Make this 2-ingredient, 5-minute perfect chocolate ganache and you’ll be pouring it over everything from cakes to ice cream sundaes! This easy, versatile ganache recipe can also be whipped into an icing or turned into the most decadent chocolate truffles.
There aren’t many things better than a big hunk of dark chocolate. Slightly sweet. Super rich. Decadence at it’s finest, right down to the melted remnants that beg to be licked from your fingers.
When it’s turned into ganache, chocolate becomes even more special – since it can be used as a glaze, a frosting…even candy.
Get ready to have your chocolate-loving mind blown.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
How do you make chocolate ganache?
I have to credit my old day job for teaching me the ways of pastry. I may not have gone to any type of culinary school, but I learned a ton about baking and confections in the 18 years I’ve been a bakery employee.
When we first started producing fresh chocolate ganache (probably 14 years ago), I had never heard of it. Of course, I was in college at the time and had led an arguably sheltered culinary life.
It wasn’t long before I got the rhythm of making it down to a science, even in our giant cooker. It’s even easier at home, made in only three steps.
STEP 1. Heat cream in a saucepan until the mixture begins to steam, barely boiling.
STEP 2. Pour the warm cream over chopped chocolate in a bowl. Let it sit for 5 minutes, melting the chocolate slowly.
STEP 3. Whisk or stir the cream and chocolate together gently until it’s combined into a smooth ganache. Flavor it if you’d like (see below), or add a bit of corn syrup for extra shine.
While easy, ganache can also be really tempermental.
Don’t be tempted to stir it too much! You may break it, causing the oils to separate from the ganache. (This actually happened to me while photographing this recipe – that’s what I get for trying to get the perfect spoonful!)
Luckily, this can be easily fixed if it does happen (and it probably will once or twice!) Reheat the ganache to 92 degrees F and stir it gently to melt everything back together and re-emulsify it. You may even want to add a splash of warm milk to help it along.
What is the ratio for chocolate ganache?
To be fair, the standard recipe ratio (1:1) can work for any recipe, but switching up the amounts of chocolate and cream will make creating your perfect dessert a bit easier.
For a thick chocolate ganache glaze or filling, use a 1:1 ratio of chocolate to cream (8 ounces: 8 ounces). (example: Cannoli Cupcakes)
For a thinner glaze, or for a whipped chocolate ganache frosting, use a 1:2 ratio of chocolate to cream (8 ounces: 16 ounces). (example: Triple Chocolate Cranberry Mousse Torte)
For a thick tart filling, or to use for truffles, use a 2:1 ratio of chocolate to cream (16 ounces: 8 ounces). (example: Irish Cream Coffee Truffles, Chocolate-Covered Strawberry Brownies)
How do you use ganache?
Chocolate ganache can also be flavored to pair with any recipe you’re using it in! Though it is traditionally made with dark chocolate, milk and white chocolate ganache are also possible – just tread with care, as those chocolates contain more fat and are susceptible to burning, scorching, and seizing.
While dark chocolate calls for a 1:1 ratio, milk chocolate requires a 3:1 ratio. White chocolate needs even more at 4:1. Make sure you’re using a good quality chocolate, too. Baking chips work, but a bar will produce a much nicer product.
In addition to using different chocolates, ganache can also be flavored in very interesting ways!
Boozy – for ganache with a little liquored-up bite, sub 1-2 ounces of cream out for your favorite liqueur (Bailey’s, amaretto, creme de menthe) or brandy.
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Herby – for a refreshing spin on your ganache, warm the cream with fresh herbs like mint, rose, or lavender. After bringing it to a boil, remove it from the heat and allow the herbs to steep for 5-10 minutes (depending on how strong you want the flavor). Rewarm the cream, strain it, then continue with the recipe.
Flavored – vanilla bean is an excellent addition that enhances the chocolate, but any extract will add a tasty twist to the finished product. Espresso powder, cinnamon, chili powder, or orange zest can also be used for deliciously unique results. Nut butters or Nutella can be melted along with the chocolate for an even deeper flavor.
Here are a few delicious ways to use your batch of chocolate ganache!
- Seven Layer Tuxedo Ganache Cake
- Neapolitan Cheesecake
- Chocolate Peppermint Brownies
- Salted Caramel Chocolate Tarts
- Moist Chocolate Cupcakes with Ganache Filling
Perfect Chocolate Ganache
Ingredients
- 8 ounces dark chocolate finely chopped
- 8 ounces whipping cream
Instructions
- Chop the chocolate and place it in a large bowl. Set aside.
- Heat cream in a saucepan over medium-low heat until the mixture begins to steam. Do not simmer or boil.
- Pour the warm cream over chopped chocolate in a bowl. Stir gently to cover all the chocolate. Let it sit for 5 minutes, melting the chocolate slowly.
- Whisk or stir the cream and chocolate together gently until it’s combined into a smooth ganache. Flavor it if you’d like (see below), or add a bit of corn syrup for extra shine.
mark burrows says
I used butter and creme melted together then added chocolate, everything looked fine till I added orange liquor then it broke, Why?
Erica says
That’s so unfortunate, Mark – I’ve broken a few ganache recipes in my life, also! The breaking of ganache is caused by an uneven ratio of fat to liquid (which is why I don’t add butter to my recipe anymore). You added melted butter – a liquified fat – to a very high-fat cream, then added even more liquid when you added the liqueur. Your best bet when that happens is to stir in more unmelted chocolate to the warm, broken ganache until it comes back together. Next time you try this combo, reduced the cream a tiny bit, or add a bit more chocolate from the start. I hope that helps!