Chocolate Ganache Article -
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Chocolate Ganache

Learn how easy it is to make this rich chocolate glaze with the fancy-sounding name.

Basic Ganache

Basic ganache consists of just two ingredients: semi-sweet chocolate and heavy cream. Here's how it's made:

  • Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate.

  • Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth. For best results, let it cool overnight at room temperature.

Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting or whipped cream for instant chocolate flavor.

Ganache with Panache

You can enhance the basic recipe by adding butter, extracts, or flavored liqueurs. 

Add liqueurs or extracts after mixing the cream and chocolate together. Start with 2 tablespoons for each half cup of cream, adding more to taste if you prefer.

You may also try using milk chocolate or white chocolate to make ganache. These do well when extra flavors are added because they are so sweet. Some recipes using white chocolate may require a higher chocolate-to-cream ratio than dark chocolate, depending upon the quality of the chocolate.

You can also substitute water or milk for all or part of the cream. However, using anything other than cream will affect its shine and luxurious texture .

Using Ganache


Mix chocolate and cream in a ratio of 3 parts chocolate to 1 part cream. This will create a firm-textured ganache that can hold its shape. Once your ganache has cooled, scoop little balls using a melon baller or small ice cream scoop. Dip the truffles in an additional layer of coating chocolate, or simply roll in cocoa powder, sprinkles, or sugar. These make amazing gifts!


Using a ganache as a glaze to coat cakes, soufflés, éclairs or petit fours is a delicious and fairly simple way to create stunning desserts. For a pourable glaze that sets up soft and shiny, use equal parts chocolate and cream. Some people like to add a little bit of corn syrup or butter to enhance the shine. If using the next day, melt over a double boiler, stirring frequently until smooth and shiny. It is also great warmed in a fondue pot with fresh fruit and pound cake for dipping.


Let it set up at room temperature, then chill. Beat with an electric mixer or stand mixer using the paddle attachment. You can heat it up slightly, but it will maintain its texture better if it is kept cold. Use to fill or frost cakes as you would any pre-made frosting from a can.

Chocolate whipped cream

Use one part chocolate to one part whipped cream. Chill at least eight hours or overnight. Like whipped cream, it works best when the beater and bowl are kept cold. Use to fill or frost cakes as you would use whipped cream.


Occasionally you might encounter a dry-looking or even cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils might separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. You can still use it as truffles, whipped filling or simply melt it and spoon into a glass of warm milk for a delicious cup of hot chocolate.

Sending your ganache straight to the refrigerator after mixing can also cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. It's best to allow it to cool at room temperature before transferring it to the fridge.

    Jan. 20, 2010 6:19 am
    Working with some new challenges lately -- Kosher cooking has entered my life. Usually it's fairly straight forward but I'm wondering can I use a soy milk product to replace the cream to make a ganache? Any thoughts? Thanks!
    Jan. 20, 2010 10:24 am
    Great question, you may compromise the taste, and texture but then I could be wrong. Let me know how it comes out...good luck!
    Missouri gal 
    Jan. 20, 2010 11:53 am
    I can't wait to try to make this. I had no idea it was so easy to make. Thanks!
    appreciate good recipes 
    Feb. 4, 2010 7:16 pm
    I guess not many people use gnache... I use it for everything. It is also great for dipping truffles, nuts, strawberries, potatoe chip, oreos, and popcorn.
    Feb. 5, 2010 2:27 pm
    Marna, I would not use soy milk. I use it in recipes due to the fact that my family has milk allergies. It does not whip up like heavy cream and does not thinken like some other dairy product would. If you did try it i am really curious as to how it turned out.
    Feb. 6, 2010 7:47 pm
    i learned from a great truffle company called Missionary Chocolates to use coconut cream (not milk -- you want the full fat) for vegan (or kosher) truffles. they are so incredibly delicious and i make them all the time. like right now. you still do between a 2:1 and 3:1 ratio of chocolate to cream. try your local asian market to find some!
    Feb. 10, 2010 1:25 pm
    I have a challenge to make a dessert out of a hot cocoa mix that has creamer, powdered milk, cocoa and sugar. Could I make a ganache out of it? It would be great for V-day.... LOL please email at thanks!
    Feb. 22, 2010 5:09 pm
    I have some really good 9 oz bittersweet chocolate bars. What can I use to sweeten the chocolate? I want to make a ganache.
    Feb. 24, 2010 12:40 pm
    Megan, I know when you're substituting you can use 3 to 4 Tbsp cocoa + 1/2 Tbsp Crisco (or oil or margarine) for each square of baking chocolate, but I'd imagine it's going to come out a lot runnier and you'll have to cut down on the amount of milk or cream that gets used. I'm looking for a chocolate topping for copycat Hostess chocolate cupcakes that I made earlier today. I think I'm just going to end up adding some cocoa to the white icing I made up for the white squiggle that goes across the middle of the cupcake. (Which is actually a screw up from when I was trying to replicate Twinkie filling yesterday. I hated to waste it so I decided to make chocolate Hostess Cupcakes today since it tasted like squiggle and not like Twinkie filling!) Oh, and insainity, you can use sugar, but make sure it's completely dissolved, otherwise your chocolate might get a grainy texture which is kinda funky.
    Apr. 2, 2010 1:35 pm
    Hi just wondering how you would make a white ganache.....since this recipe calls for chocolate chips and I don't know of any 'vanilla' chips or strawberry for that matter. Thanks
    Apr. 6, 2010 5:20 pm
    OmeOmi, I've made a chocolate ganache before using white chocolate chips...I find them at my local grocery store next to the semisweet chocolate chips. I've even used small amounts of paste food coloring to color it. (Be careful with food coloring though as too much water will cause chocolate to seize up; paste or powder coloring is preferable.) You will probably need less cream for white chocolate ganache since the white chocolate doesn't contain the cocoa solids and melts at a lower temperature, making it runnier.
    Apr. 28, 2010 9:26 am
    dont ever use e. guittard chocolate (they sell it at williams and sonoma,etc.)for never melts to the right consitency to be used as a proper ganache. too grainy.
    Apr. 30, 2010 10:58 am
    mmm I take that back
    May 19, 2010 11:30 am
    I am wondering if you can use Agave nectar, since it is similiar in consitancy to corn syrup, to sweeten unsweetened cholcolate in a ganache- I was looking for a chocolater fondant recipe for a wedding cake, but this looks like it would taste better, maybe cut better too. I am a diabetic, and many of my guests will be too. Agave nectar has a low glycemic index making it ia diabetic friendly choice, that doesn't ruin the flavor of any baking I've used it in so far.
    May 29, 2010 8:59 am
    To answer Marna's question it is YES!! I keep a glatt kosher home and you can always substitute soy milk in recipes calling for milk. Heavy cream is a little harder. They make soy cream which I think is better for things like fondue or ganache but if you can't get it then use the soy milk but use slightly less then the recipe calls for. You can also use parve whip such as redi whip found in the freezer section for whipped cream but don't use it to make the ganache becase it will seperate. I like to whip it up and add a little vanilla instant pudding to it (dry and really just a little) to it for a great parve frosting.
    Jun. 5, 2010 3:38 pm
    imTori -Agave works great! I used some instead of corn syrup and there was no change to the consistency.
    Jun. 25, 2010 11:10 am
    Hello! i wanna use the ganache to cover a bday cake for my husband, but im worried that it would melt since we gonna celebrate at the lake. plz let me know if it would melt, and what can i do to prevent that, or what other type of galzing could i use?
    Sep. 19, 2010 10:47 am
    I just made my 1st sugarfree ganache sweetened with liquid stevia and a few tblsp of Galliano. I poured it over a sugarfree chocolate peanut butter cheese cake. It looks gorgeous but if we don't stop opening the frige door to look at it it will never set!!!
    Oct. 17, 2010 4:00 pm
    For my daughter's baby shower, I would like to make a ganache out of colored candy coating. Can this be done?
    Nov. 30, 2010 9:43 pm
    Nothing beats a ganache! I once had one which called for beating it with a hand mixture 'til thickened. Anyone heard of this?
    Dec. 2, 2010 2:53 am
    I'm making double chocolate chip brownies and i want to cut them in to squares and cover them in Ganesha will the peaces stick together after i let them set if i put them in a box together
    Jan. 11, 2011 4:30 pm
    Marna- Yes, there is a vegan recipe for ganache in Vegan Cupcakes take over the World, though it does lack a little of the luster, in my opinion.
    Feb. 9, 2011 3:16 pm
    Great! This is just what I need!!
    Mar. 15, 2011 6:26 pm
    what is the ratio of white chocolate to dark chocolate for ganache?
    Mar. 16, 2011 2:31 pm
    does anyone have a recipe for sugar free ganache as i am a diabetic
    Mar. 22, 2011 1:51 pm
    I make bittesweet and semi-sweet chocolate ganache frequently (usually about 9oz choc to 1c heavy cream)...looking to make a white chocolate version. I work with Valrhona and Callebaut chocolate for my ganaches. I know the chocolate to cream ratio is different when working with white choc (more choc needed), but what is the approximate ratio for a high quality chocolate, like those I mentioned? Also, can white chocolate ganache be chilled and then whipped into a frosting like other ganaches can? Any help is greatly appreciated...thanks!
    May 11, 2011 3:05 am
    We don't have heavy whipping cream in my country and I really want to make it for cake frosting Can anyone give me a recipe?!?! I heard that I can make heavy cream by mixing butter and whole milk is it true???
    Beryl Loveland 
    Jun. 28, 2011 9:05 am
    I have used soy milk to make ganache and it has worked very well. The only real adjustment I made was to reduce the amount of soy milk to the recipe of chocolate.
    Jul. 27, 2011 7:21 am
    @ Gary Simply use sugar free chocolate with the whipping cream for a diabetic friendly ganache.
    Aug. 27, 2011 12:38 am
    I've been looking for this recipe for years. I'm thinking about tweaking it a bit, Like eleminating the chocolate and replacing with white almond bark for a snow white cake for the Christmas Holiday this year for;The Baldridge family.
    Sep. 29, 2011 12:18 pm
    I have found that using corn syrup will give you a shiny finish. Just about two tablespoons of the corn syrup will do.
    Dec. 5, 2011 2:32 pm
    mama mia, i can't wait til Christmas. I have to start making some of these recipes now. Mmmmmmmmm omg, please. I'm a pastry freak, I love pastry
    Dec. 25, 2011 7:00 am
    I just made ganache from a bittersweet chocolate it has been setting up since 2:30 this a.m., 2 hrs at room temp,runny, and it has been in the refrig, since 4:30 still runny. I heated the half and half until tiny bubbles around the edge of the pan appeared, poured it over 12 oz of hershey bittersweet chocolate chips. I have used this recipe for a long time, but the first time I have used bittersweet chocolate. Can anyone tell me what I did wrong, me sitting here looking at it I can't see it.
    Jan. 11, 2012 8:10 am
    I would like to make some red velvet petit fours and cover them with a white chocolate/cream cheese ganoche. anybody ever tried that or have suggestions?
    Feb. 7, 2012 12:29 pm
    Ganache is amazing and simple stuff. I got these ingredients and proportions from the back part of The Cake Doctor book. It never fails me. 3/4 C heavy whipping cream, 8 oz semisweet chocolate (weighing is best) chopped small, (I prefer half semisweet and half extra dark for richer flavor) 1 T almond extract or liqueur or extract of your choice. Bring cream to a FULL boil. Place chocolate in a medium sized glass bowl. Pour boiling cream over chocolate and stir with a fork until completely melted. Add 1T almond extract and stir in. We have also used mint or orange with great results but almond is my favorite!
    Feb. 9, 2012 4:25 am
    For those who are watching their weight and want a nice refreshing treat, mix the ganache with vanilla yogurt and layer with fresh fruit in a pretty stem. I use white chocolate and put it in my food processor. Add the hot cream and blend until all of the chocolate is melted. My B&B guests loved this first course for breakfast.
    Feb. 11, 2012 3:30 pm
    Marna, I know I am about 2 years late on this answer, but another great substitution for the milk is the part of the coconut milk in a can that coagulates. Even if you add a little of the really liquid part, still good. Just put the can in the fridge and it will separate nicely.
    Apr. 10, 2012 9:31 pm
    mamoo, There's a big difference in half and half and heavy cream. Half and half is half light cream and half milk. Your ganache will never set up because it needs to be made with cream which is thicker and has more butterfat and less liquid. You can make a "light ganache" using half and half, but it will separate easily and won't hold it's shape for making truffle candies or icing a cake. You can use it as a filling or a mock mousse, but that's about it.
    LaVerne Conerly 
    Apr. 16, 2012 11:02 pm
    How can I get the receipe for the Ganache. The receipe is there, but I can't get it to my Receipe Box. Why is that??? HELP!!!
    May 16, 2012 3:30 am
    Sorry my public name is Estelle My mistake
    Nana B 
    May 18, 2012 10:10 pm
    Is it imperative to cool the ganache befor adding to the cake or can I simply pour it right over the cake
    May 30, 2012 9:02 am
    I have to use soy and lactose free milks for my daughter. Soy milk in NOT supposed to be boiled, it will "curdle". I do not know if you could use rice milk or almond milk instead.
    Nov. 8, 2012 4:04 pm
    Can I get this to harden for chocolate covered pretzels or not, even I add flavorings?
    Nov. 10, 2012 10:18 am
    I want to make a ganache cake with dark chocolate cookie crumb crust (half inch) and about two inches of ganache filling. Should I make it in a spring form pan or tart pan with removable bottom? Should I coat the sides with spray or parchement? Will the standard recipe for filling hold up? Will using stevia affect the filling? By cutting back on fat - say using half and half or even soy milk or whole milk affect the consistency of the ganache filling? Thanks. I have been searching for such a recipe and cannot find.
    joan Gonzales 
    Sep. 5, 2013 8:15 pm
    Made my first choc. ganache to glaze over cupcakes. Easy and delish. I am gong to try and whip the ganache for a filling tomorrow.
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