Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world.
It’s simple to make, but easy to mess up! But not to worry, because in this post I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
What is chocolate ganache?
Chocolate ganache is a luxurious mixture made by combining chocolate and cream. It is a smooth and velvety sauce or filling that adds a rich and indulgent touch to desserts. The process involves melting high-quality chocolate and blending it with warm cream until it forms a glossy and luscious mixture.
Depending on the desired consistency, ganache can be used as a pourable glaze, a fluffy frosting, or a solid filling. Its intense chocolate flavor and versatility make it a beloved ingredient in cakes, pastries, truffles, and more!
How do you make chocolate ganache
At its core, chocolate ganache is a simple and elegant blend of two primary ingredients: chocolate and cream. The process begins by gently heating heavy cream until it reaches the brink of boiling. The hot cream is then poured over finely chopped chocolate, allowing its warmth to coax the chocolate into melting. Left undisturbed for a few moments, the mixture gradually transforms into a smooth and shiny chocolate ganache!
Does the type of chocolate and cream I use matter?
In short, yes. When it comes to the chocolate, it’s best to use a couverture chocolate. This is because couverture chocolate contains a higher cocoa butter percentage compared to regular chocolate, meaning it will melt easier and also give you a shinier ganache.
Couverture chocolate can be a little expensive though, so the good news is you can get away with using a good quality chocolate bar that you would find at your regular supermarket. The only type of chocolate I would recommend not using is a compound chocolate, as it sets very firmly and doesn’t taste as good!
When it comes to the cream, you can technically use any type of cream, but for a perfect ganache you want to use a cream that has a fat percentage of 34% or higher. This will give you that perfect, glossy consistency!
The difference between dark, milk and white chocolate ganache
When it comes to making either dark, milk or white chocolate ganache, different ratios of chocolate to cream are used due to the differences in cocoa solids across the three types of chocolate.
Dark chocolate has the highest percentage of cocoa solids (usually around 35 – 60%), meaning it sets more firmly compared to other chocolates. This means we need more cream compared to a milk or white chocolate ganache.
Milk chocolate ganache contains a lower percentage of cocoa solids, therefore will require less cream to turn it into a silky ganache.
Lastly, white chocolate has no cocoa solids in it, and only has cocoa butter. This makes it easier to melt, so requires the least amount of cream to chocolate to make a ganache.
For a spreadable ganache that can be used as a glaze, filling, topping or frosting, I like to use the following ratios:
DARK CHOCOLATE GANACHE – 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE – 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE – 2.5:1 ratio of chocolate to cream.
See the recipe card below for instructions on how to make these different ganache’s.
How do I make a thinner or thicker ganache?
To make a thinner or thicker ganache, simply adjust the ratio of chocolate to cream used.
For example, to make a thinner dark chocolate ganache that I can use to whip into a delicious whipped cream frosting, I like to use the following ratio:
WHIPPED DARK CHOCOLATE GANACHE – 1:3 ratio of chocolate to cream.
For a thicker dark chocolate ganache that be used to pipe or make truffles, I like to use the following ratio:
PIPEABLE DARK CHOCOLATE GANACHE – 2:1 ratio of chocolate to cream.
See the recipe card below for instructions on how to make these different ganache’s.
Why is my ganache grainy and not smooth?
The most probable cause of your grainy ganache is that your cream was too hot, and has ended up burning your chocolate.
Chocolate is very sensitive to heat, and when burned, will seize up and won’t melt as well. When heating up the cream, make sure you take it off the heat as soon as it starts to gently bubble.
Don’t worry though, as most of the time you can save your ganache! To do this, simply place your ganache over a double boiler, and gently stir and it should slowly come back together. If it’s not coming together, then simply add in a tablespoon of cream at a time and this should help bring it back together.
Another reason your ganache may be grainy is that your chocolate hasn’t incorporated well into the cream. If you notice this happening often, then I would recommend using an immersion blender to make your ganache.
Chocolate Ganache 5 Ways
IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Spreadable Dark Chocolate Ganache (1:1 Ratio)
- 150 g dark chocolate - I use 50% dark chocolate
- 150 g cream - minimum fat percentage of 34% or higher
Spreadable Milk Chocolate Ganache (1.5:1 Ratio)
- 240 g milk chocolate
- 160 g cream - minimum fat percentage of 34% or higher
Spreadable White Chocolate Ganache (2.5:1 Ratio)
- 180 g white chocolate
- 72 g cream - minimum fat percentage of 34% or higher
Pipeable Dark Chocolate Ganache (2:1 Ratio)
- 200 g dark chocolate - I use 50% dark chocolate
- 100 g cream - minimum fat percentage of 34% or higher
Whipped Dark Chocolate Ganache (1:3 Ratio)
- 150 g dark chocolate - I use 50% dark chocolate
- 450 g cream - minimum fat percentage of 34% or higher
Instructions
- Begin by cutting up your chocolate into small pieces. This is only applicable if you're using a block of chocolate. If you're using chocolate buttons/drops/chips then this is not required. Set aside.
- Place your cream in a saucepan and heat over a low-medium heat until the cream begins to gently bubble. Once it starts to gently bubble take it off the heat immediately as you don't want to overheat the cream.
- Pour the cream over the chocolate and let it sit undisturbed for 5 minutes.
- Once the chocolate is melted, using a spatula or whisk, gently stir the mixture until everything comes together into a shiny ganache. You can also use an immersion blender for this, but make sure the bottom of the blender is submerged into the ganache as we don't want to incorporate air bubbles into our ganache. For the whipped dark chocolate ganache, I always use an immersion blender (see note 3 for extra steps for whipped chocolate ganache).
- If you want a thinner ganache, then you can use it immediately (or when it cools down to room temperature if required). For a thicker ganache, place some cling wrap over the top of the ganache so that the cling wrap is touching the top of the ganache (see note 1). Let it set at room temperature for at least 10 hours, then use as desired (see note 2).
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
22 Comments
Hi
What is the ratio for whipped milk chocolate ganache ?
Thank you so much for your very easy-to-follow instructions.
I am going to make a weddingcake with white chocolate ganache og dark chocolate drippings..
For the dripping what is your recommondation for the ratio chocolate/cream?
Thank you
Mette
Denmark
Hi Mette! For a dark chocolate drip I like to use a 1:1 ratio of cream to chocolate 🙂 all the best with the cake!
Hiya. Hope your are well. This has probably been asked and shown. But I need to be told 🤦🏽♀️. I’m doing a cake tomorrow with milk and white chocolate ganache. The milk chocolate I’m using to cover the cake (like a crumb coat) and the white I’m using to pipe. What ratio shall I use for each one? Thank you 🙏
Hi Jas! For Milk chocolate I would use a 2:1 ratio of chocolate to cream, and for the white I would use a 3:1 ratio of chocolate to cream. Hope that helps 🙂
Thank you for your reply. I initially followed your recipes and actually it came out great. And then I started to get things wrong 🤦🏽♀️ I mixed 2 different chocolates (milk and dark) together and it did some strange things. I let it cool and whipped it. That worked. But then I ran out of white chocolate and so used white truffle chocs with a few pieces of white chocolate to make ganache. And that seized or did something which caused oil to come out of it. A lot was going wrong but it worked out in the end. Maybe I need a lesson in how to use chocolate. 🤔😏
Oh no! So glad to hear it all worked out in the end 🙂 but yes chocolate can be a pain to work with! The seizing could be due to extra liquid in the truffles, but yeah working with chocolate can be a mission so don’t worry you are not alone! 🙂
Hi
Thank you so much for this.
If I want to make a pipeable ganache with milk chocolate, what would the ratio be and also in grams please?
Sorry I have been trying to figure it out but I am horrible at math 🙁
Hi Yumnah! For a pipeable milk chocolate ganache I would go with a 2.5:1 ratio, so whatever amount of cream you use, just times it by 2.5 to get the amount of chocolate 🙂 for example if you use 100g of cream, then use 250g of milk chocolate. Hope that helps!
please, how can I use cocoa powder for this recipe. chocolate is expensive over here
Hi Isabella 🙂 I haven’t tried making a ganache with cocoa myself so I’m not too sure sorry!
Yes! This was super easy and I didn’t mess it up! Thank you for explaining what not to do. That really helped me. Thank you!!
Awesome! So happy it all worked out Jill and that the tips were helpful 😀
I used the 1:1 Ratio to cover a lamington cake – I used your classic butter cake recipe for this. It was delicious! Out of this world. Then I used the leftover ganache to make a hot drink. Looool
Thank you.
Is this recipe enough to first an 8×4 round cake?
Hi Mary! If you mean a 4 layer 8 inch cake, then no it will not be enough as the quantities I’ve given only give you about 1 and 1/2 cups. I would recommend tripling the recipe for that size cake 🙂
Great tutorial! Thank you so much 😊
So happy to hear you enjoyed it Maggie! 😀
Greetings Maryam
I love your recipes and all the information your share with us . especially this one , I want to know what kind of ganache I can use under fondant for cake. both dark and white ganache, what’s the ratios please.
Hi Huda! So happy to hear you’ve been enjoying the content 😀 and for using under fondant, you want to use a 2:1 ratio of chocolate to cream for dark chocolate ganache, and a 3:1 ratio of chocolate to cream for white chocolate ganache 🙂 hope that helps!
Thank you so much for this… going to give it a go😇. But the challenge is getting good quality cream in Nigeria is quite expensive. Can i use powdered whipping cream and add water to reconstitute it to a liquid form?
Hi Camila! 🙂 I’ve never tried making ganache with powdered whipping cream so I’m not too sure sorry! If it has the same fat content as a regular cream (around 34% or higher) then I imagine it should be okay 🙂