Chocolate Ganache (Recipe + Tips)

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Chocolate ganache, with its silky-smooth texture, gives every dessert that extra kick with its decadent and indulgent taste. From using it as a dipping sauce for your fruits and snacks, as a topping on your favorite ice cream, or as a filling and frosting for your cakes and cupcakes to making luxurious chocolate truffles, this 2-ingredient chocolate ganache can do it all.

Three rows of zig zag piped ganache icing in dark chocolate, milk chocolate and white chocolate. — Basic Ganache Recipe with Different Types of Chocolate

Understanding how to choose the right chocolate and how to adjust the amount of chocolate used in making the ganache for all its different uses and consistencies is the key to mastering this decadent recipe.

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Ganache consistencies and uses
❤️Why you will love this recipe
📋Ingredients
🧾Substitution and Variations
👩‍🍳How to Make
🍽️Serving & storage
💡Expert Tips
⭐What can you use the ganache for?
💭FAQs
❤️More Recipes You Will Love
📖Recipe

Ganache consistencies and uses

Depending the use of the ganache, you will need to adjust the ratio of chocolate and cream in the recipe to achieve the different consistencies (desired consistency). The temperature of your environment as well as quality of the chocolate will also play a part in the consistency of your ganache.

A poster of 4 images showing bowls of thin ganache, dark ganache, firm ganache and whipped ganache. — Chocolate ganache in dipping consistency, spreadable consistency, firm consistency and whipped consistency.

Dripping/pouring consistency – This is perfect for pouring over your favorite ice cream as a topping or for dipping fresh fruit. Ganache will normally be of a pouring consistency while it is warm, even when the ratio of chocolate to cream is high. However, ganache made in such consistencies will thicken as it cools down and will no longer be suitable for dipping or pouring. To maintain the dipping and pouring consistency, the ganache is best made with a ratio of chocolate to cream of 1:2 or 1:1.5 (one part chocolate to two parts cream or one part chocolate to one and a half parts cream).
Spreadable consistency – This is perfect for frosting a whole cake or cupcakes. You can also use it for piping (simple piped designs). Spreadable consistency is typically achieved as the ganache cools down and rests at room temperature. Depending on the temperature of your environment, the most appropriate ratio of chocolate to cream to make spreadable and pipeable ganache can range between 2:1 (two parts chocolate and one part cream) to 3:1 (3 parts chocolate and one part cream) or slightly higher. Do note that the ganache will thicken as it cools down (up to 12 hours) so do not expect the ganache to be of a spreadable consistency immediately after making it. It will be slightly runny while warm and up to 5 hours later (at room temperature). In its slightly runny consistency, the ganache is perfect for dripping work (on the sides of your cake).
Firm consistency – You will get this consistency when you refrigerate the ganache until it becomes really firm (typically for ganache with ratio of chocolate to cream of 1:1 and higher). This can take anywhere between 4 to 8 hours or more. In this hard ganache consistency, you will be able to scoop and form it into balls to make truffles. But do note that depending on your surrounding temperature, the ganache will start to soften to your room temperature as it sits at room temperature. You will need to increase the ratio of chocolate in the ganache for making truffles so that it does not become overly soft at your room temperature.
Whipped consistency – In its whipped consistency, the ganache is lighter (like chocolate mousse) and not as thick as regular ganache. To achieve this consistency, you simply whip the cooled ganache for about 2 to 3 minutes on high speed (on a stand mixer or hand mixer) until in turns light and fluffy. This can be achieved with ganache with a ratio of chocolate to cream of 1:1 or 2:1. and higher. Whipped ganache has a spreadable consistency and can also be used for piping simple designs.

❤️Why you will love this recipe

This is a basic dark chocolate ganache recipe and requires only 2 simple ingredients, i.e. chocolate and cream.
It makes absolutely rich and decadent chocolate filling and frosting, perfect for a chocolate lover.
You can use this recipe to make ganache in dipping and pouring consistency, spreadable consistency, firm consistency and whipped consistency.
You will also learn how to make ganache with milk chocolate and white chocolate and the different ratio of chocolate to use for these various types of chocolate.

📋Ingredients

A bowl of dark chocolate chips and jug of cream against marble background.

1. Chocolate

This recipe uses dark chocolate. But you can easily substitute it for milk or white chocolate. Depending on the type of chocolate, the ratio of cream to chocolate will have to be adjusted. Details are provided in the recipe card below.
The higher the quality of the chocolate, the better will be the taste of the ganache, so use high-quality chocolate.
Use cooking chocolate and not eating chocolate. Eating chocolate will not melt as well as cooking chocolate.
Chocolate chips that are meant for baking cookies and cakes and are made to withstand high heat and are not suitable for making ganache as they do not melt well.
Cooking chocolate sold as chocolate buttons or melts will work well in making ganache.
Couverture chocolate is the best option, however, it is more delicate and needs to be handled more carefully. It may not be suitable for beginners.
Compound chocolate is another possible option. It is the easiest to work with, but it does not taste as good as cooking chocolate or couverture chocolate as it has much lower content of cocoa butter than cooking chocolate. But it sets better that the other 2 types of chocolate and is therefore a preferred chocolate for warm and humid areas.
When choosing dark chocolate, be guided by the percentage of cocoa solids in the chocolate. The higher the percentage, the more bitter the chocolate will be. This ganache is best made with semi-sweet chocolate chips (or buttons / melts) or semi-sweet cooking chocolate.

2. Heavy cream (cream with high fat content)

Cooking cream, heavy whipping cream or double cream will all work, so long as it has a high fat content.
For best results, use cream with at least 30% fat content.

*This recipe makes dark chocolate ganache in spreadable consistency. Refer to recipe card below for exact quantities of the ingredients. For best results, use a digital kitchen scale to measure ingredients.*

🧾Substitution and Variations

To make dark chocolate ganache in dripping or pouring consistency, change the ratio of cream and chocolate in the recipe to 2:1 or 1.5:1 (2 parts cream to 1 part chocolate or 1.5 parts cream to 1 part chocolate). The ganache will remain in a thin pouring consistency even after it has cooled down completely.
To make milk chocolate ganache, use milk chocolate (cooking chocolate and not the eating chocolate). Change the ratio of chocolate to cream to 2.5:1 or 3:1 (2.5 parts chocolate to 1 part cream or 3 parts chocolate to 1 part cream). This will make milk chocolate ganache in spreadable consistency.
To make white chocolate ganache, use white chocolate (cooking chocolate and not eating chocolate). Change the ratio of chocolate to cream to 3:1 (3 parts chocolate and 1 part cream). This will make white chocolate ganache in spreadable consistency.

This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

👩‍🍳How to Make

Important: Make sure chocolate is at room temperature and all utensils that will come into contact with the chocolate are free from any form of water or moisture.

A poster of 4 images showing how to heat cream and pour it into chopped chocolate.

If using block chocolate, chop the chocolate into small pieces. You can also scrape it with a serrated knife for easy melting. Place the chocolate in a heat proof bowl. Set aside.
In a separate heatproof bowl or small saucepan, measure the cream.
Double boil it over medium heat until the sides start to bubble.
Turn off the heat. Lift the bowl or saucepan and wipe the bottom dry with a kitchen towel. Pour the hot cream into the chopped chocolate.

A poster of 4 images showing how to mix chocolate and hot cream.

Let the cream and the chocolate sit for 2 to 3 minutes. Do not stir.
Once the 2 to 3 minutes is up, gently stir the chocolate and the warm cream with a rubber spatula or a hand whisk until they are well combined. The mixture of chocolate and cream will appear separated in the beginner but will come together smoothly with some mixing.
As soon as the mixture becomes smooth, stop mixing. Do not over mixing and it can cause the ganache to split. Overmixing with a whisk will also incorporate too many air bubbles into the ganache which can be unsightly when spread on cakes or cupcakes.
Cover the warm ganache with a piece of plastic wrap (make sure it touches the surface) to prevent the ganache from forming a skin. Let the ganache cool completely.

White chocolate frosting in a small bowl. — White Chocolate Ganache Frosting - Easy Chocolate Ganache Recipe

If you wish to use it for dipping, you can using the ganache as soon as it cools down slightly or while it is still warm. Do note that the ganache consistency may be a little too thick for dipping. Refer to recipe notes in the recipe card below if you wish to make thinner dipping consistency ganache.
If you wish to use the ganache for spreading or piping on cakes, refrigerate until it sets and then bring it back to room temperature before using, for the right consistency.
To make whipped ganache, let the ganache cool to room temperature and then refrigerate until it sets firm. Bring back to room temperature and then whip it on high speed for about 2 to 3 minutes until it turns light and fluffy before using.

🍽️Serving & storage

You can keep the ganache at room temperature up to 2 days either as it is on when covered on a cake.
If you wish to keep it longer, it is best to refrigerate the ganache (in an airtight container to prevent condensation on the ganache when you remove it from the fridge). With refrigeration, it can last for a good 2 weeks (provided the expiry date of the cream is not sooner).
The ganache can also be frozen for up to one month. Place it in an airtight container and wrap the container with plastic wrap (tightly) before freezing. To use, let it thaw and come to room temperature before removing the plastic wrap and opening the container.

A bowl of dark chocolate ganache in spreadable consistency. — Soft Ganache with Rich Chocolate Flavor - Perfect Consistency for Spreading and Piping

💡Expert Tips

Ganache may not work in high temperatures - This recipe will only work in temperature less than 25 degrees Celsius ( 77 degrees Fahrenheit). If you are living in an area where the temperature is between 25 to 30 degrees Celsius (77 to 86 degrees Fahrenheit), the recipe may work depending on the quality of your chocolate. The recipe has not been tested for temperatures above 30 degrees Celsius (above 86 degrees Fahrenheit). You may need to increase the ratio of chocolate significantly (use less cream or more chocolate) for the recipe to work. Alternatively, use compound chocolate, instead of cooking chocolate.
Chocolate should be at room temperature - If you keep your chocolate in the fridge, it is absolutely important to bring it out to room temperature before using. And keep the chocolate in an airtight container while it is warming up to room temperature to avoid water condensation on it. Any slight trace of water from the condensation can cause your chocolate to seize and become a lumpy mass when making the ganache.
Chocolate should be chopped or scrapped into small, consistent pieces - If you are using a chocolate bar (instead of buttons or melts) chop the bar into small pieces. Using a serrated knife to cut/scrape the chocolate will make melting quicker and easier, and there will be less risk of chocolate bits left unmelted as the hot cream is mixed into the chocolate. This is particularly important when making ganache with a high ratio of chocolate in it.
Water should not come into contact with chocolate - Also make sure the bowl, knife and all other utensils you use, as well as your hands are completely dry when chopping the chocolate and mixing the ganache to avoid chocolate seizure.
Do not overheat the cream - Overheated cream can cause your ganache to separate or become grainy. If you are new to making ganache or making the ganache in small batches, it is highly recommended to heat up the cream in a double boiler instead of direct heat as it is easier to control the heat in this manner. Double boil only to the point the cream starts bubbling on the edges. Turn off the heat, lift the bowl and make sure to wipe the bottom to avoid water droplets from underneath the bowl from falling into your chocolate as you pour the cream in.
Do not overmix the ganache - Overmixing the ganache can cause it to split. For best results, let the chocolate rest for at least 3 minutes after pouring the hot cream it. Only then mix until the mixture becomes smooth and then stop mixing.
Refrigerate the ganache for best consistency - To allow the ganache to set to its final consistency, you will need to rest it in the fridge until it has completely set and firm. This can take anytime between a few hours to overnight. Remove the ganache from the fridge, and let it come to room temperature before using. This is particularly important in warmer temperatures.
Try out the recipe in small batches - The final results of your ganache are dependent on the quality of your chocolate, the ratio of cream to chocolate as well as the temperature you live in. For best results, use good quality chocolate and try out this recipe in small batches to determine the best ratios of chocolate and cream for your chosen brand of chocolate and the temperature of your surroundings.

⭐What can you use the ganache for?

As a filling for cakes and cupcakes - Spread it between cake layers for a luscious and decadent cake filling or fill it in the center of cored cupcakes. The ganache pairs well with many cake flavors, such as this chocolate sour cream pound cake, vanilla cake, or even fruity ones like orange cake.
As a filling for tarts and pies - Pour the ganache into a pre-baked tart shell or pie crust and allow it to set before topping with whipped cream or garnish with fruits, nuts, or chocolate shavings.
As a filling for pastries such as cream puffs, éclairs, or croissants - Pipe or spoon the ganache into the pastries to create a delectable and creamy center.
As a glaze topping or drizzle - In its pourable consistency, you can use chocolate ganache to glaze cakes and cupcakes. You can also use it as a drizzle not only on cakes and cupcakes, but also on these perfect crinkle top brownies, cheesecakes like this peanut butter cheesecake or mini Snickers cheesecake, ice creams and other treats.
As a frosting or icing - In its spreadable or whipped consistency, spread a thick layer of ganache on the sides and top of your cake or cupcakes for a rich and decadent chocolate frosting. You can also filling the ganache in a piping bag and use it to pipe simple swirls and patterns on your cakes and cupcakes.
As a dipping sauce - In its dipping consistency, you can dip fresh fruits, marshmallows, cookies, or biscotti for a decadent fondue-style dessert. You can even dip pretzels or potato chips for a sweet and salty combination.
As as the base for making basic, 2 ingredient chocolate truffles - Once the ganache has set and firmed up in the fridge, you can shape it into small balls and coat them in cocoa powder, chopped nuts, or melted chocolate.

💭FAQs

How to thicken the ganache?

Before concluding that the ganache is too runny, try refrigerating until it is completely firm and then bring it back to room temperature.

If you find it too runny after that, double boil some extra chocolate and also double boil the ganache. Mix both and cool it. It is important to make sure both the ganache and the chocolate are warm or the melted chocolate will not mix properly in the ganache.

How to thin ganache?

If you find your ganache too thick to work with, you can heat in up in the microwave at 5 seconds intervals or double boil it. This will make it thinner, but it may return to its thicker consistency once it cools down.

Another option is to add some cream to the ganache. Heat up some cream (not too hot) and add it into the ganache in small increments of 1 teaspoon to 1 tablespoon (depending on the quantity of ganache you have made) and mix well before adding more cream.

How can I fix split ganache?

If you see a layer of oil in your ganache, that means your ganache has split. To fix this, try mixing it with a whisk or immersion blender.

If that does not smooth out the ganache, add some warm milk and mix with a hand whisk. Start with small amounts of milk (about 1 teaspoon or 1 tablespoon depending on the quantity of your ganache).

Why is my ganache grainy?

There are a few possibilities. Firstly, you did not cover your ganache with a plastic wrap when cooling it down, causing it to form a skin. Secondly, the chocolate did not melt sufficiently, leaving your ganache with bits of unmelted chocolate. Thirdly, the cream you used was too hot.

To fix the ganache gently double boil the ganache to make it smooth again. This to help with the unmelted chocolate pieces. If this does not help, try using an immersion blender to smooth the ganache.

Why do I see a layer of oil in my ganache?

It could be because your surrounding temperature is too warm, causing the oil to separate out. Or it could be that the cream you used was too hot.

Try mixing the ganache with a whisk to smooth it. If it does not work, try with an immersion blender and mix the ganache. This should help fix the separation. If it does not, warm some milk (not cream) and add it in small increments of about 1 teaspoon to the ganache and whisk with a hand whisk until it becomes smooth. Do not add too much milk or your ganache will become too runny.

How can I make the ganache set quickly?

Ganache takes time to set. Even after it has cooled down to room temperature, it will continue to thicken.

A quick way to set ganache is to spread it thin on a baking tray and refrigerating it. That way, it cools faster. Be sure to cover the tray with plastic wrap. Also cover the top of the ganache with plastic wrap.

Once the ganache has completely set in the fridge, remove it and let it come to room temperature before remove the plastic wraps.

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