Chocolate ganache is one of the most versatile — and luxurious — components in dessert-making. Rich, smooth, and glossy, it can be used as a glaze, frosting, filling, dip, or even a truffle base.
The best part? Ganache requires just two ingredients: chocolate and cream. In this article, you’ll learn how to make perfect ganache every time, how to adjust its consistency, and how to use it in dozens of delicious ways.
What Is Chocolate Ganache?
Ganache is a smooth mixture of chocolate and cream, traditionally made by pouring hot cream over chopped chocolate, then stirring until fully melted and combined.
It originated in France and is known for its glossy finish and rich flavor.
The Basic Ganache Ratio
The final texture of your ganache depends on the chocolate-to-cream ratio:
| Ratio | Texture / Use |
|---|---|
| 1:1 | Smooth glaze or pourable filling |
| 2:1 (more chocolate) | Thicker, ideal for truffles or frosting |
| 1:2 (more cream) | Light sauce or dip |
For example, 200g chocolate + 200ml cream = glaze
200g chocolate + 100ml cream = truffle base or thick frosting
Ingredients
- Chocolate: Use high-quality dark, milk, or white chocolate, chopped or in chips
- Heavy cream: At least 30–35% fat content (not milk or light cream)
Optional: butter (for extra gloss), salt, flavorings (e.g., vanilla, espresso, liqueur)
How to Make Chocolate Ganache (Step by Step)
1. Chop the Chocolate
Cut your chocolate into small, even pieces for quicker melting.
2. Heat the Cream
Bring cream just to a simmer, not a full boil. You should see bubbles around the edges only.
3. Pour and Wait
Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes.
4. Stir Gently
Stir slowly from the center outward until smooth and glossy. Don’t whisk aggressively — air bubbles reduce shine.
Adjusting Ganache Consistency
Depending on how you plan to use ganache, here’s how to tweak it:
- Glaze for cakes: Use a 1:1 ratio while warm. Pour over a chilled cake and let it set.
- Frosting: Let ganache cool at room temperature or whip it for a fluffy texture.
- Truffles: Chill until firm, then scoop and roll into balls. Coat with cocoa powder, nuts, or melted chocolate.
- Dip: Add more cream for a thinner texture to dip fruit, marshmallows, or cookies.
Chocolate Types and Results
- Dark chocolate (60–70%): Rich, intense flavor, firm when chilled
- Milk chocolate: Sweeter and softer — reduce cream slightly
- White chocolate: Very soft — use more chocolate or less cream for structure
✅ Always use real chocolate — avoid compound chocolate or baking melts for best texture and flavor.
Flavor Variations
Customize your ganache with add-ins:
- Vanilla or almond extract
- Espresso powder
- Citrus zest (orange, lemon)
- Liqueurs: Baileys, Kahlua, Grand Marnier
- Spices: Cinnamon, cardamom, chili flakes
Just mix them into the hot cream before pouring over chocolate.
Storage and Shelf Life
- Room temp (cool environment): Up to 2 days (covered)
- Refrigerator: 5–7 days in airtight container
- Freezer: Up to 2 months — thaw in fridge and reheat gently
To use chilled ganache, let it soften at room temperature or warm gently in a double boiler or microwave (low power, 10-sec bursts).
Creative Ways to Use Ganache
- Pour over cakes and cupcakes
- Fill macarons or sandwich cookies
- Dip strawberries, pretzels, or biscotti
- Layer in trifles or parfaits
- Scoop and roll into truffles
- Swirl into ice cream or whipped cream
Glossy, Rich, and Incredibly Simple
Ganache is proof that the simplest ingredients often create the most elegant results. Once you master the basic technique, you can adapt it to suit countless dessert needs — from weeknight indulgences to celebration centerpieces.
Try making a small batch today. Once you taste it, you’ll understand why ganache is a must-have in every home baker’s repertoire.