How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (2024)

Use this as your complete guide for making homemade chocolate ganache. Chocolate ganache is a 2-ingredient recipe with virtually endless uses. For the best tasting ganache, I recommend using semi-sweet chocolate.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (1)

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake. The uses are virtually endless!

Uses for Chocolate Ganache

  • Topping for chocolate cupcakes, cream-filled chocolate cupcakes, or no-bake cheesecake jars
  • Filling for layer cakes
  • As a frosting for chocolate peanut butter cake or dark chocolate mousse cake
  • Swirl in chocolate marble banana Bundt cake
  • Topping for homemade brownies, pound cake, vanilla cake, or ice cream
  • Filling for chocolate hand pies
  • Dip for strawberries and other fruit (serve with a bowl of whipped cream, too!)
  • Topping for chocolate cake or flourless chocolate cake
  • Frosting for chocolate raspberry cake (and you can even flavor it with raspberry liqueur)
  • Layered in trifles
  • Filling for no-bake s’mores cake
  • Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
  • Filling for orange butter cookies and striped fudge cookies
  • Topping for marble loaf cake (with slightly reduced cream for a thicker ganache!)
  • As a layer in peanut butter banana cream pie
  • Filling inside of Easter cupcakes

Let’s dive into an in-depth chocolate ganache tutorial. If you don’t care to read through the tutorial, feel free to jump straight to the recipe below.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (2)

Chocolate Ganache Video Tutorial

2 Ingredients in Chocolate Ganache

  1. Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
  2. Pure Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. See recipe note.

When making homemade ganache, you need a 1:1 ratio of cream to chocolate.

Did you know that chocolate ganache is the base for chocolate truffles? I actually use less cream when I make chocolate truffles because the 1:1 ratio is too thin and sticky. Instead of a 1:1 ratio, use 8 ounces of chocolate and 2/3 cup (160ml) cream for truffles.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (3)

Best Chocolate to Use in Chocolate Ganache

The best chocolate for chocolate ganache is a pure chocolate baking bar, such as Bakers or Ghirardelli brands. (Not sponsored, just a genuine customer!) These are typically sold in 4-ounce (113g) bars in the baking aisle near the chocolate chips. Do not use chocolate chips because they will not melt into the best ganache consistency—save them for chocolate chip cookies instead. If you absolutely must use chocolate chips, make sure they are higher-quality chocolate such as Ghirardelli or Guittard brand semi-sweet chocolate chips.

For traditional chocolate ganache, I recommend using semi-sweet chocolate. This is the most commonly found chocolate in the baking aisle. Semi-sweet chocolate contains 35–45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate. If you like it a little darker, bittersweet chocolate (60% cacao) also makes an excellent ganache.

TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (4)

How to Make Chocolate Ganache

  1. Place finely chopped chocolate into a heat-proof glass or metal bowl.
  2. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
  3. Let the 2 sit for a few minutes before stirring.
  4. Stir slowly until smooth.

After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (5)
How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (6)

Piped Chocolate Ganache

If you’re craving a pure chocolate topping for your desserts, choose chocolate ganache. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes. Super intricate piping tips aren’t ideal. Wilton 1M piping tip or Ateco 844 piping tip are my favorites for piped chocolate ganache. I used Ateco 844 in these photos.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (7)

Whipped Ganache

Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think of the whipped buttercream from this vanilla sheet cake, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes. Now you have a decadent mousse-like frosting without an onslaught of extra sugar. It’s REALLY good!

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (8)

You can pipe the whipped ganache, too. I usedAteco 844 piping tip in this next photo.

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (9)

These 2 Tricks Make Chocolate Ganache Even Easier

Here are my 2 super simple tricks that make ganache even easier to make.

  1. Chop the chocolate as fine as possible.The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large large chunks, it won’t fully melt. And if the chocolate is not melting, reference Troubleshooting Chocolate Ganache below.
  2. Pour the warm cream over the chopped chocolate and let it sit before stirring.After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it. I’d rather spend extra minutes doing nothing than extra minutes stirring chocolate that won’t melt. Wouldn’t you?!
How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (10)

Troubleshooting Chocolate Ganache

After writing an entire cookbook (Sally’s Candy Addiction) on chocolate and candy, I’ve seen it all when it comes to making chocolate ganache. Seized chocolate? Yep. Grainy ganache. Yep, that too. Here are 3 problems you could encounter and how to fix each.

  1. Chocolate Isn’t Melting:If the chocolate isn’t melting, it wasn’t chopped fine enough or the cream wasn’t warm enough. Chop the chocolate into very small pieces and warm the cream until it’s just simmering. The microwave doesn’t evenly warm cream like the stove does, so I always recommend the stove. If you’re left with chocolate chunks swimming in cream, do not microwave it. Instead, place the mixture into a double boiler OR place the (heat-proof!) glass bowl over a small saucepan of simmering water. Do not let the surface of the simmering water touch the bottom of the glass bowl. Stir the ganache constantly over the indirect heat until it’s smooth.
  2. Chocolate Seized:When chocolate seizes, it creates a gritty and solid mass of chocolate. Simply put, seized chocolate will not melt. Chocolate seizes when it comes into contact with water. Don’t let even a drop of water into the bowl! Here is a wonderful article on overheated and seized chocolate.
  3. Greasy or Grainy: Use a glass or metal bowl. A plastic bowl could melt or leave you with a dull or grainy ganache. Use real chocolate; cheap chocolate chips result in a grainy ganache. Use a spoon or small rubber spatula to stir the chocolate and warm cream together. Do not use a whisk. The whisk incorporates too much air into the delicate melting chocolate, which could cause the fat to separate and turn greasy.

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How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (11)

How to Make Chocolate Ganache

★★★★★4.7 from 111 reviews

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 10 minutes
  • Yield: 1 and 1/2 cups
  • Category: Dessert
  • Method: Stirring
  • Cuisine: American
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Description

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

Ingredients

  • two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see Note about using white chocolate)*
  • 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Instructions

  1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.(Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
  2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
  3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
  4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
  5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.

Notes

  1. Special Tools (affiliate links): Glass Mixing Bowl | Small Saucepan | Double Boiler | Rubber Spatula | Electric Mixer (Handheld or Stand)if whipping the ganache
  2. Chocolate: Ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli or Guittard semi-sweet chocolate chips), but I recommend using pure chocolate baking bars, in either semi-sweet or bittersweet. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German chocolate) or dark chocolate. If using white chocolate, reduce the cream to 2/3 cup (160ml). White chocolate is softer, so you need less cream.
  3. Halve or Double: You can easily halve or double this recipe. No matter how much ganache you are making, you always need equal parts chocolate and cream.
  4. Dairy-Free Alternative for Heavy Cream:Use full-fat canned coconut milk. Shake the can well before opening. Whisk on the stove as it heats and bring to a simmer. Measure 1 cup (8 ounces; 240ml). Use instead of warm heavy cream.
  5. Yield: Yields 1 and 1/2 cups liquid/drizzle/scoop-able ganache. This is enough to cover 1 dozen cupcakes. For piped cupcakes, you may want to double the ganache to ensure there is plenty for piping. If whipping the ganache, you’ll have close to 3 cups. This is enough for 1 dozen cupcakes.

Keywords: chocolate, sauce, frosting

How to Make Chocolate Ganache (Easy Recipe) - Sally's Baking Addiction (2024)

FAQs

What is the basic formula for ganache? ›

For bittersweet or semisweet chocolate ganache, make ganache from 2 parts cream, 3 parts chocolate (by weight). For milk chocolate ganache, or for ganache made from flavored chips (white, butterscotch, etc.), use 1 part cream, 3 parts chocolate (by weight).

What are the three types of chocolate ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

How do you make Gordon Ramsay's chocolate ganache? ›

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

What is the perfect ratio for ganache? ›

2:1 Ratio Ganache

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.

Is heavy cream the same as whipping cream for ganache? ›

Heavy cream whips very nicely and holds its shape consistently for a long period of time. So this is the one you should use when making ice creams and cakes and even ganache. It is also used in gravies like Tikka masalas to give them thick and creamy feel.

What is the ratio of chocolate to cream for ganache? ›

Ganache Ratios
  1. 2 Parts Chocolate to 1 Part Cream (2:1 Ratio) Uses: Chocolate Truffles, Stiff Piping Work. ...
  2. 1 Part Chocolate to 1 Part Cream (1:1 Ratio) Uses: Filling and/or Frosting for Cakes and Cupcakes, Thick Glaze, Whipped Ganache Frosting. ...
  3. 1 Part Chocolate to 1 ½ Parts Cream (1:1.5 Ratio)
Feb 12, 2021

How do I substitute heavy cream for ganache? ›

The easiest way to replace cream in your ganache is by using milk. If you want to still have a rich flavor and make up for the loss of fat in your ganache, you can add butter. But, if you're looking to reduce the fat content in your ganache, then there's no need to add butter.

Does chocolate ganache get hard? ›

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

What is the difference between chocolate cream and chocolate ganache? ›

There is usually more chocolate than cream in ganache filling, which gives it a thick and creamy texture. This thickness is what helps hold all the layers of cake together and give it a denser mouthfeel.

Is chocolate frosting the same as ganache? ›

They're both used to top cakes, so you may assume that they're very similar. However, this isn't actually the case. In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier.

Why do you put butter in chocolate ganache? ›

Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

Why do you boil cream for ganache? ›

Cream is boiled to pasteurise it and also to boil off some of the water. Water activity in any food stuff will make for moulding. I haven't heard of anyone having problems with ganache made in the microwave, I believe that's the way Paul makes it.

How long does homemade chocolate ganache last? ›

Key Takeaway: Ganache can last up to two weeks at room temperature and one month in the refrigerator. To extend its shelf life, add extra cream or butter into the mix and follow instructions carefully when using pre-made products.

What is the structure of ganache? ›

Thus, ganache is a mix between an oil-in-water emulsion (cream), and a fat suspension (chocolate). In a chocolate and cream mix, cream is often considered as an aqueous phase, and chocolate a fat phase, so ganache is said to be an emulsion.

What is chocolate formula? ›

Main Chemicals, Compounds, Components

Cocoa is the most important component, containing theobromine or C7H8N4O2. Sugar is what sweetens it: C6H12O6+C6H12O6=>C12H22O11+H2O. It also contains a lot of caffeine: C8H10N4O2.

What does ganache contain? ›

Chocolate ganache is a type of glaze, sauce, or filling that combines melted chocolate and cream. This chocolatey creation ideal for covering cakes, stuffing pastries, and drizzling over desserts.

What percentage of cream fat is good for ganache? ›

In grocery stores, most heavy cream has about 36% milk fat, but many professional kitchens opt for heavy cream with 40% milk fat. Higher milk fat content provides richer flavor, smoother texture and a more stable ganache. (Note: please do not be confused by “whipping cream.” It usually contains about 30% milk fat.

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