Chocolate ganache is one of the easiest and most versatile recipes in baking. With just chocolate and cream, you can create smooth, shiny ganache for drip cakes, creamy frosting, decadent fillings, or rich chocolate truffles. In this guide, you'll learn how to make chocolate ganache step-by-step, the correct ganache ratios, and how to fix common ganache problems.
Quick Glance at the Recipe
- Name: Chocolate Ganache
- Why You'll Love It: Smooth, shiny ganache perfect for drips, frosting, fillings, and truffles.
- Time: 10 minutes active time
- Main Ingredients: Chocolate, heavy cream
- Method: Heat, pour, emulsify
- Texture: Creamy and glossy
- Difficulty: Beginner
Why This Chocolate Ganache Recipe Works
Most ganache recipes don't explain why things go wrong, and it can be really intimidating when you fail to mix just two ingredients together. This tutorial explains what chocolate ganache is, how to make it, the best ganache ratios, and how to fix common ganache problems.
- Science: This recipe isn't just a list of ingredients; it's the explanation behind how ganache works.
- Chocolate: The secret is, that not all chocolate is the same! Different brands of chocolate can change your ratio and sometimes lead to broken, oily, or hard ganache.
- Ratios: This blog post covers how to make any kind of ganache using milk chocolate, dark chocolate, white chocolate, candy melts, chocolate chips, and even how to make water ganache with water.
Jump to:
- Quick Glance at the Recipe
- Why This Chocolate Ganache Recipe Works
- Chocolate Ganache Ingredients
- What is Chocolate Ganache?
- How to Make Chocolate Ganache Step-By-Step
- Tips For Success
- 6 Ways To Use Chocolate Ganache
- Chocolate Ganache Ratios
- How Temperature Affects Chocolate Ganache
- Chocolate Ganache for Drip Cakes
- Tips for Perfect Chocolate Ganache
- Chocolate Ganache FAQs
- Final Thoughts
- Related Recipes
- Ganache Calculator
- 1 Cake Dimensions
- 2 Ingredients & Usage
- Recipe
Chocolate Ganache Ingredients
Ganache is really just made with two ingredients. Chocolate and cream. You can make ganache with dark chocolate, milk chocolate, or white chocolate. Just remember that the better the chocolate tastes, the better your ganache will taste. Chocolate bars that contain cocoa butter melt more smoothly than many chocolate chips.
- Chocolate: I like to use milk chocolate for most of my ganache recipes, but you can use white or dark. See the recipe at the bottom of this post for the correct ganache ratios.
- Heavy whipping cream: provides the liquid needed to melt the chocolate and form the ganache emulsion. You can replace cream with pretty much any type of liquid, including oat milk, water, coconut milk, etc.
INGREDIENTS TIP: You can infuse cream flavors by heating them with ingredients like rose petals, vanilla beans, or tea to give it flavor, which will then transfer to the finished ganache.
See the recipe card for the full list of ingredients with quantities.
What is Chocolate Ganache?
Chocolate ganache is a simple emulsion made from chocolate and hot cream or liquid. When the hot cream melts the chocolate and the two are whisked together, the fat and liquid combine to create a smooth, glossy mixture.
Ganache can be used in several ways, depending on the ratio of chocolate to cream. Thinner ganache creates glazes and drip cakes, while thicker ganache can be whipped into frosting, rolled into truffles, or used as a cake filling.
How to Make Chocolate Ganache Step-By-Step
The truth is, chocolate ganache is just an emulsion between the chocolate and a liquid. You can replace the liquid with pretty much anything. The key is making sure the liquid is hot or melt your chocolate first and then add in your hot liquid so that it mixes together properly. Look at the recipe card below for other ganache ratios for different types of ganache.
- Place your chocolate into a heat-proof bowl. If it's in big pieces, it's better to chop them into smaller pieces for easier melting.
- Heat the cream on the stovetop in a saucepan until steam just begins to rise from the surface. Whisk the cream occasionally to prevent burning. Don't walk away or your cream could boil over.
- Pour the hot cream over the chocolate and push the chocolate down so it's all under the surface of the cream. Let the mixture of chocolate and cream sit for 5 minutes so the hot cream can soften the chocolate.
- Whisk the cream and chocolate together until it's smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion. Continue mixing until the ganache is smooth and glossy.
PRO TIP: You can add flavorings like extracts, salt, caramel, etc., once your chocolate ganache has been mixed to adjust the flavor.
- Cover the ganache with plastic wrap so that it is touching the surface and set it aside to rest at room temperature for about 4 hours or overnight. No need to refrigerate. The ganache will harden as it cools.
- Once your ganache has set up, remove the plastic wrap. Depending on the ratio you used, your ganache should be thick enough for frosting or piping.
Tips For Success
- If you have lumps or unmelted chocolate, you can use an immersion blender to make your ganache super creamy and lump-free.
- Use the warm ganache (90ºF) for decorating a drip cake.
- Cool your ganache faster by pouring it into a baking sheet pan. Spreading the ganache out gives it more surface area, allowing it to cool down faster.
- Store leftover ganache at room temperature for up to 48 hours, in the fridge for up to 1 week, or seal it in an airtight container and freeze for 6 months.
- If your ganache is too thick, you can re-melt it and add more cream so the final set is softer.
- If your ganache is too thin, you can add more melted chocolate to the warm ganache so the final set is thicker.
6 Ways To Use Chocolate Ganache
- Fill the layers of a freshly baked cake with the set ganache like I did with my easy yellow cake recipe.
- Frost the outside of a cake with set ganache at peanut butter consistency like I did with my buche de noel recipe.
- Place the ganache into a piping bag and create a drip cake.
- Dip cupcakes or strawberries in a bowl of soft ganache.
- Pipe dollops of ganache on top of a cake or cupcakes.
- Roll ganache into balls and decorate with various toppings for easy chocolate truffles.
- Use as a filling for a bonbon recipe.
Chocolate Ganache Ratios
Depending on which chocolate ganache recipe you are following, you might use more or less chocolate and cream. The "ratios" refer to the ratio of chocolate and cream that you use. The first number refers to the amount of chocolate, the second is the amount of cream. Different ratios will create a softer or firmer ganache.
PRO TIP: The brand of chocolate that you use matters, as each chocolate has a different amount of cocoa and cocoa butter inside. I'm using Guittard milk chocolate wafers for these ratios, but it may vary if you're using a different brand. If you have another favorite chocolate, start with these ratios and add more cream or chocolate as needed until you get your desired consistency.
How Temperature Affects Chocolate Ganache
Warm Ganache: The temperature of your chocolate ganache also matters. When your chocolate ganache is first made and still warm, it is very liquid. This is the ideal format for glazing chocolate bundt cakes, making chocolate drip cakes like my banana split cake, or using it as a topping for ice cream sundaes.
Cooled Ganache: Letting chocolate ganache sit at room temperature for a few hours allows the chocolate to cool down and become semi-solid once again. This sort of half-set stage is what I call the peanut butter consistency stage and is ideal for frosting, using it as a cake filling, or rolling into truffles. If your chocolate ganache is too cold, it can become too solid and difficult to spread. You can always microwave it for a few seconds to get it back to that peanut butter consistency. You can also make whipped chocolate ganache by mixing it with the whisk attachment to incorporate air.
Chocolate Ganache for Drip Cakes
The most common use for chocolate ganache is creating a drip cake. For a drip cake, you want a 1:1 ratio of chocolate to cream so the ganache stays fluid enough to run down the sides but thick enough to hold its shape. I tend to use a bit more chocolate for my chocolate drip ratios.
Here are exact ratios for making the perfect ganache drip with any kind of chocolate.
- Dark or Semi-Sweet Chocolate (6 ounces) and Heavy Whipping Cream (4 ounces)
- White or Milk Chocolate (6 ounces) and Heavy Whipping Cream (2 ounces)
- Candy Melts (6 ounces) and Water (1 ounce).
Follow the same steps for making ganache above. For best results, let the ganache cool to about 90°F (32°C) before piping drips onto a chilled cake.
Tips for Perfect Chocolate Ganache
• Always chop chocolate finely so it melts evenly
• Let the hot cream sit on the chocolate before whisking
• Start whisking in small circles to create a stable emulsion
• Use a scale instead of measuring cups for accuracy
• Use an immersion blender for ultra-smooth ganache
Chocolate Ganache FAQs
Lumpy ganache usually means some of the chocolate didn't fully melt. The easiest fix is to gently reheat the mixture. Microwave the ganache in 15-30 second increments, stirring between each interval until it becomes smooth. You can also use an immersion blender to blend the ganache until it's completely creamy and lump-free.
Broken ganache happens when the fat separates from the chocolate, leaving an oily texture. To fix it, whisk in 1 tablespoon of warm water or warm cream at a time while mixing continuously. The extra liquid helps bring the emulsion back together. Continue adding small amounts until the ganache becomes smooth again.
Grainy ganache usually happens when the cream is too hot, or the mixture is whisked too aggressively before the chocolate has fully melted. Always let the hot cream sit on the chocolate for about 5 minutes before whisking. If your ganache becomes grainy, gently re-melt it over a double boiler and allow it to cool again to restore a smooth texture.
If your ganache is too thin, it likely needs more chocolate. Melt a small amount of chocolate separately and whisk it into the ganache until the consistency thickens. Start with about 2 ounces of chocolate and adjust as needed. If the ganache becomes too thick after adding chocolate, you can loosen it by whisking in a small amount of warm cream.
Ganache can be left at room temperature for 48 hours, refrigerated for 1 week, or frozen for 6 months. Warm the ganache up in the microwave in 15-second bursts or let it come to room temperature naturally.
Yes, you can make ganache with chocolate chips, but they often contain stabilizers that help them keep their shape during baking. Because of this, chocolate chips may require slightly more cream to create a smooth ganache.
Final Thoughts
Chocolate ganache might seem intimidating at first, but once you understand the simple ratio of chocolate and cream, it becomes one of the most useful recipes in baking. Whether you're making a drip cake, frosting a layer cake, or rolling truffles, mastering ganache opens the door to countless desserts.
Ganache Calculator
Use this ganache calculator to figure out how much ganache to make for a cake.
Pro Ganache Calculator
Perfect ratios for every cake
1 Cake Dimensions
2 Ingredients & Usage
Calculates ganache needed to cover the cake + selected layers of filling.
Total Ganache Needed
Dark Chocolate
High quality couverture
Heavy Cream
Double cream (min 35% fat)
Using a 2:1 ratio for dark chocolate. Calculations provide a generous coating thickness of ~0.25 inches.
If you made this recipe or any recipe on Sugar Geek Show, I'd love to hear how it turned out! Leave a rating and comment below - it helps other bakers, and it truly makes my day. ⭐⭐⭐⭐⭐
Recipe
Ingredients
Firm Setting Ganache 2:1
- 16 ounces dark or semi-sweet chocolate
- 8 ounces heavy whipping cream
- ¼ teaspoons salt
- 1 teaspoon vanilla extract or any other extract
Soft Ganache Frosting 1:1
- 8 ounces 60% high quality chocolate Such as callebaut - about $8/lb
- 8 ounces heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Soft White Chocolate Ganache 3:1
- 18 ounces white chocolate
- 6 ounces heavy whipping cream
- ¼ teaspoon salt
Soft Milk Chocolate Ganache 2.5:1
- 13 ounces milk chocolate
- 5 ounces heavy whipping cream
- ¼ teaspoon salt
Instructions
- IMPORTANT NOTES: Ganache ratios change depending on how you’re going to use them, and the type of chocolate you're using. I'm using Guittard chocolate for these ratios, if you’re using a different brand and it’s not as thick or thin as you want it, you may have to add more cream or chocolate. The darker the chocolate and the more cocoa %, the firmer it will set.Using a scale is recommended for accuracy and to ensure your ganache turns out.
- Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl.
Making Chocolate Ganache
- Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface. Whisk occasionally to prevent burning and don't walk away or your cream could boil over.
- Pour the hot cream over the chopped chocolate and push the chocolate down so it's all under the surface of the cream. Let the mixture of chocolate and cream sit for 5 minutes.
- Whisk the cream and chocolate together until it's smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
- If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.
- Use the warm ganache for piping and drizzling, or pour it into a baking sheet pan. I cool mine to 90ºF before doing the drip for a cake so it doesn't run too much down the size of the cake. For best results always drip on a cold cake.
- Cover the ganache with plastic wrap touching the top and set it aside to rest at room temperature for about 4 hours or overnight. If you don't do this crusty film can form on the surface.
- When the ganache reaches "peanut butter consistency" it is ready to use for frosting cakes, piping, or forming into truffles.
- Store leftover ganache at room temperature for up to 48 hours, in the fridge for up to 1 week, or seal it in an airtight container and freeze for 6 months.
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