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How To Make Chocolate Ganache and 3 Amazing Ways to Use It (Bold Baking Basics)

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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.


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.


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.


4.67 from 9 votes
How To Make Chocolate Ganache and 3 Ways to Use It (Bold Baking Basics)
Author: Gemma Stafford
  • 1 ½ cups (12oz/340g) heavy cream
  • 2 cups (12oz/340g) dark chocolate
  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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Write a Comment and Review

  1. Hanin H on July 19, 2018 at 10:17 am

    Hi Gemma, I’ve been watching your videos for a long time and love them!

    I was just looking through alternatives to heavy cream, and was wondering if cornstarch with milk (that was heated together to get the consistency of heavy cream) would work well in ganache in place of the cream. Here where I live in the Middle East, heavy milk is quite expensive. We have something called thickened cream that comes in a tetra pak and doesn’t need to be refrigerated. It’s the consistency of sour cream, and used to top off Arabic desserts. I was trying to turn into heavy cream without success, so cornstarch is something that I want to work. Thank you!

    • Gemma Stafford on July 19, 2018 at 11:52 am

      Hi there,
      Yes, and I know how difficult it is to find dairy in places where the temperatures are really high.
      Ganache can be easily made with milk and butter.
      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.
      It will also readily accept long life/UHT creams, so the carton of cream should work for you. Try it, with a little chocolate, melt it in the microwave for a few seconds, the pour over something cold, it should easily set up. Very little time to do this, stand over it and see how it works.
      Thank you for being in touch,
      Gemma 🙂

  2. Beatriz Chua on July 13, 2018 at 6:17 pm

    Hi Gemma, how long does the cream stays well in summer heat out of the fridge?

    • Gemma Stafford on July 14, 2018 at 2:53 am

      Hi there,
      Any dairy product needs to be refrigerated, and kept chilled up to the time of serving.
      Ganache will soften at room temperature, will not spoil so easily, and is often used warm as a chocolate sauce, but I would not leave it at warm room temperature for too long. Cream should never be left at room temperature for any time really, it will begin to spoil the moment it gets warm.
      I hope this is of help,
      Gemma 🙂

  3. Linda Romano on June 8, 2018 at 1:16 pm

    Hi Gemma, I had emailed you about these truffles awhile back. So this is the weekend I’m making 150 truffles for a family event! I’ve been experimenting with different flavours…orange blossom water, espresso powder, raspberry jam too. If I’ve already used a 2:1 ratio in favour of chocolate (8 oz chocolate:4 oz cream), can I re-melt the chocolate again and add the remaining 4 oz whipping cream to make it a 1:1 ratio? Do you think this would work? Should I heat the cream before adding it to the warm melted chocolate? Thanks & love from Canada!

    • Gemma Stafford on June 8, 2018 at 2:39 pm

      Hi, those flavors sound lovely! Yes, if you add the warm cream to the additional warm chocolate you should have the same result! Thanks so much for the kind words!

      • Linda Romano on June 8, 2018 at 3:09 pm

        Thanks so much for responding Gemma…I appreciate it so much! I do find the 2:1 ratio too chocolately (if there is such a thing) and the 1:1 is a bit too soft to roll into the truffles. I will try adding the warm cream to the warm chocolate..also maybe even try half the amount of extra cream, adding 2 oz instead of 4 oz. Will let you know how it works out..thanks again. Have a great weekend!

        • Gemma Stafford on June 9, 2018 at 2:35 am

          Thank you Linda, do add it carefully, this will tell you, but you do not want the chocolate to seize.
          Hope all goes well,
          Gemma 🙂

          • Linda Romano on June 11, 2018 at 1:38 am

            Gemma, I must thank you for your guidance and encouragement. I couldn’t have done it without you!!
            I added 2 oz warmed cream to the remelted 2:1 ratio truffle mixture. It worked perfectly. It set beautifully, kept in the cooler for the 2 hr drive & were the perfect texture at serving. Not sure how to send pics on this so I’ll email. Thanks again & have a wonderful wk. 🌼

          • Gemma Stafford on June 11, 2018 at 2:44 am

            Yea! Linda, well done you, you did not give up, and that is really what makes success, in everything!
            Thank you for letting us know. There is a SUBMIT your own button at the bottom of the recipes here. I will be happy to see the results one way or another,
            Gemma 🙂

  4. Sophia89 on June 2, 2018 at 6:14 am

    Hi, i made the ganache using 2:1 ratio and whipped it after it was set and thick and it became this grainy looking mixture, i only whipped it for 1 minute and i have melted it using a double boiler and let it set again but it still looks grainy after setting

    • Gemma Stafford on June 3, 2018 at 5:12 am

      Hi Sophia,
      I do not have enough information here.
      did you over heat the chocolate?, if you did it will be grainy. The cream you use is important too, it should be at least 35% fat content for this application.
      The type of chocolate is important too, let me know,

      Gemma 🙂

  5. Aditi Dave on April 18, 2018 at 8:07 pm

    I had few ques:
    1)what is difference btw heavy cream,whipped cream n Amul cream that we get in store?
    2)How can we get glaze on frosting?
    3)what kind of cream should we use for ganache?

    • Gemma Stafford on April 19, 2018 at 2:05 am

      Hi there,
      good questions!
      1. I think AMUL is a fresh dairy cream, sold in India and Pakistan. From what I understand this if a fresh product. Check the label on this, I think the RED one is double cream, but I only know this from my research, I would not find it where I live. The label should tell you the % of fat. 35% + will whip up, and hold its shape, below that not so much. This is what is described as heavy/double cream. There should be no additives, nor should it be heat treated for best results.
      2. I am not sure what you mean by a glaze on the frosting. I have a number of techniques here ( If what you are looking for is a mirror glaze, then google it, it is a process, you need to try a little sample, to see if you can manage it.
      3. ganache usually uses a double cream, but it is not essential to it. You can make a ganache with butter and milk too, but the one made with cream will whip up if you need it to, almost like a mousse. here is the recipe for that:
      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.
      I hope this is of help, you may need to do a bit of local research around cream, but AMUL seems to be a dairy cooperative, so I would trust it,
      Gemma 🙂

  6. Amallola on April 11, 2018 at 6:54 am

    Hi Gemma,
    Is it better to use this way for frosting decorating a teddy bear cake using a spaghetti nozzle to make the teddy hair or the butter cream frosting? which one that will hold better?

    • Gemma Stafford on April 11, 2018 at 10:39 am

      Hi there,
      The buttercream will work best. If you stabilize it with a little cornstarch it will set up well for you. 1/2 teaspoon of cornflour/cornstarch to 40z/125g/ of confectioners sugar. Blend it into the milk to be added to the frosting, or sieve it in with the sugar.
      I hope this helps,
      Gemma 🙂

  7. Annie on April 6, 2018 at 12:55 am

    Hello Gemma! I have a cooking cream available here, 20% fat. I’m going to make a dark chocolate and white chocolate ganache. Can this be used for making ganache? Thanks and more power!

    • Gemma Stafford on April 6, 2018 at 7:40 pm

      Hi Annie,

      Yes you totally can use that. You don’t need whipping cream for ganache.


      • parul on April 13, 2018 at 6:33 am

        Hi I have used 25% cream with compound chocolate but it was not turn into Grenache even after 2-3 times whipping.
        Please let me know which chocolate is ideal to make Grenache

        • Gemma Stafford on April 13, 2018 at 6:13 pm

          25% is too low. It needs to have a higher like 38%. If you want a running ganache to pour then use that cream you used.

          Hope this helps,

  8. Angela Ponder on March 23, 2018 at 1:52 pm

    How many Chocolate Truffles does this make?? What other toppings would you suggest on these?

    Also, how much whipped frosting does it make? Wondering if I would have to double the recipe for 20 cupcakes??

    • Angela Ponder on March 23, 2018 at 1:53 pm

      Ooops… seen it covers 20 cupcakes…

    • Gemma Stafford on March 24, 2018 at 4:20 am

      Hi Angela,
      This will amke about 12 truffles, depending on how generous you are with it.
      Really with this you can make as much or as little as you wish. Remember this is a fresh thing, so it needs to be refrigerated if being stored, and this may affect the toppings.
      Chocolate sprinkles/shaved chocolate will be good, fresh fruits like sliced strawberries, but applied before serving. Dried raspberries are fabulous too, so really lots of ideas.
      Orange and chocolate go beautifully together too, so a little orange zest would be delicious.
      How you use the whipped frosting will dictate how much you need. This is great as a filling for a light sponge cake, or for a meringue, and I must do that too!
      Quantity here will cover 24 cupcakes easily, if you take it as 1 ounce per cupcake, it is hard to be specific.
      I hope this helps you,
      Gemma 🙂

  9. Katie on March 17, 2018 at 3:14 pm

    Hi Gemma,
    I’m planning on using this ganache recipe for a home economics exam, as a whipped topping for cupcakes. I’m just wondering how many cupcakes will this amount of ganache cover?

    • Gemma Stafford on March 18, 2018 at 6:09 pm

      Hi Katie,

      It will cover lots, maybe 20 cupcakes. It depends how much you put on really.

      Gemma 🙂

  10. HH Tube on March 16, 2018 at 3:22 pm

    Can I use milk? Instead of cream

    • Gemma Stafford on March 17, 2018 at 12:18 pm

      yes you can. It will still work.


      • HH Tube on March 20, 2018 at 2:41 pm

        Thank you for replying, and will it work for frosting cupcake?

        • Gemma Stafford on March 21, 2018 at 4:00 am

          Hi there,
          Yes, but it is soft! Usually this will be eaten with a fork, not in the hand,
          Gemma 😉

  11. Lavanya Amin on February 14, 2018 at 12:17 am

    Hi gemma…want to make ganache with milk compound chocolate…please can u suggest the ratio…

    • Gemma Stafford on February 14, 2018 at 2:44 am

      hi there,
      I presume you mean a bakers compound chocolate, which really is designed to be used as it is. Really it is not so suitable for ganache as it already has other fats included, it is not real chocolate. If you wish to try it, do a little test, and use cream, or a mix of butter and milk, to try it. It would not be my choice!
      Thank you for this question though, it is interesting.
      Gemma 🙂

      • Lavanya Amin on February 22, 2018 at 3:27 am

        Thanks Gemma😊

  12. Marilyn Righter on February 5, 2018 at 4:44 am

    I made the ganache with evaporated milk and everyone loved it! Thanks for the recipe!

    • Gemma Stafford on February 5, 2018 at 9:13 pm

      I’m really delighted to hear that!! Thanks so much for trying my recipes 🙂


  13. Shazia on January 16, 2018 at 6:37 pm

    Hi Gemma,
    I am just wondering if we can place ganache at room temperature, if we are going to use it in 4_5 hours. Or its best to keep in fridge until use.

    • Gemma Stafford on January 17, 2018 at 2:15 am

      Hi Shazia,
      Really it depends on how you are using it. It will firm up a little, even at room temperature. If you are using it as a frosting, or as a sauce, you may need to warm it before use. If you are using it for chocolate sweets then you will need to refrigerate it,
      Gemma 🙂

  14. Precilla Quimque - Trinidad on January 13, 2018 at 3:33 pm

    Hi Gemma,

    Thank you for this recipe, however I was curious to know the difference because I’ve got another recipe here (taken from youtube) of chocolate ganache and the ratios of chocolate to cream are different for the 3., here

    For glazing/ filling cakes – 1:2
    For frosting – 1:1
    In making truffles – 2:1

    I don’t know which one to follow, hope you can help me clarify things here. Thank you.

    Anyway, I love your brownies in a mug and done this a couple of times! 😬

    • Gemma Stafford on January 13, 2018 at 8:36 pm

      Hi Pricilla,

      Follow my recipe 🙂

      Really glad you like my recipes.


  15. Curtis on December 15, 2017 at 9:16 am

    Hi Gemma!

    I love all of your recipes, I’m subscribed to you on YouTube and I love your videos.

    I was just wondering, what recipe should I use to use as a spreading for cakes instead of jam or buttercream?


    • Curtis on December 15, 2017 at 9:18 am

      Never mind, just missed the post. Haha. You’re amazing!!!!!!

    • Gemma Stafford on December 16, 2017 at 6:51 am

      Haha! Curtis, I got ahead of you, I suspect you found the response saying that you can whip cold ganache to make a mousse filling!
      Thank you for being here with us,
      Gemma 🙂

  16. Hannah on December 11, 2017 at 11:23 am

    Hi Gemma,

    I was just wondering if you had a recipe for ganache that uses evaporated milk instead of cream – it doesn’t agree with me sadly.

    Many thanks,


    • Gemma Stafford on December 12, 2017 at 2:51 am

      Hi Hannah,
      You can make this with any milk really!
      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 recipe is a good one to know, it will work with the evaporated milk, but it needs the butter for best results. You can divide it down to try it out, that will help you,
      Gemma 🙂

  17. Fatima on December 11, 2017 at 12:20 am

    Good Morning Gemma,

    I love your recipes and your method of for baking. I want to know that for long can I save buttercream frosting in the refrigerator. Can I save in the piping bag or better in a bowl wrapped air tight.

    For fondant can I save in refrigerator or shall I freeze the fondant for future baking .

    Thank you


    • Gemma Stafford on December 11, 2017 at 2:01 am

      Hi Fatima,
      Buttercream frosting is best saved in a bowl, it will need re-whipping after you take it out to use.
      Fondant can be saved, well wrapped, in the fridge, or at cool room temperature.
      Both of these are best made and used right away, if you do not need to store them, then don’t.
      I hope this is of help,
      Gemma 🙂

  18. MonicaB on December 4, 2017 at 11:03 am

    I’m wondering if this recipe will last outside the fridge for an extended period of time since I’m making truffles to give as Christmas gifts. I know the ones you buy at places like Godiva can stay out at room temperature, but can these? Or is there anything in particular I can do to make them last?
    Thank you Gemma!

    • Gemma Stafford on December 5, 2017 at 2:39 am

      Hi Monica,
      At cool room temperature, or in the fridge these will hold well until eaten really! At a warm room temperature not so much. Ganache is a soft thing, and it will melt above 18C or so. They are also delicious right from the fridge. Pack in a well wrapped box/tin and all will be well. The filling for truffles, in the store too, is ganache, with some additions, but the basic ingredient is the same. All will be well, but I would not make these more than a couple of weeks in advance,
      Gemma 🙂

      • MonicaB on December 6, 2017 at 6:59 am

        Awesome Gemma, thank you so much! I made the hot chocolate truffles last night and they were amazing!

        • Gemma Stafford on December 7, 2017 at 2:38 am

          Great Monica, I am happ to hear this,
          Gemma 🙂

  19. Elizabeth Jane on December 2, 2017 at 9:57 am

    Hi Gemma!

    I just wanted to ask (when in its glaze state) will the ganache set completely? Also, does it dry glossy? I was also wondering I have see recipes with butter in it does it make any difference in taste or texture? I am making it for a cake at a party and just wanted to be sure it is the kind of glase I need. ☺ Thank you so much!!!! I use so many of your recipes, you are my favorite chef!!! ❤

    Elizabeth 😊

    • Gemma Stafford on December 4, 2017 at 8:07 am

      Hi Elizabeth Jane,
      Ganache will get a shine from a little butter, but really it is good on its’ own too, there is sufficient fat in the cream.
      for a high shine finish you would need to use a gelatin, and I have not done this, and I think it would be done without the cream.
      For the richness of ganache I think the butter will do it!
      Hope this is of help,
      Gemma 🙂

      • Elizabeth Jane on December 4, 2017 at 11:23 am

        Thank you so much! That did help very much, but I am still wondering if the glaze will remain tacky at room temperature or if it will set (on a cake). Because I need it to glaze a bunt cake and cannot refrigerate it. Thank you!! ❤


  20. Gila on November 19, 2017 at 1:36 am

    For lactose intolerance, what can i use instead of heavy cream?

  21. Neha Bhardwaj on October 27, 2017 at 2:55 am

    Hi Gemma,

    I need to make birthday cake for my husband and would love your advice for the same. The important issue is that i do not have oven but a microwave. I’m planning to make simple microwave vanilla cake with your ganache frosting in layers.

    Another problem is that i can’t find dark chocolate around here and thus, got 110gm of milk chocolate along with some coco powder. Can you please please please tell if this can work for ganache frosting? If yes, then what can be the proportions (in cups because i do not have measuring scales).

    Many thanks

  22. Lovely Queen on October 24, 2017 at 7:53 am

    Hi Gemma, can i use whipping cream powder for this ganache? Sometimes i’m too lazy to buy fresh cream and i always have this cream powder in my kitchen

    • Gemma Stafford on October 25, 2017 at 2:26 am

      Hi there,
      So, here is your question:
      Q. Can I make ganache without cream?
      A. Yes!
      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.
      You can make Ganache with any cream really, if you use powdered cream, provided the fat content is above 25% or so, then you will not need the butter,
      Gemma 🙂

  23. harrythehorse1223 on October 9, 2017 at 12:00 pm

    Kia Ora Gemma,
    I made the truffles and tasted them and the cocoa made them very bitter so
    is there any other things you could use instead of cocoa to cover the truffles?
    Kind Regards, Tahli

    • Gemma Stafford on October 10, 2017 at 2:21 am

      Hi there,
      Yes, you can use drinking chocolate, and you can make this too, the recipe is here on my website. ( you can scale this down to suit your recipe too, make as much as you want!
      Cocoa does tend to be bitter, it is an alkaline ingredient. Raw cacao can feel a little less bitter too, and dutch processed is de-alkalized, so feels ‘softer’.
      I do hope this is of help to you,
      Gemma 🙂

      • harrythehorse1223 on October 10, 2017 at 10:10 pm

        Hi Gemma,
        Thank you for your helpful comment:D

  24. EPK on September 29, 2017 at 9:36 pm

    Is it possible to whip chocolate ganache by hand? No machine sadly 🙁

    • Gemma Stafford on September 30, 2017 at 4:54 am

      you know, you can. It will take a lot of elbow grease but it will work.


  25. saimah on September 21, 2017 at 6:14 pm

    what r the difference between cooking cream and whippig cream

    • Gemma Stafford on September 22, 2017 at 8:53 am

      Hi Saimah,
      I use fresh dairy cream in my recipes. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. For this ganache recipe it is perfectly good to use what cream you have, but fresh is always best.
      I have difficulty understanding the terms used in different places for cream, to me , cream is just cream!!
      Gemma 🙂

  26. Baker mano on September 1, 2017 at 9:50 am

    Hi gemma,
    I want to make this ganache to decorate my cupcakes. I have extra dark chocolate which contains almost 80-82% cocoa solids so should I decrease the amount of chocolate in this recipe? And how many cupcakes can I decorate with this recipe?

    • Gemma Stafford on September 2, 2017 at 12:01 pm

      Go ahead and use that 82% and just follow the recipe exactly. You don’t have to alter anything. It will work great :). This ganache will work great for decorating cupcakes 🙂

  27. Afiat Rahman on August 13, 2017 at 11:46 pm

    Hello Gemma,
    Can I make chocolate ganache with coconut milk or cream solids ?

    • Gemma Stafford on August 14, 2017 at 2:21 am

      Hi Afiat,
      Yes, you certainly can.
      8oz 70% cocoa solids (ish) chopped chocolate, it will tell you on the label.
      7 oz – coconut milk, full fat.
      1/2 teaspoon vanilla
      Proceed as per the recipe here, add the coconut milk carefully, add what you need according to how you wish to use it. Try a small amount at first, to make sure to get the method right, all will be well,
      Gemma 🙂

  28. georgih on July 21, 2017 at 1:38 pm

    Hi Gemma,
    Do you think that the choclate ganache will work as a topping for ice cream?
    Thank you!

    • Gemma Stafford on July 21, 2017 at 2:22 pm

      Yes, this is a perfect ice cream topping, you can keep it as thick as you like, and whisk it too, to temper it a little. Play with it a bit!
      Gemma 🙂

  29. Georgi on July 21, 2017 at 1:28 pm

    Hi Gemma,
    It is ok to use this chocolate ganache as a topping for ice cream?
    Thank you!

    • Gemma Stafford on July 22, 2017 at 5:02 am

      Hi there Georgi,
      Yes, it is perfect. I think I answered this before, but just in case! you can also make it a little thicker, and whisk it when warm, this will give it a lovely shine!
      Gemma 🙂

  30. Sofia on July 7, 2017 at 9:33 am

    Can I used whipped cream instead of heavy cream?

    • Gemma Stafford on July 8, 2017 at 3:09 am

      sure, that will work well. 🙂

  31. Manu on July 1, 2017 at 5:02 am

    I am going to make the ganache frosting soon but I have a doubt that the cream doesn’t contains sugar so is there any need to sugar or not

    • Gemma Stafford on July 1, 2017 at 12:18 pm

      Hi Manu,
      It will depend on the chocolate you use. 70% ish, cocoa solids chocolate is semi sweet, and so will be the ganache. A white chocolate will be sweet, and a milk chocolate sweet too. A very high cocoa content will give you a bitter result. I find the best is about 70%, which melts nicely without seizing, you can add a little powdered sugar if you wish!
      Gemma 🙂

      • Manu on July 1, 2017 at 11:52 pm

        Ok thanks, surely gonna try this?

  32. Bushra on June 23, 2017 at 10:22 am

    Hey Gemma, If I were to make the truffles with a chocolate less than 70% would I have to add some butter to the ganache because i have made truffles previously and after i rolled them in cocoa powder they would flatten and not stay as ball shaped truffles. please reply x

    • Bushra on June 23, 2017 at 10:26 am

      Gemma, I also don’t understand the recipe above because it asks for 2 cups chocolate and 1 and 1/2 cups cream. but then they both say 12 ounces next to them. Could you please help?

      • Gemma Stafford on June 23, 2017 at 11:54 am

        chocolate and cream weight different weights in cups but are the same weight in ounces. It is correct. Different ingredients take up different volume and are different weights.

        Hope this makes sense. 🙂

    • Gemma Stafford on June 23, 2017 at 12:02 pm

      no you don’t have to add more butter. It might be a little softer but it will not be huge. They will turn out great. 🙂

      • Bushra on June 24, 2017 at 1:33 am

        Even if the chocolate was like 35%?

        • Gemma Stafford on June 26, 2017 at 12:23 pm

          yes, it will work 🙂

  33. gail on June 17, 2017 at 6:47 am

    Will this whipped ganache hold up if used for filling between layersof chocolate cake on a warm July day? I want this as a filling for a naked wedding cake for my daughter. I wanted to use your recipe for red velvet cake for one tier, white velvet for another with your buttercream recipe as filling, and your chocolate cake recipe with this whipped ganache as filling for it. I planned on your swiss meringue recipe for crumb coat and top decoration. Does this sound too messed up?

    • Gemma Stafford on June 19, 2017 at 11:38 am

      Hi Gail,
      Wow! this sounds really delicious, but I would worry about the heat, for all of the frostings really. I have a philosophy, KISS, Keep It Simple (stupid, this is just for me you understand. I think one frosting is best here, it will unite all of the layers, and the Swiss buttercream will stand up best to the heat. Heat and buttercream will never be a good match though, so you have to find a way to keep it as cool as you can, for as long as you can. If you have a kitchen where you are having the wedding ask them to put it in the chiller, I had to do this with my own one!
      I wish you much success and a really happy day, no worry!
      Gemma 🙂

  34. Chocolover on June 6, 2017 at 3:12 am

    Hi Gemma!

    Could you please tell me if i can use this whipped ganache with condensed milk as a base of homemade no machine chocolate ice cream?

    • Gemma Stafford on June 6, 2017 at 5:53 pm

      hmm good question, you can melt it and fold it into your ice cream base but thats pretty much your only option.

      Hope this helps,

  35. May on May 13, 2017 at 11:07 pm

    I was planning on making the truffles and had my heavy cream with me. Forgetting that it was going to expire soon, I immediately started making these truffles and followed the recipe. Unfortunately, I was very low on dark chocolate and combined a mix of dark chocolate, white chocolate, and a 32% chocolate. I had 16 ounces of cream and mixed it with around two cups of chocolates. However, the mixture hasn’t set and would be a shame if I had to buy the ingredients again and make another batch. Is there anything I did wrong that’s causing it to not set and is there any way it could be fixed? Thanks!! ☺

    • Gemma Stafford on May 14, 2017 at 2:06 am

      Hi May,
      I think the proportions of the chocolate to cream were wrong. You also changed the balance of the recipe by changing the ingredients. I would not suggest milk chocolate for this recipe, it is very low in cocoa solids, and does not set in the same way.
      You can use this as a chocolate sauce, or you can melt it down again with some additional 70% plus chocolate. I suggest you use half of it as a sauce, and see what you can do with the remainder. When you change an ingredient you change the results!
      Gemma 🙂

  36. _Sam_ on May 1, 2017 at 1:28 am

    Can you make chocolate sauce with cocoa powder???
    That would be GREAT.

    • Gemma Stafford on May 1, 2017 at 12:28 pm

      Hi Sam,
      Well, yes, you can!
      It will not be quite the same thing as a ganache, but it will be good.
      1 oz of chocolate is the equivalent of 3 – 4 tablespoons of cocoa plus 1 tablespoon of butter.
      You will need to experiment with this, but it is possible to get it right. It may need a little thickening, with cornflour, and some sweetener too. I will experiment when I get the time but it should be a little like this:
      8 tablespoons of milk.
      10g butter (1 tablespoon)
      1 tablespoon caster sugar
      1 1/2 tablespoons cocoa
      1/2 tablespoon cornflour mixed with 1 tablespoon of cream
      1/2 teaspoon vanilla.
      You would need to blend all of the above together, then bring to the boil, over a gentle heat, stirring all of the time. This could be done too in the microwave. It will be an experiment, but it is wort trying!
      Gemma 🙂

  37. baker1000 on March 26, 2017 at 4:23 pm

    I made this 2 days ago and placed it in the fridge to make truffles. It won’t set!! 🙁 i don’t know why. don’t mean it as a complaint; it’s delicious! I poured it hot over no machine vanilla ice cream 🙂 SOOO good. Love your videos. Very inspirin and beautiful. Keep up the amazing work

    P.S. made your brownie in a mug today. I don’t know if I’ll ever make brownies in a pan again! Just kidding, nothing could stop me from making brownies lol. This was amazing!!! 🙂

    • Gemma Stafford on March 27, 2017 at 12:03 pm

      Thank you Baker 1000,
      I am happy that you like the brownie recipe.
      The problem with you ganache I think is that the cream you used was not ‘heavy’ enough. You need to do one thing to change this.
      Reduce the ratio of cream to chocolate – that is either add more chocolate, or reduce the quantity of the cream, this will do it!
      Good save though! it does make a perfect chocolate sauce.
      Gemma 🙂

  38. Bharti on March 18, 2017 at 12:58 pm

    Hi Gemma
    Thanks a ton for so many fail proof recipes.
    I had 2 queries before starting this recipe:
    1) Should I go for same 1:1 proportion for White chocolate too! I am raising this question as I have read on many blog’s that the cream has to be reduced to almost 25percent by weight as compared to White chocolate.
    2) I wanna use this recipe to make white chocolate swirls over my cupcakes, so if I refrigerate them to use it for the next day, will the ganache swirl get harder like a block again! And what can I do to keep it soft??

    Thanks a bunch for going through this text!
    Love and wishes

    • Gemma Stafford on March 19, 2017 at 5:15 am

      Hi there,
      good questions!
      You are right, you do need a different proportion for white chocolate. White chocolate is hardly chocolate at all! it really is cocoa butter, containing a lot of the fat of the cocoa beans. It is therefore easier to work with. I like a proportion of 3 chocolate to 1 cream. This will not solidify, but you should run a test on this. if it is too hard for your need then add a little more cream,
      Gemma 🙂

      • Bharti on March 19, 2017 at 5:35 am

        Thanx a ton for the reply. I tried it and it whipped up quite good..
        I donno, how to share the pic, else would have shared how cleanly it has piped.

        Loads of love to u ?

        • Gemma Stafford on March 19, 2017 at 5:37 am

          Yea! I am happy to hear this,
          Gemma 🙂

  39. Kate on February 27, 2017 at 1:48 am

    hi Gemma can i just use milk and chocolate

    • Gemma Stafford on February 27, 2017 at 3:20 am

      Kate, yes you can, but use a little butter too.
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4oz of dark 70% cocoa solids chocolate. This is a good no cream ganache, try it, you can lighten it down to make a chocolate sauce for ice cream etc,
      Gemma 🙂

  40. Sophia on January 3, 2017 at 2:44 pm

    Hi Gemma!
    I was about to make truffles, until I realized that I accidently bought half and half instead of heavy cream. Can I use half and half as a substitute?

    • Gemma Stafford on January 4, 2017 at 12:04 pm

      Hi Sophie,
      Yes, you can actually use milk too, as long as you add butter.
      2 oz unsalted butter
      1/2 cup (4oz) full fat milk (you can use your 1/2 and 1/2)
      8 oz of dark 70%ish, cocoa solids chocolate.
      This will work for you,
      Gemma 🙂

  41. Seamus Beirne on December 19, 2016 at 6:52 am

    Hi Gemma from Ireland come here the truffles will last four weeks also my cream goes of on the 22nd of December will the still last four weeks and how does it work also pastry how long does it last without baking ??? Thanks Seamus

    • Gemma Stafford on December 20, 2016 at 2:53 am

      Hi Seamus,
      As the cream is brough to just under the boil it will be preserved in this recipe, so these will be good, until they are eaten really, and I guess that will be quickly enough!
      Seamus, in my basics this week I gave you a tip for the pastry, to freeze it and bake from frozen. This type of food defrosts really quickly too at room temperature. In the fridge I prefer to keep this for just one day, it will be best at this. You can make this up really quickly, so it does not make sense to keep it for too long.
      I hope you have a lovely Christmas, I believe you are expecting storms, so batten down the hatches and BAKE!
      Gemma 🙂

  42. Alan Yost on December 14, 2016 at 9:43 pm

    Hi, Gemma. I have some very high quality Belgian chocolate I’d like to use, but it’s unsweetened. How do you recommend sweetening good quality chocolate and where would that fit into the above recipe. Also, if I want to add flavors — liqueurs, cinnamon, orange, etc — how would that work with the sweetening process? (I’m mainly thinking of using the ganache to make truffles.) Thanks much. Love your stuff.

    • Gemma Stafford on December 16, 2016 at 3:11 am

      Hi Alan,
      All chocolate will behave in its’ own way when melted. Some are thinner than others, and you will need more chocolate to make a ganache for truffles with this type of chocolate.
      Some good belgian chocolate will be very high in cocoa solids, and may bind (that is become grainy) when the hot cream is added. It is best to use a chocoolate 70% ish cocoa solids, as there is a need for some cocoa butter in the chocolate too. You may add powdered sugar to taste, this will melt quickly, and the cornstarch element will stabilize this mix too. I think you need to test your chocolate Alan, before you add any sweetness, trying melting a small amount to see how it melts, then taste it too, you will learn a lot from this,

  43. Dina Milan on December 14, 2016 at 3:22 pm

    Hi Gemma! In the Philippines, we have the All Purpose Cream. Is this OK to use for making Ganache? Thank you.

    • Gemma Stafford on December 16, 2016 at 3:43 am

      hi Dina,
      This cream in the Philippines, as far as my information goes, is not a fresh dairy cream, but a manufactured product, made from milk fats and powdered milk.
      You can however make this as follows:
      2 oz unsalted butter
      1/2 cup (4oz) full fat milk
      8 oz of dark 70%ish, cocoa solids chocolate.
      Melt the butter in the simmering milk, when it is melted proceed as my recipe.
      The type of chocolate you use will also affect the result, some are runnier than others, so add the liquids carefully until you get what you want for your recipe,
      Gemma 🙂

  44. Svenja Geissler on December 14, 2016 at 2:09 am

    Hi Gemma
    Does the ratio of 1:1 stay the same for any chocolate?
    Also can you please please make a video of how to make marzipan!!!
    Thanx a lot

    • Gemma Stafford on December 16, 2016 at 4:10 am

      Hi there,
      You are right, all chocolate is not equal, they will melt differently, some are thinner than others. You need to judge it when it melts, adding the cream carefully until you get it to where you want it,
      Gemma 🙂

  45. LemonMeringue on December 13, 2016 at 2:06 pm

    I just made this recipe and was hoping to give it to my friends tomorrow but it hasn’t set enough for truffles. How long should it take ? I’ve had mine in the fridge for a few hours and when that didn’t work, I put it in the freezer for about 2 hours but it’s still quite soft.

    • Gemma Stafford on December 14, 2016 at 1:51 am

      Hi there,
      Did you use heavy cream for this? Heavy cream thickens when it simmers, and this thickens the mix. It should set firm enough for truffles in a few hours, by the time it is really cold.This is My best guess, not a solution, but it is not wasted as it can be used as a sauce by melting it gently in the microwave for a few seconds. Gemma 🙂

      • LemonMeringue on December 15, 2016 at 11:13 am

        I used double cream which I checked and is the British equivalent of heavy cream. It’s been in my fridge for two days now and is slightly firm but not enough to roll into balls. It is however the perfect consistency to spread on cakes so may save it for a special Christmas Yule log !!! Do you know how long it will last for ??
        Many thanks

        • Gemma Stafford on December 15, 2016 at 12:54 pm

          I do not understand this! It will be delicious as a frosting, but I am disappointed it did not set for you. There are several reasons this can happen, including inaccurate measurements and variations between brands. For example Callebaut chocolate is thick when melted, but Lindt is thin and runnier. You can thicken the present one by returning it to a double boiler (bowl over hot water) melting it and adding more grated chocolate, the finer the grating the quicker it will melt. This is what I would do.
          Do remember that this will not keep for too long, about a week is best.
          Gemma 🙂

  46. Ellie on December 13, 2016 at 9:23 am

    Do you know if heavy cream is the same as double cream in the UK ??

    • Gemma Stafford on December 14, 2016 at 1:53 am

      Hi Ellie,
      This is a great question! there are a few styles of cream in the UK.
      Single cream Contains no less than 18% milk fat (Not sterilised)
      Double cream Contains no less than 48% milk fat
      Whipping cream Contains no less than 35% milk fat
      Given this then double cream is heavy cream – it will tell you on the carton what the fat content is.
      Happy baking,
      Gemma 🙂

  47. Farah on December 13, 2016 at 3:44 am

    Hi gemma
    How many percent in the dark chocolate? And can I use this recipe as a filling without beating it ? I like it so rich ???

  48. Dean on December 13, 2016 at 2:26 am

    Can I use whipping cream for This?

    • Gemma Stafford on December 13, 2016 at 3:38 am

      Hi dean,
      This depends on what whipping cream is! This needs to be fresh heavy cream to be right.
      You can however do this with fresh milk and butter.
      2 oz unsalted butter
      1/2 cup (4oz) full fat milk
      8 oz of dark 70%ish, cocoa solids chocolate.
      Melt the butter in the milk, then proceed as per the recipe 🙂

      • Niro on December 20, 2016 at 7:08 am

        Hi Gemma,

        I saw your alternative for heavy cream (Butter & Milk). if i use butter & milk and make ganache can i still whip it ? Please reply. Thanks in advance.

        • Gemma Stafford on December 21, 2016 at 2:11 am

          Hi Niro,
          NO! this is just an alternative for this particular recipe. butter is made from fresh dairy cream, and it is putting this back into the milk to enrich it. It will not ever return to its’ original state, sorry,
          Gemma 🙂

  49. Farah on December 12, 2016 at 11:14 am

    Hi gemma
    I’m really happy with this recipe because i tired with ganach recipes ?
    So i hope this works with me
    And I have some questions
    How many percent of cocoa in the dark chocolate? And can I use the ganache as a filling without beating it ? I love it so rich ???

    • Gemma Stafford on December 13, 2016 at 3:56 am

      Hi farah, You can of course use this as a filling, just allow it to chill to set it a little, not too much though or you will need to melt it to soften it.
      I tend to use about 70% cocoa solids for this. Do not go too much over this as you need cocoa butter content for this to be good. Lighter chocolates work well too, but I prefer a dark chocolate. you can do this with white chocolate also!
      Gemma 🙂

  50. Kristen on December 12, 2016 at 11:05 am

    Hi Gemma,
    What ratio of chocolate to cream should I use for milk chocolate ganache instead of dark chocolate ganache? I’m guessing I’d need to use less cream with milk chocolate but I’m not sure of the exact amount.


    • Gemma Stafford on December 13, 2016 at 3:57 am

      Hi Kirsten,
      I would keep the proportions the same, as you would also for white chocolate.
      Gemma 🙂

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