This easy chocolate ganache recipe makes smooth, shiny ganache from dark, milk, or white chocolate. Use it warm for a chocolate drip down the side of a layer cake, let it set into a creamy frosting, or roll it into truffles. It's just chocolate and cream, but the ratio and the chocolate you choose change everything, so I'm giving you my full ratio chart and every fix I know.
Quick Glance at the Recipe: Chocolate Ganache
- Recipe Name: Chocolate Ganache
- Why You'll Love It: Two ingredients, endless uses: drips, glazes, frosting, filling, and truffles.
- Time and Difficulty: 10 minutes prep + 10 minutes mixing plus extra time if you need it to set up for a frosting.
- Main Ingredients: Good-quality chocolate and heavy cream.
- Method: Pour hot cream over finely chopped chocolate, wait 5 minutes, whisk from the center out, then use warm or let it set.
- Texture and Flavor: Glossy and pourable when warm, rich and spreadable once set.
- Quick Tip: Your ratio decides the texture. Use 1:1 for drips, 2:1 for firm frosting and truffles.
Jump to:
- Quick Glance at the Recipe: Chocolate Ganache
- What Makes This Chocolate Ganache Recipe So Good ⭐⭐⭐⭐⭐
- Chocolate Ganache Ingredients
- How To Make Chocolate Ganache Step-By-Step
- Chocolate Ganache Ratios
- Soft & Creamy Ganache (With Butter)
- Chocolate Ganache Temperatures
- 6 Ways To Use Chocolate Ganache
- Common Chocolate Ganache Problems To Avoid
- Final Thoughts
- Chocolate Ganache FAQs
- More Chocolate Recipes To Try
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Ready To Master Cake Decorating?
- Recipe
What Makes This Chocolate Ganache Recipe So Good ⭐⭐⭐⭐⭐
Most ganache recipes don't explain why it goes wrong, and it's really frustrating when two ingredients won't come together. The secret is that not all chocolate is the same.
- The right ratio for the job. One recipe can't do everything. My ratio chart below tells you exactly how much chocolate to cream to use for drips, frosting, and truffles.
- Real chocolate only. Check the label for cocoa butter, not hydrogenated palm kernel oil. Real chocolate melts smoother and tastes better.
- Science-based fixes. Broken, grainy, lumpy, or runny ganache all have a simple fix, and I'll tell you why each one happens.
Chocolate Ganache Ingredients
You only need two ingredients, so quality matters. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results, especially for ganache, where the ratio is everything.
- Chocolate. Dark, milk, or white, use good-quality chocolate with cocoa butter listed in the ingredients, not hydrogenated palm kernel oil. Some grocery store chocolate chips don't contain cocoa butter, so check the back of the bag. Brands I like are Ghirardelli, Lindt, Guittard, and Callebaut.
- Heavy cream. Heavy cream or heavy whipping cream gives ganache its thick, creamy consistency.
- Corn syrup and butter. Also optional. A little of either makes ganache extra creamy, shiny, and stops it from getting grainy.
How To Make Chocolate Ganache Step-By-Step
Before you start: weigh your chocolate and cream using the ratio chart below, and grab a medium heatproof bowl and a small saucepan.
- Chop the chocolate finely and place it in your heatproof bowl. Smaller pieces melt more evenly.
- Heat the cream in your saucepan until steam just begins to rise from the surface. Whisk occasionally and don't walk away, or it can boil over.
- Pour the hot cream over the chocolate and push the chocolate down so it's all under the surface. Let it sit for 5 minutes.
- Whisk from the center out. Use small circles in the center until the chocolate and cream come together into a smooth emulsion.
PRO TIP: Don't skip the 5-minute wait. Whisking while the cream is still very hot is what makes ganache grainy.
- Blend out any lumps. If you still see unmelted chocolate, use an immersion blender for a few seconds for super smooth ganache.
- Use it warm or let it cool. Warm ganache is perfect for piping, drizzling, and drips. To cool it faster, pour it into a baking sheet.
PRO TIP: For a drip cake, cool your ganache to about 90ºF and always drip onto a cold cake so it doesn't run too far down the sides. See my drip cake recipe for the full technique.
- Cover and let it set. Press plastic wrap right onto the surface so a crust doesn't form, and let it rest at room temperature for about 4 hours or overnight. When it reaches peanut butter consistency, it's ready for frosting, filling, piping, or truffles.
Chocolate Ganache Ratios
The ratio is the amount of chocolate to cream, by weight. The first number is chocolate, the second is cream. More chocolate makes a firmer ganache; more cream makes it softer.
| Ratio (chocolate : cream) | Example | Best for |
|---|---|---|
| Dark 1:1 | 8 oz chocolate + 8 oz cream | Drips, glazes, soft frosting, and whipped ganache |
| Dark 2:1 | 16 oz chocolate + 8 oz cream | Truffles, firm frosting, and cake filling |
| Milk 2.5:1 | 20 oz chocolate + 8 oz cream | Milk chocolate frosting |
| White 3:1 (some bakers go to 4:1) | 24 oz chocolate + 8 oz cream | White chocolate frosting |
| Milk + butter, about 1.3:1 | 8 oz milk chocolate + 6 oz cream + corn syrup + butter | Soft, creamy, glossy frosting and filling |
PRO TIP: The brand of chocolate matters. Each brand has a different amount of cocoa and cocoa butter. I use Guittard for these ratios, so if you use another brand, start here and add more cream or chocolate until you get the consistency you want. The darker the chocolate, the firmer it sets.
Why milk and white need more chocolate: milk chocolate has more sugar and milk solids, so it's less stable than dark. White chocolate has no cocoa solids at all, only cocoa butter, so it takes a lot more chocolate to set. Fun fact: white chocolate ganache doesn't sweat, which makes it ideal for hot climates like Florida, Texas, and the Caribbean. My white chocolate ganache post covers it in depth.
Want to whip it? A 1:1 ganache whips into a light, fluffy frosting. Here's my whipped ganache method. For bright colored drips, try my water ganache.
Soft & Creamy Ganache (With Butter)
For an extra silky ganache, add a little butter and corn syrup. Butter makes it richer and smoother, and corn syrup adds shine and keeps it from setting too firm. The result is a soft, creamy milk chocolate ganache that spreads and pipes beautifully.
How to make it: Warm 1 ¼ tablespoons of light corn syrup with 6 ounces of heavy cream, pour it over 8 ounces of finely chopped milk chocolate, and whisk until smooth. Let it cool to about 95ºF (35ºC), then blend in 3 tablespoons of softened unsalted butter until glossy. You'll find this version as the fifth ingredient group in the recipe card below, and you can watch me make it on YouTube.
Chocolate Ganache Temperatures
- Warm ganache is very liquid. It's ideal for glazing, drip cakes, and pouring over ice cream.
- Cooled ganache sits at room temperature for a few hours until it's semi-solid, what I call peanut butter consistency. This is perfect for frosting, filling a cake, or rolling chocolate truffles.
- Too cold? If it gets too firm to spread, microwave it for a few seconds to bring it back to peanut butter consistency.
6 Ways To Use Chocolate Ganache
- Fill a layer cake with set ganache, like my easy chocolate cake or death by chocolate cake.
- Frost a cake with ganache at peanut butter consistency. New to frosting? My beginner's guide to decorating a cake walks you through it.
- Drip a cake with warm, soft ganache in a piping bag.
- Dip chocolate cupcakes or strawberries in soft ganache.
- Glaze the top of a Boston cream pie.
- Roll truffles. Flavor the cream first by steeping tea, herbs, or spices, like in my rose chocolate truffles.
Common Chocolate Ganache Problems To Avoid
- Lumpy ganache. The chocolate didn't fully melt. Reheat in the microwave in 30-second bursts, or blend it smooth with an immersion blender.
- Broken or oily ganache. The fat separated. Whisk in 1 tablespoon of warm water or cream at a time until it comes back together.
- Grainy ganache. You whisked while the cream was too hot. Remelt it over a double boiler and let it set again. Don't serve it grainy; the texture won't improve on its own.
- Runny ganache that won't set. Too much cream for your chocolate. Whisk in 2 ounces of melted chocolate at a time until it firms up.
- Ganache too stiff. Too much chocolate, or it's too cold. Add 1 ounce of warm cream, or warm it for a few seconds.
- Crust on top. It sat uncovered. Always press plastic wrap right onto the surface while it sets.
Final Thoughts
Ganache is only two ingredients, but it's the recipe I get the most questions about, and almost every problem comes back to the chocolate or the ratio. My one last lesson: weigh everything and give it that full 5 minutes before you whisk. Patience is what makes it shiny.
Chocolate Ganache FAQs
What is chocolate ganache?
Ganache is a mixture of chocolate and heavy cream. Depending on the ratio and temperature, it can be a pourable glaze, a drip, a spreadable frosting, or firm enough to roll into truffles.
Can I use chocolate chips for ganache?
Yes, if they contain cocoa butter. Many chocolate chips include stabilizers that can make ganache thicker or grainy, so chopped chocolate bars melt the smoothest.
How do I make ganache thicker or thinner?
Change the ratio. Add more melted chocolate to make it thicker, or more warm cream to make it thinner. Letting it cool also thickens it.
Can I whip chocolate ganache?
Yes. A 1:1 ganache, fully cooled, whips into a light and fluffy frosting.
How long does ganache last?
Ganache keeps at room temperature for up to 48 hours, in the refrigerator for up to 1 week, or in an airtight container in the freezer for up to 6 months. Rewarm it in the microwave in 15-second bursts or let it come to room temperature.
Leave Me A Review
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If you tried this chocolate ganache recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments. I love hearing from you!
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Recipe
Ingredients
Firm Setting Ganache 2:1
- 16 ounces dark or semi-sweet chocolate
- 8 ounces heavy whipping cream
Soft Ganache Frosting 1:1
- 8 ounces semi-sweet chocolate (about 60%)
- 8 ounces heavy whipping cream
Soft White Chocolate Ganache 3:1
- 18 ounces white chocolate
- 6 ounces heavy whipping cream
Soft Milk Chocolate Ganache 2.5:1
- 15 ounces milk chocolate
- 6 ounces heavy whipping cream
Soft & Creamy Milk Chocolate Ganache (with butter)
- 8 ounces milk chocolate
- 6 ounces heavy whipping cream
- 1 ¼ tablespoons light corn syrup about 0.9 oz
- 3 tablespoons unsalted butter 1.5 oz, softened
Instructions
- Before you begin: Weigh your chocolate and cream for the ratio you need (see the ingredient groups). Ratios change with the type of chocolate; I use Guittard. The darker the chocolate, the firmer it sets.
For the ganache
- Chop the chocolate finely and place it in a medium heatproof bowl.
- Heat the cream in a small saucepan until steam just begins to rise from the surface, whisking occasionally so it doesn't boil over.
- Pour the hot cream over the chocolate, push the chocolate under the surface, and let it sit for 5 minutes.
- Whisk in small circles from the center out until smooth and emulsified.
- If there are lumps, blend with an immersion blender for a few seconds until smooth.
- Use warm for piping, drizzling, or drips. For drips, cool to about 90ºF and drip onto a cold cake. To cool faster, pour into a baking sheet.
- Press plastic wrap onto the surface and let it set at room temperature for about 4 hours or overnight, until it reaches peanut butter consistency for frosting, filling, piping, or truffles.
Alicia says
I want to make your Lumberjack cake and wanted to know the quanties of ganache used please.
The Sugar Geek Show says
I used one batch of ganache from my recipes
Rachael says
Hi, Can ganache be made using dark chocolate and water instead of cream? I have made your water ganache recipe with candy melts before with great results, but I am hoping to make a dark chocolate ganache with water also, are the ratios the same as in this recipe if I am using water?
The Sugar Geek Show says
The ganache will not be as smooth or creamy if you use water instead of cream
Linda says
You state ganache can be kept in refrigerator for up to one week
Which is followed by RECIPE NOTES
Which states “do not refrigerate ganache ”
So which is it??
The Sugar Geek Show says
Hi Linda, I think you might be confused about the steps. I stated to not refrigerate ganache in order to get it to set faster. Let it set at room temperature. You can however store leftover ganache in the fridge if you're not using it. I hope that clears it up for you.
Chrissy G says
Hi, what would be an ideal white chocolate to use for a white chocolate mouse that will be in a chocolate mirror layer cake? Btw, love your channel...It is super helpful!
The Sugar Geek Show says
That's really up to you. Just remember that the better quality chocolate you use, the better it will taste
Teah’s Treats says
I am new to ganache! I have made it before but not to sure about the application. Can it be cover in fondant? Do you typically use it as a filling and as crumb coat or would that be too much chocolate (if there is such a thing)? I saw another question where she used buttercream and ganache, can you put ganache over buttercream? I’m sorry for all the questions like I said I’m very new to it.
The Sugar Geek Show says
Check out my videos on how to ganache a cake 🙂 yes you can cover it in fondant and use it just like you would buttercream. https://sugargeekshow.com/get-sharp-edges-with-ganache/
kareemat says
thanks for this tutorial
The Sugar Geek Show says
You're welcome!
Linda Long says
Thank you, for the great tutorial. I use the large blocks of Callebaut; do you have suggestions for how to chop it into manageable pieces? I love the taste but chopping it is problematic.
The Sugar Geek Show says
When I was in pastry school we used a chefs knife to just chop it into chunks. I hope that helps.
Kylie says
I'm just wondering how you get it so fluffy ? Do you put it in the mixer after it has cooled ?
The Sugar Geek Show says
You can if you want to whip it, otherwise I just use it when it's smooth and creamy
Michael G says
I this the ganache used in the Egyptian lady cake? I have never used it on a cake before
The Sugar Geek Show says
Yep! This ganache is great for sculpted cakes!
Maureen says
Is this recipe (with semi sweet chips/wafers) the same that you used for the bark on the Lumberjack Cake? Ive been reading about different types of ganache for different uses so I wanted to make sure. Im assuming yes, since it was included in that tutorial but wanted to make sure! Thank you so much!!
The Sugar Geek Show says
Yes this is the same recipe
Lindsay says
Would the ratios be the same if I'm making a white chocolate ganache?
The Sugar Geek Show says
Nope, check out the white chocolate ganache recipe for those ratios
The Sugar Geek Show says
For white chocolate ganache you want to use 3:1 so three lbs of white chocolate to 1 lb cream
Amy P says
Very delicious! Love it!!
Pam says
I have had the problem when using ganache as a filling for a cake. I live in Florida so I have to refrigerate the cake. After taking it out to let it sit for 2 hours to come to room temperature often times the cake and buttercream on the outside of the cake are fine but the ganache filling is still like fudge. It seems to take a long time to get the ganache filling to soften at which time I'm concerned about the buttercream being out too long. Would appreciate your help.
Thanks
The Sugar Geek Show says
Have you tried using white chocolate ganache on the outside of your cake as well? My friend who lives in Florida uses that and says it works great
ROSEMARIE T says
I used Ghirardelli semi sweet chips. left out over night and it is not at the truffle consistency. More like a sour cream thickness. can it be saved.
The Sugar Geek Show says
Melt down some more chocolate and add it to the mixture
Paula Bauer says
Callebaut is truly the best! Use others and see....experiment... make a small amount with 3 or 4 different kinds of chocolate and you'll understand.....
I also add a small amount of brandy or chambord or another after dinner liquor....
Another trick....you can beat ganache till fluffy for another variation....put it on a cake as you would a 7minute frosting!
And yet another trick.....melt 1/3 a cup of jelly (apple, orange, peach, and add 1/3 cup of alcohol such as Vodka or brandy....heat till thin and paint each cake layer before adding frosting....fruit adds richness and alcohol cuts sugary flavor.....
Paula Bauer says
Sone more thing.......ganache....1/3 heavy cream, 2/3 dark chocolate, heat stirring continually till 153 degrees. Cool till you can spread thinly then pour over cake with tilting the cake that is on a wire rack over a sheet pan till the sides are covered....then spoon just enough to get the top....DO NOT SPREAD....that will take away the even gloss....when cool remove from wire rack.....I always use a cardboard cake circle under cakes....putting just a tablespoon of frosting under the bottom cake layer
Evelyn Keplinger says
If you put it in a cake and then refrigerate it ,is the ganache gonna be like a rock when client serves it? Sorry! don’t make it much , and just want to be sure.
The Sugar Geek Show says
No because it becomes soft again at room temperature 🙂