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The Ultimate Guide to Chocolate Ganache is for both the beginner and experienced home chefs. Requiring only 2 ingredients, you will learn how to make a standard ganache for drizzling, firm ganache, whipped ganache, milk chocolate ganache, and white chocolate ganache. It’s a snap!

An overhead view of chocolate cupcakes with chocolate ganache.

Ganache is such a decadent dessert. It feels so fancy and indulgent, yet it is super simple to make. You may not realize just how versatile it is, but chocolate ganache can be found in so many chocolate desserts. This is definitely a recipe you’ll want to familiarize yourself with to easily whip up anytime you’re craving something sweet! 

  • What type of chocolate should I use:

    It is important to use the best quality semi-sweet chocolate you can get. We recommend Guittard, Ghiradelli, Lindt baking chocolate, and other widely available high-quality chocolate brands. Avoid using any chocolate with stabilizers added in as the ganache won’t set up properly. 

  • Troubleshooting: Why is my ganache so thick?

    You probably measured a bit off and added to much chocolate. All you need is to add in heated cream, 1 tablespoon at a time, to thin it out.

  • Troubleshooting: How do I fix grainy ganache?

    Create a double boiler by bringing a small saucepan of water to a boil. Place the mixing bowl with your ganache on top of your saucepan over the steam, but be sure the bottom of the bowl doesn’t touch the water. Whisk your ganache over the double boiler until smooth.

  • Troubleshooting: Why is my ganache so thin?

    You simply added to much cream at the beginning. To thin it out, create a double boiler and add in more chocolate 1 tablespoon at a time to thicken

Common chocolate ganache ratios

  • Chocolate Ganache Flavorings:

    Let your imagination run wild with all of your favorite chocolate flavor pairings! You can add chopped mint leaves, whole vanilla beans, orange zest, or even instant coffee directly into your cream as it is heating. Allow to steep until the cream simmers. Strain and pour your now flavored cream over your chocolate.

  • Dairy-Free Cream Substitutes:

    You can make dairy-free chocolate ganache by using full-fat coconut cream (from a can) instead of regular cream. Follow the rest of the recipe as instructed.

  • Salt:

    Some home chefs enjoy adding a large pinch of salt to their chocolate ganache. This is not necessary, but is completely optional if you so desire.

  • Storage Instructions:

    Store any unused ganache in an airtight container in the fridge for up to 1 week. You do not want any air touching your ganache, so it is important to also cover your ganache with a layer of plastic wrap before putting your lid onto the container. When ready to use, let your ganache first come to room temperature and warm up.

A spatula covered in chocolate ganache dripping into a bowl filled with chocolate ganache.

If you like this recipe, you may be interested in these other delicious chocolate recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A bowl of chocolate ganache with a spatula resting in it.
The Ultimate Guide to Chocolate Ganache is for both the beginner and experienced home chefs. Requiring only 2 ingredients, it's a snap!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients

Drizzle Chocolate Ganache (1:1)

  • 8 ounces semi-sweet chocolate
  • 8 ounces heavy cream (1 cup)

Firm Chocolate Ganache Frosting (2:1)

  • 16 ounces semi-sweet chocolate
  • 8 ounces heavy cream (1 cup)

Whipped Chocolate Ganache (1:1)

  • 8 ounces semi-sweet chocolate
  • 8 ounces heavy cream (1 cup)

Milk Chocolate Ganache (2.5:1)

  • 20 ounces milk chocolate chips
  • 8 ounces heavy cream (1 cup)

White Chocolate Ganache (3:1)

  • 24 ounces white chocolate chips
  • 8 ounces heavy cream (1 cup)
Instructions

Basic Ganache (All Ratios)

  • Place chocolate into a glass or metal mixing bowl. If using chocolate bars, roughly chop the chocolate into small chocolate chip-sized pieces.
  • Heat cream in a small saucepan over medium heat until it comes to a simmer. Once simmering, immediately remove from the heat and pour over the chocolate.
  • Let sit 2 to 3 minutes to allow the heat from the cream to melt the chocolate. Use a rubber spatula to gently stir until the chocolate is completely melted and the ganache is smooth. Use as desired.

Whipped Chocolate Ganache

  • Follow the steps to create a basic ganache. Once the cream and chocolate are combined and smooth, cover, and chill the ganache in the fridge for 1 hour.
  • Remove ganache from the fridge. Use a hand mixer to whip the ganache until light and fluffy, about 3 to 4 minutes. Use as desired.
Notes
Pro Tip: Use the best quality chocolate you can get. We recommend Guittard, Ghiradelli, Lindt baking chocolate, and other widely available high-quality chocolate brands. Avoid using any chocolate with stabilizers added in as the ganache won't set up properly. 
TROUBLESHOOTING
  • Ganache too thick? Add in heated cream 1 tablespoon at a time to thin it out.
  • Ganache too grainy? Create a double boiler by bringing a small saucepan of water to a boil. Place the mixing bowl with your ganache over the steam, but be sure the bottom of the bowl doesn't touch the water. Whisk your ganache over the double boiler until smooth.
  • Ganache too thin? Create a double boiler and add in more chocolate 1 tablespoon at a time to thicken. 

Nutrition

Serving: 2cups | Calories: 1048kcal | Carbohydrates: 63g | Protein: 9g | Fat: 85g | Saturated Fat: 51g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 54mg | Potassium: 728mg | Fiber: 9g | Sugar: 42g | Vitamin A: 1724IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 7mg
Course: Dessert
Keyword: Ganache
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