The Complete Guide to Chocolate Ganache (2024)

Published 4/22/2019, Last updated 4/5/2022 by Stef

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You can easily make amazing chocolate ganache using two ingredients – chocolate and heavy whipping cream. It takes five minutes to make using either a range or microwave, and goes so well with just about every dessert.

The key to making it the right consistency for your particular dessert is knowing both the ratio of chocolate to cream to use and the temperature the mixture should be at. I delve into all of the details here.

Depending on the amount of cream used, ganache can be moist (like the filling for chocolate truffles) or stiff (like a cupcake frosting). It’s most commonly used as cake filling, a poured glaze, a spread or piped frosting, a decorative drizzle, as the base for truffles, or as a bonbon filling.

Ingredients

You’ll need heavy whipping cream and chocolate to make ganache. That’s it.

But, because there are only two ingredients, the quality of the chocolate really matters.

Choose the best semisweet, bittersweet, or dark chocolate that you can find. I suggest picking one that you love to eat all on its own (try to not eat it all before it goes into the recipe). Chop it finely so it will melt easily if it isn’t already in chip or disc format.

How It’s Made

Regardless of the ratio of chocolate to cream you use, the process remains the same.

First, bring heavy whipping cream just to boil either in the microwave or on the stove (I prefer the microwave).

Next, pour it over a bowl of small pieces of chocolate.

Tip: The ganache will come together quicker if you use small pieces of chocolate.

Let the cream sit on the chocolate for one minute.

Finally, stir gently with a spoon until the cream and the chocolate are fully combined.

Tip: Avoid using a whisk or stirring vigorously because you will incorporate air and cause the mixture to separate!

Expert Tips and FAQs

Ratios of Chocolate to Cream

The ratio (by weight) of chocolate to cream is very important when making ganache for different desserts. Below are some loose guidelines that will help you as you experiment to find a ratio that works best for what you’re making.

Cookies, Cupcakes, and Cakes

One of the most popular ratios is equal parts chocolate and cream.

• While still warm, this version is pourable. That makes it perfect for drizzling chocolate ribbons or glazing cookies, cupcakes, or cakes. It can even be used as a filling between layers of a cake. (I always love pouring this glaze on my favorite chocolate cupcakes when I make them for true chocolate lovers, but it’s also fantastic on peanut butter cupcakes!)
• As it starts to cool, it thickens and takes on more of a spreadable consistency.
• At room temperature (after it sits in a covered bowl on the counter for 1-2 hours), the texture is like brownie batter and it can be rolled into balls for truffles or whipped at high speed to make a light, airy ganache frosting. Eating this straight it up is right up there for me with eating molten chocolate mug cakes.

Truffles, Bonbons, Macarons, and Thick Frosting

Increasing the percentage of chocolate makes for a much thicker end product. Truffles typically use a ganache that is two parts chocolate to one part cream. Although you can make truffles with a 1:1 ratio (as shown above), the 2:1 truffles will have a more fudgy consistency. (Take a look at Cookie Rookie’s truffles for an example.)

I also use the 2:1 chocolate to cream ratio for bonbon fillings. The 2:1 ratio is also perfect for macaron filling.

This formulation can also be used as a glaze or piped frosting, as shown above. The glaze will have the consistency of the top of a Hostess cupcake but will, of course, taste much better. The 2:1 whipped, piped frosting is one of my favorites – it is intensely chocolaty!

Poured Glaze for Cakes, Cupcake Filling, and Light Frosting

A ganache with more cream than chocolate is very runny (like a soup) when warm and mousse-like at room temperature. While warm, this can be poured over a cake to give it a beautiful chocolate glaze. Be sure to put something under the cake while you pour because the ganache will drip. If you chill it first, you can whip it to create a light, pipeable frosting that tastes like chocolate whipped cream.

Handle the Heat uses this ratio to fill her chocolate blackout cupcakes. It’s the perfect gooey cupcake filling!

Other Desserts

While these are all guidelines, be flexible and try something in between.

For example, That Skinny Chick Can Bake uses 12 ounces of chocolate to 16 ounces of cream (a 3:4 ratio) for the topping on her amazing looking Chocolate Caramel Twix Cheesecake.

Cooled Ganache

Here’s how the three different types of ganache look after they have cooled in a bowl for two hours. The two parts cream version looks just like caramel in this photo, but I assure you that it’s made with the same bittersweet chocolate as the others!

Tip: If a warm ganache is poured on a dessert rather than spread or scooped, it will look smooth and shiny when it cools. Different ratios yield different thicknesses.

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