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How To Make Chocolate Ganache and 3 Amazing Ways to Use It

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Hi Bold Bakers!

You have seen me make Chocolate Ganache multiple times but now I want to show you 3 different uses for ganache. Ganache is really easy to make: the ratio is 1:1, equal amounts of cream and chocolate.

Ganache for Glazes and Fillings

To make the ganache that is used for fillings and glazes the ratio is 1:1 , one part chocolate to one part cream. Heat up some cream, pour it over chopped chocolate and let it sit for 4 minutes. Then stir. This is for filling cakes, covering truffles, and drizzling over cakes and cupcakes.

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Ganache for Easy Frosting

Another use for ganache is an incredible easy chocolate frosting. Once made and cooled, place in the fridge and let it cool down for roughly 30 minutes, just long enough for it to set but not too hard. Then go in with an electric mixer and whip it up to create a fluffy chocolate Frosting.

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Ganache for Chocolate Truffles

Anther wonderful product from ganache are truffles. It is probably the easiest sweet treat you will ever make. Once your ganache is cold and hard, scoop it with a spoon. Shape it in your hand and toss in cocoa powder. Feel free to add liquor into the ganache to make more interesting truffles in a variety of flavors.

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4.37 from 19 votes
How To Make Chocolate Ganache and 3 Ways to Use It (Bold Baking Basics)

Get 3 amazing ways to use my Chocolate Ganache recipe. You can spread it, whip it and even roll it into Chocolate Truffles for the easiest dessert ever!

Course: Ingredient
Cuisine: American
Author: Gemma Stafford
Ingredients
  • 1 ½ cups (12oz/340g) heavy cream
  • 2 cups (12oz/340g) dark chocolate
Instructions
  1. Chocolate Ganache Proportions: These proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.
  2. Weigh the chocolate: Weigh out the amount of chocolate called for in your recipe. If you aren't following a recipe, start with a small amount and make more as needed.
  3. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
  4. Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
  5. Pour the cream over the chocolate. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  6. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  7. Ganache for filling and glaze, Cool the ganache as specified in your recipe, or as described here:
  8. If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.
  9. To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
  10. To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until you've reached the right consistency again.)
  11. The easiest way to work with ratios is to measure both the cream and the chocolate by weight. If you don't want to weigh your cream, remember that 1 cup of liquid is 8 ounces.
  12. Ganache can be store for 4 week in the fridge.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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172 Comments

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  1. Evone Kent on September 8, 2019 at 9:03 am

    can you use evaporated milk instead of heavy cream and would it still taste okay? Would it be the same measurements with canned milk?

    • Gemma Stafford on September 8, 2019 at 9:31 am

      Yes you can. Another bold baker here used to make it with evaporated milk, using half the milk to the amount of chocolate (for every cup of chocolate, one half cup of milk was used). But if you want to use it as frosting, then it use heavy cream for best results.

  2. Pariza on June 15, 2019 at 5:35 pm

    Hi Gemma,
    Can I use 2% milk instead of heavy cream?

    • Gemma Stafford on June 16, 2019 at 5:56 am

      Hi,

      Yes absolutely you can :). If you are making it for the whipped frosting however you need it to be cream.

      Best,
      Gemma.

  3. Toatea on June 2, 2019 at 6:47 pm

    Hi Gemma! I’ve tried to make petit fours before but the frosting never works well for me. Could I use this ganache as a poured frosting? And in between the layers?

    • Gemma Stafford on June 3, 2019 at 8:47 am

      Hi there,
      between layers, this ganache is best whipped, and if the cream is right it will whip up really nicely when cold.
      For pouring you can use this ganache, even to get a drip effect. Set up the cake first, chill it, then it will sit well for you.
      For dipping, you will just use melted chocolate, perhaps with a little touch of butter. (https://www.biggerbolderbaking.com/3-ingredient-nutella-truffles/) see this recipe too.
      I hope this is of help to you,
      Gemma 🙂

  4. Venetia on March 28, 2019 at 2:20 pm

    Hi Gemma,

    I cannot use dairy as I am lactose intolerant and do not consume any dairy. Would I be able to use coconut milk to make the ganache?

    Thanks!

    • Gemma Stafford on March 28, 2019 at 5:49 pm

      Hi Vanetia,

      Yes you absolutely can use coconut milk or any nut or dairy free milk.

      Best of luck,
      Gemma.

  5. Anjana on February 20, 2019 at 5:08 am

    i need your help Gemma, i am baking a truffle cake, 2 6 inch cakes, what is the ratio chocolate in grams and cream please. a rough estimate will do, please help!!!

    • Gemma Stafford on February 20, 2019 at 4:32 pm

      Ganacheh is usually 2:1 chocolate to cream for a stiff ganahce, for a looser one you can do 1:1. I hope that helps!

  6. Anelle on February 3, 2019 at 5:55 am

    ◼back in 82 the fresh cows cream was so thick. Couldn’t get it to make good ganache.

    ◼took evap.milk and chocolate.chips, a tbsp.salted butter, plastic wrap over my pyrex bowl, microwave for one min. Let it sit a couple min. Got a blueribbon at the fair that year for my ganache.

    If your melted chips are grainy, add ONE tbsp.water and continue stirring with a whisk.

    ◼ have also……while the cake is baking put my plastic wrapped bowl on top of the oven or even near my woodstove (long after the fire is out) to slowly melt first. The ambient heat is perfect for slowly melting the chips.

    ◼one last thing….I started with half the milk to the amount of chips.
    Chips 1cup
    Evap. 1/2cup
    1 tbsp.salt butter

    • Gemma Stafford on February 3, 2019 at 10:56 am

      We have an award winning Bold Baker right here! Yes, food has changed over time. Thanks for sharing your stories and tips! Priceless!

  7. Perla on January 27, 2019 at 4:24 am

    Hi Gemma,

    I’ve tried your ganache recipe for the purpose of making a truffle. However, my output won’t set despite more than 3-hours in the ref and looks like will end-up as frosting????. I’ve used a mix of 7 oz heavy cream and 196-grams choco chips. Is there a way to remedy this and still able to do truffles. Thanks in advance for the help.

    • Gemma Stafford on January 28, 2019 at 1:55 am

      Hi Perla,
      I have a couple of issues with using chocolate chips for this type of recipe.
      1. what is the cocoa content of the chocolate.
      2. chocolate chips are designed to remain whole in a bake and are formulated to do so. That does not mean that they will not melt, they will, but they have additional ingredients. Best to use a chocolate bar. Check the cocoa content, should be in the region of 70% for best results.
      I am not too sure why yours did not set, the balance is right 1:1, heavy fresh dairy cream, not a powdered one, at least 35% fat content, and chocolate.
      To rescue this batch melt about 50g chocolate, gently, and incorporate it into this batch, which you have gently warmed to about room temperature. That should do it, all things being equal,
      Gemma 🙂

  8. Angel Naidoo on December 3, 2018 at 4:43 pm

    Hi Gemma

    This is the first time I have seen your page. Love your recipes 🙂 I would like to know if you can tell me how to make caramel icing using Caramel Treat which comes in a can just in case you are wondering..I am not sure whether I can use milk with it to make it softer so I can spread it easily between the cake layers.

    Kind regards
    Angel

    • Gemma Stafford on December 5, 2018 at 8:03 pm

      Hi Angel! Welcome to the BiggerBolderBaking.com! Check out my Crazy Frosting recipe and video for some tips on adding flavors to your icing/frosting. You’ll get some tips on how to infuse flavors into a buttercream to make a smooth, spreadable icing for cakes or any baked goods. I hope you enjoy!

  9. Karina Le-Talbot on November 26, 2018 at 8:25 am

    How much cream and chocolate would I need to make for ganache to fill and cover one 6 inch round cake and one 8 inch round cake? Both cakes are 5 inch tall. Thank you.

    • Gemma Stafford on November 27, 2018 at 3:27 am

      Hi Karina,
      There are variables in this, not possible to be precise, it depends on how you treat the filling.
      (https://www.biggerbolderbaking.com/make-chocolate-ganache/) read through this post, it will inform your choice. This is a general guideline, and after that it depends on the structure of the cake, and how robust it needs to be.
      Here is a different mix, a stronger one if you will, a higher chocolate content, which is more robust for a two alyer sponge cake.
      6″ 350g dark/semisweet chocolate 175ml heavy cream
      8″ 550g dark/semisweet chocolate 275ml heavy cream
      You should run a little experiment, get it right for your own need, it may be that you would use a different mix for the filling and for the coating.
      Gemma 🙂

  10. legaldivas on November 22, 2018 at 10:27 am

    Hi
    Can I use ganache to make a hardening chocolate for pouring over toffee? I’m making this sugar free and was wondering if I could use Lily’s dark chocolate chips (no maltitol), cream, and some coconut oil to harden.

    • Gemma Stafford on November 23, 2018 at 3:19 am

      Hi there,
      No!. I think the cream will cause it not to set hard for you. Either cocoa butter/butter or the coconut oil, along with a 70% or so chocolate will do it for you. Take a look to at this (https://www.biggerbolderbaking.com/temper-chocolate/) it will help too, as really you do not need to add anything to the chocolate if it has about 30% cocoa butter in it.
      I hope this is of help. Give it a try!
      Gemma 🙂

  11. Zinzile Madwaleni on November 20, 2018 at 12:19 am

    Hi Gemma can I use panache to crumb coat the cake before covering with fondant?

    • Gemma Stafford on November 21, 2018 at 2:30 am

      Hi there,
      You can use buttercream, I am presuming you mean Ganache, and that will not do it for you. The ganache is a superb top coat though!
      Gemma 🙂

  12. Hanitshia Brown on November 9, 2018 at 7:47 pm

    Hello Gemma!

    I am a big fan! I made this recipe and it was an instant hit in my family! I would like to know, when this recipe is used to cover a cake an a a filling, the how long can the cake be kept out of the refrigerator? Could the cake be stored out on the counter or does it have to be stored in the refrigerator?
    Thank you for sharing with us all your wonderful recipes!

    Hanitshia

    • Gemma Stafford on November 12, 2018 at 7:04 pm

      Hi Hanitshia,

      Really glad you like my recipes. You can store ganache out of the fridge for up to 3 days. Chocolate is best eaten at room temp so this will make it really nice.

      Best,
      Gemma.

  13. Shakira on November 6, 2018 at 9:44 pm

    Tried, tested, & it was totally yummy. Fool proof recipe and so simple. Thank u for sharing with us all your recipes esp having it explained in the simplest form making it super easy for us who aren’t bakers to follow out.

    God Bless ????

    • Gemma Stafford on November 7, 2018 at 1:58 am

      Hi Shakira,
      Thank you for your kind words and blessings.
      I am happy that you like this recipe, it is a classic. It can of course be used in many ways, including as a sauce for ice cream! very yummy.
      Gemma 🙂

  14. Neha on November 3, 2018 at 11:35 pm

    Loved the recipe it turned out very well, I follow almost all your recipes dey r simply great.

    • Gemma Stafford on November 4, 2018 at 4:43 am

      Thank you Neha, I am happy to have you baking with us,
      Gemma 🙂

  15. Indraja on November 3, 2018 at 8:48 pm

    Hi gemma i want to try this recipe … in us heavy cream I am not able find ..in USA is heavy cream and heavy whipping cream are same?

    • Gemma Stafford on November 4, 2018 at 4:51 am

      Hi there,
      Yes! in the US you will find fresh dairy cream easily in the chill cabinet in your store. It is usually called Heavy Whipping Cream. The fat content should read as 35% in order that it will whip up well for you.
      I hope that you find this easily enough, it is a bit of a treasure!
      Gemma 🙂

  16. rabia on October 3, 2018 at 8:12 am

    hello ! chef gemma can i use coco powder insted of chocolate bar or chocolate chips to make a ganache.

    • Gemma Stafford on October 4, 2018 at 4:02 am

      Hi there,
      Not so much! Better use this recipe (https://www.biggerbolderbaking.com/chocolate-fudge-frosting/) this is a good general frosting recipe, it will also be good for a coffee fudge frosting,
      Gemma 🙂

    • Imdhadh iqbal on October 8, 2018 at 7:57 am

      Hi gemma what substite can u use to heavy cream?
      Can we use whip cream . If possible tell me the method
      Thankz.yr big fan

      • Gemma Stafford on October 9, 2018 at 3:12 am

        Hi there,
        Sure you can do this:
        1 oz unsalted butter
        1/4 cup (2oz) full fat milk
        4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
        This works really well, for all sorts of applications. Increase proportionally as needed,
        Gemma 🙂

  17. Sharon on October 1, 2018 at 4:41 am

    Hi Gemma,

    What can I use instead of Heavy cream? I am from India and we get only fresh cream or whipping cream here and that is way to expensive as well.

    • Gemma Stafford on October 1, 2018 at 7:47 pm

      Hi Sharon,

      So for ganache it doesn’t have to be heavy cream because ganache doesn’t need to be whipped. You can use fresh cream or whipping.

      Best,
      Gemma.

    • Clara on December 28, 2018 at 12:57 am

      What does heavy cream means

      • Gemma Stafford on December 30, 2018 at 9:07 pm

        Heavy cream is full fat whipping cream.

  18. SandyMay on September 29, 2018 at 5:11 pm

    Hi Gemma,
    I want to try this recipe but I’m not a baker. I’m so confused by all the chocolate. Do I get sweet, unsweetened, bittersweet, extra bittersweet, semisweet, dark, or milk. I think I have successfully ruled out white. lol
    Please help. Thanks!

    • Gemma Stafford on October 1, 2018 at 1:39 pm

      Hi SandyMay,
      Look at the back label of the chocolate and find the cocoa solids indicated and go for something around 70% – 72%. this will give you the best flavor and texture for all of your baking. semi sweet/bittersweet etc really just indicate the amount of added sugar. milk chocolate really should not be used in baking, it is ok for eating but very low in real cocoa flavor.
      I hope this is of help,
      Gemma 🙂

  19. Zainab Iqbal on September 22, 2018 at 2:05 am

    Can I use whipping cream in this recipe?

    • Gemma Stafford on September 22, 2018 at 3:44 am

      Hi there,
      This depends on what you mean by whipping cream.
      It is worth a try. You can also do it with milk and butter like this:
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      Proceed as per the recipe,
      I hope this is of help to you,
      Gemma 🙂

  20. Shakira on September 20, 2018 at 12:30 am

    Hi
    It was really good.. Love it

    • Gemma Stafford on September 22, 2018 at 9:48 am

      Thank you Shakira, for this kind review,
      Gemma 🙂

  21. HNYB07 on September 19, 2018 at 12:17 am

    Hi Ms. Gemma, what can I use for substitute for heavy cream for ganache? Thank you.

    • Gemma Stafford on September 19, 2018 at 1:07 am

      Hi there,
      You can easily do this;
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      Thank you for being in touch,
      Gemma 🙂

  22. Pamela Correa on August 5, 2018 at 5:57 am

    I love this recipe and will be doing it soon.

    • Gemma Stafford on August 6, 2018 at 4:33 am

      Hi Pamela,
      Yes, this is a good one for you!
      Gemma 🙂

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