There are 2 secrets to the perfect ganache: Using high-quality chocolate bars and melting them with hot (but not boiling!) cream. With these tips in mind and my simple recipe, your chocolate ganache will always be smooth, velvety, and glossy. Drizzle it over cakes for a chocolate drip, whip it into a decadent frosting, or turn it into chocolate truffles! I retested and updated the recipe so you can make ganache with different consistencies, depending on how you want to use it. I also share ways to fix a broken ganache and how to flavor it in various ways.
A reader, Amanda, says: “ Love love love this recipe! It was what I used to make my first-ever ganache, and I’ll always cherish it. I’ve since used it to make whipped ganache frosting, which is HEAVENLY!” ★★★★★
Table of Contents
You Only Need Two Ingredients
It’s so easy to make this recipe for chocolate ganache with just two ingredients! You can find the ingredient measurements in the recipe card below.
Heavy cream — heavy cream or heavy whipping cream has a high fat percentage, which helps create a rich, luscious ganache with the perfect texture. While you can use milk or half and half (as I explain further down), chocolate ganache made with heavy cream has the richest flavor.
Chocolate — choose high-quality semi-sweet chocolate bars for the best chocolate ganache. High-quality chocolate contains real cocoa butter, which yields a smooth, glossy ganache. Lower-quality chocolate can sometimes contain ingredients that give the ganache a waxy flavor or grainy consistency. For a velvety ganache, I prefer to use chocolate bars instead of chocolate chips, since chips don’t melt as well as chocolate bars; however, high-quality chocolate chips like Guittard or Ghirardelli brands work well. And stick to chocolate with a cocoa content of less than 80% for a stable ganache. A higher cocoa percentage means there is less sugar in the chocolate, which can actually cause the chocolate ganache to break!
Ratios For The Perfect Ganache
Ganache only uses two ingredients, but the amounts of chocolate and cream used determines the consistency of the ganache. You can adjust the ratios of each ingredient depending on how thick or thin you want the ganache. Keep in mind, ganache is runnier when it’s hot and thickens as it cools. Here are the most common ratios:
- Thin (1:2 ratio): 1 part chocolate to 2 parts cream will yield a ganache that pours easily and is still somewhat runny when it is cooled. This is perfect for making chocolate ganache drips on the sides of a Black Forest Cake or to serve over ice cream!
- Classic (1:1 ratio): The classic ganache ratio is equal parts chocolate to cream. This will still be on the thinner side. It is easily spreadable once it can be cooled, but is fairly runny when warm.
- Thicker (2:1 ratio): My recipe uses this ratio- 2 parts chocolate to 1 part cream. I prefer this for an all-purpose ganache. It’s a bit thicker when it’s hot, so it’s pourable but not too runny. Once cooled and set, it can easily be spread or scooped as a cake filling or whipped to use as frosting.
- Very Thick (4:1 ratio): Mixing 4 parts chocolate to 1 part cream will give a very thick ganache. This is ideal for making candies like chocolate truffles! This style of ganache should be made by melting the cream and chocolate together over a double boiler instead of scalding the cream first. There isn’t enough hot cream to melt the chocolate, otherwise.
Can I Make Ganache Without Cream?
Yes! You can use milk or half and half, keeping in mind that the ganache will be runnier and less rich without as much fat from the heavy cream. You may need to add more melted chocolate to it to thicken it up.
You can even make ganache without dairy using water. Yes, it sounds crazy, but it works! I demonstrate this in my chocolate ganache video in the recipe card below, so watch it to see just how it turns out.
How To Make A Water Ganache
Start with a 4:1 ratio of chocolate to water (this ganache will be thinner without the added fat, so you need less liquid). For example, place 1 cup of chopped chocolate or chocolate chips in a bowl with ¼ cup of water. Place the bowl over a pot of simmering water or a double boiler, and stir until the chocolate is fully melted. If needed, gently whisk to break up the last bits of chocolate.
Troubleshooting Chocolate Ganache
Chocolate ganache is an emulsification of fats, cocoa solids, and sugar. There are a couple of reasons to cause this emulsion to break and the parts to separate—not enough liquid (a high cocoa percentage chocolate) or overheating. If this happens, you want to try to rebuild that emulsification.
You can add more hot cream or hot water, a teaspoon at a time, and whisk it vigorously into the split ganache. Add more as needed (it may take a few teaspoons depending on how much ganache you are making). The whisk helps to rebuild the emulsification, so I prefer it over a spatula.
If you find that the cream isn’t helping, try switching to water. Using hot water is the most fail-proof method because adding more fat from cream or milk can sometimes make the ganache break more. The fat molecules are already separating from the solids, so the water helps stop that process.
You may not have enough chocolate in your ganache! Remelt your ganache over a double boiler, adding another ounce of chocolate.
You can microwave the bowl at 50% power in 5-second intervals, stirring each time. Or, try the double-boiler method by setting the bowl over a pot of simmering water and stirring the ganache until it is smooth. (The double boiler is a safer option and less likely to split the ganache.)
How To Flavor Ganache
It’s really easy to add other flavors to ganache by infusing it or changing up the chocolate. Here are some ideas:
- Infuse the cream: Gently warm the cream first and add fresh herbs, tea bags, or whole spices, and let them steep for 15 to 20 minutes. Strain out the solids, then scald the cream.
- Add booze: Adding 1 to 2 tablespoons of a flavor liqueur, bourbon, or rum adds excellent flavor to the ganache! Add it in after the chocolate and cream have sat just before stirring the ganache.
- Add spices: Add up to ½ teaspoon of ground spices to the cream and chocolate before stirring the ganache together.
- Milk or white chocolate: You can easily use other types of chocolate in this recipe to make dark chocolate ganache, bittersweet chocolate ganache, or milk chocolate ganache! White chocolate and milk chocolate make an excellent, sweeter ganache. If making white chocolate ganache, reduce the amount of cream used to a 1:3 ratio (⅓ cup of cream to 1 cup of chocolate).
How To Make Whipped Ganache
Whipped ganache is a decadent swap for chocolate frosting, and you can make it in a matter of minutes. Allow the ganache to cool completely to room temperature and beat with a stand mixer or hand mixer on medium speed for about 3 to 4 minutes until fluffy and spreadable. It will actually resemble chocolate buttercream, but it is less sweet!
Use whipped chocolate ganache frosting instead of buttercream on chocolate zucchini cake, chocolate cake, chocolate cupcakes, or chocolate sheet cake. You spread it or put it in a piping bag for decorations.
Pro Tips For Making Ganache
Don’t let the cream get too hot, or the ganache can split. The cream needs to be hot, but not boiling. If the cream is too hot, it will overheat the chocolate, turning the mixture thick and clumpy instead of glossy and smooth. When chocolate gets too hot, the cocoa butter separates, and the sugar clumps up.
Stir the ganache with a spatula, not a whisk. A spatula avoids introducing air bubbles to the ganache for a smooth consistency. Only use a whisk if you are fixing a broken ganache or making a water ganache.
How To Make Chocolate Ganache
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making ganache. You can find the full set of instructions in the recipe card below.
1. Pour the heavy cream into a small saucepan. Heat it until it’s very hot but not boiling.
2. Chop the chocolate into small, uniform pieces.
3. Transfer the small pieces of chocolate to a medium bowl and pour the hot cream over them. Cover the bowl and set it aside for about 5 minutes, which will allow the hot cream to melt the chocolate. No need to stir it during this time.
4. Use a spatula to stir the chocolate and cream until they’re well incorporated and form a thick, glossy ganache.
Chocolate Ganache Recipe
Video
Equipment
- Large bowl
- Spatula
Ingredients
- ½ cup heavy cream (120ml)
- 1 cup semi-sweet chocolate chopped (180g)
Instructions
- Pour the cream in a small saucepan, and scald it over medium heat by warming it until it is very steamy and just about to boil. (You can also heat it in the microwave for 1 to 2 minutes until very hot.)
- Make sure the chocolate is chopped into fairly small pieces so it melts faster and more evenly. Place the chopped chocolate in a medium bowl.
- Pour the hot cream over the chocolate, cover the bowl, and set aside for 5 minutes, allowing the chocolate to melt from the heat of the cream.
- Stir the chocolate and cream together until fully combined, smooth, and glossy. If there are a few pieces of chocolate left unmelted, you can microwave the ganache at 50% power for about 10 seconds and mix again.
- You can use the hot ganache to drizzle over cakes. Or, press plastic wrap to the surface of the ganache and set it aside to cool completely and firm up, about 4 hours. A firm, set ganache can be spread, scooped or whipped for piping or used as a cake filling. Ganache can be covered and refrigerated for up to 2 weeks.
Notes
- Covering the cream and chocolate helps to trap heat and melt the chocolate fully. You can use plastic wrap or simply place a baking sheet on top of the bowl. Just be sure it’s fully covered.
Nutrition
Storage
Storing: Once completely cool, transfer the ganache to an airtight container and refrigerate for up to 2 weeks. Depending on what you need to use it for, you can bring it to room temperature to whip or spread it (just set it on your counter for a few hours), or reheat it over a double boiler to use it as a drip or drizzle.
Freezing: Once cooled, transfer the ganache to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, and then set it out on the counter or reheat it as directed above, depending on what you would like to do with it. Thawing it slowly in the fridge helps the ganache maintain its silky texture.
More Dessert Recipes To Try
Use your chocolate ganache on one of these decadent cake recipes!
If you love cookies and cream, my Oreo cake is a must-try! The cake is unbelievably moist and fluffy, complemented by crunchy Oreo pieces studded throughout.
Marshmallows, chocolate, and nuts come together in rocky road cake in a symphony of flavor! A few tablespoons of brewed coffee enhances the chocolate flavor.
Chocolate Bundt cake is a show-stopper! Soft, moist, and fudgy, it’s perfect for chocolate lovers.
Get ready for a wave of nostalgia with my ding dong cake, inspired by the classic childhood treat. You can prepare its components ahead of time, making assembly a breeze!
My chocolate Swiss roll is always a crowd-pleaser. A light sponge cake is rolled up with a whipped cream filling and coated in silky ganache.
If you’ve tried this chocolate ganache recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
David Hamblin says
Just made this with the orange blossom water on an antique recipe for Cocoa cake with an orange marmalade center. It looks amazing.
Myrta says
Made it last night so easy & perfect amount for 3 layer 6 in cake even had leftover for a few truffles!
Connie Scoggin says
This is my 2nd time making this and we love it!! Thank you!
Connie
Chifu says
I made this chocolate ganache with coffee as suggested… Perfect!
Marifer Arevalo says
I made this for you recipe of macarons and it went perfect
Thanks Jhon!!
Les says
Used this recipe and it was a hit! Silky smooth and made the best filling for Mr chocolate cake.
SammBou says
Perfect!
Amanda says
Love love love this recipe! It was what I used to make my first ever ganache and I’ll always cherish it. ? I’ve since used it to make whipped ganache frosting which is HEAVENLY!
Brock Fischer says
Is see that this is about 6 oz of chocolate to 8 oz cream. Halfway between a 1:1 and 1:2 ratio. Does this consistency solidify at room temp or when chilled? For example, if I made it a day in advance and refrigerated, would it return to a soft, silky consistency at room temp? Or would if have to be re-heated?
jkanell says
You would need to re heat almost any ganache after chilling 🙂
Rina says
Hi John. Can I use this ganache under fondant?
jkanell says
yes you can! Make sure it sets first and I would add more chocolate to the mix so it’s firmer