. I didn’t even know what ganache was until I met my wife, and oh how my world changed! I was shamelessly licking the bowl after she was done with it.