Nothing satisfies a sweet tooth quite like a rich, velvety chocolate ganache. Use it to frost your cakes, as a glaze and drip on the side of your cakes. As a dip for fruits, pastries, and more. Whether you're a beginner or a seasoned pro, this recipe is surprisingly easy to make and use.
Table of Content
- What is ganache?
- Why is ganache the best frosting
- Ingredients and substitutes
- How to make chocolate ganache
- Best chocolate for ganache
- Best cream for ganache
- Chocolate ganache ratios
- Chocolate ganache temperatures
- Tips for making perfect ganache
- Troubleshooting
- Unconventional Variations
- How much ganache frosting do I need for my cake?
- More creative ways to use ganache
- Printable Recipe
- Join the conversation
There is something undeniably luxurious about sinking your teeth into a smooth, creamy chocolate ganache. Whether it's drizzled over a cake, used as a dip for fruit, or simply enjoyed by the spoonful, it's hard to resist the decadent allure of this dessert staple. But what exactly is ganache, and what makes it such a beloved frosting? In this ultimate recipe guide, we'll answer those questions and more. From classic recipes to unconventional variations, we'll share everything you need to know to create the perfect ganache every time. So grab a whisk, and let's get started
What is ganache?
Ganache is a rich and versatile frosting made from chocolate and heavy cream. The ingredients are melted together to create a velvety smooth and shiny mixture that can be used in a variety of ways. But what makes ganache the best frosting?
- Well, for starters, it's incredibly easy to make - all you need is two ingredients and a few minutes of time.
- Additionally, ganache can be customized to suit any taste preference by adjusting the chocolate-to-cream ratio or adding different flavorings.
- Whether you're looking for a rich and fudgy frosting or a lighter, more whipped texture, ganache can be adapted to fit the bill.
- So why settle for a basic buttercream when you can indulge in the decadent deliciousness of chocolate ganache?
Why is ganache the best frosting
Ganache is an ideal frosting for any dessert lover, but what makes it the best?
- The answer lies in its simplicity and versatility. With just two ingredients - chocolate and heavy cream - you can create a velvety and shiny frosting that can be adapted to suit any taste preference. Whether you prefer a fudgy texture or a lighter, more whipped option, ganache can be customized to fit your needs.
- One of the reasons why ganache is so easy to make is because the ingredients are typically on-hand in most kitchens. When heated together, the chocolate and cream create a smooth and silky mixture that can be poured, dipped, or spread. Additionally, adjusting the chocolate-to-cream ratio allows for complete control over the consistency and flavor of the frosting. Want a more intense chocolate flavor? Use a higher ratio of chocolate. Prefer a lighter texture? Add more cream.
- Overall, ganache provides a luxurious and sophisticated finish to any dessert. So, why settle for a basic frosting when you can indulge in the decadent deliciousness of chocolate ganache? In the next section, we will explore the different ingredients and substitutes you can use to make the perfect ganache for your needs
Ingredients and substitutes
The key ingredients for ganache are usually found in most kitchens: chocolate and cream. While these two ingredients are the go-to for ganache, there are substitutes that can be used to create a unique and flavorful twist. For instance,
- Swapping heavy cream with alternate dairy products such as coconut cream or almond milk can create a vegan or lactose-free ganache.
- Additionally, using flavored liqueurs or extracts such as orange or peppermint can add a distinct flavor to your ganache.
- When it comes to choosing chocolate, it's essential to select a good quality chocolate to create a rich and decadent ganache. Semi-sweet or dark chocolate is the most commonly used for ganache. However, milk chocolate or white chocolate can be used for a sweeter and lighter flavor.
- With ganache, the chocolate-to-cream ratio is entirely adjustable. The ratio can be altered to create a more intense chocolate flavor by using a higher ratio of chocolate. Alternatively, additional cream can be added to produce a lighter texture.
Different uses of ganache
- Drips - Fresh ganache in its liquid form works like a charm over drizzled cupcakes like the one below in the video.
- Glaze - Same as drips, fresh ganache, while still in its liquid form. So, it can be poured over your favorite dessert or cake for the chocolate glaze. And, if your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil - and voila, it's pouring consistency now.
- Frosting - Let the fresh ganache set for a while and guess what happens? The chocolate in it sets, which makes it thicker and easier to spread - similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, and use a warm spatula to smooth it. And, if necessary chill it to let it set between spreading.
- Whipped ganache - Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache. As a result, you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes.
Tip/Trick - And, if you over whip your ganache, don't worry too much - just add a tablespoon of milk and give it a good stir. It should be smooth and creamy again.
How to make chocolate ganache
- Stovetop method - Place chocolate in a heatproof bowl and set aside. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chocolate and let it sit for 5 minutes. Then, stir with a spatula until smooth.
Pro tip - DO NOT let the cream come to a rapid boil as it can burn the chocolate). If the chocolate is chopped fine there should be no more chocolate pieces. If necessary, melt in the microwave for 20 to 30 seconds. - Microwave Method - Place the chopped chocolate into a microwave-safe bowl. Pour the cream all over the chocolate. Heat in the microwave on high for a minute. Stir and continue to heat at 30-second intervals until you have a smooth ganache.
- Cover -Once the ganache is ready, cover it with plastic making sure the plastic touches the top surface of the ganache to prevent skin from forming on the top.
- Drip/Dips - This freshly made ganache at room temperature is ready to use as a drip for cakes and cupcakes or as a dip for other projects such as cookies and pastries.
- Frosting - Leave the ganache to set in the bowl at room temperature for a few hours or in the fridge for 2 hours. Once it reaches a spreading consistency it can be used for frosting.
Pro tip - the firm setting ganache made with a 2:1 ratio will have a thick peanut butter consistency which is perfect to use for cakes that need to be covered with fondant.
- Whipped ganache - once the ganache is cooled, place it in a stand mixer with a whisk attachment and whip until light and fluffy about 2 minutes.
Pro tip - DO NOT over whip ganache as it can be hard. If that happens just add 1 to 2 tablespoon of hot cream and continue to whip until smooth. - Piped ganache - ganache frosting or whipped ganache can both be put into a piping bag and piped into swirls and borders on cakes and cupcakes.
- Storage - Ganache will keep at room temperature for 2 days. It can be kept in the refrigerator for up to 5 days. It can also be frozen for up to a month in the freezer. Thaw in the fridge overnight for best results.
Pro tip - To warm the ganache simply place it in the microwave for no more than 10 to 20 seconds intervals.
Best chocolate for ganache
There are several types of chocolate that you can use for making ganache.
- Dark chocolate: This type of chocolate contains a high percentage of cocoa solids and little to no milk. It typically has a strong, slightly bitter taste.
- Milk chocolate: This is a popular type of chocolate that contains milk powder or condensed milk, giving it a sweeter taste and creamier texture than dark chocolate.
- White chocolate: This type of chocolate does not contain any cocoa solids and is made with cocoa butter, sugar, and milk powder. It has a sweet, vanilla-like flavor and a creamy texture. Follow these ratios to make white chocolate ganache.
- Semi-sweet chocolate: This is a type of dark chocolate that has a lower percentage of sugar and a higher percentage of cocoa solids than milk chocolate.
- Bittersweet chocolate: This is a type of dark chocolate that has an even lower percentage of sugar than semi-sweet chocolate and a higher percentage of cocoa solids.
- Couverture chocolate: This is a high-quality chocolate that is used for making chocolates and other confections. It has a high percentage of cocoa butter, which gives it a smooth and glossy texture.
- Ruby chocolate: This is a relatively new type of chocolate that is made from ruby cocoa beans. It has a pinkish hue and a fruity, berry-like flavor.
- Vegan chocolate: This is a type of chocolate that is made without any animal products, such as milk or butter. It may use alternative ingredients, such as coconut milk or plant-based oils, to achieve a similar texture and flavor to traditional chocolate.
Best cream for ganache
The best cream for making ganache depends on the desired outcome and personal preference. Here are a few options:
- Heavy cream: This is the most common type of cream used for making ganache. It has a high-fat content, which helps to create a smooth and creamy texture. Heavy cream is also readily available in most grocery stores.
- Whipping cream: This cream has a slightly lower fat content than heavy cream, but it can still be used to make ganache. It will produce a lighter and slightly softer ganache than heavy cream.
- Double cream: This is a cream that has a higher fat content than heavy cream, which makes it ideal for making rich and velvety ganache. It is often used in European-style desserts.
- Coconut cream: If you're looking for a dairy-free option, coconut cream can be used to make a delicious ganache. It has a slightly sweet and nutty flavor that can complement the chocolate.
- Sour cream: While not commonly used, sour cream can be used to make a tangy ganache that pairs well with certain flavors. However, it may produce a slightly grainy texture.
In general, it's best to choose a cream with a fat content of at least 35%. This will help to ensure that the ganache sets properly and has a smooth texture.
Chocolate ganache ratios
Depending on how you plan to use your ganache, you can adjust the thickness by adding more cream or more chocolate. The ratio of chocolate to cream is crucial in creating the perfect ganache for your recipe.
- For a slightly thinner ganache, use a ratio of 1:1 (one parts chocolate to one part cream), and
- for a thicker ganache, use a ratio of 2:1 (two parts chocolate and one part cream). These ratios can also be adjusted depending on the type of chocolate you use. For instance, if you're using dark chocolate, you may want to use a higher cream-to-chocolate ratio.
- But why stop at the classic ratios? There are so many different chocolate ganache ratios that can be used to create a variety of desserts.
- A 2:1 ratio creates a softer, more spreadable ganache that's perfect for filling cakes and cupcakes.
- A 1:1 ratio creates a glaze-like ganache that's perfect for drizzling over pastries.
- And if you're feeling adventurous, you can even use a 1:2 ratio (one part chocolate to two parts cream) to create a whipped ganache that's perfect for frosting cakes.
The possibilities are endless when it comes to chocolate ganache ratios.
Chocolate ganache temperatures
When it comes to chocolate ganache, not only do ratios matter, but so do temperatures. The temperature at which ganache is used can affect everything from its texture to its appearance.
- For a softer, more spreadable ganache, it is best to use it at room temperature. This is perfect for filling cakes and cupcakes, as it will spread easily without ruining the baked goods.
- On the other hand, if you want a thicker, fudgier ganache, it is best to chill it in the fridge or freezer before using. This will result in a more solid ganache that's perfect for truffles or dipping fruits.
- If you're looking for a glossy finish on your ganache, using it warm (but not hot) is key. This will help it spread easier and settle into a smooth, shiny surface.
- Conversely, if you want a more matte, textured finish, using ganache that's been chilled is the way to go.
Tips for making perfect ganache
To make the perfect ganache, there are a few tips to keep in mind.
- First, use high-quality chocolate and heavy cream for the best results.
- Chop the chocolate finely and
- heat the cream until it just begins to simmer. Pour the cream over the chocolate and let it sit for a few minutes before stirring until smooth.
- For a richer ganache, use a higher percentage of chocolate or add a tablespoon of butter.
- If your ganache is too thick, add a splash of cream to thin it out. Conversely, if it's too thin, chill it in the fridge until it thickens up.
- Finally, be patient when working with ganache. It takes time to set properly, so allow enough time for it to cool and firm up before using it in your recipes.
Troubleshooting
If you encounter any issues while making ganache, don't worry, it happens to the best of us.
- One common problem is ending up with lumpy ganache. This can happen if you add too much cold cream to the warm chocolate or if you don't stir it enough. To fix this, simply heat the ganache in a double boiler and whisk it until it becomes smooth again.
- Another issue is breaking, which means the ganache separates into its components of cream and chocolate. This can happen if you add cold cream to warm chocolate or if you overheat the ganache. To fix this, simply add a small amount of warm cream to the breaking ganache and whisk it until it comes back together.
- If the ganache is too thick or runny for your liking, adjust the ratio of cream to chocolate. If it's too thick, add a small amount of warm cream. If it's too runny, add more chocolate and whisk until the desired consistency is achieved.
Unconventional Variations
While classic chocolate ganache is always a crowd-pleaser, sometimes it's fun to mix things up and try something new. Luckily, ganache is a versatile base that can be customized in countless ways. Here are some unconventional variations that are sure to impress your guests:
- Spicy ganache: Add some heat to your dessert by infusing your ganache with chili powder, cayenne pepper, or even a splash of hot sauce. This unexpected twist pairs particularly well with dark chocolate.
- Boozy ganache: Want to take your ganache up a notch? Try incorporating your favorite liqueur, like Bailey's Irish Cream or Grand Marnier. Just be sure to use a bit less cream to balance out the added liquid.
- Nutty ganache: For some extra crunch and flavor, mix chopped nuts (like almonds, hazelnuts, or pistachios) into your ganache. This nutty version is perfect for spreading on top of brownies or using as a filling for truffles.
- Fruity ganache: Elevate your ganache by adding a touch of fruit puree or zest. Raspberry, orange, and passionfruit all complement chocolate nicely. Experiment with different flavors to find your perfect combination.
These unconventional variations are just the tip of the iceberg when it comes to customizing ganache. With a little creativity, you can create a dessert that's truly unique and tailored to your tastes.
How much ganache frosting do I need for my cake?
| Round | Square | Metrics | US Customary |
| 6-inch | 5-inch | 500 g | 1 lbs |
| 7-inch | 6-inch | 700 g | 1.5 lb |
| 8-inch | 7-inch | 900 g | 1.9 lbs |
| 9-inch | 8-inch | 1 kg | 2.1 lb |
| 10-inch | 9-inch | 1.5 kg | 3.3 lbs |
| 12-inch | 10-inch | 2.3 kg | 5 lbs |
More creative ways to use ganache
Ganache is a versatile and indulgent filling or topping that can be used in a variety of creative ways in desserts.
Some of the most popular uses include filling for cakes and cupcakes, drizzling on top of ice cream, and dipping fresh fruit in it. However, the possibilities for using ganache are endless, and it can add a touch of decadence to any dessert.
- One creative way to use ganache is as a frosting for cookies. Simply spread a thin layer of ganache on top of your favorite cookies and let them cool until the ganache has hardened. Another idea is to use ganache as a filling for truffles or to coat homemade chocolates.
- Ganache can also be used as a decadent dip for marshmallows, pretzels, or even potato chips. It adds a unique twist to the traditional dips and is sure to impress your guests at any gathering.
- One last way to use ganache is to mix it with a little bit of heavy cream and serve it as a rich hot chocolate. It's perfect for cozy nights in during the colder months.
By getting creative with ganache, you can elevate your desserts to the next level and impress your guests with your culinary skills
Yes, you can use any type of chocolate you prefer. Dark chocolate will result in a richer and more intense flavor while milk or white chocolate will produce a sweeter and creamier taste. It's important to note that the quality of the chocolate will affect the final taste of the ganache.
Yes, you can store ganache in an airtight container in the refrigerator for up to 2 weeks. To use it again, simply reheat it in a microwave or double boiler until it reaches a smooth consistency.
Yes, ganache can be used as a decadent frosting or filling for cakes. However, it's important to adjust the consistency of the ganache to suit your needs. For a thicker consistency, use less cream, and for a thinner consistency, use more cream.
Often, over-heated chocolate causes grainy chocolate ganache. Because, when you over-heat chocolate the fat in the chocolate separates or splits from the cocoa butter causing an oily, split, or grainy ganache.
There are a few methods to fix ganache.I find using a blender to mix the ganache works best. Since, the emulsification process combines the fat in the chocolate with the fat in the cream.
Also, they say add corn syrup to a small batch of the ganache first, mix it well then add that to the rest. However, I have not had much luck with this one.
And, low-fat milk. Heat a little low-fat milk and add it a tablespoon at a time. The whey in the milk helps stabilize the fat in the ganache.
This happens when all the chocolate was not melted properly. And, all you have to do is melt the ganache in the microwave or double boiler. And, stir constantly until the ganache has just melted. Then, use a blender to break those small pieces of chocolate. Then, cool it again until set to the right consistency before using
The main reason for this is usually is ganache not combined well. The white lines are possibly fat from the chocolate that was separated. And, what you have is probably a split ganache.
But, it can still be used. Simply melt the ganache for 10 seconds, then mix thoroughly until you have a smooth ganache
If you ever over-whip your ganache. Just add 1 or 2 tablespoon of warm cream or milk and mix thoroughly with the back of your spoon. But, you may deflate some of the volumes, and yet that’s what you want. In fact, it will be smooth and creamy again. Trust me.
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Printable Recipe
Chocolate Ganache
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Firm Setting Ganache (2:1 Ratio ) - mostly used for fondant cakes
- 16 oz (450 g) Chocolate - dark, semi-sweet, or bitter-sweet (chopped into small pieces)
- 8 oz (240 ml) HeavyCream (32 to 38% fat)
- 1 teaspoon Vanilla extract (or other extract)
- ½ teaspoon Kosher salt
Soft Setting Ganache - Frosting (1:1 Ratio)
- 8 oz (226 g) Chocolate - dark, semi-sweet, or bitter-sweet (chopped into small pieces)
- 8 oz (240 ml) Heavy cream (32 to 38% fat)
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
Instructions
- Stovetop method - Place chocolate in a heatproof bowl and set aside. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chocolate and let it sit for 5 minutes. Then, stir with a spatula until smooth. Pro tip - DO NOT let the cream come to a rapid boil as it can burn the chocolate). If the chocolate is chopped fine there should be no more chocolate pieces. If necessary, melt in the microwave for 20 to 30 seconds.16 oz Chocolate - dark, semi-sweet, or bitter-sweet, 8 oz HeavyCream, 1 teaspoon Vanilla extract, ½ teaspoon Kosher salt
- Microwave Method - Place the chopped chocolate into a microwave-safe bowl. Pour the cream all over the chocolate. Heat it in the microwave on high for a minute. Stir and continue to heat at 30-second intervals until you have a smooth ganache.8 oz Chocolate - dark, semi-sweet, or bitter-sweet, 8 oz Heavy cream, 1 teaspoon Vanilla extract, ½ teaspoon Kosher salt
- Cover -Once the ganache is ready, cover it with plastic making sure the plastic touches the top surface of the ganache to prevent skin from forming on the top.
- Drip/Dips - This freshly made ganache at room temperature is ready to use as a drip for cakes and cupcakes or as a dip for other projects such as cookies and pastries.
- Frosting - Leave the ganache to set in the bowl at room temperature for a few hours or in the fridge for 2 hours. Once it reaches a spreading consistency it can be used for frosting. Pro tip - the firm setting ganache made with a 2:1 ratio will have a thick peanut butter consistency which is perfect to use for cakes that need to be covered with fondant.
- Whipped ganache - once the ganache is cooled, place it in a stand mixer with a whisk attachment and whip until light and fluffy about 2 minutes. Pro tip - DO NOT over whip ganache as it can be hard. If that happens just add 1 to 2 tablespoon of hot cream and continue to whip until smooth.
- Piping ganache - ganache frosting or whipped ganache can both be put into a piping bag and piped into swirls and borders on cakes and cupcakes.
- Storage - Ganache will keep at room temperature for 2 days. It can be kept in the refrigerator for up to 5 days. It can also be frozen for up to a month in the freezer. Thaw in the fridge overnight for best results. Pro tip - To warm the ganache simply place it in the microwave for no more than 10 to 20 seconds intervals.
Recipe Notes & Tips
- First, use high-quality chocolate and heavy cream for the best results.
- Chop the chocolate finely and
- heat the cream until it just begins to simmer. Pour the cream over the chocolate and let it sit for a few minutes before stirring until smooth.
- For a richer ganache, use a higher percentage of chocolate or add a tablespoon of butter.
- If your ganache is too thick, add a splash of cream to thin it out. Conversely, if it's too thin, chill it in the fridge until it thickens up.
- Finally, be patient when working with ganache. It takes time to set properly, so allow enough time for it to cool and firm up before using it in your recipes.
Uses of this ganache recipe
- Ganache Drips - Fresh ganache in its liquid form works such a treat over drizzled cupcakes like the one below in the video.
- Ganache glaze - Again fresh ganache while still in its liquid form can be poured over your favorite dessert or cake for that chocolate glaze. If your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil - voila..it's pouring consistency now.
- Ganache a cake - Let the fresh ganache set for a while. Guess what happens to the chocolate? It sets, which makes it thicker and easy to spread - similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, use a warm spatula to smooth it. If necessary chill it to let it set between spreading.
Tip - if you need to wrap a cake with ganache - do not use this recipe. Use my cake decorators ganache recipes instead. Trust me on this one, I've been a cake decorator for years. - Piped ganache - Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache which means you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes.
Tip/Trick: if you over whip your ganache? don't worry too much - just add a tablespoon of milk and give it a good stir.. it should be smooth and creamy again.
- One common problem is ending up with lumpy ganache. This can happen if you add too much cold cream to the warm chocolate or if you don't stir it enough. To fix this, simply heat the ganache in a double boiler and whisk it until it becomes smooth again.
- Another issue is breaking, which means the ganache separates into its components of cream and chocolate. This can happen if you add cold cream to warm chocolate or if you overheat the ganache. To fix this, simply add a small amount of warm cream to the breaking ganache and whisk it until it comes back together.
- If the ganache is too thick or runny for your liking, adjust the ratio of cream to chocolate. If it's too thick, add a small amount of warm cream. If it's too runny, add more chocolate and whisk until the desired consistency is achieved.
- Why is my ganache grainy?
Often, overheated chocolate causes grainy chocolate ganache. Because, when you overheat chocolate the fat in the chocolate separates or splits from the cocoa butter causing an oily, split, or grainy ganache. - Can I fix grainy ganache?
Sometimes, yes. Depending on how hot the cream is. And, if the temperature of the cream is right, it will help stabilize the fat in the chocolate and bring it all together. However, if it's too hot, it will make things worse. - How to fix the ganache? There are a few methods to fix ganache.
- I find using a blender to mix the ganache works best. Since, the emulsification process combines the fat in the chocolate with the fat in the cream.
- Also, they say add corn syrup to a small batch of the ganache first, mix it well then add that to the rest. However, I have not had much luck with this one.
- And, low-fat milk. Heat a little low-fat milk and add it a tablespoon at a time. The whey in the milk helps stabilize the fat in the ganache.
- My ganache has a small piece of chocolate.
This happens when all the chocolate was not melted properly. And, all you have to do is melt the ganache in the microwave or double boiler. And, stir constantly until the ganache has just melted. Then, use a blender to break those small pieces of chocolate. Then, cool it again until set to the right consistency before using. - Why does my ganache have white streaks/lines when cooled?
The white lines are possibly fat from the chocolate that was separated. And, what you have is probably a split ganache.
But, it can still be used. Simply melt the ganache for 10 seconds, then mix thoroughly until you have a smooth ganache. - How do you fix a ganache that's too thick? Again, use that 10-second burst in the microwave or few seconds on the double boiler.
- How to fix a ganache that is too thin? Chill it for a few minutes in the fridge until the chocolate sets again. And, make sure to stir so it sets evenly.
- How to fix over-whipped chocolate ganache?
If you ever over-whip your ganache. Just add 1 or 2 tablespoons of warm cream or milk and mix thoroughly with the back of your spoon. But, you may deflate some of the volumes, and yet that’s what you want. In fact, it will be smooth and creamy again. Trust me.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Alice
Can I add food coloring ? Ty
Veena Azmanov
You can add color but perhaps use gel-food coloring in white chocolate ganache. This is too dark to see any color.
Janeen Deveaux
Pastry Day 12 DONE
Wendy
Week 2 Day 3 Done
Cindy Alger
Pastry Day 12 DONE