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
Print Pin VideoIMPORTANT: 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.
42 Comments
Mam can I use compound for making ganache mam
Hi Priya!
Yes you can, just keep in mind the ganache will set firmer and may just not taste as nice/smooth when compared to using couverture chocolate 🙂
Hi MK! Was wondering for the whipped ganache, is it possible to freeze the chocolate and whipped cream mixture after letting it sit in the fridge? If I can, how to recondition it before using as well? Thank you!!
Hi Jo! 🙂 Hmmm good question – I am really not too sure sorry! You can freeze ganache in general, but I am not sure whether this will affect how well it whips up after it’s been thawed. Sorry I couldn’t be of more help but would love to hear how you go if you decide to try it out 🙂
Hello! I am planning to make frost cupcakes with the ganache! I want to frost 50 cupcakes with dark chocolate and 50 cupcakes with white chocolate ganache!
Please tell me the quantities!
Hi Scarlet! 🙂 I am not sure of the exact quantities to get the right amount for 50 cupcakes sorry! However I can give you the ratios to get the right consistency 🙂 for dark chocolate ganache I would use a 2:1 ratio of chocolate to cream, and for white chocolate I would use a 3:1 ratio of chocolate to cream. Just to give you an idea, 600g of white chocolate and 200g of cream would give you enough ganache to cover a 6 inch 2 layer cake. Hope that helps! 🙂
Hi! To make a milk chocolate ganace frosting, which chocolate can I use and what percentage?
Hi Em! 🙂 Any good quality chocolate block that you can eat will work well – I would stay away from using chocolate chips or compound chocolate. For a spreadable milk chocolate ganache I would suggest a 1.5:1 ratio of chocolate to cream. For a more pipeable ganache, try a 2.5:1 ratio of chocolate to cream. Hope that helps 🙂
Hi MK, can you tell me the ratio for pipeable milk chocolate ganache? I tried 1.5:1 (from I recipe I had) but it came out too flat and melted down from cupcakes..interesting result but not what I really wanted 😀
Thanks so much!
Elly
Hi Elly! I would go for a 2.5:1 ratio of chocolate to cream for a pipeable milk chocolate ganache that holds its shape well 🙂 hope that helps!
Hi, if I want to ice a cake to have a ganache that sort of sets around the cake (doesn’t need to be pipable or anything just needs to be firm when it sets) which ratio should I use? Also since it’s summer in NZ do you think this will affect it? I.e will it be okay and not melt and still be firm? Last question, this is a harder question so no worries if you don’t know, but if I make a 2 layered cake with 9inch circle cake tins do you know approximately how much chocolate/cream I will need because I’m worried I won’t make enough to cover the cake well. Do you think 500g chocolate would be enough? Thank you!
Heya! 🙂 It depends which chocolate you use, but for a softer dark chocolate ganache frosting I would go equal parts chocolate to cream, and then refrigerate the cake once it’s done to firm up the ganahce :). If the cake is going to be outdoors or in hot weather, then you might want to go for something a little more stable, in which case I would recommend a 2:1 ratio of chocolate to cream. In terms of the amount of ganache, for a 9 inch cake, if youre going to do a simple spreadable ganache with no crumb coat etc, then yes I think 500g of chocolate should be fine (could probably get away with even less), otherwise for a more full coated cake (crumb coat and piping included), then you will need more, about maybe 750g chocolate 🙂 hope that helps!
Hi can you tell me please what kind of chocolate I should get to make ganache under fondant
Hi Zein! I would recommend using couverture chocolate if possible and you want the ganache to be slightly firm so a pipeable ganache would work great under fondant 🙂
Hi can i use 30 % cream And to use this ganash in the middle of the cake Which of the instructions to use
Hi Ghazal! 🙂 You can get away with 30% cream but I would recommend using one with a slightly higher percentage if possible. And for filling the middle of a cake you probably want to use a spreadable ganache, or a pipeable ganache for a firmer filling 🙂
Hi MK, may I know if I can leave a cake frosted using the whipped chocolate ganache at room temperature or do I need to refrigerated it? Also, can I cover a cake with whipped chocolate ganache in fondant without the fondant sweating?
Thank you!
Hi Yamuna! 🙂 The chocolate helps to preserve the whipped cream so it can stay at room temp for a few hours, but after that should be refrigerated as it does have a higher ratio of cream compared to a regular ganache. In terms of using fondant with a whipping ganache, I haven’t tried this myself, but I think the whipped ganache will be too soft/not as stable, and probably best to use a regular ganache under fondant 🙂