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
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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!
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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.
sarah says
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)...
Sarah says
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!!
Elizabeth Marek says
I would either do 1:1 or 2:1. 3:1 will be much too firm. Yes you can whip the ganache. Very tasty!
P. F. Angela Mary says
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.
Elizabeth Marek says
You can use whipping cream
Mary M says
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!
Elizabeth Marek says
I would use 2:1 personally
raffa says
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?
Elizabeth Marek says
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.
Chilly says
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
Elizabeth Marek says
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.
Sameena says
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?
Thanks.
Elizabeth Marek says
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.
Ms Normah Bachok says
Some information of white chocolate. Can I use white chocolate for the 'cluster almond' recipe? Thank you for your help😊
Elizabeth Marek says
Sure you can, it's just melted chocolate.
Olukemu says
Thank you for the recipe. How do I make use of powdered whipping cream. Also the ratio to use.
Elizabeth Marek says
I've never used powdered whipping cream, I assume there are instructions on the box?
Samanthi says
Hi, Would adding 1 tsp of sugar cause problem?
Elizabeth Marek says
Hmm I've never tried that. Might make it grainy. You could add honey or corn syrup though.
Ann Picard says
Confectionary sugar is a good choice.
Liz Marek says
Thanks for sharing!
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 🙂
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
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.
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 🙂
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.