This easy chocolate ganache recipe makes smooth, shiny ganache from dark, milk, or white chocolate. Use it warm for a chocolate drip down the side of a layer cake, let it set into a creamy frosting, or roll it into truffles. It's just chocolate and cream, but the ratio and the chocolate you choose change everything, so I'm giving you my full ratio chart and every fix I know.
Quick Glance at the Recipe: Chocolate Ganache
- Recipe Name: Chocolate Ganache
- Why You'll Love It: Two ingredients, endless uses: drips, glazes, frosting, filling, and truffles.
- Time and Difficulty: 10 minutes prep + 10 minutes mixing plus extra time if you need it to set up for a frosting.
- Main Ingredients: Good-quality chocolate and heavy cream.
- Method: Pour hot cream over finely chopped chocolate, wait 5 minutes, whisk from the center out, then use warm or let it set.
- Texture and Flavor: Glossy and pourable when warm, rich and spreadable once set.
- Quick Tip: Your ratio decides the texture. Use 1:1 for drips, 2:1 for firm frosting and truffles.
Jump to:
- Quick Glance at the Recipe: Chocolate Ganache
- What Makes This Chocolate Ganache Recipe So Good ⭐⭐⭐⭐⭐
- Chocolate Ganache Ingredients
- How To Make Chocolate Ganache Step-By-Step
- Chocolate Ganache Ratios
- Soft & Creamy Ganache (With Butter)
- Chocolate Ganache Temperatures
- 6 Ways To Use Chocolate Ganache
- Common Chocolate Ganache Problems To Avoid
- Final Thoughts
- Chocolate Ganache FAQs
- More Chocolate Recipes To Try
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Ready To Master Cake Decorating?
- Recipe
What Makes This Chocolate Ganache Recipe So Good ⭐⭐⭐⭐⭐
Most ganache recipes don't explain why it goes wrong, and it's really frustrating when two ingredients won't come together. The secret is that not all chocolate is the same.
- The right ratio for the job. One recipe can't do everything. My ratio chart below tells you exactly how much chocolate to cream to use for drips, frosting, and truffles.
- Real chocolate only. Check the label for cocoa butter, not hydrogenated palm kernel oil. Real chocolate melts smoother and tastes better.
- Science-based fixes. Broken, grainy, lumpy, or runny ganache all have a simple fix, and I'll tell you why each one happens.
Chocolate Ganache Ingredients
You only need two ingredients, so quality matters. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results, especially for ganache, where the ratio is everything.
- Chocolate. Dark, milk, or white, use good-quality chocolate with cocoa butter listed in the ingredients, not hydrogenated palm kernel oil. Some grocery store chocolate chips don't contain cocoa butter, so check the back of the bag. Brands I like are Ghirardelli, Lindt, Guittard, and Callebaut.
- Heavy cream. Heavy cream or heavy whipping cream gives ganache its thick, creamy consistency.
- Corn syrup and butter. Also optional. A little of either makes ganache extra creamy, shiny, and stops it from getting grainy.
How To Make Chocolate Ganache Step-By-Step
Before you start: weigh your chocolate and cream using the ratio chart below, and grab a medium heatproof bowl and a small saucepan.
- Chop the chocolate finely and place it in your heatproof bowl. Smaller pieces melt more evenly.
- Heat the cream in your saucepan until steam just begins to rise from the surface. Whisk occasionally and don't walk away, or it can boil over.
- Pour the hot cream over the chocolate and push the chocolate down so it's all under the surface. Let it sit for 5 minutes.
- Whisk from the center out. Use small circles in the center until the chocolate and cream come together into a smooth emulsion.
PRO TIP: Don't skip the 5-minute wait. Whisking while the cream is still very hot is what makes ganache grainy.
- Blend out any lumps. If you still see unmelted chocolate, use an immersion blender for a few seconds for super smooth ganache.
- Use it warm or let it cool. Warm ganache is perfect for piping, drizzling, and drips. To cool it faster, pour it into a baking sheet.
PRO TIP: For a drip cake, cool your ganache to about 90ºF and always drip onto a cold cake so it doesn't run too far down the sides. See my drip cake recipe for the full technique.
- Cover and let it set. Press plastic wrap right onto the surface so a crust doesn't form, and let it rest at room temperature for about 4 hours or overnight. When it reaches peanut butter consistency, it's ready for frosting, filling, piping, or truffles.
Chocolate Ganache Ratios
The ratio is the amount of chocolate to cream, by weight. The first number is chocolate, the second is cream. More chocolate makes a firmer ganache; more cream makes it softer.
| Ratio (chocolate : cream) | Example | Best for |
|---|---|---|
| Dark 1:1 | 8 oz chocolate + 8 oz cream | Drips, glazes, soft frosting, and whipped ganache |
| Dark 2:1 | 16 oz chocolate + 8 oz cream | Truffles, firm frosting, and cake filling |
| Milk 2.5:1 | 20 oz chocolate + 8 oz cream | Milk chocolate frosting |
| White 3:1 (some bakers go to 4:1) | 24 oz chocolate + 8 oz cream | White chocolate frosting |
| Milk + butter, about 1.3:1 | 8 oz milk chocolate + 6 oz cream + corn syrup + butter | Soft, creamy, glossy frosting and filling |
PRO TIP: The brand of chocolate matters. Each brand has a different amount of cocoa and cocoa butter. I use Guittard for these ratios, so if you use another brand, start here and add more cream or chocolate until you get the consistency you want. The darker the chocolate, the firmer it sets.
Why milk and white need more chocolate: milk chocolate has more sugar and milk solids, so it's less stable than dark. White chocolate has no cocoa solids at all, only cocoa butter, so it takes a lot more chocolate to set. Fun fact: white chocolate ganache doesn't sweat, which makes it ideal for hot climates like Florida, Texas, and the Caribbean. My white chocolate ganache post covers it in depth.
Want to whip it? A 1:1 ganache whips into a light, fluffy frosting. Here's my whipped ganache method. For bright colored drips, try my water ganache.
Soft & Creamy Ganache (With Butter)
For an extra silky ganache, add a little butter and corn syrup. Butter makes it richer and smoother, and corn syrup adds shine and keeps it from setting too firm. The result is a soft, creamy milk chocolate ganache that spreads and pipes beautifully.
How to make it: Warm 1 ¼ tablespoons of light corn syrup with 6 ounces of heavy cream, pour it over 8 ounces of finely chopped milk chocolate, and whisk until smooth. Let it cool to about 95ºF (35ºC), then blend in 3 tablespoons of softened unsalted butter until glossy. You'll find this version as the fifth ingredient group in the recipe card below, and you can watch me make it on YouTube.
Chocolate Ganache Temperatures
- Warm ganache is very liquid. It's ideal for glazing, drip cakes, and pouring over ice cream.
- Cooled ganache sits at room temperature for a few hours until it's semi-solid, what I call peanut butter consistency. This is perfect for frosting, filling a cake, or rolling chocolate truffles.
- Too cold? If it gets too firm to spread, microwave it for a few seconds to bring it back to peanut butter consistency.
6 Ways To Use Chocolate Ganache
- Fill a layer cake with set ganache, like my easy chocolate cake or death by chocolate cake.
- Frost a cake with ganache at peanut butter consistency. New to frosting? My beginner's guide to decorating a cake walks you through it.
- Drip a cake with warm, soft ganache in a piping bag.
- Dip chocolate cupcakes or strawberries in soft ganache.
- Glaze the top of a Boston cream pie.
- Roll truffles. Flavor the cream first by steeping tea, herbs, or spices, like in my rose chocolate truffles.
Common Chocolate Ganache Problems To Avoid
- Lumpy ganache. The chocolate didn't fully melt. Reheat in the microwave in 30-second bursts, or blend it smooth with an immersion blender.
- Broken or oily ganache. The fat separated. Whisk in 1 tablespoon of warm water or cream at a time until it comes back together.
- Grainy ganache. You whisked while the cream was too hot. Remelt it over a double boiler and let it set again. Don't serve it grainy; the texture won't improve on its own.
- Runny ganache that won't set. Too much cream for your chocolate. Whisk in 2 ounces of melted chocolate at a time until it firms up.
- Ganache too stiff. Too much chocolate, or it's too cold. Add 1 ounce of warm cream, or warm it for a few seconds.
- Crust on top. It sat uncovered. Always press plastic wrap right onto the surface while it sets.
Final Thoughts
Ganache is only two ingredients, but it's the recipe I get the most questions about, and almost every problem comes back to the chocolate or the ratio. My one last lesson: weigh everything and give it that full 5 minutes before you whisk. Patience is what makes it shiny.
Chocolate Ganache FAQs
What is chocolate ganache?
Ganache is a mixture of chocolate and heavy cream. Depending on the ratio and temperature, it can be a pourable glaze, a drip, a spreadable frosting, or firm enough to roll into truffles.
Can I use chocolate chips for ganache?
Yes, if they contain cocoa butter. Many chocolate chips include stabilizers that can make ganache thicker or grainy, so chopped chocolate bars melt the smoothest.
How do I make ganache thicker or thinner?
Change the ratio. Add more melted chocolate to make it thicker, or more warm cream to make it thinner. Letting it cool also thickens it.
Can I whip chocolate ganache?
Yes. A 1:1 ganache, fully cooled, whips into a light and fluffy frosting.
How long does ganache last?
Ganache keeps at room temperature for up to 48 hours, in the refrigerator for up to 1 week, or in an airtight container in the freezer for up to 6 months. Rewarm it in the microwave in 15-second bursts or let it come to room temperature.
Leave Me A Review
⭐️⭐️⭐️⭐️⭐️
If you tried this chocolate ganache recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments. I love hearing from you!
Ready To Master Cake Decorating?
Join Sugar Geek University and learn professional techniques through detailed cake decorating courses, tutorials, and real kitchen demonstrations by
award-winning cake decorator, Liz Marek.
Recipe
Ingredients
Firm Setting Ganache 2:1
- 16 ounces dark or semi-sweet chocolate
- 8 ounces heavy whipping cream
Soft Ganache Frosting 1:1
- 8 ounces semi-sweet chocolate (about 60%)
- 8 ounces heavy whipping cream
Soft White Chocolate Ganache 3:1
- 18 ounces white chocolate
- 6 ounces heavy whipping cream
Soft Milk Chocolate Ganache 2.5:1
- 15 ounces milk chocolate
- 6 ounces heavy whipping cream
Soft & Creamy Milk Chocolate Ganache (with butter)
- 8 ounces milk chocolate
- 6 ounces heavy whipping cream
- 1 ¼ tablespoons light corn syrup about 0.9 oz
- 3 tablespoons unsalted butter 1.5 oz, softened
Instructions
- Before you begin: Weigh your chocolate and cream for the ratio you need (see the ingredient groups). Ratios change with the type of chocolate; I use Guittard. The darker the chocolate, the firmer it sets.
For the ganache
- Chop the chocolate finely and place it in a medium heatproof bowl.
- Heat the cream in a small saucepan until steam just begins to rise from the surface, whisking occasionally so it doesn't boil over.
- Pour the hot cream over the chocolate, push the chocolate under the surface, and let it sit for 5 minutes.
- Whisk in small circles from the center out until smooth and emulsified.
- If there are lumps, blend with an immersion blender for a few seconds until smooth.
- Use warm for piping, drizzling, or drips. For drips, cool to about 90ºF and drip onto a cold cake. To cool faster, pour into a baking sheet.
- Press plastic wrap onto the surface and let it set at room temperature for about 4 hours or overnight, until it reaches peanut butter consistency for frosting, filling, piping, or truffles.
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