Like so many of the other delicious things I blog about, ganache is French in origin. In French, the word ganache can refer to a luscious glaze made from cream and chocolate OR it can refer to someone who is stupid or without talent (I’m not lying- the dictionary says so.) Luckily this post is about the chocolatey version of ganache (not stupid, talentless people.)
The great thing about ganache is its versatility. With one simple recipe of just two ingredients, it is possible to make a glaze, frosting, filling, mousse, or dip. And did I mention that it is delicious?
Ganache can vary depending on the ratio of chocolate to cream, what type of chocolate is used, or at what temperature it is used. A thicker ganache is typically used to make chocolate truffles. A thinner ganache is used in fondues or as a glaze. Allow the glaze to cool, and when it thickens, it can be used to frost or fill cakes. You can even whip ganache to make chocolate mousse.
Top left: Semisweet ganache poured on as glaze. Top right: White chocolate ganache, cooled and piped onto cupcake. Bottom left: Whipped white chocolate ganache with mousse-like texture. Bottom right: Whipped semi-sweet ganache.
So let’s get right into the recipe and how to make variations depending on what you are using it for. A true ganache is made with semisweet or bittersweet chocolate; however, if you really prefer milk or white chocolate, you can cheat and use those instead. If you decide to go the white chocolate route, I recommend using a ratio of 2 parts white chocolate to 1 part cream because white chocolate ganache can be runnier than semisweet ganache. On the other hand, if you want to make white chocolate whipped ganache, I recommend reversing this ratio (i.e. 2 parts cream to 1 part white chocolate.)
Ingredients
For a thicker ganache that will be used for making truffles or piping decorations onto a cake, use a ratio of 2:1 (by weight.)
2 parts semisweet or bittersweet chocolate
1 part heavy cream
(e.g. 500 g chocolate and 250 g-or 1 cup- of cream)
For a typical ganache that will be used as a glaze, fondue, frosting, or for making whipped ganache, use a ratio of 1:1 (by weight.)
1 part semisweet or bittersweet chocolate
1 part heavy cream
(e.g. 500 g chocolate and 500 g-or 2 cups- of cream)
For an exceptionally light whipped ganache, you can add more cream for a lighter texture. To make chocolate mousse, use a ratio of 1:2 (by weight.)
1 part semisweet or bittersweet chocolate
2 parts heavy cream
(e.g. 250 g chocolate and 500 g-or 2 cups- of cream)
Some people also prefer to add other ingredients to their ganache. Some will add butter or corn syrup to give a glaze extra shine. Other flavourings such as vanilla or liqueurs can be used to boost flavour.
Sour Cream Ganache
One variation that I absolutely adore is a sour cream ganache. It won’t whip up if you want to make whipped ganache, but it has an incredibly smooth texture. I prefer sour cream ganache with milk chocolate because the sweetness of the chocolate offsets the tanginess of the sour cream. The process for making sour cream ganache is slightly different than if regular heavy cream is used (see directions below.)
1 part chocolate
1 part sour cream
(e.g. 500 g chocolate and 500 g sour cream)
Directions
Once you’ve figured out which ratio of chocolate to cream will be best for your purposes, the basic steps in making ganache are really easy.
First, you want to chop the chocolate so that it will melt uniformly and place the chocolate in a bowl. You can also buy melting chips to save you the hassle. For this batch of ganache I used regular semisweet chocolate chips (bad Ashleen!) but it actually turned out well.
Heat the cream to the point just before it boils. The French refer to this as frémissement, or the point when you see the first sign of movement or bubbles beginning to form. Once you reach this point, remove the cream from heat and pour over the chocolate.
Allow the cream and chocolate to sit for a few minutes to allow the chocolate to melt. Then, whisk until all the chocolate is completely melted and you have a smooth and uniform mixture. For making sour cream ganache, the sour cream and chocolate should be placed together in a double boiler and stirred until completely uniform.
Now depending on the temperature of the ganache you can use it for various purposes. If you keep the ganache warm, you can dip fruit in it for a fondue. To use it as a glaze, allow approximately 10 minutes cooling time so that it thickens up slightly. If you want to pipe decorations on a cake, allow it to cool for a few hours or to desired consistency. For whipped ganache it is essential that the ganache be at the right temperature.
Making Whipped Ganache
The proper temperature is crucial for making whipped ganache because of the fats that are present. If the ganache is still warm, the fat in the cream will be melted and will not be able to hold air bubbles. This is why cream must always be cold for whipping. If you try to whip ganache that is too warm, you may feel like you are whipping a never-thickening chocolate sauce. If this happens, allow the cream to cool longer. On the other hand, if the ganache is too cold it won’t whip properly either. If is is too cold, the cocoa butter in the chocolate will be hard and can cause the ganache to become grainy. For perfect whipped ganache, it should be at room temperature. This means leaving the ganache to cool for several hours in the fridge and then allowing it to sit out for an hour to come to room temperature. Of course, the quantity of the ganache will determine how long it will take to arrive at room temperature. The lesser the amount, the quicker it will cool. You may speed up the cooling process by placing the bowl in an ice water bath and stirring the ganache.
Once the ganache has reached room temperature, whip it only until soft peaks form (i.e. do not try to whip it all the way to stiff peaks or it will become grainy.) The ganache will continue to firm up after you have whipped it. You shouldn’t need to whip it longer than a minute or two. Once you’ve whipped it to soft peaks, allow it to cool in the fridge and it should firm up nicely with a smooth texture. If you find that your ganache has gone grainy, you can try to salvage it by placing it over a double boiler or hot water bath for about 10 seconds at a time, whisking, and then returning it to the heat to attempt to re-melt the chocolate. You may need to rewhip the ganache briefly once it returns to room temperature. I’ve found that white chocolate and milk chocolate ganache are more prone to a grainy texture than semisweet chocolate; however, this could also be due to the quality of the chocolate I’ve used. It is possible to get perfectly smooth ganache with all 3 types of chocolate as long as you are careful not to over whip.
Another problem that can sometimes occur when making ganache, is that the emulsion begins to separate, resulting in a broken ganache. It will appear as an oily layer separating from mixture. This occurs because of the cocoa butter separating out. If this happens, it may be fixable by adding a little more warm cream (one tablespoon at a time) and stirring until smooth. By doing this, you will be altering the ratio of chocolate to cream, but better that than letting the ganache go to waste!
I was on a ganache kick a few years ago…I over dosed on experimenting! However, I think it is time to frost my banana brownies with a banana chocolate ganache!!! Thanks for the tutorial…mine never came out the same!!!
Yes I’m definitely on my ganache kick! I’ve had enough failures to be a pro now. Mmm.. banana brownies. Sounds delicious!
If you use the 1 to 1 ratio of dark chocolate and cream for whipped ganache can it be left out for a day (as a cake filling) without spoiling, melting or become a risk for food poisoning? I’m thinking of using it in a wedding cake.
Hi Danielle,
A food safety person would tell you to never leave dairy out for a day because of the risk for food poisoning. However, I have left whipped ganache out for long periods of time and then eaten it afterwards and I’m still alive
Is there any way you could keep the cake refrigerated? I wouldn’t really recommend leaving it out because it could get a bit melty
I found your post really helpful….I have a pastry exam in 4 days time nf was dreading if did mousse comes….have read your post now; I feel a lot more confident to practice hoping. More successful result
Good luck!
I’m planning to make whipped ganache frosting for a cake I’m making this weekend. I never tried doing that. Your post is very helpful!
Awesome! Glad you found it helpful
Let me know how it turns out!
Hi, this sounds really good. I was wondering if chocolate ganache can be made without heavy cream, using light cream? is the method the same or would there be any variations?
Hi Jyotika,
I’ve never made ganache with light cream, but it could work depending on what you are using it for. A lighter cream has a thinner consistency and would therefore result in a thinner ganache (although you could thicken it up by increasing the amount of chocolate used.) If you want to make whipped ganache you will have to use heavy cream. Hope that helps!
Hi, thank you for the tutorial! I will make a birthday cake for my son on tuesday and I’ve been willing to try a chocolate ganache frosting, since I don’t really like buttercream frosting so much. I didn’t know that you can whip chocolate ganache!
May I ask a question though, can I store a chocolate ganache frosted with whipped ganache filling cake at room temperature? I’m thinking to make it a day before, but since my son is still 1 year old I’m worried it will spoil the cake and he cant eat it. Thank you so much! 
I would recommend refrigerating it… it won’t hurt the cake to refrigerate it once you’ve decorated it. And one more tip: be careful to not over whip the ganache because you don’t want it to go grainy
Let me know how it turns out!
Is there a chart you use to determine how much chocolate and cream to buy when you are making ganache to cover a cake? For example, if I wanted to cover a double barrel cake that is 7″ tall and 8″ round, about 1/4″ thick, but not for the filling, how do I figure out how much to make, so I’m making just enough, without too much left over?
I don’t have a lot of experience yet with ganache and cakes, and I’ve gotten lucky so far, but I’m sure my luck will soon run out and I won’t have made enough.
Thanks!
Sorry, I don’t have a chart. However, if you make too much, you can freeze it and use the leftovers another time
Hi,
I love your site! I was wondering if this can be used as a filling for a wedding cake? Which ratio would you suggest using, and would it be ok under a fondant cake sitting at room temp for a day and a half ?
Any suggestions?
Thanks,
Nicky
Hi Nicky!
Thanks for commenting!
Whipped ganache with the 1:1 ratio is great for a cake filling, but technically should not be left at room temp for long periods of time. From a food safe standpoint that is a big no-no. I’ve bent the “food safe rules” before but I wouldn’t recommend leaving ganache at room temp for that long. Would it be possible to refrigerate the cake?
Slightly grainy ganache….*sigh* the line is so fine between awesome and grainy – knew I should have stopped beating……Still on my L plates, only about 3rd attempt (i am feeling a chocolate overload coming…ugh), this one is choc mint over a choc mint mud cake. I usually do the think ganache that hardens up in the fridge, but I just love the lightness of the whipped one. I do dislike how it melts so easily though….
Oh how frustrating it can to make whipped ganache! Did you manage to get a nice, smooth texture in the end? Have you stored the whipped ganache in the fridge to prevent the melting issue?
hi, can i use milk instant of cream?
I wouldn’t use milk, especially if you want a rich ganache. Maybe using a little bit of milk + chocolate for a fondue would be ok but I recommend just going for the good stuff
Yes you can use milk, soymilk, coconut milk or rice milk. The ganache sets due to the amount of cocoa butter in the chocolate, not the amount of fat in the liquid you are adding. If you use a 70% cocoa chocolate you will need more liquid than if you use a milk chocolate or white chocolate. The 1:1 ratio as far as I know is based on a 56% cocoa content. Secondly cocoa content is the total cocoa of chocolate liquor and cocoa press cake and cocoa butter. Higher levels of press cake make a darker, bitter chocolate while higher cocoa butter levels make for the chocolate to be more fluid when melted.
Hi Ashleen, well I have been making ganache for a few years now and (unwittingly) getting it right without knowing how. Then on sunday the ganache I was making for my son’s 21 st cake -yeah pretty important!!!- went grainy! I didnt have time to do anything about it but put it on the cake and I have to say it looks fine and still tastes nice but it definitely isn’t my best work. I thought I better find out what went wrong before next time and I have learnt heaps by reading through your notes. Thankyou so much.
I’m glad my post helped! Did it go better the next time?
If your ganache splits, you can whip it back together with an electric mixer. Secondly if it has set grainy, you can re-melt it and seed it with some chocolate pieces, stir continuously to help promote the correct crystal formation.
Thanks so much for this post. I wish this was the first result on google when I typed in “Differences in ganache.” Seriously an awesome post for the first-timer! Keep up the splendid work!
Thanks, Julia! I’m glad you enjoyed it
What are your thoughts on substituting Mexican crema for sour cream or even heavy cream?
Go for it!
Hi,
I am new to baking.. i have always preferd to fill my cakes with normal buttercream icing. Until one day i tried out the chocalate. ganache filling… Man did it taste goooood.
But the only thing thats running in my mind is how long a cake filled with choco garnach and moist with sugar syrup be an be left outside..
I have heard not to refrigrt a cake coverd and decorated with fondant..
So what can i do… :S
I’ve refrigerated cakes with ganache before and they have turned out fine! How long would you plan on leaving it outside for?
Hi, I was wondering if its possible to frost the cake with ganache and then pour over a color tinted white ganache on top so that it drips down over the sides slightly?
Sounds doable to me
I say go for it!
Hi…. silly question here but when you speak of parts do you mean by weight or measure or does it matter as long as it it consistent? Thanks!
Always by weight- but I also included the conversions above. e.g. 500 g of cream = 2 cups cream
Hi there!
If you are adding flavor to your cream such as raspberry puree, would you still use the same ratio if you want to make a truffle ganache? For instance, I’m using 16 oz chocolate and 8 oz cream, adding the puree to the cream (which makes the cream thinner). Would I still use the 2:1?
Thanks and hope my question is clear
I made my first chocolate ganache today using 72% cocoa and double cream and it looked yummy but tasted very bitter and as its for a child’s cake I dont want to use it. What is the best chocolate to use?
Hi thanks for sharing all your scientific methods of making ganache its just the right time Im working out what im goinh use to decorate the chocolate cake for s friend im glsf I found ur website and it helps all the explanation in baking
How long will a thick ganache(truffles) last in room temperature? I.e. 30 Celsius / 86 Fahrenheit
Hi,
thick ganache at room temp will only last two weeks or less. If you want them to last longer you will have to add alcohol to them as a preservative. Done right they can last for several months.
Hello, this is fantastic post, thanks! You make it sound so straightforward, and have given clear measurements with variations. I’m going to be using ganache for the first time tomorrow to fill & crumb coat a chocolate birthday cake before covering with fondant. Let’s hope your instructions give me luck!
I made a ganache filling for cupcakes and the next day it was hard. Is there a way to keep it creamy? It was a semi sweet chocolate, heavy cream, and alcohol mix.
Thank you!
Keep it creamy by using more cream and less chocolate, what was your ratio? I find that 1:1 is typically good for the ganache not getting too hard (although it can change greatly with the weather!)
I also wanted to say on a general note I’m a huge fan of whipped ganache using a cream:chocolate ratio of 2:1…so light and lovely! Especially paired with a rich chocolate ganache glaze on the outside…yum!
Ok I just reread your post, I didn’t realize you were talking about a filling. In that case, as I said on the more general note, definitely use a 2:1 ratio of cream to chocolate. It’s what I use every time and I love it!
Soneone gave me some BRIX medium dark chocolate (supposed to be paired with wine). Can it be used to make a Ganache? It has 60% cacao. Thanks!
Which consistency can make chocolate roses
Very insightful, thanks! If you don’t mind, I’m going to try to make a whipped ganache and blog about it on my site. Would it be ok to reference your blog? Looks like you have some wonderful things to try!
Hi! This looks so good! Thanks for breaking it down like this! I stumbled accross this while looking for ideas for a shower I’m throwing. Hopefully you’re still monitoring this thread cus I have some questions I hope you can answer. First I’m making a cake and would like to do a “ruffle” technique for frosting it. Would the 2:1 white choc:cream ratio be stiff enough to pipe for that? The pictures of the cupcakes look like it would but your opinion? And my second q is this: the cake will be a white cake, may add Lemon to cake, not sure. Filling will be white chock lemon. Would this ganache be too rich with that combo? In other words, should I go with a buttercream instead? Thanks for the input!
-Emily
Hello Ashleen, I just stumbled onto your site and man oh man am I glad I did. I’m bookmarking you for all of my baking reference questions/crises. I have been making ganache for many years and having never had any problems with it seperating…then one fine day I made ganache and it split. It was an oily mess and even though I tried adding more warm cream, I just couldn’t get it back to a smooth shiny consistency. I retried again and the same thing happened. I should let you know that when my ganache was perfect I was making it in an air conditioned place. I live in the Caribbean now and I’m wondering if making it in a non air conditioned environment might have something to do with it? What exactly causes the emulsion to split? Thank you so much for such a great blog…look forward to hearing your thoughts on this whenever you have time. Sincerely, Kara
Ashleen,
Thank you for your efforts in putting this information together. I have been researching whipped ganache for a few days now, in anticipation of using it as a cake filling for a client. I’ve never used it in this way, so I appreciate your detail and technical explanation! Thanks!
I want to use the thick ganache as frosting between cake layers. Will it be to runny to do so?