The Best Chocolate Ganache Recipe

This chocolate ganache recipe is so easy. Pour hot cream over chocolate and whisk! Depending on the temperature, you can make frosting, drips or even truffles. Ganache is a chocolate dessert staple!
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 20 mins
Serves: 3 cups
close up of chocolate ganache frosting piped onto a cupcake

An easy chocolate ganache recipe for smooth, shiny and deliciously dark, milk or white chocolate ganache

A perfect chocolate ganache recipe is no more than chocolate and cream. Add heat and stir! Depending on the temperature, chocolate ganache can become a glaze, a drip, frosting or even truffles.

But what happens when your ganache goes wrong? Read on to learn not only how to make the best chocolate ganache recipe but what to do to fix common problems.

ganache frosting ratio

I know making a chocolate ganache recipe sounds very intimidating and “hard”. The first time I made chocolate ganache, it was a total fail. The fact that it was only TWO ingredients and still failed made me even more intimidated! How do you mess up two ingredients? 

It wasn’t until I understood a few key things about how chocolate and cream BECOME a ganache that I could figure out why mine wasn’t working. 

closeup of liquid ganache being poured into a bowl

What is chocolate ganache

A basic chocolate ganache is made by heating up cream and pouring it over chocolate. The heat from the cream melts the chocolate. The two ingredients are then stirred until smooth. Sometimes other flavorings are added. Butter or corn syrup can also be added to make the ganache extra shiny. 

Depending on which chocolate ganache recipe you are following, you might use more chocolate than cream for a thicker chocolate ganache. Equal parts chocolate and cream (1:1 ratio) are typically used for very soft frostings, chocolate drip or for a glaze. A 2:1 ratio (twice as much chocolate as cream) is typically used for making truffles or a stiff chocolate ganache frosting. White chocolate ganache is usually made with a 3:1 ratio of chocolate. 

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, making drip cakes or for using on ice cream. 

chocolate drip on chocolate buttercream cake

Letting chocolate ganache sit at room temperature 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 a cake. 

If your chocolate ganache is TOO cold, it can become too solid and unspreadable. 

How do you make chocolate ganache

  1. Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly
  2. Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning which tastes really bad. Don’t walk away or your cream could boil over. 
  3. Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Let it the chocolate and cream sit for 5 minutes. 
  4. 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.
  5. If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free. 

What ratio is best for perfect chocolate ganache?

A perfect chocolate ganache recipe all depends on the ratio of chocolate to cream that you use. 

Ratio is a scary word for the baking newbie. I remember I totally did not understand what that meant at all. Basically, it just means how much chocolate to cream are you using. The first number represents chocolate, the second cream.

I always work in oz because I’m bad at math. So for instance, if I’m making my go-to ganache recipe and I use 32 of chocolate, I’m going to use 16 oz of cream (2:1). In this ratio, there’s always twice as much chocolate as cream so if you up the cream to 12 oz, then you’d use 24 oz of chocolate to keep the ratio the same.


Ganache ratios change depending on how you’re going to use it. I have listed below the ratios I use for my ganache. I only use semi-sweet dark chocolate or white chocolate (both from Guittard).

If you’re using a different brand and it’s not as thick or thin as you want it, just keep in mind, the darker the chocolate and the more cocoa %, the firmer it will set.

Dark Chocolate Ganache Drip Ratio – 1:1

  • 8 oz semi-sweet or dark chocolate
  • 8 oz heavy whipping cream

This ganache uses equal parts of chocolate and heavy cream always stays a bit soft. It’s great to use for pouring over ice cream when it’s warm, using as a glaze for cakes or for a super creamy and soft frosting for filling your cakes and cupcakes. 

This soft ganache can also be whipped to make a whipped ganache frosting. 

ganache drip ratio

Dark Chocolate Ganache Frosting Ratio – 2:1

  • 16 oz semi-sweet or dark chocolate
  • 8 oz heavy whipping cream 

This ratio is most commonly used in the cake decorating world. It set’s a bit more firmly than the 1:1 ratio. When you let the ganache cool a couple of hours to room temperature (peanut butter consistency) it’s perfect for frosting wedding cakes or sculpted cakes.

I also like using this consistency for my sculpted cakes because when the frosting sets fully, it keeps a cake very stable. When the ganache is at room temperature it’s also the perfect consistency for rolling into truffles.

*pro-tip: you can flavor your ganache by steeping herbs or spices in the cream. Tea makes for some excellent flavors in ganache. 

how to make firm chocolate ganache

Milk Chocolate Ganache Frosting Ratio – 2.5:1

  • 20 oz white chocolate
  • 8 oz heavy whipping cream

Milk chocolate is great for making ganache but because it contains more sugar and milk solids, it is not as stable as dark chocolate. You will need to use a bit more chocolate for this ganache to set firm.

White Chocolate Ganache Frosting Ratio – 3:1

White chocolate doesn’t contain any cocoa to help it set, only cocoa butter so you need to use a lot more chocolate to get it to set properly. I use a 3:1 ratio but I know some people go as high as 4:1.

Did you know that white chocolate ganache doesn’t sweat and is ideal to use in really hot environments like Florida, the Caribbean and Texas?

Cynthia White from CAKED By Cynthia White uses white chocolate ganache exclusively for her high-end clients and never has issues with cakes melted or shifting in the super hot weather.caked by cynthia white ganache

Water Ganache 6:1 (for drip cakes)

  • 6 oz white chocolate or colored candy melts
  • 1 oz warm water

Water ganache is ganache made with water instead of cream. The taste is still just as good but with no added dairy. Water ganache makes the most perfect little drips for drip cakes. 

Melt your white chocolate in a glass bowl over a double boiler or in the microwave. Do not over-heat

water ganache

Stir in your water until combined and smooth. Add in colorings as desired. 

Let cool to 90 degrees before piping onto the cake or if using to frost your cake, let thicken to peanut butter consistency before using. 

What Kind Of Chocolate Is Best For Ganache?

Sometimes, the problem with your ganache could be the chocolate you’re using. I know that when I first started baking I did not know that chocolate actually came in many many MANY different forms. But don’t worry, it’s not as scary as it sounds. Basically, the higher the quality of chocolate you use, the better your ganache is going to taste.

callabaut dark chocolate chips

What does that mean?

It means leave the Hershey’s kisses and toll house chocolate chips in the cupboard and get yourself some real chocolate. Chocolate candies often have other ingredients like stabilizers that STOP them from melting so they hold up in packaging or don’t lose their shape during baking.

Really cheap chocolates like chocolate bark don’t taste very good because they have a lot of fillers like vegetable shortening instead of cocoa butter. If the chocolate doesn’t taste good, the ganache isn’t going to taste good.

what chocolate should you use to make ganache

You can buy chocolates in bars at the grocery store but that can get expensive. Your best bet is to look for good quality chocolate either from a restaurant supply store or cake decorating store near you or you can buy on Amazon. Look for a chocolate that’s at least 53% cocoa like Callebaut Chocolate (it should list it on the label).

I use Guittard semi-sweet dark chocolate wafers because I can buy them at my local Winco in bulk and they are a good price. If you can find a place near you to buy in bulk or in large bars, that’s the best for your money because chocolate is heavy and can be expensive to ship.

Plus I always seem to be out of chocolate when I need it and I never have time to order!

How To Fix Lumpy Ganache

  1. If you have any lumps you can re-heat the whole thing in the microwave for 30-second increments until it’s smooth or you can use an immersion blender to make it super creamy.
    lumpy ganache

How to fix broken ganache

  1. If your ganache is breaking (oil separating from the chocolate) you can whisk in a tablespoon of warm water or milk. Keep adding warm water a tablespoon at a time until it comes together.
    split ganache

How to fix grainy ganache

Ganache can get grainy from whisking when the milk is too hot. Always let your chocolate/cream stand for 5 minutes before whisking. 

  1. If your ganache is grainy, just re-melt the whole thing over a double boiler and let it re-set. If you don’t re-melt it, the ganache will have a very bad mouthfeel.
    grainy ganache

How to fix runny ganache

  1. If your ganache is too thin and isn’t setting, add more melted chocolate and whisk to combine. I would start with 2oz and see where you’re at before adding more to avoid making the ganache too stiff.
  2. If your ganache is too stiff you can add 1oz of warm cream to loosen it up.


Is it safe to leave ganache out overnight?

Ganache can be left at room temperature for 48 hours, refrigerated for 1 week or frozen for 6 months. Warm ganache up in the microwave in 15 second bursts or let it come to room temperature naturally. 

Be sure to watch the video below on how to make chocolate ganache and I hope this post has helped you have the confidence to go forth and make some ganache! I swear it’s not scary and if you have any questions at all, just leave them for me down in the comments and if you’re looking for a community of cake decorators to help you at any time of the day, join our facebook group!


Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Did You Make This Recipe?Leave a rating and tell me how it went!
close up of chocolate ganache frosting piped onto a cupcake

The Best Chocolate Ganache Recipe

This chocolate ganache recipe is so easy. Pour hot cream over chocolate and whisk! Depending on the temperature, you can make frosting, drips or even truffles. Ganache is a chocolate dessert staple!
4.96 from 63 votes
Print Rate Never Miss A Cake
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 3 cups
Calories: 1140kcal


Firm Setting Ganache 2:1

  • 16 ounces (454 g) dark or semi-sweet chocolate
  • 8 ounces (227 g) heavy whipping cream
  • 1 teaspoons (1 tsp) fine salt
  • 1 teaspoon (1 tsp) vanilla extract or any other extract

Soft Ganache Frosting 1:1

  • 8 ounces (227 g) 60% high quality chocolate Such as callebaut - about $8/lb
  • 8 ounces (227 g) heavy whipping cream
  • 1 teaspoon (1 tsp) fine salt
  • 1 teaspoon (1 tsp) vanilla extract

White chocolate Ganache

  • 18 ounces (510 g) white chocolate
  • 6 ounces (170 g) heavy whipping cream
  • 1 teaspoon (1 tsp) fine sea salt


chocolate ganache Instructions

  • *Note* using a scale is recommended for accuracy and to ensure your ganache turns out.
  • Weigh out your chocolate in a heat proof bowl
  • Heat cream in a sauce pan until steam starts to rise from the surface but isn't boiling yet. 
  • Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream and let it set for 5 minutes. 
  • Add salt and vanilla and whisk everything together until it's smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
    If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache
  • Ganache can be kept in the refrigerator for 1 week for frozen for up to 6 months. 


Serving: 2oz | Calories: 1140kcal (57%) | Carbohydrates: 81g (27%) | Protein: 10g (20%) | Fat: 85g (131%) | Saturated Fat: 50g (250%) | Cholesterol: 112mg (37%) | Sodium: 1129mg (47%) | Potassium: 913mg (26%) | Fiber: 12g (48%) | Sugar: 55g (61%) | Vitamin A: 1185IU (24%) | Vitamin C: 0.4mg | Calcium: 143mg (14%) | Iron: 9.6mg (53%)
Tried this Recipe? Tag me Today!Mention @SugarGeekShow or tag #SugarGeek!

126 comments on “Easy Ganache Recipe

  1. 5 stars
    Hi, Would adding 1 tsp of sugar cause problem?

  2. Thank you for the recipe. How do I make use of powdered whipping cream. Also the ratio to use.

  3. Some information of white chocolate. Can I use white chocolate for the ‘cluster almond’ recipe? Thank you for your help😊

  4. 5 stars
    Hi Liz.
    Thank you so much for these amazing tips and tricks. I so wish I had read this before but it’s ok you learn better when you fall. 😃

    1) Please suggest different ways I can flavour my ganache? E.g coffee, orange, mint.
    2) Planning to fill chocolate cups with flavoured ganache….will the ratio 2:1 work with dark chocolate?

    1. There are lots of ways to flavor ganache. You can just add in small amounts of extract or you can steep herbs and teas in the hot milk to make flavors. I would do 1:1 for ganache that you would eat. 2:1 sets fairly hard.

  5. Hey can i add coco powder to milk chocolate ganache… To turn it to dark ganache… I just have milk chocolate… Due to covid lockdown

    1. Hmm I am not sure it works that way. Chocolate is made of cocoa and cocoa butter so unless you had both and knew exactly the ratios to use, it would most likely just make your ganache dry.

  6. I am using Callebout chocolate 63%. The 2:1 ratio doesnt work. (2 cream : 1 chocolate). I apply the ganache on cakes, They look good then they go in the fridge overnight. The ganache rips on the cake. WHY??
    Do you add any corn syrup? Any butter?

    1. I’m not sure what you mean about the ganache ripping on the cake. If your ganache is too thick then you just need to warm it up a little, maybe 10 seconds until its peanut butter consistency to spread onto a cake.

  7. 5 stars
    Can you use a 1:1 for softer ganache under fondant, or do you suggest using 2:1? I just don’t want it too hard. Thanks!

  8. 5 stars
    Hai Liz, I am so glad that I could find you. I have some doubt regarding the heavy whipping cream you used, is that different from normal whipping cream as I am having that one with me.

  9. Hi! I’m going to be using Guittard 74% wafers (12oz bag) to frost a mini 4” 3-layer cake. Can I whip the firm ganache after it is cooled? And with the cacao % being so high, would you still go with a 2:1 ratio? I was thinking maybe tweaking to 3:2? Thanks!!

  10. Thank you! Yes, definitely not 3:1. I think 3:2 should hopefully hit the sweet spot – pun intended 😉 – between 1:1 (too soft maybe?) and 2:1 (possibly too firm with the high cocoa content)…

  11. Hi Liz, I live in the bahamas I can’t seem to find guittard chocolate or the Callebaut chocolate. I bought a chocolate that’s 56% should I use 1:1 or 2:1 ratio? Please if you can help me i would appreciate it very much

    1. You might have to do an experiment and see what you like best. Try 1:1 and let it sit at room temperature overnight to see how it sets up. If it’s too thin, melt down more chocolate and add it to the ganache and let it set for another 24 hours. You will find your perfect ratio. It should be that beautiful peanut butter consistency after 24 hours and not hard.

  12. Terrific video which answered every question I had. Thank you!

  13. Hiya,would 1:1 ratio work if I am using Callebaut 53% for frosting and filling?

  14. 5 stars
    Callebaut Chocolate Milk 33.6 Percent Easi-Melt Buttons Callets, what is the ratio for a ganache for frosting and piping? Thanks

  15. Liz you are awesome! I have following you for years.

  16. 5 stars
    I want to make a chocolate cake for a birthday.
    I want to whip some ganache for the filling and that would be a 1:1 ration
    I also want to frost the outside but not with whipped ganache but just with ganache, what ratio would you suggest? I do not want it to set firm.

Leave a Reply

Your email address will not be published.

Recipe Rating