How To Make Chocolate Ganache
Learn how to make chocolate ganache with this easy tutorial. You only need chocolate, heavy whipping cream, a microwave, and 5 minutes to make this simple ganache recipe!
I used to think that chocolate ganache sounded like a difficult or fancy thing to make. But the truth is that chocolate ganache is actually really simple to make and it only requires two ingredients. Yes – just two!
What Is Ganache?
Chocolate ganache is made by adding warm cream to chopped chocolate, then mixing it together until it’s completely smooth. You can adjust the amounts of chocolate and cream to use it in various ways. Depending on the ratios of each ingredient that you use, ganache can be used as a pourable glaze, filling for cakes or pastries, truffles, and so much more!
In today’s post, I’m breaking down everything you need to know for how to make chocolate ganache. Plus, how to turn it into a frosting for cakes and cupcakes!
Recipe Ingredients
For this recipe, you’ll need two ingredients – semi-sweet chocolate and heavy cream:
- Semi-Sweet Chocolate: I really like Bakers brand chocolate bars, but Ghirardelli is another great option. You may also use semi-sweet chocolate chips in this recipe, which I’ll explain later.
- Heavy Cream: Also known as heavy whipping cream, this helps to thin out the chocolate. For best results, stick with a cream that’s at least 36% milk fat.
Ganache Ratios
As I mentioned earlier, you can adjust the ratios of chocolate and heavy cream in this recipe depending on how you’re wanting to use it. In this post, I’m showing you how to make the 1:1 ratio. Here’s a breakdown of the different ratios:
- 1:2 Ratio: With this ratio you’re using 4 ounces of semi-sweet chocolate and 8 ounces of heavy cream. This ratio is great for a thinner, pourable glaze.
- 1:1 Ratio: This is the ratio that I used for this recipe, which simply means that you’re using equal amounts of chocolate and heavy cream. In this case, I used 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream. This ratio is great for a thicker glaze and works well as a drip on cakes too. You can see how I used this as a drip on my chocolate cupcakes with peanut butter frosting.
- 2:1 Ratio: For this version, you would use 8 ounces of semi-sweet chocolate and 4 ounces of heavy cream. This will create a much thicker ganache, which is great for making candy like chocolate truffles.
How To Make Chocolate Ganache
To make this chocolate ganache, simply chop the chocolate and add it to a heat-proof bowl. Set the chocolate aside while you warm up your heavy whipping cream.
Next, add the heavy whipping cream to a microwave safe measuring cup. I typically just use the microwave to heat up the heavy whipping cream because it’s easier, but you can use the stove too. If you’re using the microwave, be sure to keep a close eye on it so it doesn’t boil over. I find that somewhere between 45 seconds to 1 minute is enough time.
Then, pour the warm heavy cream on top of the chopped chocolate and let it sit for 2 to 3 minutes. Once the chocolate has softened, use a whisk or spoon to stir the chocolate and cream together. It’s best so start stirring in the middle and continue stirring in one direction until the chocolate is completely melted and the mixture is smooth.
How To Make It Into A Frosting
Another thing that you can do with ganache is whip it and use it to make a frosting. To make chocolate ganache frosting, you want to use the 1:1 ratio.
I recommend adding the chocolate and cream to a bowl that you can mix the frosting in to make things easier. Once you’ve mixed up the ganache, transfer it to the refrigerator to chill for 1 hour. Then, remove it from the refrigerator and beat it with an electric mixer until it’s thickened, fluffy, and lightened in color like the picture above.
Then, you can use the frosting to frost a cake or add it to a piping bag and pipe it onto cupcakes. Super simple, right?
FAQ’s
Can I use white chocolate?
You can use white chocolate, but it is much different than semi-sweet chocolate so you will need to adjust the amount of each ingredient. For a drip similar to the 1:1 ratio in this post, I prefer to use 6 ounces of white chocolate (or 1 cup of white chocolate chips) and 1/3 cup (80 ml) of heavy whipping cream.
Can I use semi-sweet chocolate chips?
I prefer to use bars of semi-sweet chocolate versus chocolate chips because chocolate chips have stabilizers added to them. However, you can use chocolate chips to make this ganache. 2/3 cup of semi-sweet chocolate chips is equal to about 4 ounces.
Does chocolate ganache harden?
Although ganache will firm up some as it cools or if it’s refrigerated, it will continue to stay soft.
Does it need to be refrigerated?
It’s okay to leave it at room temperature for up to 2 days. However, I do prefer to keep it refrigerated to help it stay fresh longer.
Baking Tips
- It’s best to chop your chocolate into small pieces, this will help it melt quickly and make a smoother ganache.
- If you warm your cream in the microwave make sure to keep a close eye on it. If you heat it for too long, it can bubble up and spill over.
- Let the warm cream sit on the ganache for at least 2 to 3 minutes before mixing it together.
Different Ways To Use It
- On top of chocolate cupcakes (1:1 ratio)
- As a filling for cookie cups (1:1 ratio)
- For chocolate truffles (2:1 ratio)
- As a topping for ice cream (1:2 ratio)
- As a drip on a chocolate cake (1:1 ratio)
How To Make Chocolate Ganache
Ingredients
- 4 ounces (113 grams) semi-sweet chocolate
- 1/2 cup (120 ml) heavy whipping cream
Instructions
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave safe bowl (or a glass measuring cup) and heat in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate and let it sit for 2 to 3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
- Allow to cool completely before using on a dessert.
What would you suggest if using it for a crumbcoat on a cake?
I would recommend the 1:1 ratio, just make sure to let it cool completely so it’s thicker and easier to spread. You can also turn the 1:1 ratio into frosting. There’s instructions for how to do that in the post and recipe.
I am a little confused….. I have made this before and it was great! Now I am considering making it on a banana split dessert. In the first paragraph it says to use a 2:1 ratio for a pourable consistency (which is what I want) but for an “ice cream topping the ratio says 1:2 . I. Just wondering which may work best?
Hi, Colleen! This will kind of depending on your dessert. For an ice cream topping, the 1:2 ratio (4 ounces chocolate, 8 ounces heavy cream ) is a great option because it’s really thin and pourable. If you’re wanting a topping that’s soft, but will kind of set up and be easy to slice, then I recommend the 1:1 ratio. You can see how the 1:1 ratio looks on top of an ice cream pie here. The 2:1 ratio (8 ounces chocolate, 4 ounces heavy cream) is really thick and better for making truffles.
Thankyou been trying to the ingredients measurement that I can understand or want thank you again
Is it correct to weigh the semi sweet chocolate chips ?
I would like a thick layer of ganache on a 10 inch cheesecake will the 4 oz of semi sweet choc chips and 4 oz of heavy cream be enough?
Thanks!
Hi, Shelley! Weighing them will give you a more accurate measurement, but it’s not necessary. It will be enough to cover the cheesecake, but it won’t be a super thick layer. You can see how much those measurements cover a 9-inch cheesecake in my chocolate cheesecake recipe here.
this is great but I prefer dark chocolate what ratio do I use? Thank you in advance.
You can use the same ratios as the semi-sweet chocolate.
Can I use something I had to use half semi sweet chocolate and half unsweet and chocolate It’s a little bitter
You could probably mix in some powdered sugar to sweeten it.
I really like all your recipes and instructions.
Have learned a lot and appreciate your teaching.
Keep it up! ????
Looking forward to making strawberry/cream cheese cookies.
Can I pour this on a cheesecake before refrigerating? Then allow it to set up?
Yes, that would be fine! I would let the cheesecake cool completely first, then add the ganache, and refrigerate it.
Can I use the 1:1 ratio to glaze donuts? Vanilla donuts with choc glaze.
Yes, just keep in mind that it won’t set completely like a regular glaze, it will stay soft. I have a baked donut recipe here with a chocolate icing recipe you could use instead.
Which ratio do you suggest to top your mini cheesecakes?
I recommend using the 1:1 ratio.
Our mum use to make chocolate syrup, made the sameway , for our pancakes.
YUM! What a treat. Try it, you’ll like it.
Hi there! I want to make the whipped chocolate ganache to fill and frost an 8inch 3 layer cake. Is it possible to use the 2:1 ratio for this purpose? Also, is it recommended to use chocolate with 70% cocoa or is that too high? Thanks a lot
I’d recommend using the 1:1 ratio to make a frosting. There’s a section in the post and in the recipe notes explaining how to do that. 70% won’t be quite as sweet as semi-sweet chocolate, but would still be fine to use.
Very good explanation about using different ratios. How can I sweeten the ganache if I use dark chocolate (that’s what I have at home) ?
Thank you, Angie! You could try adding a tablespoon or so of granulated sugar to the heavy cream before heating it and pouring it over the chocolate.
Hi,
To frost an half kg cake what is the measurement I should take? And how can I incorporate brandy or rum into the ganache frosting??
Thank you ?
It depends on your cake, is it a layered cake? If so how many layers? I imagine that you could add a tablespoon or two of brandy or rum to the ganache after you mix it together too.
Great recipe! I had some devils food cupcakes in the freezer, and wanted something other than frosting for them… this ganache was perfection! I did a 2:1 ratio of chocolate to heavy whipping cream. Our 11 YO pronounced them ‘deelishus’!
Thank you!
Hi there,
Can I use milk as an alternative?
I wouldn’t recommend it for this recipe, the ganache won’t set up right with milk.
Is there any way to make this hard to do a chocolate biscuit cake
You could probably use the 1:1 ratio for that.
I’m using the chocolate ganache frosting to top a Peanut Butter Cream Cheese Pie in an Oreo Crust. The birthday girl loves chocolate, I don’t.
I make peanut butter pie in an oreo crust with chocolate ganache on it a lot. My hubby loves it!
This is Amazing! It’s so simple, and is now a favorite recipe in my household. Thanks!
-how about using dairy alternatives, how well do they turn out with almond beverage, coconut ‘milk’, rice milk, soya milk etc, … anyone?
-can this ganache be used to make a chocolate souffle?
You need something with a high fat content like heavy cream. Something like full-fat canned coconut milk would probably be the best dairy-free option. I haven’t tried using this for a chocolate souffle either.
Should I double the Recipe if i need to frost a three layer chocolate cake?
Yes, I would increase the amount. You may need to triple it, but you can start with doubling it and see if that’s enough.
I tried the ratio 2:1 for my mom’s birthday cake, and it turned out really good. I used it as a kind of icing…. It tastes really good…. ♥
Hi there,
Looking forward to trying this recipe. I was wondering if you think it would turn out well with dark chocolate. And if so, is there a dark chocolate you would recommend? Thank you!
Dark chocolate would be fine. Any brand will work too!
Great! Thank you. ?