Chocolate/ Frostings & Sauces

Chocolate Ganache

June 20, 2018

Chocolate ganache is a smooth, silky, shiny glaze that is made with only 2 ingredients. It is perfect as a filling or for glazing desserts such as cakes and doughnuts.

Chocolate Ganache

There’s probably no other recipe in this world that I’ve made more than chocolate ganache. I’ve mentioned it in my other posts more than I can remember, constantly suggesting it as a sauce or frosting (as in these amazing chocolate cupcakes). It’s such an easy and delicious recipe. Whenever I have leftovers, I eat the rest of it with a spoon, or drizzle it on pancakes or ice cream.

Only 2 Ingredients

Classic chocolate ganache recipe consists of chocolate and cream. Additions can be made, such as oil or corn syrup for a shiny glaze; butter for shine, firmness, and a creamier consistency; or alcohol or spices for flavor. This is a good recipe to play with.

How to Make Chocolate Ganache

The process of making a ganache is simple: heat cream in a small saucepan, pour it over some chocolate, let the mixture sit for 2 minutes to melt, then stir until smooth. That’s all there is to it.

Another way to make ganache is by heating chocolate and cream together in the microwave. If you do, remember to pay close attention. You’ll need to heat the mixture gently in 20-second increments, stirring between each increment to make sure the chocolate doesn’t burn. Unless you want to use it warm, you’ll also need to leave it on the counter to cool slightly before using.

Chocolate Ganache

Chocolate to Cream Ratio

Ganache can be used as a glaze, sauce, filling, frosting, or to make truffles. The difference between all of them is the ratio of chocolate to cream. In this recipe I use a basic 1:1 ratio, so for every 2 ounces of chocolate, I use 2 ounces of heavy cream. I use it mainly to glaze cakes, but also to top pancakes, waffles, or just about any dessert. I also use it as a filling for layer cakes, cupcakes, macarons, cookies, and tarts. At room temperature, this glaze is quite thick.

The more thick you want the ganache to be, the more chocolate you should use. For a runny glaze (for example, for pralines filling), use approximately a 2:1 ratio in favor of the cream. On the other hand, for a stable and spreadable ganache to use as a frosting or for truffles, use a 1:2 ratio, or even a higher ratio, in favor of the chocolate.

Dark, Milk, and White Chocolate

In ganache recipes, you can usually substitute milk chocolate for dark chocolate. For a white chocolate ganache, you’ll need a bit more chocolate than cream. For example, in the recipe below, you’d need 12 ounces of white chocolate instead of 8.

Tip: If you want a lighter frosting with a mousse-like, airy texture, you can whip the ganache until it reaches the desired consistency. You’ll need to let the ganache cool completely in the fridge for a few hours before whipping.

Chocolate Ganache

More Ways to Use Chocolate Ganache:

5 from 3 votes
2-ingredient chocolate ganache - perfect as a filling or for glazing desserts such as cakes |
Chocolate Ganache
YIELD: 1 and ¾ cups
Make 1/2 of this recipe if you want to drizzle the ganache onto the top of a 9-inch or 10-inch round cake or bundt cake.

  • 230 g/8 oz. semisweet or bittersweet chocolate , finely chopped
  • 1 cup (240 ml) heavy cream
  • 1-3 teaspoons alcohol such as brandy or liquor of your choice , optional
  1. Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1-2 minutes. Then, whisk mixture gently until completely melted and smooth. Add alcohol, if using, and whisk to combine.
  2. Ganache can be kept in the fridge, covered, for up to a week. Reheat gently (to avoid burning) in the microwave.

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  • Reply
    December 26, 2014 at 7:22 am

    The best ganache ever!!
    זה הגנאש הכי טעים (אני לא אוהבת להכין עם ביצים בכלל!!), וגם הכי קל
    את יכולה להוסיף שאפשר להקציף אותו למוס (אחרי קירור של 8 שעות במקרר)
    וזה פשוט לאוכל עם כפית חחחחחח

    • Reply
      December 27, 2014 at 11:50 am

      It is the best chocolate sauce! I did mention it in the post itself, but thank you for the tip! 🙂

  • Reply
    January 19, 2015 at 3:31 am

    I just discovered your blog. I love your recipes, and thanks for sharing it. 😀

    • Reply
      January 19, 2015 at 4:21 am

      Thank you so much! 🙂

  • Reply
    October 22, 2017 at 6:30 am

    Hi I found the ganache (when I used as a drip for a drip cake) was too thin so it ran more than I wanted down should I have let it cool before putting it on the cake or. Thank you

    • Reply
      October 23, 2017 at 10:42 am

      Hi Michelle, if it’s too thin while warm, just let it cool to room temperature. If you still find it runny, you can add more chocolate to thicken it. I usually pour the ganache over the cake while it’s still in the pan, then place it in the fridge. It should be soft but not runny.

  • Reply
    May 6, 2018 at 9:59 am

    When putting the ganache in a cupcake – when and how do you do that and how much.
    love your recipe

    • Reply
      May 7, 2018 at 8:48 am

      Hi Jane, you can drizzle ganache over the cupcakes, or, if you want to use it as a frosting, check out this recipe.

  • Reply
    June 9, 2018 at 8:07 am

    Hey Shiran, can I use Cadbury Dairy Milk Chocolate to make this Ganache? By the way, you recipe looks amazing! Thank You!

    • Reply
      June 10, 2018 at 8:06 am

      Yes you can use milk chocolate. If you want the ganache to be more thick, you can always add more chocolate.

  • Reply
    June 10, 2018 at 8:35 am

    Thank You! 🙂

  • Reply
    Samantha T
    June 21, 2018 at 10:42 am

    Hi Shiran, my ganache appear a layer of oil on top after awhile. Do you know what’s wrong? Thank you

    • Reply
      June 24, 2018 at 10:45 am

      Hi Samantha, try to whisk it with a whisk, until it’s smooth again. If it doesn’t work, read this helpful guide.

  • Reply
    Renee Sparks
    December 16, 2018 at 1:16 am

    I added to much alcohol to my ganache and it went firm up or even freeze. How do I fix it?

    • Reply
      December 16, 2018 at 7:50 am

      Hi Renee. You can try to re-melt the whole thing.

  • Reply
    December 29, 2018 at 9:07 pm

    What effect does the alcohol have? Also, how much corn syrup would you add for a shiny ganache?

  • Reply
    February 7, 2019 at 4:05 pm

    Hi! I just wanna ask you if the heavy cream should be sweet or not…

  • Reply
    June 16, 2019 at 9:58 pm

    Hi How do I keep my ganache shiny ? It seems to dull after a while. Thanks

  • Reply
    December 28, 2019 at 4:19 pm

    What ratio would I use to make filled chocolate truffles with a mold?

  • Reply
    Ann Whiley
    June 16, 2021 at 12:14 pm

    I’m making a wine bottle cake, and I would like to use a ganache made with Royal Blue candy melts, instead of Fondant, but I would like it to hold up and have a sheen to it, I bought a edible glaze, but I don’t know if that it’s going to have an after taste, so can you advise me which is the best option for me. Thank you 😊

    • Reply
      Bonnie Chaim
      September 1, 2021 at 12:13 am

      I would think that adding a bit of light corn syrup would add that glossy look..not sure how much it?

  • Reply
    August 29, 2021 at 7:42 pm

    Excellent. Cake was light and moist. I did GameCircle. My husband raved about how good it was.

  • Reply
    September 20, 2021 at 4:27 am

    Hi Shiran- can I use this ganache to frost a layer cake? Or will it be too thin?

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