Chocolate Ganache – A Decadent Addition to Your Baking Creations
Chocolate ganache is one of the simplest and most useful things you can make! Using just two ingredients, ganache can be used as a topping, sauce, filling, or frosting.

For avid bakers, chocolate ganache is a beloved ingredient that adds a rich, velvety texture and a decadent touch to desserts. Whether you use it as a glaze for cakes, a filling for pastries, or even as a dipping sauce for strawberries, its versatility knows no bounds.
Over the years, I have shared various ganache recipes paired with different desserts. However, a straightforward, classic ganache recipe is essential for any kitchen. Today, I’ll guide you through everything you need to know about ganache: its composition, preparation methods, and various ways to utilize it in your culinary creations.
WHAT IS CHOCOLATE GANACHE?
At its core, chocolate ganache is a combination of chocolate and cream that transforms into a lustrous mixture perfect for glazing, saucing, topping, or filling numerous desserts. You can enhance your ganache with different extracts, liqueurs, or variations of chocolate, but the base version is simply chocolate and cream.
Ganache Ratios
The ratio of chocolate to cream can vary depending on your desired texture. Traditionally, ganache features equal amounts by weight of both ingredients. The proportions can shift based on whether you require a thicker or thinner ganache. The recipe provided here is my personal favorite, working beautifully across a variety of applications. Feel free to experiment once you master the basics!
HOW TO MAKE CHOCOLATE GANACHE
Though ganache is simple to make, proper technique is key. Here’s how to make it flawlessly:
Ingredients You’ll Need
For a basic ganache, you will need:
- Semi-sweet chocolate chips or finely chopped semi-sweet chocolate bars. Opt for high-quality chocolate brands like Ghirardelli for the best results.
- Heavy cream is essential; milk or half-and-half will not yield the correct texture since you need the fat content from cream.
Making Ganache
Begin by placing your chocolate into a heatproof mixing bowl. In a saucepan, heat the cream over medium-low heat until it just begins to simmer. Remove from heat and pour the heated cream over the chocolate. Cover the bowl and let it sit for five minutes to allow the chocolate to melt thoroughly. Finally, uncover and stir until completely smooth.
USES
How can you use ganache after you’ve created this delectable mixture? Here are some ideas:
Using Ganache While Hot
When warm, ganache is thin and perfect for pouring. Use it to:
- Glaze cakes or pastries.
- Drizzle over ice cream for a delicious dessert.
- Dip fruits for a rich treat.
Using Ganache at Room Temperature
As the ganache cools, it thickens, transforming from pourable to spreadable. Use it to:
- Frost cakes or cupcakes.
- Fill pastries.
- Pipe into desserts for an elegant touch.
Whipped Chocolate Ganache
For a whipped chocolate ganache, let it chill in the refrigerator for about an hour. Then whip it until fluffy to create a light frosting perfect for topping cakes or cupcakes.
VARIATIONS AND FLAVORINGS
You can customize your ganache using different types of chocolate or flavorings. Popular choices include:
- Extracts: Vanilla, peppermint, or coffee extracts can significantly alter the flavor.
- Liqueurs: Adding Baileys, Grand Marnier, or rum introduces delightful complex notes.
Just remember that liquid flavorings should be added after melting the chocolate to maintain the correct consistency.
FAQS
What’s the best type of chocolate to use?
Semi-sweet chocolate is the most commonly used, but higher quality chocolates yield better flavor and consistency. Ghirardelli is a trusted brand widely available.
Can you use white chocolate?
Yes, white chocolate ganache is possible, but you typically need less cream. A 3-to-1 ratio by weight of white chocolate to cream works well.
Can you store ganache for later?
Ganache can be stored in an airtight container in the fridge for up to a week, or frozen for a month. Thaw it in the refrigerator overnight for best results.
Can it be reheated?
If you need your ganache warm or pourable again, you can microwave it at intervals until it reaches the desired consistency.