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.
- Pour it over my easy chocolate cake recipe for a show-stopping finish that takes less than 5 minutes to put together
For sculpted decorations, modeling chocolate is another great chocolate medium worth having in your toolkit.
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.
Michael Bannon says
Agggghhh! You Americans and your lbs, oz, etc. Always difficult to understand. When you say 16 oz of chocolate, I understand that you mean by weight. But cream is a liquid. When you say 8 oz of cream, do you mean 8 liquid oz or 8 oz by weight? Can you post metric measurements? It would be a big help for us dummies.
The Sugar Geek Show says
Hi Michael, I also have metric available if you just check that little box right under the ingredients. I am an American and my audience is 99% American so it wouldn't make much sense to use anything else. In fact, most American recipes go by cups which I do not use. I weigh everything in ounces and grams as I was taught in pastry school. Everything is by weight so I can measure on the scale.
Michael Bannon says
Thanks very much for your reply. I didn't see that selection for metric. (I told you I was a dummy 🙁 )
The Sugar Geek Show says
No worries, I really wish they would make the box bigger, a lot of people ask about it
Cynthia B says
Hi Liz! I’m new to your site but crazy about it! I have a quick question about the ganache on the lumberjack cake. Do you put ganache between the rings and between the layers? And, is one batch enough? Thanks in advance! Keep doing what you’re doing! You’re a godsend for those of us who have the desire but not the knowledge!
The Sugar Geek Show says
Yes I put the ganache in between the rings, it holds them together 🙂
Mary says
If I am making a dark chocolate/semi-sweet ganache for both a filling a layer cake and chocolate drip on top, can I use a 1:1 ratio for both of these, and for the filling just let it cool until it is pb consistancy? Or do I need to use a 2:1 ratio for the filling?
Thanks so much! Love all your info, I've learned so much!!
The Sugar Geek Show says
1:1 works great. Just keep in mind you'll probably need to let it sit at room temperature overnight or at least 6 hours to full set up
Mary says
Awesome, thanks so much!! You’re the best! And then after filling, I can warm up the remainder in the microwave for the drip? 🙂
The Sugar Geek Show says
Yep, probably for only 5 seconds or so
Mary says
If I want to do a ganache drip as well as a layer of filling, do I need to make both a 1:1 and a 2:1 batch, or can I use 1:1 for both? 🙂
Thanks so much!!
The Sugar Geek Show says
You can use 1:1 for both but keep in mind the 1:1 will take a few hours or even overnight to full set up to the frosting stage
Harriet Cook says
You make me cry! I miss winco SO much. They have been "my store" since they were "Waremart" in Oregon 30+ years ago. We moved this summer from Seattle/Tacoma area to Tampa area. I am bereft. There is no store to compare :*-( Good thing I brought about 8lbs of their 64% with me!
Robert P Barone says
I've made ganache for some time but your video filled in the gaps. I want to make ganache with Amaretto, Cognac, Bailey's, Kahlua etc. Any good suggestions and/or video.
The Sugar Geek Show says
Add a splash of any of those to ganache for flavor 🙂
Robert P Barone says
Works great.....just what I was looking fot. Question: How about ganache with Amaretto or cognac or Bailey's or Kahlua etc. Do you have a good method for this procedure.
Jaydrian says
Hi! I was wondering on the sweetness level! I don’t like bitter dark chocolate but I don’t what it to be super overwhelming sweet What do I do?
Simone says
Hi, I live in Queensland Australia, Most of the time it’s hot!
My question is I used a 2:1 ratio with dark chocolate, it set to PB consistency yay!
I filled and covered my cake, the ganache was nice and firm on the cake, but I then froze the cake as I didn’t need it for a few days. ( I froze it as I had to work and thought by doing bits every night leading up to when the cake was needed, I’d save myself time)
The day I had to cover the cake in fondant I pulled the cake out of the freezer to come to room temp.
It sat out on the table covered in glad wrap (Saran wrap) to come back to room temp, but once it was at room temp the ganache was soft and wouldn’t firm up again. I couldn’t cover the ganached cake in fondant as it was way too soft.
Do you have any idea why it could have happened, what can I do to prevent that from happening again?
I used Nestle chocolate and pure cream.
( the pure cream usually doesn’t have any thickening agents)
( I am not a cake decorator, I just love to make cakes for my kiddos and family members for their birthdays).
Thanks.
The Sugar Geek Show says
Most likely it had to do with defrosting a cake at room temperature while it's really hot outside. Defrosting a cake should take place in the fridge to allow the cake to defrost gradually, otherwise, it condensates very badly. I imagine this condensation caused your ganache issue.
April Migliaccio says
My ganache drip cracked in the fridge. Is there away to avoid this?
Dana says
Hi there, I’m planning to make a layer cake which is to be filled and frosted in ganache, with some piped ganache details. If I whip the firm ganach recipe, would that be suitable for filling layers, or would you recommend using the ganache as is? It will be a 10” cake with 2 2” layers, torted. (Or perhaps just a fill between 2 2-inch layers, I haven’t decided if that will be too much ganache!). I think from what I have read on your site I can use the firm ganache recipe for all of these applications?
Thanks so much for your advice!
The Sugar Geek Show says
You can definitely use the firm ganache for filling and frosting, it just sets very firm and as long as you understand that it's totally ok to use 🙂
Geeta says
Can I color dark chocolate ganache black?
The Sugar Geek Show says
Sure can!
Maria Cruz says
Hello
I'm always praising your talent!Always have so much trouble understanding ganache until this post,I'm so glad yo are "bad at math " ??? Because I am too! So that's really my problem, I'm so getting the hang of it now!! Thanks a million
Maria
Tammy says
Thank you so much for this info! I wanted to make white chocolate ganache and now I understand how!!
Lu says
I have used your ganache recipe with heavy cream. I am entering a chocolate cake contest where you cannot use dairy product. Question can the heavy cream be substituted with evaporated milk?
The Sugar Geek Show says
Evaporated milk is still a dairy product. You can replace cream with almond milk