Chocolate Ganache – Dark, Milk or White Chocolate
Chocolate Ganache is an absolute treat you can add to any cake or cupcake. It is the perfect frosting you can use when decorating cakes, especially novelty cakes. The firmness of the chocolate can be a real blessing to cake decorators when working shaped cakes. Here I give you all three recipes -Dark, Milk and white chocolate Ganache that you can use as a Filling or Frosting for dessert or Fondant decorated cakes.
Chocolate Ganache Recipe Dark Milk or White Chocolate Ganache
Who doesn’t loves Ganache? Yum!
The difference mainly is in the quantity of chocolate used.
As a filling – you want it to be soft and easy to spread at the same time not to heavy to eat. While;
As a frosting – over and around the cake you want your Chocolate Ganache to be firm so you can drape it with fondant.
White Chocolate Ganache for filling
Tools
- Double Boiler or Microwave
- Bowl
- Spatulaor Wooden Spoon
- Cling wrap/ Plastic wrap
Dark Chocolate Ganache Recipe
Dark or Milk Chocolate Ganache (save/Pin)
For Filling
- 250 ml / 1 cup heavy cream
- 250 grams / dark or milk chocolate
- 2 tbsp butter (optional)
For frosting
- 250 ml / 1 cup heavy cream
- 500 grams dark chocolate
- 2 tbsp butter (optional)
Milk Chocolate Ganache Recipe
White Chocolate Ganache (Save/Pin)
For Filling
- 250 ml heavy cream
- 500 grams white chocolate
For Frosting
- 250 ml heavy cream
- 750 grams white chocolate
White Chocolate Ganache Recipe
Method
- Break chocolate in a microwave safe bowl, pour the cream over.
- Heat in the microwave for a min on high. Stir well.
- Continue to heat in microwave at 30 sec intervals until you have a smooth mix.
- Add butter if using. Stir to combine.
- Alternatively, do the same over a double boiler.
Using Chocolate Ganache
It’s best to let the Ganache sit at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)
When you need to use – bring it to room temperature and use as needed.
One of my favorite ways to use Ganache especially on desserts cakes is
I prepare my recipes as for filling. 1:1 Cream: Chocolate ratio
When cooled I use as much as I need in between layers as a filling.
Next, I whip the balance in a K-mix or whisk (like you normally do whip cream) it will turn a light brown color and stiff mixture.
DO NOT OVER WHIP as it will be difficult to spread.
Spread the whipped Ganache over the cake as frosting.
Result – Dark color chocolate Ganache filling in between the two cake layers and a lighter brown color chocolate Ganache frosting covering the cake. A cake in shades of browns and of course incredibly tasty.
Note: If ever you do over-whip your Ganache. Just add 1 or 2 tbsp. of warm cream or milk and mix thoroughly with the back of your spoon. You may deflate some of the volume but that’s what you want. It will be smooth and creamy again. Trust me.
Storing Ganache covered cakes
Ganache can be kept at room temperature for about two to three days depending on the amount of chocolate/cream proportion.
As you can see the quantity of chocolate in Ganache is so high that you do not need to refrigerate your cake, which makes it an ideal frosting under fondant. However, if you have another perishable filling with your Ganache or have used more cream you might want to be safe and stick it in the fridge.
Ganache and Humidity: Since chocolate can withstand heat better than butter, Ganache frosting is usually more preferred by cake decorators under fondant than buttercream.
I hope I managed to take some confusion off with regards to Chocolate Ganache.
Before I forget –
Have you ever wondered how to take Ganache to a whole new level? Yup? Have you tried to add different flavors to your ganache? Nah, I’m not talking about extracts! I’m talking more… check it out here.
It’s great to have an extra batch of Ganache on hand for those small treats like these.
You remember this Chocolate Ganache Chocolate Cake Recipe. It’s an absolute heaven for any chocoholic. It’s Chocolate cake, layered with Chocolate Ganache, frosted with more chocolate ganache then covered with chocolate glaze for that smooth finish.
This is my Classic Chocolate Pound Cake Recipe with a little extra chocolate ganache love.
Have you tried my Chocolate Ganache Tart yet?
If you ever need a quick dessert – you must try this – so simple, so easy. See the recipe here- Chocolate Ganache Tart
Ways to use Chocolate Ganache? Chocolate Ganache Tart
How to make Chocolate Ganache
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Chocolate Ganache Recipe Dark Milk or White
Chocolate Ganache Recipe Dark Milk or White Chocolate
Prep
Cook
Total
Yield 24 servings
Chocolate Ganache is an absolute treat you can add to any cake or cupcake. It is the perfect frosting you can use when decorating cakes, especially novelty cakes. The firmness of the chocolate can be a real blessing to cake decorators when working shaped cakes. Here I give you all three recipes -Dark, Milk and white chocolate Ganache that you can use as a Filling or Frosting for dessert or Fondant decorated cakes.
Ingredients
Dark or Milk Chocolate Ganache
For Filling
- 250 ml / 1 cup heavy cream
- 250 grams / Dark or milk chocolate
- 2 tbsp. Butter (optional)
For frosting
- 250 ml / 1 cup heavy cream
- 500 grams Dark Chocolate
- 2 tbsp Butter (Optional)
White Chocolate Ganache
For Filling
- 250 ml heavy cream
- 500 grams White Chocolate
For Frosting
- 250 ml heavy cream
- 750 grams White Chocolate
Instructions
- Break the chocolate in a microwave-safe bowl, pour the cream over.
- Heat in the microwave for a min on high. Stir well.
- Continue to heat in microwave at 30 sec intervals until you have a smooth mix.
- Add butter if using. Stir to combine.
- Alternatively, do the same over a double boiler.
Notes
Using Chocolate Ganache
Its best to let the Ganache sit at room temperature or fridge for at least a couple of hours ( I usually keep it overnight)When you need to use - bring it to room temperature and use as needed.
Courses Dessert
Cuisine French
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 493 | ||
% Daily Value | ||
Total Fat 40.6 g | 62% | |
Saturated Fat 24.1 g | 121% | |
Unsaturated Fat 16.5 g | ||
Cholesterol 57 mg | 19% | |
Sodium 27 mg | 1% | |
Total Carbohydrates 27.5 g | 9% | |
Dietary Fiber 6.3 g | 25% | |
Sugars 14.9 g | ||
Protein 5.4 g | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Are you new to cake decorating? Do you love cake decorating?
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Love cake? Want more cake recipes?
Take a look at some of the most delicious cake recipes I have for you on this blog. All recipes are tried and tested. Whether you looking for a simple one bowl vanilla cake recipe, a fruit-flavored recipe for spring or luxurious recipe with decadent frostings. I’m sure you will find something you will love. Alternatively, take a look at my Recipe Index to see a list of all recipes on this blog.
A collection of cake recipes by Veena Azmanov – Tried and Tested Cake Recipes
Thank you for this detailed post. Finally someone who makes sense of all the confusion. I made the white chocolate ganache last week with great success.
Thank you, Edmund. So happy you had success with this recipe. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.
Hi!
Thanks for sharing all these informations with us!
I have a question because I am confused. In your post you mention that you would use 1:1 ganache for filling and then whip it to cover. But then in the comments you mention using 3:1 for fondant cakes. Which proportion should I use for filling and covering?
Also, if I am doing a 6 inch round, 4 layers cake, what quantity should I use?
Thanks a lot! This will be my first ganache. Sorry if the questions are basic! 🙂
Melissa. We use a higher ratio of chocolate to cream for cakes under fondant. That way the chocolate become firm and easy to work with under fondant.
You can used whipped ganache under fondant too – depending on the weather and humidity you have around you.
This batch should be ok for a 6 inch cake depending on how thick you use the ganache.
Hope this helps. Thanks
Hi Veena,
I love love your detailed posts. One question- which brand should I use for the best results for filling and covering? Thanks a lot in advance.
Aachal, I use callebaut or Laubeca chocolate here but see what brand is good quality and affordable close to you. As long as you enjoy eating it on it’s own should be good for filling or frosting
I am always impressed with how well you write your post. So detailed and so impressive. I love how you give so much information that there is nothing left to guess.Thank you for this recipe. I was always curious why my ganache didn’t look like the cake decorating videos.. now I know its’ the ratio. This is a great post packed with lots of infor. Thanks
Thank you Marin. Than you for the kind words. So happy to hear that you enjoy my blog and find the information useful. Yes, ganache is tricky but most people don’t get the ratio sorted. Glad I could help.
hi thank you for the recipes i just mixed the ganache and they came out great. i did the frosting and filling. my question is can i put the ganache in the fridge right after i mix it or do i have to wait until it cools down? thanks
Hey Cynthia – Happy to hear you had success with this ganache recipe. I usually do cool things down a bit before I store them in the fridge but either ways won’t matter much I think.
Thank you so much Veena for sharing this recipe the right way. Now I know why my ganache was not setting right. I was always making it with the filling ratio. Thanks for always sharing recipes in details as it takes the guess work out and give novices like me the needed help. Your blog is my go to for all recipes now.. cake as well as food. If I need a recipe I come check if you have it first, only then do I go browsing the net. Thank you
Thank you so much Aurora for your kind words and support. I started as a novice and the purpose of this blog was to help novices like me so I’m happy to hear that my purpose is being fulfilled. Happy to know that my recipe work with great success for you and that you rely on my recipes as your first source. Thanks for coming back to write this feedback. Appreciate it very much.
Can I use regular, non-heavy whipping cream for this?
Anime you need high fat content whipping cream for this because that will work best for you for consistency. If you use something more liquid the resulting ganache will be very soft and not spreadable. Hope this helps. Feel free to ask any more questions. Thanks
HI Veena,
I have only made poured ganache, but would like to make a spreadable ganache. I tried a sample using 1:1 ratio, but if never got firm, so I whipped it and it appeared to get stiffer, but when I went to use it as a filling, it was like melted chocolate ice-cream. The taste was really good, but the texture was all wrong. Not sure what happened to it. I used Merckens chocolate, which I think is a good quality chocolate. I used a scale to measure out 8 ounces of chocolate and used a liquid measuring cup to measure out the heavy whipping cream. Perhaps I should have measured in grams versus ounces?
Patricia. The ratio of chocolate for a pouring ganache 1:1 is good but if you want to spread ganache it has to be minimim 2:1 (2 parts chocolate and one part cream) In fact I do 3:1 for a stiff ganache when I want to use it under my fondant cakes. A good quality of chocolate is definitely important for taste. I have the recipes on this post. Please read and use those appropriately Thanks
Hello. Id like to ask abt whipping the ganache. You mentioned that you used the 1:1 recipe for filling the cake then the remaining you whipped for a lighter brown color. Can I whip the ganache using the 1:2 recipe (for frosting and use under fondant) . Would that be better to use than unwhipped ganache? I do like it to lighten a bit. Would it affect the stability esp if im using it under fondant? Thanks so so Michelle
Technically you can whip a higher ratio but it will be difficult to work with a stiff whipped ganahce. NO it won’t bother the fondant at all.
Hi, thank you for the post. I would like to know how many cakes could be cover with one batch of ganache?
Approximately and 8 inch round cake
Hi Veena,
PLEASE, could tell us about cream cheese frosting as the same way of ganache , the difference and how we can make it , as filling or frosting! I’ll be thankful.
Thank you again
Lots of love xo
Lana
Will do darling. I need to update or re-do the cream cheese frosting post soon. The images are really old. Will definitely include more infor. What question would you like me to address? Anything in particular?
Thank you ?, yes I have several questions about cream cheese frosting,
1- why the cheese becomes liquid when I started add sugar?
2- shall we use cream cheese at room temperature or cold?
3- which type of sugar we have to use? (Powdered sugar or regular)
4- what is the best brand of cream cheese for frosting?
5- why the cream cheese frosting doesn’t stay at the same consistency after few hours?
6- which one is better to add with butter or whipped cream?
7- what is your favorite recipe for cream cheese frosting for cakes and cupcakes?
I know that I have many questions, but I really trust you and I hope to hear the answers from you.. please.
Have a good day ?
Ok will make sure I use these in my post on Cream Cheese.
Thank you ?
Welcome
I also have a question, can the raw Cacao butter also be used? Should I make white chocolate firts? Thx in advance.
Ade
Not sure I understand your question… For Ganache we use chocolate not cocoa butter. If you want to make white chocolate ganache use white chocolate – not cocoa butter.
Bonjour Veena from Paris,
Thank you so much for your sharing ?, since a long time I’m looking for the secret key of ganache, really thank you for these valuable information .
You are amazing and I love all what you do ♥️?
Good luck ?& Merci
Lana xo
Thank you so much Lana. I am so happy to hear that you found what you were looking for. Thank you for your support – Merci beaucoup
Hi there! Thank you so much for sharing! I am using the bottom of a giant cupcake pan for a sculpted cake. I read many recipes that require mixing the ganache with a hand mixer after it cools to get it to a spreadable consistency to use under fondant. Does this ganache need to be mixed that way after I let it sit over night in the fridge?
I don’t want it too stiff, but I also want a consistency that’s firm enough to get me ridges of the cupcake pan to make the sides look smooth. Hope my question makes sense.
Thanks again in advance and for all the great tips!
I do not not mix my Ganache with a mixer after I cool it. You can but it’s optional not necessary. You can use this as long as you cool it to peanut butter consistency. It is firm and can give you sharp edges too.
Good afternoon! I made fark chocolate ganache but it is too bitter. Is it possible to make milk chocolate ganache and mix the 2 together or is the fat content going to alyer the texture? Thank you. Love your sharing ❤
Yes Lori you can make milk chocolate ganache and mix the two together. Just make sure they are both at similar temperature so they blend. Usually there is no problem with mixing ganache the cream helps keep the fat content workable.
Good morning,
I want to clarify a doubt from you.If we need to replace the heavy cream by non-dairy product using which one will be good Peanut milk or Almond milk or Cashew milk or you have a different suggestion excluding Soy milk
Channu. I have not tried peanut milk or almond milk or cashew milk. I get a non daily thick creamer here that is soya based. Honestly I think any will work. But to be safe always make a small batch, taste it see which you like and then make a bigger batch. That way you won’t waste any ingredients as well.
Hi Veena,
Great Blog! Some great tips here on how to make Ganache more exciting – It was starting to get a little boring under fondant covered cakes!
Just a quick question – You mention that you can use SMBC as a filling and then ganache to cover and then fondant to decorate. How would you store a cake like that? I always thought that SMBC needs the fridge, but Fondant hates the fridge.
You can keep ganache and fondant both in the fridge. Fondant does not hate the fridge but you do get condensation in summer which if let alone with dry without any issues. Hope that answers your question. Thanks Olimpia
Hi Veena is it OK to use chocolate chips instead of chocolate chunks to make the ganache? Do I need to make any changes for the proportions or keep them the same? Thank you!
Yes you can make ganache with chocolate chips but a good quality chocolate will taste better <3
Hi Veena, is it fine if I leave ganached cake overnight in around 24-26 degrees Celsius?Thanks in advance.
Yes you can !
Thanks for your response!
Hi Veena
How long do you keep your ganached cake in the fridge to set or do you let it set in room temperature.
Btw I live in Malaysia which is very high in humidity. Thanks so much for your answer.
Melissa! In summer I let the cake set in the fridge here because it’s really hot in Israel. In winter I leave it out over night. Both work well.
Do you cover your cake with fondant right away from taking it out from the fridge or do you let your ganache down cake out in the room to set.
Malaysia is very hot and leaving ganache cake out only makes it soft.
NO! In summer I do not leave it out for long. I remove it from the fridge just when I’m about to start kneading my fondant. By the time I’ve rolled it the condensation is usually enough to cover the cake.
Thank you. What I did was I took it out from the fridge and let it sit on my counter while I roll out the fondant. All this is done with the aircond on as the weather is too humid without the aircond.
Melissa – My weather is humid in summer too so I know what you mean.. I suggest you check the ganache ratio or the quality of your chocolate. In summer I only use a certain quality chocolate. In fact.. try melt some chocolate chips into your ganache next time. Take the cake out just last minute before you want to cover with fondant. I now weather with high humidity can be a pain lol
Thank you so much Veena. Really appreciate you for taking time out to build these videos for us despite of having a family commitment. I have 2 questions though –
1> What exactly is heavy cream?
2> how many grams is 1 cup of chocolate?
I have done ganache many times and ive never liked the way Im doing it but I know your recipe will work for me coz whatever recipes Ive tried from here has worked really cool. :). Ive used whipped cream. Thnx again.
Hi Preema, thanks for the vote of confidence. I usually use 38% fat in my cream. That’s what I get here. 32% or 38% so I use 38% – The higher the fat the better.
For me 1 cup is 250 ml.
If the ratio is 1:2 then use 250ml cream plus 500 grams of chocolate
if the ratio is 1:3 then use 250ml cream plus 750 grams of Chocolate.
Does that help?
Thanks a ton Veena. Very helpful information. Next time I will use this and will let you know the output. Really appreciate.
And I would still like to mention this – what makes you different from others is that you explain literally everything in detail, whether in a video or the notes – if’s, but’s, do’s, dont’s, could work, may not, and so on.. That really helps.
Keep flying high. Love you loads.
Thank you so much Preema…I guess I do that because I’ve learned thru a lot of trial and errors myself lol. So worth mentioning if if helps someone avoid an unnecessary experiment. Thanks for your lovely comment
Hi Veena … Thank you for the wonderful ganache receipe, I always want to use 1:1 ratio ganache to fill the cake..but never tried thinking it would be too soft for covering with fondant. Recently I did a fondant covered cake in which I used dark chocolate ganache 2:1 ratio to fill and ice the cake and later covered it with fondant. When the cake was sliced, the filling was a bit too set even at room temperature.
Now I have to make a chocolate cake with ganache for my nephew’s birthday, and my question is if it is ok (stability wise) to fill the cake with 1:1 ganace and ice with 2:1 then cover with fondant, it is an outdoor birthday party with temperatures being around 70-75 F.
Sorry for the long post 🙂 any suggestions are much appreciated !
Yes it is definitely ok. In fact if you read my post you will see that for filling I did say 1.1 is great and for coating you need 1:2
SO yeah. In fact in summer here I fill my cakes with Buttercream and ganache the outside. Works too!!
Ur site is superb.i just loved ur recepie of cakes its mind blowing
Ur tips r just superb …..it works perfectly
What preservatives can I add to my filling and cake to make it last longer than 3 days without refrigeration?
Muchas gracias por todas tus recetas, vídeos y consejos me han servido muchísimo. Dios te bendiga, una vez mas GRACIAS
Apply trex or crisco then spread the fondant it works well
Hi Veena..
I’m a big fun of yours , I know all your recipes now, and you ve been a big help to me to make family and friends cakes, it s going to be the first time to make 3 tiers cake, and all the recipes and decorations I m going to use yours.
So Thanks very much wonderful woman you’re the best
Thank you so much Nass for your feedback. It is so encouraging. Thank you !
All the best with your cake – Have fun..
Veena mdm..why my fondant doesn't stick to choc ganache when Im cutting the fondant cake?
Hi there. I am a cake designer and sugar artist in South Africa. I work mainly with Fondant covered cakes, using ganache under my fondant. I just wanted to know, If i need to just make a ganache covered cake, no fondant, the ganache will be the finish, does this seal and keep the moisture inside?, the same way the fondant would?
It was an excellent demonstration of your own version of chocolate ganache, Veena. And your cream to chocolate ration tips really helps me a lot. Thank you for sharing your brilliant cake baking ideas.
Thank you so much <3
Dear Veena, I just wont to let you know how much i appreciate your help almost with everything you do about cake, I have a passion about baking and decorating cakes. I am doing cake business from home like you but I'm not succeeding that much, I don't know what i'm doing wrong. Is there anyway you can advise me? This is my Email "[email protected] and my websit tsionssweets.com
Should I cover the fondant when I’m letting it set at room temoerature?
You should always keep left over fondant covered, Your cake can stay open but in a cool place where no dust will get to it
Going to use ganache for the 1st time the weekend hope all goes well. Thanks for the recipe!!
I was also wondering if I use the recipe for you’re ganache filling inbetween the cakes, will it be oozy and seep through the fondant. Thanx a lot.
Hi!
I am making a two tiered cake. Bottom chocolate mudcake and top caramel mudcake. I’m definitely covering it with ganache and then fondant. I am very confused about what I should fill it with, because I will have to leave it on my kitchen counter and not the fridge. Will your ganache recipe for the filling be ok outside? Thanx a lot for all the above information
hi veena,
can i use chocolate ganache under marzipan?
Hi Veena,
Thank you so much for sharing. Really appreciate.
Hi Veena,
Am new to your blog and want to try the ganache recipe you have mentioned. could u pls let me know what this heavy cream is? which brand do u use?
Regards
Suma
Hi Veena..
First of all I would like to a BIG thank you for posting all the tips and recipes. I love the way this cake looks. can you please make a video tutorial for this.
All the best
alo
This may sound stupid,but how do you measure chocolate in cups? 5hanks
I think 1 cup chocolate is about 7 oz.
Also which cake is good for fondant covered cake?
Hi!
Just discover your very informative blog n immediately bookmark!
Can i ask for covering the cake with ganache, do i still need to wait for the ganache to set for a while or i can pour it straight after mixing? Thanks!
Hi,
As I mentioned above you have to let the Ganache set for a couple of hours or over night before you use it.
If it's a single tiered cake you can use what ever cake you want if like Simple yet moist chocolate cake, Devils food chocolate cake etc… If it's a tiered cake you want to use something that is a bit more heavy for the bottom tiers. Like an American Sponge or Pound
thank you so much veena for unselfishly sharing your knowledge and skills with us.you indeed make thousands of people happy like me a beginner in baking .may God give you more blessings in life .best regards.
rosana
Oh thank you so much for kind words Rosana. Made my day. Happy to know that my blog is helpful to you. Appreciate the support. Thanks for the comment.
Veena
Hi Heidi,
I will be posting my fondant and gum paste recipe soon, probably in a week or two.
Please subscribe or follow my blog to get notified automatically or check back in a few days.
Thanks.
Veena
Hi can I have your Fondant recepy?
Looks that your fondant is better than mine 🙂
[email protected]
Thank you in advance 🙂
Regards Heidi, Denmark
Mary – If you see my recipe – I have given you different versions of the Ganache for filling and frosting. The frosting one is the one you use as a coating.As for chocolate I use Ghiraridelli 80% coco. Honesty its expensive for me too. Best guide with Chocolate is that you use what you like to eat.. Hope this helps
Veena
I love coating the outside with Ganache – I love how smooth it sets and works great under fondnat. The only reason I do not use it as much is cost.. I prefer good chocolate and that's expensive.
Thank you Darcy. Yes, my kids are my first priority and they definitely keep me busy. But as all mothers I too am very proud of them and like to show off their pictures. Thanks for your comment and I hope you enjoy the recipe.
Hi Veena,
Saw your blog and can't wait to try out that Ganache recipe. Thanks for the instructions. They are very easy to follow.
Lourdes
Thanks Veena, I do see your recipe now. I am glad to know that you use more chocolate in the frosting then filling because I have only ever made the filling version, and that recipe I used (different from yours) just seems like it wasn't the right consistancy for frosting a cake. But as filling it tastes amazing! Can't wait to try your recipes
Mary
Veena do you have a good recipe for the ganache coating? and what type of chocolate do you use if I may ask?
Mary
The only reason I would us it would be for a filling. To place it on the outside of a cake is too chancy. It really needs to be refrigerated to stabilize it. But for a filling, it's truly the best.
I wanted to copy your Ganache recipe but got held up watching your kids pictures. They are so cute…..
I love that you added a photo gallery of them to your blog. It's so nice to see the life of people behind the blog.
I bet your must be so busy with two small kids. Hats off to you. I really admire you for taking the time to share your work with us.
I too have two kids 8
Hi Veena
I see that finally the post is out. Thanks for giving me this recipe in advance by email.
I have been using it on almost every cake. Its become an addiction with my chocolate lovers at home especially with your basic chocolate cake recipe.
This has made my life much easier with decorating. Earlier I use to only pour the Ganache recipe over because it was too liquidy.