Let’s learn how to make smooth, glossy, and perfectly rich chocolate ganache with just two ingredients — chocolate and cream.
Ganache sounds fancy, but it’s truly one of the easiest (and most versatile) things you can make in your kitchen.
Use it as a silky glaze, a thick frosting, or a dreamy filling for pies and tarts. This “How To” will cover everything you need to know.
What is Chocolate Ganache?
Great question!
- Chocolate ganache is a simple mixture of chopped chocolate and warm heavy cream. When the two come together, they create a luxurious, silky mixture that can be used as a glaze, frosting, truffle filling, or even whipped into a mousse.
- The beauty of ganache lies in how flexible it can be— you can adjust the ratio of chocolate to cream to make it thinner for pouring or thicker for spreading and piping.
Choosing the Right Chocolate
- Not all chocolate behaves the same in ganache, and the kind you use will affect both flavor and texture.
- Semi-sweet or bittersweet chocolate (50–65% cocoa) is the ideal. It melts smoothly, balances sweetness and depth, and gives you that rich chocolate flavor without bitterness.
- Milk chocolate creates a sweeter, creamier ganache — perfect for cakes, tarts, or fillings.
- White chocolate is more delicate and needs less cream .
- Avoid using very high cocoa chocolate (70–85%) unless you adjust the ratios. These bars contain less sugar and more cocoa solids, which can cause the ganache to turn grainy or overly thick. The higher the cocoa content, the more it absorbs the liquid, so you’ll need to add extra cream to keep it silky.
- Make sure to use high-quality chocolate bars, not chocolate chips. Chips often contain stabilizers that prevent smooth melting.
The Cream Matters
- The cream is what makes ganache glossy and smooth. You need heavy cream or heavy whipping cream with at least 36% milk fat.
- Don’t use half-and-half or milk — they’ll make the ganache thin and prone to splitting.
- For a dairy-free version, full-fat coconut cream is the best alternative.
Pro Tips
- Adding a small amount of corn syrup (about 1 teaspoon per cup of cream) gives ganache a glossy sheen and helps it stay smooth as it sets.
- If you prefer a natural alternative, 1–2 teaspoons of coconut oil will give a similar shine and a slightly softer set, plus a little hint of flavor.
Ratios
Dark or Bittersweet Chocolate (60–70% cocoa):
- Pourable glaze: 1 part cream to 2 parts chocolate
- Spreadable: 1 part cream to 3 parts chocolate
Milk Chocolate:
- Pourable glaze: 1 part cream to 2½ parts chocolate
- Spreadable: 1 part cream to 3½ parts chocolate
White Chocolate:
- Pourable glaze: 1 part cream to 3 parts chocolate
- Spreadable: 1 part cream to 4 parts chocolate
What Do I Use Ganache On?
Ganache is one of the most versatile dessert components you can make. Try it on:
- Cakes — drizzle over a chocolate cake or spread between layers.
- Cupcakes — dip the tops for a glossy finish.
- Tarts — pour into a baked shell for a simple, elegant dessert. Like my No Bake Peanut Butter Snickers Tart!
- Brownies — spread a thick layer over cooled brownies for extra indulgence.
- Cookies — sandwich between shortbread or drizzle over biscotti.
- Fruit — dip strawberries, figs, or dried apricots for an easy treat.
Leftovers and Storage
- To Store at Room Temperature: If your kitchen is cool (below 70°F), ganache can sit at room temperature for up to 2 days covered tightly with plastic wrap to prevent a skin from forming
- To Refrigerate: Store in an airtight container in the refrigerator for up to 1 week. The ganache will firm up as it chills — when you’re ready to use it, gently warm it in 10-second bursts in the microwave or over a double boiler until smooth again. Stir to restore that glossy texture.
- To Freeze: Ganache freezes wonderfully for up to 3 months. Transfer to a freezer-safe, airtight container or zip-top bag, pressing out extra air. Thaw overnight in the refrigerator, then reheat gently on the stovetop or microwave before using.
But, I Still Have A Few Questions…
Why did my ganache separate or look oily?
This happens when the chocolate gets too hot or the ratio is off. Let it cool slightly, then whisk in 1–2 teaspoons of warm cream to bring it back together.
Can I make ganache ahead of time?
Yes! Store covered in the fridge for up to 1 week. Reheat gently over a double boiler or in short bursts in the microwave.
Can I freeze ganache?
Absolutely. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm gently before using.
How can I make it thicker?
Use more chocolate (2:1 ratio) or chill longer. For a softer texture, add a splash of warm cream to loosen it.
Can I flavor ganache?
Yes! Add a teaspoon of espresso powder, vanilla, or a splash of liqueur like Baileys or Grand Marnier once the ganache is smooth.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
How To Make Chocolate Ganache
Ingredients
- 8 ounces good-quality chocolate finely chopped
- 1 cup heavy cream
- 1 teaspoon corn syrup or 1 teaspoon coconut oil (optional, for shine)
Instructions
- Finely chop your chocolate and place it in a heatproof bowl. The smaller the pieces, the smoother the ganache.
- In a small saucepan, warm the heavy cream over medium heat until it’s steaming but not boiling. Small bubbles should appear around the edges.
- Pour the hot cream over the chocolate. Let it sit for 2–3 minutes to gently melt.
- After sitting, start whisking from the center outward until smooth and glossy. Add corn syrup or coconut oil at this stage if using.
- For a pourable glaze, use immediately while warm.
- For a spreadable, or whipped ganache, let it cool at room temperature or refrigerate until thickened.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.