How to Make Chocolate Ganache

Co-authored by Jessica Gibson

Last Updated: April 22, 2020 References Tested

Few things are as decadent or versatile as chocolate ganache. Although ganache sounds fancy, all you need to do is heat cream and pour it over chopped chocolate. Then stir and use the ganache. To make a thin ganache glaze that's great for pouring over cakes, use more heavy cream than chocolate. For thicker ganache that you can use like frosting, use equal volumes of chocolate and cream. If you'd like to make truffles with the ganache, use twice as much chocolate as cream.

Ingredients

Chocolate Ganache Glaze

4 ounces (114 g) of chocolate
1 cup (240 ml) of heavy cream

Makes 1 cup (305 g) of ganache

Thick Chocolate Ganache Frosting

4 ounces (114 g) of chocolate
¹⁄₂ cup (120 ml) of heavy cream

Makes 1/2 cup (155 g) of ganache

Firm Chocolate Ganache for Truffles

8 ounces (227 g) of chocolate
¹⁄₂ cup (120 ml) of heavy cream

Makes 1/2 cup (155 g) of ganache

Part 1

Part 1 of 2:
Making Any Type of Ganache

1
Heat the cream over medium-low for 2 to 3 minutes. Pour ¹⁄₂ cup (120 ml) to 1 cup (240 ml) of heavy cream into a saucepan and turn the burner to medium-low. You don't need to bring the cream to a boil. Instead, heat the cream just until it's hot and then turn off the burner.^{[1]
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- Remember that the more heavy cream you use in your ganache, the thinner it will be.
- Keep the lid off of the pot so you can keep an eye on the cream and prevent it from boiling.
2
Chop 4 to 8 oz (114 to 227 g) of chocolate into ¹⁄₂ inch (13 mm) pieces. Put 4 to 8 ounces (114 to 227 g) of chocolate (depending on how thick you want the ganache) onto a cutting board. Use a sharp chef's knife to chop the chocolate into small pieces so they'll melt easily in the cream.^{[2]
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- Use bittersweet, semisweet, milk, or white chocolate for your ganache.
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3
Put the chocolate into a bowl and pour the hot cream over it. Scoop the chopped chocolate into a bowl that's large enough to also hold the cream. Then carefully pour the hot cream over the chocolate.^{[3]
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- Avoid splashing the hot cream on you because it can burn.
4
Let the chocolate and cream sit for 4 to 5 minutes. Don't stir the ganache right away. Instead, let the hot cream melt the chocolate for 4 to 5 minutes. Waiting before you stir will make the smoothest ganache.^{[4]
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- You may have to poke bits of chocolate down under the cream to ensure that all of the chocolate is submerged.
5
Whisk or stir the ganache to create a smooth chocolate mixture. Take a rubber spatula or whisk and mix the chocolate with the cream. The ganache will look spotty and fluid at first, but keep stirring until the mixture thickens and becomes completely smooth.^{[5]
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- Stir gently since you're not trying to beat air into the chocolate.
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Part 2

Part 2 of 2:
Using the Chocolate Ganache

1
Pour the ganache glaze over a cake or pastry. Once you've finished stirring or whisking the ganache, let it sit at room temperature for 15 minutes. Then you can drizzle the ganache glaze over pastry or pie. If you'd like to glaze an entire cake, set a cooled cake on a wire rack with a baking sheet underneath it. Slowly pour the ganache glaze directly onto the cake so it completely covers it.^{[6]
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- You can re-use the ganache that drips onto the sheet.
2
Whip the ganache to make frosting or filling for cake layers. Put the bowl of thick ganache into the refrigerator and chill it for 10 to 15 minutes so it thickens a little more. Then take the bowl out of the fridge and use a mixer to beat the ganache for 1 to 2 minutes. This will make the ganache light and fluffy so you can spread it on or in between cake layers.^{[7]
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- If you're frosting more than 2 layers, consider doubling or tripling the ganache so you have enough frosting and filing.
3
Chill the ganache for 1 hour before rolling it into truffles. Pour the firm chocolate ganache into an 8 by 8 inches (20 cm × 20 cm) baking dish and refrigerate it for 1 hour. The ganache should become very firm as it chills. Then use a melon baller or small cookie scoop to spoon the ganache into small balls. Place the truffles on a parchment paper-lined sheet and chill them for 30 minutes.^{[8]
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- To finish the truffles, roll them in sifted cocoa powder, sprinkles, chopped nuts, or shredded coconut.
4
Store the chocolate ganache for up to 2 weeks in the refrigerator. Spoon leftover ganache into an airtight container. Chill and use the ganache within 2 weeks. If you leave it for longer than this, the chocolate may develop bloom, which looks like white coating on the surface of the ganache.^{[9]
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- You can use the firm, chilled ganache by scooping it or bring it to room temperature so you can whip it into frosting.
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Community Q&A

Question

What is a substitute for heavy cream?

Rose Liu

Community Answer

Whipping cream or double cream can do the job. You can also consider adding a smaller amount of single cream if you can’t find whipping or double cream.