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.
Dear Danielle,
Thanks so much for yet another brilliant recipe. It’s much simpler than my old one and a sure winner. Keep safe and healthy.
With gratitude,
Maria
The frosting was really good, but the cupcakes were rubbery? Not sure what I did wrong with them 🙁
Hi, Hattie! Which cupcake recipe are you referring to?
Hi, so I am a starting out baker, and I want to know what temperature should I leave it to, since I want to use it was a pouring sauce. Also I am sorry if this was already answered, and for the late comment.
I’m not quite sure what you mean by what temperature? Do you mean after you pour it on something?
Hello! I am making some boston cream doughnuts for my mom’s birthday and I was wondering if this would do well for the ganache on top?
Yes, the 1:1 ratio would probably be best. Just keep in mind it will stay a bit soft.
Hello!
I’m a kid baker and I want to create a Pizza Dessert and use a chocolate ganache as the base sauce. Which ratio of ganache do you think would work best? (On one half will have strawberries and coconut and the other half will have crushed oreos and maltesers)
I would use the 1:1 ratio.
hi Danielle is it possible to use the chocolate ganache to cover my cake before I lay my fondant on it
I’ve never really worked with ganache under fondant, so I’m not quite sure.
Perfect drippy chocolate topping for a chocolate cheesecake and so simple! I refrigerated it after making it, and poured over my cold cheesecake just before serving. Thanks for the recipe!
Also I want to make a milk chocolate ganache…..what’s the recipe for that?
You can use the 1:1 ratio.
Hey Danielle, I’m making a cake for my brother’s birthday……and I want a ganache I can pour on top of the cake and that pouring could cover the whole cake……what do I do?? Thanks in advance 🙂
I would use the 1:1 ratio for that, the amount you will need will depend on the size of your cake though.
Hi…I want to make this using candy bars..what ratio should I use to fill donuts with it?
I would use the 1:1 ratio to fill donuts.
Hi
I’m experimenting making a chocolate & peanut butter cake in a Bundt tin, i want a dripping effect of ganache over the sides of the cake, would the 1:1 ratio be best
Many thanks
Yes, I would use the 1:1 ratio for that.
Hi dear
I am making toffe ganach cubes where the base is short bread then toffe on top of the toffe is chocolate ganach , so do i use the 2:1 ratio ?
The 2:1 ratio is much thicker and more for making things like truffles. I would probably use the 1:1 ratio.
Would the 1:1 ratio be best for cheesecake topping?
Yes, the 1:1 ratio would work best for that.
I want to drizzle chocolate (dark and white) over biscotti without the need of a messy cake decorator. Would you suggest a 2-1 ratio?
I would actually just recommend some melted chocolate for something like that. When the 2:1 ratio firms up, it’s more like a truffle filling and softens at room temperature.
I need to cover an ice cream cake would the 2:1 ration be better or 1:1?
I would use the 1:1 ratio.
Hi, I would like to add custard to this 1:1 ratio ganache. Do I wait for it to cool completely or do I add the custard to the fresh cream whilst it’s heating up? Or do I add the custard soon after the chocolate melts?
I haven’t tried it, but if both the custard and ganache are warm you could probably combine them together then. However, if the custard is cold, I’d probably wait until the ganache has cooled to fold it in.
I made pnut butter bars with ganache topping last year where you pour ganache on top of graham pnut mixture then refrigerate till firm & came out perfect. This year the ganache was more watery then it didn’t firm up like cold chocolate icing like last time, it was more like pudding. Did I over cook or under cook cream? It was almost boiling. What did I do wrong?
Hi, Paula! It’s hard to say because I don’t know what kind of topping you used before. I do have a peanut butter bar recipe on my site and for that recipe, I use a 12-ounce bag of chocolate chips and mix it together with 1/4 cup of peanut butter. I would probably recommend something like that instead.
Hi Danielle, I’m making a tiered brownie cake. The brownie layers are very dense and heavy can you recommend a chocolate to cream ratio that will withstand the weight of the brownie layers,
Thank you
Lou
Hi, Lou! The 1:1 ratio would be too soft and the 2:1 rate is too thick. I would probably recommend sticking with a chocolate frosting or you can let the 1:1 ratio cool and whip it into frosting.
Will it work for making a chocolate design for a cake?
It kind of depends. What kind of design were you wanting to make?
Hello! I’m a teen baker. I’m baking a cake for a friend’s birthday and I’d like to do a ganache drip. would the one-to-one ratio be ideal for that? also, can this recipe be altered by using different kinds of chocolate?
Yes, the 1:1 ratio would be best for that. You can alter the recipe using different kinds of chocolate, white chocolate is a little different though.
Hello, Im going to be making a cake for my fathers birthday soon and i was wondering if this recpie would work well for a crumbcoat then a final coat. Basically im asking could i use this to frost a cake the same way i would frost a cake with buttercream, if so what ratio would be the best?
You can actually let the 1:1 ratio cool and then whip it into frosting. I have a chocolate buttercream frosting recipe on my site too.
How many cups does this recipe make?
About 3/4 cup.
how else can you use it?
P.S I am a kid baker! I get so inspired by you and I love your recipes! your chocolate chip cookie recipe is one of my favourites thank you!
You can use it on top of desserts (cakes, cupcakes, etc.) or as a filling for cakes. You can also use it to top on ice cream or make truffles. Hope that helps!
Can I use ganache to coat an ice cream cake?
Yes, you can use the 1:1 ratio for that.
Can i use ganache to coat donuts…
How long can it be kept outside without refridgerating?
That would be fine, just keep in mind that it won’t fully harden like a glaze. It’s okay to leave it out if it’s not too hot, but if it’s warm I wouldn’t let it sit outside for very long.
How long can I keep in the fridge (shelf life)?
It will keep for up to one week in the refrigerator.
Hi, I am planning on frosting my cake with fondant. Would this be a good base frosting to put fondant over?
I believe you can use ganache under fondant, but I never really work with fondant so I’m not sure which ratio would be best for that.
Hi, how may hours I can leave my cake outside with the ganache? I’m scared because it is milk and the cita is going to be on the table for 10 hours ( sorry for my English )
I probably wouldn’t leave it outside for very long especially if it’s too warm otherwise the ganache may melt. If you’re leaving it inside it would probably be okay for an hour or two.
Thanks for the simple recipe.
Do you have any idea how this would freeze? I’m looking for something I can swirl into homemade ice cream and would like something with that creamy, fudge like texture that’s in store-bought icecream rather than a hard crunch. I’m hoping this will do it!
This would work fine for that. I imagine you could freeze it and thaw it overnight in the refrigerator.
Thanks for this recipe and step by step tutorial. I’m making a cake for my granddaughter this weekend, I would like to use ganache to use as filling, I was told I could use it whipped, but mainly need it to coat my cake and cover with fondant. Are these 2 different ratios? Do I need to mix with anything else for filling? Thanks
You can use the 1:1 ratio for a filling, just let it cool first. You can also make the 1:1 ratio, let it chill, then whip it to make more of a frosting.
I am an young baker and my little brother and I are having a bake off! I am making marbled cupcakes with buttercream frosting and a chocolate ganache. Will the 1-1 ratio work well for topping the cupcakes? Also, will it go well with fruit? I want to use fruit how you used the peanut butter cups in your cupcakes.
Hi, Enna! Yes, the 1:1 ratio would work best for topping the cupcakes, that is I what I used on the cupcakes topped with peanut butter cups. It would also go well with most fruits too.
Hi! If I want to pour ganache over a number 5 chocolate fudge cake which ratio should I go with. I also am doing chocolate cupcakes To represent the 1. My ganache attempts previously have always been a disaster so hoping your recipe and advice will work for me. Thanks Sara
I would use the 1:1 ratio, just keep in mind that it will stay kind of soft.
I’ve eaten chocolate ganache but never dreamed how easy it is to make. I made a two-layer chocolate cake, split each layer in two. I prepared chocolate pudding (I used Jello instant pudding that called for three cups of milk, but I only used two cups so it would be thicker and richer) I put the pudding between the four layers and topped it with your chocolate ganache recipe. Lovely cake for my sweet husband on Father’s Day. Thanks.
That sounds fantastic, Suzanne! So glad it worked out great for you!
thanks for this recipe!
I am making a dirt cake & i would like to put a chocolate ganache on top of the cake and THEN put crushed cookies on top of that.
do you think the 1:1 ratio would work?
Hi, Carolyn! Yes, I would use the 1:1 ratio for that.