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Learn how to make ganache in a few simple steps. Ganache is a staple recipe bakers should absolutely have in their collection. There are so many ways to use it in desserts. All you need is 2 ingredients, a bowl, and a whisk for a decadent, silky-smooth ganache that is perfect for truffles, frosting, and fillings! What are you waiting for?
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Chocolate ganache is a delicious way to level up cakes, cookies, and even candy! When ganache is warm, it’s perfectly pourable, making it great to use as a glaze that firms up while remaining soft to the touch once it cools. If you want a quick, airy chocolatey frosting, chill your homemade chocolate in the refrigerator, then grab a hand mixer to make a delicious, light, fluffy, whipped chocolate icing.
What is ganache?
Ganache is a velvety mixture created by whisking together hot cream and chocolate until completely smooth. The consistency will depend on the ratio, but the ideal balance is 1:1. The more cream, the thinner and softer a ganache will be. Alternatively, if it is made with more chocolate than cream, it will be much thicker and firmer and may even harden when cooled.
The flavor of your ganache will also depend on the type of chocolate you use. Dark chocolate will be more bitter with the number of cocoa solids and is perfect for a deep, flavorful ganache. A good balance of sweet and bitter when choosing chocolate is anything between 55-77% cocoa solids.
WHY learn to make ganache at home
- It’s versatile for so many baked goods. Add your smooth chocolatey creation to whatever you can think of. Use to cover a cake, on top of brownies, stuffed inside cupcakes, or as a drizzle over muffins and dessert bread.
- You can use it to make homemade truffles. Just cool it completely in the fridge, scoop out a tablespoon of the ganache, and then roll it into small truffles with any toppings.
- Whip up into frosting. Making whipped chocolate ganache is just one extra step and is perfectly pipeable for decorating cakes and cupcakes!
- Easy, yet incredibly decadent. You don’t need a reason to make a ganache. It’s too easy to save for special occasions! Indulge in every bit of its silky smooth chocolatey goodness.
2 Ingredients to make a ganache
- Chocolate: To make a ganache that isn’t overly sweet, I use a dark bittersweet chocolate bar with 62% cacao or more. What does that mean? This percentage represents how much cocoa solids are in the chocolate, such as cocoa, cocoa butter, and cocoa powder.
- Heavy cream: Make sure you grab heavy cream or heavy “whipping” cream. Regular whipping cream isn’t as rich and fatty as the latter and may affect the consistency. Full-fat coconut milk could be a good substitute; just be sure to shake the can well before pouring it into a pot to simmer.
HOW TO MAKE ganache
This 1:1 mixture of chocolate and cream creates a beautifully silky topping. Just one bowl and a few minutes to an irresistible ganache recipe for all your dessert needs.
Make ganache in one bowl
- Place chopped chocolate in a large heat-safe bowl.
- After heating the cream, pour it over the chocolate and allow it to sit for a few minutes to melt the chocolate before whisking it together.
- Cover the bowl with plastic wrap to help hold the heat while melting.
- Uncover the chocolate and cream mixture and begin whisking. The mixture will appear broken at first.
- Continue whisking, working from the middle out, until the ganache comes together.
- Allow the ganache to cool before using it for your recipe or making whipped ganache.
How to make a whipped ganache
- Place the ganache in the fridge until completely cooled.
- Use a hand mixer and whip until light and fluffy.
TIPS FOR making The Best chocolate ganache
- Make as little or much as you need. As long as you’re using equal parts of cream and chocolate, it’s easy to adjust to the amount you need.
- Troubleshoot the melting process. If you notice a few lumps of solid pieces lingering, melt the chocolate over a double boiler on the stove by placing your heat-proof bowl on top of a small pot of simmering water. Avoid letting the water touch the bottom of the bowl. Whisk over the simmering water until everything is melted and smooth.
- Chop the chocolate into small pieces. The chocolate will melt quickly and more evenly in the warm cream.
- Use pure chocolate bars for the best results. The higher quality of chocolate you use, the better the outcome for a smooth ganache that sets correctly once cooled. Bittersweet, semisweet, milk chocolate, and white chocolate will all work.
- Use a sharp knife and a sturdy cutting board. When chopping the chocolate bar into chunks, place a damp towel under the board to keep it still. Use a large, ideally serrated knife or a chef knife that can chop into the chocolate.
How to use ganache
- As a fruit dip
- With an Ice Cream sundae
- Over brownies: Fudgy Heart-Shaped Brownies, Greek Yogurt Brownies
- Over cakes: Vanilla Mug Cake, Layered cake, Almond Cake
- Over quick bread: Chocolate Zucchini Bread, Oatmeal Banana Bread
HOW TO STORE homemade ganache
Store the ganache in an airtight container in the fridge with plastic wrap over the surface. Ensure it touches the ganache, and then cover it with the lid.
To rewarm, stir over a double boiler by placing a heatproof bowl on a pot of simmering water, stirring until melted.
HOW LONG WILL ganache LAST IN THE FRIDGE?
Keep it refrigerated and use it within a week.
CAN I FREEZE the chocolate glaze?
Yes! To freeze a ganache, add it to a zip-top bag, lay it flat, and remove as much air as possible. Store in the freezer for up to 2-3 months.
FREQUENTLY ASKED QUESTIONS
When making ganache, the key to melting the chocolate is a simmering cream added to small chopped chocolate pieces and covered for about 5 minutes. So, if you are having issues with the chocolate melting, it’s likely because the milk wasn’t hot enough, it wasn’t covered (at least not long enough), or the chocolate was chopped too large to melt thoroughly.
There are two main reasons why you end up with a greasy ganache. 1. you used lower quality chocolate like cheaper chocolate chips, or 2. you whisked too quickly, causing air to be incorporated into the chocolate and cream mixture, causing fat to separate, leaving you with a greasy ganache. While this can’t be fixed after the fact, on your next go around, try adjusting these two things to see if that gets you better results.
Once you add ganache over cake or other desserts, you can set it up in about 10 minutes by popping it in the fridge. When left at room temperature, it will stay soft to the touch but shouldn’t be runny once cooled.
With a recipe as easy as this, there’s no reason not to learn how to make ganache! Master this staple recipe and you’ll find so many uses for it! This smooth chocolate creation has a world of amazing recipe possibilities and is made with just 2 ingredients and a few easy steps.
MORE cooking tutorials:
- How to Make Frosting
- How to Make Granola
- How to Make Candied Walnuts
- How to Make Apple Butter
- How to Make Jam
- How to Make Simple Syrup
- How to Make Almond Milk
- How to Make Popsicles
- How to Make Fruit Leather
- How to Make Cashew Cream
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How to Make Ganache
- 9 ounces bittersweet chocolate bar about 62%, finely chopped
- ¾ cup heavy cream
- Place chopped chocolate in a large heat safe bowl.
- Add cream to a heavy bottomed small saucepan and heat to just a simmer. Do not boil.
- Pour simmering cream over the chopped chocolate, then cover with a plate or plastic wrap and let sit for 5 minutes.
- Uncover the chocolate and cream mixture and begin whisking. At first the mixture will appear broken, keep whisking, working from the middle out, until the ganache comes together.
- Allow the ganache to cool for 10 minutes and then you can drizzle on top of cupcakes or cakes as a glaze.
- For a thicker frosting-like consistency or to use as a chocolate filling, allow it to cool completely in the fridge for about one hour and then whip it with a handheld mixer until light and fluffy. You can then spread it on cake as frosting or pipe it on top.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.