How to Make Chocolate Ganache

Learn how to make Chocolate Ganache with just two ingredients and 10 minutes! This versatile chocolate sauce is decadent and simple to make.

Chocolate ganache is a luxurious mixture of chocolate and heavy cream. The ratio is typically 1:1, but can vary depending on the use of the ganache. It's super easy to make, requiring only two ingredients and absolutely no fancy equipment, yet it can elevate almost any dessert.

Chocolate ganache is used for:

• a glaze (on cakes, pies, and pastries)
• a filling (in cakes, cookies, or tarts)
• frosting (for cupcakes or cakes)
• chocolate truffle filling
• as a sauce (on top of ice cream or with fruit)
• and more!

But, as is often the case on this site, there is more than meets the eye when it comes to chocolate ganache. At its core, chocolate ganache is an emulsion—a stable mixture of two substances (like a vinaigrette). In this case, the emulsion consists of the water-based cream immersed in the fat-based cocoa butter from the chocolate. When the two come together correctly, a smooth and velvety stable chocolate sauce is the result.

This Chocolate Ganache Guide will discuss how to make it, what type of chocolate to use, ratios, troubleshooting tips, and more!

So, let's get to making it, shall we? You can jump around using the menu below, or skip to the end of the article for the full recipe.

Jump to:

• Ingredients Needed
• How to Make Chocolate Ganache
• Variations on Ratios and Temperature
• Kelli's Best Tips
• Troubleshooting
• How to Store it
• Recipes Using Chocolate Ganache
• More Baking Tutorials
• Full Recipe
• Pin it for later:

Ingredients Needed

• good-quality chocolate (see section "Let's Talk Chocolate")
• heavy or whipping cream (don't use light cream or half-and-half as it will negatively affect the consistency)

For Dairy-Free Ganache

If you want to make ganache but need it to be dairy-free, canned full-fat coconut milk works exactly the same as heavy cream. It's just as delicious, too.

Let's Talk Chocolate

The type of chocolate used in ganache directly affects its flavor, texture, and setting properties. The cocoa percentage (such as bittersweet, semi-sweet, or milk chocolate) plays a key role in the final product, as do the cocoa butter content, added sugar, and emulsifiers present in the chocolate.

There are three main "types" of chocolate I want to talk about in relation to the ganache: couverture chocolate, pure chocolate, and chocolate chips.

Couverture chocolate such as Callebaut Couverture Callets or Valrhona Couverture Feves is the highest quality chocolate you can use. It contains a higher percentage of cocoa butter compared to regular chocolate, making it perfect for melting, resulting in a smooth, glossy texture. It also has a superior flavor. I buy couverture chocolate from either Amazon or Whole Foods, but there are plenty of other places it is available as well.

Pure chocolate such as a Guittard Baking Chocolate, Ghiradelli Baking Bars, or smaller brands like Hu Chocolate is typically high-quality, non-couverture chocolate with a few extra ingredients added in. This pure chocolate will have a small amount of sugar added, and possibly some lecithin.

The cacao percentage of the chocolate used for ganache is important. I recommend sticking to the "semi-sweet" to "dark chocolate" range (around 54% to 70% cacao). Use what you think tastes good to your palate, but using a lower cacao quantity (like in milk chocolate) will make the ganache softer.

My favorite pure chocolate to use is No. 811 Callebaut Callets. I purchase a bag on Amazon and it lasts me several months. And yes, the callets look like chocolate chips, but they aren't chocolate chips.

Chocolate chips are a different type of chocolate all together. They are small bits of chocolate specifically formulated to retain their shape during baking. They have a lower cocoa butter content and are generally made from lower-quality chocolate.

It's best to use either couverture or pure baking chocolate when making ganache, however it is possible to use chocolate chips. The resulting ganache just might not be as smooth and luxurious. If you want to use them, use high-quality chocolate chips from brands like Ghirardelli or Guittard. Making ganache with the cheapest store-brand chocolate chips will likely result in cheap-tasting ganache with an undesirable texture.

How to Make Chocolate Ganache

The ganache will be runny while it is still hot, and will thicken as it cools.

Variations on Ratios and Temperature

The standard ratio of ganache is 1 to 1 by weight. A higher ratio of chocolate to cream results in a thicker ganache, which may be more ideal for truffles. And on the opposite end, a lower ratio of chocolate to cream results in a more fluid ganache that is ideal for glazing or a light set, like in this Eclair Pie.

Warm ganache has a more fluid consistency, making it suitable for pouring over desserts or using as a glaze. Its smooth, runny texture allows for easy application and even coverage, adding a glossy finish to cakes or pastries.

On the other hand, cold ganache has a thicker, more solidified texture, making it ideal for spreading, piping, or sculpting into intricate decorations. Its firmer state allows for precise shaping and detailing, making it a preferred choice for filling or frosting cakes and creating indulgent truffles.

Whipping Ganache

Ganache can also be whipped to create a lighter frosting consistency. Place cooled room temperature ganache in a stand mixer and use a paddle attachment to whip air into the ganache until it has lightened in color and texture. If the ganache is too cold, it will become gritty. To fix this, scoop out a bit of the gritty ganache and melt it. Pour that back into the mixer and mix until it's smooth and creamy again.

Piped Ganache

Once the ganache has cooled down to a warm room temperature (between 70º-75º), it will be a good consistency to pipe. Transfer the ganache to a pastry bag fitted with the piping tip of your choice and use immediately.

It can also be piped after it has been whipped.

Adding Corn Syrup

Ganache made with just chocolate and cream is the baseline recipe. Sometimes it's necessary to add in clear corn syrup to aid in a more glossy, stabilized, and softer-set ganache.

Kelli's Best Tips

This recipe is relatively straightforward, however there are a few key points I wanted to share:

• As mentioned above, use pure high-quality chocolate that you like the taste of, sticking with semi-sweet to dark chocolate.
• Let the cream heat up until it's simmering around the edges, and then pour it over the chocolate to melt it. Ensuring the chocolate is melted before you begin stirring is important.
• Making a big batch? Use an immersion blender. This is a great tool to easily emulsify the chocolate without using as much arm strength. Place the stick blender into the bottom of the chocolate, turn it on to the lowest setting and gradually bring the blender up as it is blending.
• Though not essential, I like to add a big pinch of salt to my ganache; it helps bring the chocolate flavor through.

Troubleshooting

Here are some problems you could run into when making chocolate ganache, and how to solve them (when possible):

The ganache is grainy: This might mean that the chocolate has seized up. Chocolate seizes for a few reasons. The first is that the chocolate might have been overheated. If the cream was boiling, it could cause the chocolate to "break." Broken chocolate looks dull, so if your chocolate mixture is not shiny, this is the most likely culprit. The second possibility is that some water accidentally got into the chocolate. Even a drop or two of water can cause the ganache to break, so be careful not to use a damp bowl or utensil in the chocolate. Unfortunately, there isn't much to be done about fixing these problems. The chocolate will still totally be edible, but it may not become smooth and shiny again.

There are pieces of chocolate not melted in the ganache: Either your cream was not hot enough, it didn't sit for long enough, or the chocolate wasn't chopped finely enough. However, there is a simple solution to this: Place the bowl of chocolate on top of a pan of simmering water to gently melt the chocolate. Just take care not to let the water touch the bottom of the bowl. Stir the chocolate together until it's fully melted.

The ganache is too thin or too thick: A standard ganache recipe will call for 1 part chocolate to 1 part cream by weight. The ganache will be very thin when it is hot, and as it cools it will thicken until it is eventually "scoopable." When stored in the refrigerator, it will be very firm. If you are looking for a very thin ganache sauce, add in more warmed cream with a ratio of 2 parts cream to 1 part chocolate. For a thicker ganache, do a ratio of 2 parts chocolate to 1 part cream.

How to Store it

Ganache should be stored in the refrigerator. It will be quite thick once completely chilled. It will last up to 1-2 weeks, depending on on the freshness of the cream used to make it.

To warm it up again, scoop the ganache into a heatproof bowl. Place the bowl over a simmering pot of water for a few minutes until it begins to warm up. Stir together until evenly heated through.

Recipes Using Chocolate Ganache

• Milk and Cookies Icebox Cake
• No-Bake Peanut Butter Pie
• S'mores Icebox Cake
• Nutella Pie with Potato Chip Crust

More Baking Tutorials

I am so honored when you make a recipe from my site! If you make this Chocolate Ganache, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

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