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!


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Cups of Batter Needed

8 cups

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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!
4.98 from 48 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 ounces (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%)

126 comments on “Easy Ganache Recipe

  1. 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?

  2. 5 stars
    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.

    1. 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

  3. How much white chocolate ganache would I need to drip and cover the top of an 8″ cake?

  4. 5 stars
    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!

    1. 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.

  5. 5 stars
    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

  6. 5 stars
    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?

  7. 5 stars
    Thank you so much for this info! I wanted to make white chocolate ganache and now I understand how!!

  8. 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

  9. 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!

    1. 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 🙂

  10. My ganache drip cracked in the fridge. Is there away to avoid this?

  11. 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).

    1. 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.

  12. 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?

  13. 5 stars
    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.

  14. 5 stars
    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.

  15. 5 stars
    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!

  16. 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!!

  17. 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!!

    1. 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

      1. Awesome, thanks so much!! You’re the best! And then after filling, I can warm up the remainder in the microwave for the drip? 🙂

  18. 5 stars
    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!

  19. 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.

    1. 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.

      1. Thanks very much for your reply. I didn’t see that selection for metric. (I told you I was a dummy 🙁 )

  20. 5 stars
    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.

    1. 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.

  21. 5 stars
    How about chocolate chocolate peanut butter panache? How would you make that?

  22. 5 stars
    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.

  23. Hello! These look wonderful! Which ratio do you use for the swirl on the cupcake pictured at the top of the post? 😊

  24. 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

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