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.
Cynthia Marso says
I am rating the recipe on your very helpful video. I am going to buy a scale, dark chocolate and cream to try it all out. Your video was excellent! Thanks
NS says
Hiya, new to ganache and really really hoping for some help. I am baking a kids birthday cake (for 60 ppls - eekkks!!). It’s chocolate with buttercream filling and want to use ganache coating under fondant.
1. I found callebaut, but what cocoa solid % should I be using? 54, 70??? For best tasting, texture and not too bitter for kids?
2. What ratio for that % mass please?
Pls pls help!! I’ve spent hours pouring online but can’t find the ans anywhere!
The Sugar Geek Show says
If you've read the blog post that should be all the info you need. Semi-sweet or dark chocolate frosting. Second paragraph in 🙂 54% is totally fine.
Bonnie says
How much white chocolate ganache would I need to drip and cover the top of an 8" cake?
The Sugar Geek Show says
It depends, I use between 4oz and 6oz
Lori Carlson says
What ratio do you use when making like frosting on cupcakes in photo. How long does it have to cool to set up. I think I was impatient and I cooled a bit over ice, frosting got really hard even at room temp. Has great flavor with high quality chocolate.
The Sugar Geek Show says
For a softer ganache you can do 1:1, it will take longer to set up but will stay softer. I leave mine out at room temp and pour into a shallow pan to help it cool faster
kelisha says
Hi, i have found your ganache recipe for this one and water. If i use the 3:1 ratio for white chocolate would it 3:0.5 as im using water instead of the cream, so, 300g white chocolate to 50g water?
The Sugar Geek Show says
Ganache is for frosting a cake, water ganache is for a drip 🙂
Kim says
Hello Liz! If I am making firm setting ganache to fill and cover the cake to be used under fondant, how many days in advance can I do this before customer pick up? Will the fondant protect the ganache? Would I have to refrigerate the cake and if so, for how long? I usually fill and crumbcoat my cakes 3 days in advance using buttercream, final b/c coat 2 days in advance, final decorations/stack tiers 1 day in advance then fridge overnight before transport the day its due. May I use the same timeline for ganache? Thanks!
Harriet says
Wahhhhhh! We moved from Seattle to Florida for work. I miss WINCO almost as much as my kids! I think I brought with me 5 lbs of their 64% coins with us. Can't find those anywhere here in St Pete/Tampa ? I also miss Cash & Carry (United Grocer's, Smart Foods...whatever they call themselves this year). That's where a homemaker has access to all sizes of baking cups, cake fillings, best rubber spatulas, other baking utensils. Nothing like them out here. :o(
Thank you for such a complete tutorial!
Pri says
Waiting for your reply ! It’s getting set but I don’t know will it result in frosting ganache.
Do I need to add more chocolate to bring it to 2 : 1 ratio for the kind of chocolate I use
Pri says
Okay ! Thanks for the informations.
Today I’m using Guittard semi sweet chocolate wafers (55% cacao) for my ganache. It’s setting and fingers crossed ?? I used your frosting ganache which is 8oz heavy whipping cream with 8oz high quality chocolate since it has 55%, I assumed it should suit this ratio
Am I right with this chocolate ? If not , what should I do ?
Pri says
Hi Liz ,
I’m a newbie to ganache and I’m damn confused about the difference between firm setting and frosting ganache. What’s their purpose ? Also
I’m about to buy chocolates for making ganache. Do you use Guittard semi sweet dark chocolate wafers (couverture 66%) or Guittard A’ peels dark or semi-sweet chocolate here in the recipe ?
The Sugar Geek Show says
Firm setting just means it's really firm at room temperature, like the consistency of a chocolate truffle. Frosting is really soft, even at room temperature, it never gets hard. I only would use frosting ganache on cupcakes or a cake that is one layer. All my ganache is firm setting. I use guittard a'peels dark or semi sweet
Christina says
When making the lumberjack cake, what ratio is the ganache you used for the outside of the cake to look like bark?!
I’m making that for our babyshower this weekend and I don’t want to screw up the ganache portion. I’m already nervous about the cake because I generally only ever do cupcakes lol it’s going to be a miracle as it is...
The Sugar Geek Show says
The ganache is the recipe on my site. I didn't change the proportions at all 🙂
Sophy H says
Hi there, so what's the ganache ratio for callebaut dark chocolate (54%)? Ganache would be used for under fondant. For like a 3D cake.
Sophy says
Hi there, so what's the ganache ratio for callebaut dark chocolate (54%)? Ganache would be used for under fondant. For like a 3D cake.
The Sugar Geek Show says
I would go 3:1
Sophy H says
Thank you!
Sophy H says
Thank you.
Sally Squire says
What a helpful video. Want to run out to winco right now and start making and playing with ganache. I have made the mistake of using a measuring cup with my chocolate so I'm glad I found you. I'm a real novice but love baking.
The Sugar Geek Show says
We've all been there! Ps, WINCO is aweeeeesome!!!
Elaine says
Just want to confirm that you are weighing your cream, not measuring in fluid ounces, when you direct to weigh the ingredients? Thank you!
The Sugar Geek Show says
Everything is by weight
Dana says
Could you please clairify this in the recipe and in your video tutorial? You show that you are weighing the chocolate on the scale, but 8oz of cream is just already in the pot. I am about the make the ganache and was measuring fluid ounces and by chance came across this question in the comments.
Very informative website!
Grace says
When I use the calculator for the amounts of chocolate and cream, for the frosting recipe, it calculates a
1:1 ration.
Your tutorial says a 2:1 ratio for frosting
Which one do I use?
The Sugar Geek Show says
It should be 2:1