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    Home / Cake basics 101 / Frosting & filling

    Easy Chocolate Ganache recipe

    Feb 7, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe

    How to make chocolate ganache with only 2 ingredients! An easy-to-make recipe for a very chocolatey and delicious frosting, perfect for decorating all your homemade baked goods and desserts.

    Made with dark chocolate, milk chocolate and even white chocolate, follow this complete guide and all my tips and tricks to make your homemade ganache frosting a success every time 👍.

    Cupcakes with whipped chocolate ganache this recipe

    It's the easiest and fastest basic pastry recipe to make! Learn everything there is to know about chocolate ganache. How to make it? How to succeed ? And how to use it? And also in whipped chocolate ganache frosting.

    Follow my complete guide on how to make chocolate ganache recipe:

    What is a ganache?

    But first, what is a chocolate ganache? This basic recipe is used by the greatest pastry chefs in the world. It is simply a mixture of chocolate and cream (heavy cream or whipping cream).

    From the emulsion of these 2 ingredients, we achieve a delicious frosting with a silky, smooth, rich, and full-bodied chocolate consistency.

    And then we use this mixture as a filling or to decorate a lot of sweet recipes. Homemade desserts, cakes and pastries, such as macarons, truffles, layer cake, drip cakes, cupcakes, ice cream and more.

    Easy recipe with a simple ratio

    The ratio determines the consistency of the ganache, here we are on a part of chocolate for a part of cream which gives a perfect basic consistency for most cakes.

    But this ratio can easily be modified by increasing the part of chocolate and using less cream to have an even firmer texture or by increasing the part of cream to have a smoother and lighter consistency perfect for chocolate ganache frosting.

    The ratio to remember 1 : 1

    Example: For 100 g of dark chocolate we add 100 ml of cream.

    And with this ganache recipe and with the same proportions you can make a dark chocolate ganache, a milk chocolate ganache, and even a white chocolate ganache.

    And did you also know that it was possible to make this ganache in a whipped chocolate ganache version without adding extra cream? Yes, it is possible, I'll explain you how to do it below.

    Chocolate ganache on a plate

    How to use this frosting

    The possibilities for using chocolate ganache in baking are endless! With this classic recipe or by flavoring it with almond and hazelnut praline, coffee, citrus fruit, raspberry, strawberry, cookie crumbs, spices ….

    • To fill chocolate macarons or like in my cappuccino macarons recipe
    • Fill and decorate a cake like a chocolate layer cake
    • Topping cupcakes with a piping tip.
    • As a drip cake icing.
    • Garnish pies and tart like my Salted Caramel Chocolate Tart recipe.
    • The basic recipe for making chocolate truffles
    • As a dipping sauce over a chocolate cheesecake
    • To fill a brioche, like the chocolate babka or the chocolate cinnamon rolls.

    Tip: to use it under a sugar paste, follow instead this recipe for chocolate ganache cover for cake design.

    Best chocolate to make a ganache

    The more you use quality couverture chocolate rather than cheap chocolate, the more success and taste you will have.

    I recommend using chocolate in pistoles or bark rather than the semi-sweet chocolate chips that are most often used in cookie and muffin recipes because they melt less quickly and retain a crunchy texture.

    Pipped whipped ganache

    Ingredients needed

    • Chocolate: Use finely chopped chocolate in bark or pistoles (don't use chocolate chips for this recipe), I recommend using preferably the Valhrona or Callebaut brand! For Dark chocolate ganache use semi sweet chocolate or bittersweet chocolate. For milk chocolate ganache use less than 40% cocoa butter. For white chocolate ganache use 28% cocoa butter white chocolate.
    • Cream: Full-fat heavy cream or even heavy whipping cream with at least 30% fat and not necessarily cold.

    You may also like: Top 10 materials to have to make the most beautiful cakes!

    5 easy steps to make the ganache

    Here is the 5 easy steps to remember to make this delicious chocolate frosting. Be sure to follow all the detailed directions below to make this recipe and succeed every time.

    1. Chop the chocolate (dark chocolate, milk chocolate or white chocolate) finely and place it in a container
    2. Heat the cream in a saucepan.
    3. Pour the warm cream over the chocolate.
    4. Mix the chocolate and cream together until you have a smooth ganache.
    5. Cover and set aside at room temperature or place in the refrigerator and let it completely cool.
    Chopped chocolate on a cutting board

    How to make chocolate ganache recipe

    1 - Chop the chocolate

    Start by chopping the chocolate finely with a large kitchen knife on a cutting board. Then place it in a large heatproof bowl or preferably a stainless steel bowl.

    Tip: The more the chocolate is cut into very small pieces, the faster it will melt in the mixture and your ganache will be smoother and without pieces.

    Chopped chocolate on a medium bowl

    2 - Stir in the hot cream

    Heat cream in a small saucepan over medium heat and heat until it simmers. As soon as it starts to boil, remove from the heat immediately and pour it over the chopped chocolate in 1-2 batches. For a small amount, pour it in once and for larger amounts in 2-3 times.

    Tip: Be careful not to heat the cream too much, if it is too hot it can burn the chocolate and the preparation can then separate and slice and give a grainy cream.

    bowl with chopped chocolate and hot cream

    3 - Make the emulsion

    Using a soft spatula or a wooden spoon, mix vigorously to make the emulsion between the 2 ingredients. Until all the chocolate fully melt and obtain a smooth and homogeneous mixture.

    If you still have chocolate lumps that are not completely melted in your mixture. You can heat your mixture a little in the microwave on low power in 20-second increments and then mix again.

    Tip: Put a hand mixer in the ganache at the end of the preparation to smooth the cream.

    Ganache consistency

    Ganache is a very versatile mixture with an unlimited choice of uses in baking. Depending on the temperature it will have a different consistency, more or less liquid to use as a dipping sauce on your desserts or thicker to use as a frosting to decorate cakes or cupcakes.

    Use it immediately after making for a smooth coating or let it cool slowly at room temperature for a firmer ganache and until it reaches the desired consistency to use.

    And the consistency can be changed as desired until you find the perfect texture. Either by adding more cream in the basic proportions to make a whipped ganache or more chocolate for a firmer texture.

    chocolate ganache in a bowl with a spatula

    How to make chocolate whipped ganache

    With this same recipe you can make a whipped ganache filling to use in your cupcakes and cakes recipes.

    It will be lighter than the classic recipe, but will still be less light than a whipped chocolate ganache frosting with a higher ratio of heavy cream.

    1. Place the cold ganache in the bowl of your stand mixer with the whisk attachment or with an electric mixer in a large bowl.
    2. Whip on medium speed for about 1-2 minutes, until you have a nice smooth chocolate ganache.
    3. Use immediately to decorate cupcakes with a pastry bag and piping bag or to top cakes, layer cakes or pastries.

    Tip: Be careful to keep an eye on the mixture as you whisk. If you whip it too quickly or for too long, the ganache will become grainy and have a less smooth consistency.

    Whipped chocolate ganache on a bowl with a spatula

    Storage and freeze

    In the fridge

    It can easily be stored in the refrigerator for about 1 week in a container with a lid or covered with cling film.

    In the freezer

    For a very long conservation, place the chocolate ganache in a conservation box with an airtight lid and you can keep it up to 3 months in a freezer.

    Defrost: let it completely recover at room temperature or in the refrigerator or heat it up for a few moments in the microwave or double boiler.

    Cupcakes with whipped chocolate ganache

    Frequently asked questions

    Can I use this chocolate ganache under the sugar paste?

    Yes, it's possible, but I suggest you use the cake design ganache recipe instead.

    Can I make this recipe with milk chocolate?

    Yes, it is the same ratio for milk chocolate and also for white chocolate.

    Is this ganache stable at room temperature?

    Yes and no, in its simple not whipped version, if the cream is heated to boiling, then it is stable in a cake that is not kept in the fresh, for about 48 hours (keep in a fresh place).
    For the whipped version, it should only be kept in the refrigerator.

    Can I use whipping cream for ganache?

    Heavy cream and whipped cream are very similar, it's only the fat content that is higher in the heavy cream. But you can make the chocolate ganache with both.

    How to smooth ganache

    If your ganache has not been whipped, then you can make it smoother simply by warming it up a bit in the microwave.

    Troubleshooting

    How to fix a grainy ganache that has been sliced?

    We say that the ganache is curdled when the fat separates from the liquid, its consistency is grainy and this can happen for several reasons.

    The most common is when the chocolate has been overheated and this can happen when the heavy cream is too hot when you add it to the chopped chocolate.

    This can also happen when the cream is whipped too quickly or too long, which creates this separation.

    To fix your broken ganache follow one of these two solutions:

    • Solution 1: Run a hand mixer through it and stir it again, it should return to its smooth texture fairly quickly.
    • Solution 2: Melt the ganache in a microwave or double boiler on low power until it is completely melted and smooth, then let it cool completely again.

    Note: It is easier to recover a sliced chocolate ganache that has not yet been whipped. Once whipped its texture changes and it will always have a less smooth texture.

    Tips for a successful ganache

    • Use quality chocolate, avoid semi-sweet chocolate chips.
    • Cut your chocolate as finely as possible, and chop it if possible so that it melts faster.
    • Remove the warm cream as soon as it starts to boil, the more you heat it, the more its moisture evaporates.
    • Pour the warm cream several times over the chocolate and mix between each addition. (especially for large quantities)
    • Do not overheat your chocolate by adding a too hot cream.
    • Do not use a whisk to mix cream and chocolate, the whisk incorporates air bubbles into the preparation, which makes your cream less smooth.
    • For the whipped ganache, whip at medium speed for the time indicated.
    Cupcakes with whipped chocolate ganache

    More chocolate frostings

    • Chocolate mascarpone frosting
    • White chocolate Swiss meringue buttercream
    • Kinder bars ganache frosting
    • Chocolate ganache frosting
    • Milk chocolate ganache
    • Chocolate rocher glaze

    More frosting recipes

    • Swiss Meringue Buttercream
    • Italian meringue buttercream
    • Mascarpone whipped cream frosting
    • Vanilla Buttercream frosting
    • Whipped white chocolate ganache frosting
    • Coconut frosting
    • Italian meringue

    Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

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    Cupcakes with whipped chocolate ganache

    Chocolate ganache recipe


    5 from 1 reviews

    • Author: Fadela
    • Total Time: 10 minutes
    • Yield: 10 portion
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    Description

    Basic recipe of chocolate ganache to fill and decorate your cakes. 


    Ingredients

    • 240 g (8,5 oz) chopped chocolate ( dark, milk or white)
    • 240 g (1 cup - 8 oz) Heavy cream or whipped cream at least 30 % fat room temperature

    Instructions

    1. Chop finely the chocolate with a large knife and place it in a large bowl.
    2. In a small saucepan bring the cream to a gentle boil.
    3. Pour the hot cream over the chopped chocolate.
    4. Stir with a wooden spoon or spatula until the chocolate has completely melted.
    5. Cover with cling film and place in the fridge until cool.

    Equipment

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    Hand mixer

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    Stand mixer

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    Notes

    Conservation: 1 week in the refrigerator and up to 3 months in the freezer.

    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Category: cakes, Dessert, snack
    • Cuisine: French

    Nutrition

    • Calories: 189
    • Sugar: 5
    • Sodium: 12
    • Fat: 16
    • Saturated Fat: 10
    • Carbohydrates: 10
    • Fiber: 2
    • Protein: 2
    • Cholesterol: 28

    Keywords: chocolate ganache, dark chocolate, filling, chocolate frosting, chocolate ganache recipe

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