How to Make Chocolate Ganache

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Learn how to make chocolate ganache with this easy tutorial. This simple ganache recipe requires just two ingredients and you can have different consistencies by varying the ratio of each ingredient. The process takes just 5 minutes!

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How to Make Chocolate Ganache

Chocolate ganache almost sounds intimidating, doesn’t it? I used to think it was some complicated technique to making chocolate ganache but in actuality, it’s so incredibly simple.

You can use chocolate ganache to top chocolate orange brownies, orange ricotta tart, and chocolate peanut butter cheesecake.

It require just two ingredients: chocolate and heavy cream. You can adjust the ratios of each ingredient to achieve different consistencies depending how you plan to use it.

We’ll talk more in-depth about this as we go along.

Chopped Chocolate for Chocolate Ganache

HOW TO MAKE CHOCOLATE GANACHE

First, start with a quality brand of semisweet chocolate. I typically use Ghirardelli or Scharffen Berger but Bakers is also a great option.

Most recipes I’ve seen call for the chocolate to be coarsely chopped but I prefer to chop it finely. The smaller the pieces, the quicker they melt before the heavy cream cools down.

It’s important to make sure the chocolate is fine enough to melt evenly so the ganache ends up perfectly smooth.

Warm the heavy cream in a small saucepan over medium-low heat. It’s not necessary to boil or simmer the cream. You just want it nice and steamy.

You’ll know it’s warm enough if you stick your finger in and can leave it for about 3 seconds.

Heavy Cream and Chocolate for Chocolate Ganache

Once the cream is heated, pour it over the chopped chocolate and make sure all the pieces are fully submerged.

Let it sit for about 3 minutes so the chocolate has time melt all the way through.

Then, stir gently until it starts to come together. It might look speckled and broken at first but just keep stirring until it comes together into a creamy, smooth chocolate ganache.

And you’re done. See how simple that was?

Now let’s talk about the different ratios of chocolate to heavy cream and how you use each one.

CHOCOLATE GANACHE RATIO

There are three different ratios of chocolate to heavy cream when making chocolate ganache. Each one yielding a different consistency for how you plan to use it.

A ganache that you plan to roll into truffles needs to be thicker than a ganache you plan to use for glazing a cake. The ingredients will be same but the ratio of chocolate to cream will vary.

The ratios are based on weight.

1:1 ratio – this is one part chocolate to one part cream. So, 4 ounces of chocolate to 4 ounces of heavy cream. This ganache is perfect for filling a layer cake or using in a frosting.

Chocolate Ganache for Cake Filling and Frosting

1:1 ratio chocolate ganache for frosting

2:1 ratio – this is two parts chocolate to one part cream. So, 8 ounces of chocolate to 4 ounces of heavy cream. This ganache is used for rolling into truffles.

Chocolate Ganache for Truffles

2:1 ratio chocolate ganache for truffles

1:2 ratio – this is one part chocolate to two parts heavy cream. So, 4 ounces of chocolate to 8 ounces of heavy cream. This ganache is best used as a thin glaze.

Chocolate Ganache for Thin Glaze

1:1 ratio chocolate ganache for glaze

It’s important to use each chocolate ganache when it’s at the right temperature. This will vary depending on what you are making.

Chocolate ganache used for truffles needs to be cooled until it’s thick or you won’t be able to roll it. On the other hand, chocolate ganache used for glazing a cake needs to be warm and pourable.

WHAT’S THE BEST CHOCOLATE FOR GANACHE?

Bittersweet and semisweet chocolate is best for making chocolate ganache. I don’t suggest using milk chocolate or white chocolate.

Semisweet chocolate is what I use most when making ganache because it’s already lightly sweetened and pairs well with other ingredients.

While bittersweet chocolate will yield a wonderfully rich ganache, I find that it’s slightly too bitter for most desserts. You can sweeten it slightly by adding a tablespoon of granulated sugar to the heavy cream. As the cream warms, the sugar will dissolve and blend beautifully into the ganache.

Also, a tablespoon of corn syrup works wonderfully for adding a slight sweetness. Plus it adds a gorgeous shine to the chocolate ganache.

How to Make Chocolate Ganache Recipe Image
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How to Make Chocolate Ganache

Learn how to make chocolate ganache with this easy tutorial. This simple ganache recipe requires just two ingredients and you can have different consistencies my varying the ratio of each ingredient. The process takes just 5 minutes!

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Yields 1 cup (depending on ratio)
Calories 96 kcal
Author Jen Sobjack

Ingredients

For layer cake filling and frosting (1:1 ratio)

For chocolate truffles (2:1 ratio)

For pourable glaze (1:2 ratio)

Instructions

  1. Decide how you plan to use the chocolate ganache and measure out the correct weight of ingredients.

  2. Place the chopped chocolate in a medium-sized mixing bowl.

  3. Warm cream in a small saucepan over medium-low heat until it's steaming. It doesn't need to simmer or boil. 

  4. Pour the warm cream over the chocolate and make sure the chocolate is fully submerged. 

  5. Let it sit for about 3 minutes then stir gently until it comes together in a smooth, creamy consistency.

  6. Cool the ganache as specified below.

Recipe Notes

For frosting or filling a layer cake - allow the ganache to cool until it's thickened but still soft. Beat it with an electric mixer for about 2 minutes. When it's fluffy and light in color it's ready to be used.

For chocolate truffles - cool the chocolate until it's stiff enough to scoop and roll in the palm of your hand but not hard. It may be necessary to set the ganache in the refrigerator of a few minutes to help it thicken.

For pourable glaze - allow the ganache to cool slightly. It should be loose enough to pour but thick enough to stay in place without running off the cake.

*Bittersweet chocolate can be used in place of semisweet chocolate.

If the chocolate isn't sweet enough for your taste, you can add 1 tablespoon of granulated sugar to the cream before it's heated. Stir to dissolve the sugar as the cream warms over medium-low heat.

You can also add 1 tablespoon of corn syrup instead of sugar. Corn syrup will add shine to the ganache.

Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Learn how to make chocolate ganache with this easy tutorial. This simple ganache recipe requires just two ingredients and you can have different consistencies my varying the ratio of each ingredient. The process takes just 5 minutes! #chocolate #ganache #chocolateganache

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5 Comments

  • Sarah

    I have an old family recipe for the puff part of cream puffs and am looking to make them for mother’s day. But have to find the filling and chocolate topping recipe. I like your ganache and think it would work great to top the cream puff with. Would you think the pourable 1:2 chocolate to cream ration would be better than the 1:1 ratio?

    • Jen Sobjack

      1:2 will be perfect for what you are looking for. Keep in mind that while the ganache is warm it will be quite runny. Let it cool until it’s thickened some before using it to top the cream puffs. This will prevent it from running all over the place.