This is an easy chocolate ganache recipe for smooth, shiny, and delicious dark, milk, or white chocolate ganache. Make decadent drips on the side of your layer cake, let it set up to make a creamy frosting, or form it into rich truffles. Perfect this baking staple with a few easy tips and tricks explained in this blog post.
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. 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. Follow my tips for how to fix ganache when these problems occur, and understand the science behind it!
Table of contents
Chocolate Ganache Ingredients
Chocolate: Whether you're using dark, milk, or white chocolate it's important to use good quality chocolate. The better the quality, the better tasting your ganache will be. You also want to make sure that cocoa butter is listed in the ingredients on the back, instead of hydrogenated palm kernel oil. Cocoa butter means that it is "real" chocolate instead of candy melts, and won't be as waxy. Some bags of semi-sweet chocolate chips at the grocery store do not contain cocoa butter, so make sure to check the back. Some brands I like are Ghirardelli, Lindt, Guittard, or Callebaut.
Heavy cream or heavy whipping cream gives ganache the right consistency that's perfectly creamy and thick.
Vanilla and Salt are optional for ganache, but it adds a little something extra that enhances the flavor of the chocolate.
Corn syrup and butter are sometimes added to the ganache to make it extra creamy and shiny.
How to Make Chocolate Ganache
- 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.
- 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.
- Add the vanilla and salt, then 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 bowl. Pro-tip: Cool your ganache faster by pouring it into a baking sheet pan.
- Cover the ganache with plastic wrap touching the top and set it aside to rest at room temperature for about 4 hours or overnight.
- 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.
Using Chocolate Ganache In 6 Ways
- Fill the layers of a cake with the set ganache.
- Frost the outside of a cake with set ganache at peanut butter consistency.
- Place the ganache into a piping bag and create a drip to decorate a cake with warm soft ganache.
- 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 truffles.
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.
IMPORTANT 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 chocolate 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 perfect consistency.
Dark Chocolate Ganache Drip Ratio - 1:1
- A 1:1 ratio is one part chocolate and one part cream (equal parts chocolate and cream) are typically used for very soft frostings, a chocolate drip, or for a glaze. For example, this would be 8 ounces of chocolate and 8 ounces of cream.
- This soft ganache can also be whipped to make a whipped ganache frosting.
Dark Chocolate Ganache Frosting Ratio - 2:1
- A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, it's typically used for making truffles or a stiff chocolate ganache frosting. This would be 16 ounces of chocolate and 8 ounces of cream, or 32 ounces of chocolate and 16 ounces of cream.
- Pro-tip: Flavor your ganache by steeping herbs or spices in the cream. Tea makes for some excellent flavors in ganache like my rose chocolate truffle recipe.
Milk Chocolate Ganache Frosting Ratio - 2.5:1
- Milk chocolate has a 2.5 to 1 ratio meaning you multiply the amount of cream by 2.5, so 20 ounces of milk chocolate and 8 ounces of 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?
Chocolate Ganache Temperatures
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, making drip cakes, or using on top of ice cream.
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.
FAQ and Problem-Solving
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.
If your ganache is breaking (oil separating from the chocolate) you can whisk in a tablespoon of warm water or cream. Keep adding a tablespoon at a time until it comes together.
Ganache can get grainy from whisking when the cream is too hot. Always let your chocolate/cream stand for 5 minutes before whisking. 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.
If your ganache is too thin and isn’t setting, add some more melted chocolate and whisk to combine. I would start with 2 ounces and see where you’re at before adding more to avoid making the ganache too stiff. If your ganache becomes too stiff you can add 1 ounce of warm cream to loosen it up.
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.
Related Recipes
Recipe
Ingredients
Firm Setting Ganache 2:1
- 16 ounces dark or semi-sweet chocolate
- 8 ounces heavy whipping cream
- ½ 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
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Soft White Chocolate Ganache 3:1
- 18 ounces white chocolate
- 6 ounces heavy whipping cream
- ½ teaspoon salt
Soft Milk Chocolate Ganache 2.5:1
- 13 ounces milk chocolate
- 5 ounces heavy whipping cream
- ½ 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.
- Add the vanilla and salt, then 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.
- Cover the ganache with plastic wrap touching the top and set it aside to rest at room temperature for about 4 hours or overnight.
- 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.
Video
Notes
- A 1:1 ratio is one part chocolate and one part cream (equal parts chocolate and cream) are typically used for very soft frostings, a chocolate drip, or for a glaze. For example, this would be 8 ounces of chocolate and 8 ounces of cream.
- This soft ganache can also be whipped to make a whipped ganache frosting.
- A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, it's typically used for making truffles or a stiff chocolate ganache frosting. This would be 16 ounces of chocolate and 8 ounces of cream, or 32 ounces of chocolate and 16 ounces of cream.
- Pro-tip: Flavor your ganache by steeping herbs or spices in the cream. Tea makes for some excellent flavors in ganache like my rose chocolate truffle recipe.
- Milk chocolate has a 2.5 to 1 ratio meaning you multiply the amount of cream by 2.5, so 20 oz milk chocolate 8 ounces of 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 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?
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 🙂
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
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
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.
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
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
Tammy says
Thank you so much for this info! I wanted to make white chocolate ganache and now I understand how!!
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
Geeta says
Can I color dark chocolate ganache black?
The Sugar Geek Show says
Sure can!
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 🙂
April Migliaccio says
My ganache drip cracked in the fridge. Is there away to avoid this?
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.
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?
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.
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 🙂
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!
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
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
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 🙂
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
BakingCareOfBusiness says
Hi Liz! I recently made a nice ganache, it was shiny and silky smooth. I chilled it in the fridge, stirring every 15 minutes until it was peanut butter consistency. I then used a hand whisk and whisked it up until it got lighter in color and fluffy. I smoothed on a layer of cake as the filling, but as a few minutes went by it started to turn crumbly. What happened? I was so disappointed because I was looking forward to the "fun" part, assembling and decorating with this whipped ganache. Thank you for any advise you can offer.
The Sugar Geek Show says
It was just too cold, I don't recommend putting ganache in the fridge to help it chill. You can just warm it a few seconds and stir mix again.
Tammy says
How about chocolate chocolate peanut butter panache? How would you make that?
The Sugar Geek Show says
Add a couple of heaping spoons of peanut butter to the finished ganache and mix 🙂
Kathy says
You made me smile, you made me laugh. But most important, you made sense and helped make this process easier to understand. My thanks to you.
Hayley says
Hello! These look wonderful! Which ratio do you use for the swirl on the cupcake pictured at the top of the post? 😊
Elizabeth Marek says
Soft frosting ratio 1:1 left overnight
Shecel Lagarto says
Can i used all purpose cream instead of heavy whipping cream for 2:1 ratio? Hard to find heavy whip cream in Philippines. Thank you
Elizabeth Marek says
If that is what you use to make whipped cream then it is probably good 🙂