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Learn how to make chocolate ganache – this easy two ingredient recipe is every bakers secret. This recipe works as a pourable glaze for cakes, a sturdy filling for truffles, as a whipped frosting and so much more. All you need is the simple science of the chocolate to cream ratio and you can transform chocolate and cream into a decadent chocolate finish!
What is Chocolate Ganache?
Chocolate ganache is a rich mixture of chocolate and cream that, when melted together, becomes an all purpose dip, frosting, or glaze. There are so many uses for this decadent chocolate recipe!
The secret to the best chocolate ganache recipe is the quality of the chocolate and the temperature of the cream. Unlike a standard chocolate sauce, ganache relies on an emulsion of fats. We use a 1:1 ratio of high-quality baking chocolate (at least 56% cacao) and heavy whipping cream to ensure a silky-smooth finish that sets up perfectly. In this guide, I’ll show you how to adjust this basic recipe to create everything from a mirror-glaze to pipe-able fudge!
What is the ratio for chocolate ganache made with semi-sweet chocolate?
Pourable Sauce/Fondue (1:2): One part chocolate to two parts cream. Stays liquid at room temperature.
Layer Cake Glaze (1:1): Equal parts chocolate and heavy cream. Best for drizzles and standard frosting.
Truffles & Thick Filling (2:1): Two parts chocolate to one part cream. Sets very firm.
White Chocolate Ganache (3:1): Three parts white chocolate to one part cream for a set ganache.
Milk Chocolate Ganache (2:1 or 2.5:1 or 1.5:1): Two or two and a half parts milk chocolate to one part cream for filling or frosting and one and a half parts milk chocolate to one part cream for a glaze.
2 Ingredients Needed
- Choosing the best chocolate – cacao percentage matters! Use a good quality baking chocolate, like Baker’s or Ghirardelli brand. This recipe is written for semi-sweet chocolate, which is approximately 55-65% cacao. You can also use this with dark chocolate, but I wouldn’t go above 80% cacao unless you really like bittersweet chocolate.
- Heavy Whipping Cream: No substitutions for this! You must use heavy whipping cream to achieve the results for this recipe. If you need nondairy or low fat, you’ll need to find a different recipe.
- While you can use chocolate chips, be aware that they contain stabilizers that prevent them from melting as smoothly as baking bars. For the best mirror finish, use a high-quality chopped chocolate bar.
- If you want a shiny glaze, add 1 tablespoon light corn syrup or a tablespoon of softened unsalted butter to the warm mixture. This will add that professional bakery shine that lasts even after it sets.
- Milk and white chocolate are more finicky than semi-sweet chocolate for melting and making ganache because they have less cocoa and more fat and sugar. They require a higher amount of chocolate to cream to achieve the silky ganache look.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Whipped Ganache Frosting: An Alternative to Buttercream
Chill the ganache like you’re making truffles, but then whip it to make this delicious frosting.
- I recommend using a stand mixer to whip it so it is more powerful, but if you only have a hand mixer, that’s okay too.
- It will take a few minutes to turn from a thick truffle like texture to a whipped airy chocolate frosting. It will change color from dark brown to a lighter brown when done.
- The frosting is fluffier than a buttercream but not as fluffy as whipped cream frosting. It’s perfect for piping at this stage.
- The photo below shows the different stages of ganache frosting.
Dorothy’s Expert Ganache Tips
- Be sure to use heavy whipping cream (no substitutions). You cannot make this recipe with milk or nondairy milk.
- After pouring the hot cream over the chocolate, do not stir immediately. Let it sit undisturbed for 5 full minutes. This allows the heat to penetrate the core of the chocolate pieces, ensuring a seamless melt without the need for excessive whisking, which can incorporate unwanted air bubbles.
- If you want to add flavor to your ganache, you can add any flavor extracts you like (vanilla extract or almond are great choices for truffles).
- Once the mixture is hardened you can scoop it with a cookie scoop to make truffles. Dip them in chocolate or roll them in cocoa powder and store in the refrigerator.
- For an even more professional glossy look you can use an immersion blender instead of whisking the chocolate into the hot cream. Allow the hot cream to sit on the chocolate for 1 minute then insert the blender into the center of the mixture and blend. Don’t move the blender around too much; you don’t want to add too many air bubbles. An immersion blender can also help a broken ganache more easily.
Easy Chocolate Ganache Recipe
Ingredients
- 8 ounces (113g) semi-sweet baking chocolate (see note)
- 1 cup (237ml) heavy whipping cream
Instructions
- Chop chocolate into small pieces. The smaller the chop, the faster it melts. Place in a medium sized heat safe bowl.
- Heat cream in a small saucepan over medium low heat until it just begins to simmer (don't let it boil).
- Pour hot cream over chocolate. Let sit 5 minutes, then whisk until smooth and all chocolate is melted.
- To use as fondue: Use the warm ganache as a dip.
- To use as a dip, drizzle, or glaze: While warm, frost cupcakes with a thin layer (it's not pipable at this stage). Or use as a dip for fruit or drizzle for cakes and pies.
- For pipe-able chocolate frosting: Let sit at room temperature until the mixture cools to room temperature (it will thicken slightly). Place in a pastry bag and pipe onto cupcakes as desired.
- To use as truffles: Chill ganache until firm. Use a cookie scoop to scoop 1 tablespoon size balls. Roll cold ganache into uniform balls and dip in chocolate or coat as desired.
- To make whipped ganache frosting: Place cold ganache in the bowl of a stand mixer fitted with the whisk attachment. Beat until fluffy. Ganache will lighten in color. This will take a few minutes – longer if you're using a hand mixer. At this texture you can pipe the frosting using your desired frosting tip.
Recipe Notes
- Use a good quality chocolate (baking chocolate) that is at least 56% cacao (semi-sweet). Percentage varies by brand.
- Be sure to use heavy whipping cream (no substitutions).
- Store ganache at room temperature for up to 2 days, however if you feel more comfortable you can store in the refrigerator then reheat to thin if needed.
- For White Chocolate Ganache you’ll need a ratio of 3 parts chocolate to 1 part cream to get the ganache to set.
- For Milk Chocolate Ganache use a ratio of 2:1, 2.5:1 for frosting or filling and 1.5:1 for a glaze.
Recipe Nutrition
How to make Ganache
- Make sure your chocolate is at minimum coarsely chopped, so it melts easier. Place chopped chocolate a heat proof bowl.
- Bring heavy cream to a simmer in a small saucepan over medium heat (you can also do this in the microwave). Don’t let it fully boil, but just heat until it’s got a little bubbling around the edges. If you prefer to do it over a double boiler you can, but my way is easier.
- Pour hot cream over chocolate in bowl and let sit 5 minutes.
- Whisk until smooth.
- Once you have your chocolate ganache whisked together, it’ll be nice and thick, the consistency of pudding. Chocolate ganache thickens as it cools and/or is chilled. Now you have to decide what to do with it!
- How to chill chocolate ganache: Place bowl in the refrigerator and stir every 30 minutes until the mixture is hardened.
Glaze, Drizzle, and Dip
While the chocolate is warm, it’s perfect for using as a fondue-like dip for fruit or shortbread. It’s also a great texture for drizzling over cakes or pies as decoration. Warm ganache is perfect for a light coating of chocolate glaze – just lightly spread cooled chocolate on cupcakes and let them set. The frosting won’t dry hard unless chilled, but it shouldn’t run off.
Chocolate Ganache Frosting
Allow the frosting to sit and cool to room temperature, stirring occasionally, and you’ll be able to pipe the chocolate frosting. This frosting is gorgeous and perfect for a rich chocolate flavor on cupcakes or brownie bites. A little goes a long way – this stuff is rich!!
FAQs
As long as you use the equal ratio of cream to chocolate, the ganache will set hard when chilled. At room temperature it will be soft but not runny.
Any chocolate can be used with different amounts of cream. For a basic recipe, you’ll want semi-sweet chocolate (approximately 55-75% cacao).
Yes, but be careful. If your chocolate has become hard in the refrigerator, allow it to come to room temperature first, then heat slowly over low heat or on low power in the microwave in just 15 second increments, stirring often, until it becomes the texture you’d like.
This usually happens if the chocolate was cold or if you stirred too soon. To fix it, gently reheat the mixture over a double boiler and whisk in a teaspoon of room-temperature heavy cream.
Yes, but be aware that chips contain stabilizers that prevent them from melting as smoothly as baking bars. For the best mirror finish, use a chopped high-quality chocolate bar.
Add 1 tablespoon of light corn syrup or a knob of softened butter to the warm mixture. This adds a professional bakery shine that lasts even after it sets.
Ganache is stable at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 2 weeks, then gently reheat to restore the consistency.
Hi Dorothy! I’d love to make different flavored truffles, as part of my Xmas trays for friends and neighbors.
Would you suggest using extracts, or…?
Thanks so much. I appreciate all the work y’all do, to provide us with greatly detailed, yummy recipes.
Yes you can use different extracts or even spices. I’ve made spicy truffles too – anything works.
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