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Home » Desserts » Chocolate Dessert Recipes » How To Make Ganache

How To Make Ganache

Jun 7, 2019 · by Valentina · 40 Comments

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Every chocolate lover should know how to make ganache! It's easy and has essentially two ingredients. You can use this chocolate decadence for truffles, cakes, cookies, cake decorating -- the possibilities are endless! And you can make ganache ahead of time, to boot!

Ganache in a white ramekin

Many moons ago when I was taught how to make Ganache for the first time, I had sort of an Aha moment. "So that's that decadent, rich and creamy chocolate that's inside chocolate truffles!"

What is Ganache?

  • Classic Ganache is a mixture of one part chocolate and one part heavy cream. You can change the ratio to get different consistencies, as the ratio determines how thick or thin the final product is.
  • Ganache can be used as a dessert sauce, a glaze or filling  for pastries and cakes, for making traditional chocolate truffles, and the list goes on. (I've listed a few recipes using Ganache below.)
  • Flavors can be added to Ganache, typically liqueurs,
  • When you use the Ganache for things like truffles, it has to set in the refrigerator first. This makes it easy to scoop it. And of course, if you're glazing a cake, it must be warm and pourable.
  • It's quick and easy to make ganache ahead of time. Even better!
Bittersweet chocolate bar partially chopped

How to Make Ganache Thicker or Thinner

By changing the ratio or chocolate to milk, you can change the viscosity. Simply, add more chocolate than cream to make it thicker, and more cream than chocolate, to make it thinner.

What is the best chocolate for making Ganahe?

  • Usually dark or semi-sweet chocolate is used. Bittersweet being the most common.
  • The quality of chocolate you use is important. As with anything, the better the ingredients, the better the results will be. Scharffen Berger is one of my favorites, but any brand you love -- as long as it's good quality!

Can you make Ganache ahead of time?

  • Yes you can! I usually make it up to four days before I'm going to use it.
  • It should be stored in the refrigerator, and then gently warmed in a small saucepan -- just to melt it. (Unless you're making truffles, in which case, you'll want it to be solid.)

Helpful Tips for Making Ganache

*Use the best quality chocolate you can.

*Weigh your ingredients if possible.

Chocolate bars for baking will have the weight on the package. If you don't have a kitchen scale, you can use the labeled weight and adjust the cream accordingly. For example, if my chocolate bar is 9.7-ounces, (which the Scharffen Berger bars are), I would use 1 cup, plus 3 tablespoons and about ⅔ teaspoon cream (1 cup = 8-ounces, 3 tablespoons plus about ⅔ teaspoon = 1.7-ounces).

*Chop the chocolate evenly.

Finely chopped bittersweet chocoalte on cutting board with knife

You want the pieces of chocolate to be more or less the same size, so it melts evenly. You can also use a grater attachment on a food processor for large amounts to make it a bit easier. OR, you can use chocolate chunks, like these.

*Be sure the cream is hot enough.

You want to scald the cream. That means it should be very hot, with tiny bubbles along the edges, but not boiling. (The best way for me to describe the temperature is that when you touch it with your finger, it should be like a jacuzzi -- extremely hot, but still bearable to touch -- so you can get in.)

*Be patient!

Do not mix the hot cream with the chocolate until you wait about 4 minutes! This allows for the chocolate to melt first. It will also take a good couple of minutes for the mixture to come together once you begin stirring (see below image).

Ganache being mixed with wooden spoon

Just keep stirring and it will go from looking like it's not going to happen, to a beautiful, rich and creamy consistency.

Ganache in stainless steel bowl with wooden spoon

*Use a wooden spoon.

When I learned how to make Ganache the first time all those moons ago in culinary school, I was told a wooden spoon was the best choice. I like wooden spoons for mixing (almost everything) the best for a few reasons: they don't get hot, they don't react chemically with acidic foods, and they're pretty. They also hold all sorts of cooking memories, as they show signs of use as over the years wood tends to change color slightly and there might be scratches. (This is also why I love my butcher blocks!)

Dessert recipes with Ganache:

  • Spicy Mayan Chocolate Truffles
  • Chocolate Sesame Truffles
  • Gluten-Free Chocolate Olive Oil Bundt Cake
  • Passion Fruit Chocolate Ganahe Bars

Enjoy!

Close up of Ganache in stainless steel bowl with wooden spoon

Chocolate Ganache

Valentina K. Wein
Every chocolate lover should know how to make ganache! It's easy and has essentially two ingredients. You can use it for truffles, cakes, cookies, cake decorating -- the possibilities are endless!
Makes about 2 cups.
5 from 5 votes
Print
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine French
Servings 16
Calories 121 kcal

Equipment

  • small saucepan
  • wooden mixing spoon
  • mixing bowl

Ingredients
 
 

  • 8 ounces bittersweet chocolate, finely chopped
  • 8 ounces heavy cream
  • 1 teaspoon pure vanilla extract (optional)

Instructions
 

  • Add the finely chopped chocolate to a mixing bowl and set it aside.
  • Pour the cream and vanilla into a small saucepan and scald it. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
  • Pour the hot cream over the chocolate and let sit for about 4 minutes. Use a wooden spoon to stir until it's smooth and creamy.

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 121kcal
Keywords chocolate recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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  • Close up of the edge of No-Bake Espresso Cheesecake with Ganache on white plate.
    Espresso Cheesecake with Chocolate Ganache
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Reader Interactions

Comments

  1. Sippitysup

    July 27, 2011 at 10:07 pm

    G-G-Good G-G-Ganache! G-G-GREG

    Reply
  2. Diana

    February 20, 2018 at 1:30 am

    It's my Mum's birthday today and I'm making ganache for a cake that I'm baking. Will use your recipe!

    Reply
    • valentina

      February 20, 2018 at 3:27 pm

      Fantastic! I love glazing cakes with ganache! The best. Enjoy.

      Reply
  3. Emily

    February 20, 2018 at 1:57 am

    5 stars
    I love making ganache, will try your recipe next time!

    Reply
    • valentina

      February 20, 2018 at 3:29 pm

      Thanks, Emily! 🙂

      Reply
  4. Jessica Fasano Formicola

    February 20, 2018 at 3:18 am

    5 stars
    I just want to bake something just so I can eat this! I love anything with chocolate!

    Reply
    • valentina

      February 20, 2018 at 3:29 pm

      You don't even need anything to go with it. Just a spoon! 😉

      Reply
  5. Amanda

    February 20, 2018 at 3:47 am

    5 stars
    Years ago, I always thought ganache was this super complicated thing that only professional bakers can do, but this is SO easy and decadent!!

    Reply
    • valentina

      February 20, 2018 at 3:32 pm

      I did too before I ever made it. Try it! You'll make it all the time once you do. 🙂

      Reply
  6. Helen @ family-friends-food.com

    February 20, 2018 at 5:01 am

    5 stars
    So simple, yet so effective! Smooth gorgeous ganache makes everything better 🙂

    Reply
    • valentina

      February 20, 2018 at 3:33 pm

      Thanks! Yes simple and delicious!

      Reply
  7. Jacque Hastert

    February 20, 2018 at 7:10 am

    5 stars
    I have never made this, but now I want to give it a try!

    Reply
    • valentina

      February 20, 2018 at 3:34 pm

      You must. After you try it, you'll be making it all the time.

      Reply
  8. Marissa

    June 07, 2019 at 2:58 pm

    I adore a great ganache! Thank you for all of the pro tips, Valentina! I'll definitely make it your way soon.

    Reply
    • valentina

      June 07, 2019 at 3:19 pm

      Thanks, Marissa. Always a good thing to have at the ready. 😉 Cheers and have a great weekend. ~Valentina

      Reply
  9. Colette

    June 07, 2019 at 3:35 pm

    I WILL EAT THIS WITH A SPOON!

    Reply
    • valentina

      June 07, 2019 at 5:06 pm

      Ha! I do. 🙂 xo

      Reply
  10. angiesrecipes

    June 07, 2019 at 10:16 pm

    My mouth is watering terribly, Valentina.

    Reply
    • valentina

      June 09, 2019 at 11:30 pm

      Ha! I get it. 😉 Enjoy.

      Reply
  11. Ron

    June 08, 2019 at 4:41 am

    What a great lesson and I totally understand your Aha moment. We recently took a truffle making class from our local Chocolatier and I was amazed how easy it is to make a ganache and a truffle. But, I have to admit, that ganache is hard to resist. One might just find oneself eating it straight from the bowl.

    Reply
    • valentina

      June 09, 2019 at 11:31 pm

      Ron, I'm that person! Eating it right out of the bowl. 🙂 Happy truffle making! ~Valentina

      Reply
  12. Kim Lange

    June 08, 2019 at 6:44 am

    I love ganache on so many things! I am definitely a chocolate lover for life, so this is definitely on my radar! Pinning!

    Reply
    • valentina

      June 10, 2019 at 4:06 pm

      Thanks, Kim! I'm one for life too! 😀

      Reply
  13. James

    June 09, 2019 at 5:15 am

    Huge fan! Think me and my daughter will give this a try!

    Reply
    • valentina

      June 10, 2019 at 4:09 pm

      Sounds great, James! Hope you both enjoy! 🙂 ~Valentina

      Reply
  14. Kelly | Foodtasia

    June 09, 2019 at 9:45 am

    So simple and so heavenly! I just want to pour it on everything!

    Reply
    • valentina

      June 10, 2019 at 4:09 pm

      Me too, Kelly! Yum! Thanks for visiting. 🙂 ~Valentina

      Reply
  15. 2pots2cook

    June 10, 2019 at 4:13 am

    Absolutely to make and have with table spoon 🙂 🙂 🙂

    Reply
    • valentina

      June 10, 2019 at 4:26 pm

      Oh yes, with a spoon is the best way! 🙂 Thank you, my friend. 🙂 ~Valentina

      Reply
  16. Dawn - Girl Heart Food

    June 10, 2019 at 4:22 am

    I know typically ganache is used in stuff, but I would really love to dip a spoon into that bowl and enjoy as is, lol. Seriously, though, that looks super creamy dreamy chocolatey! Hope you have a wonderful week, Valentina 🙂

    Reply
    • valentina

      June 10, 2019 at 4:26 pm

      Thanks so much, Dawn. I'm totally with you. 🙂 ~Valentina

      Reply
  17. Kathy @ Beyond the Chicken Coop

    June 10, 2019 at 5:59 am

    Well I am a chocolate lover so this is a recipe for me! Scrumptious!!!

    Reply
    • valentina

      June 10, 2019 at 4:27 pm

      Hard to trust anyone who doesn't like chocolate. 😉 Thanks for visiting, Kathy. ~Valentina

      Reply
  18. David Scott Allen

    June 10, 2019 at 8:03 am

    Who doesn’t love a good ganache. Thanks for the make-ahead tip!

    We were in a restaurant the other day and their dessert du jour was quenelles of ganache with candied orange, toasted almonds, and whipped cream. And why not?

    Reply
    • valentina

      June 10, 2019 at 4:27 pm

      Exactly, David, why not? Sounds AMAZING! 🙂

      Reply
  19. Gerlinde@sunnycovechef

    June 15, 2019 at 8:07 pm

    I love ganache and your recipe looks great.

    Reply
    • valentina

      June 15, 2019 at 10:14 pm

      Thanks, Gerlinde! 😀

      Reply
  20. David @ Spiced

    June 17, 2019 at 6:04 am

    You're cracking me up with the comparison to a jacuzzi here, Valentina. Now I just want to go swimming in a big tub of ganache. Haha! Seriously, though, this ganache looks amazing. Ganache is a staple in any baker's recipe box, and this is a great guide! 🙂

    Reply
    • valentina

      June 18, 2019 at 1:56 pm

      Glad you liked my jacuzzi comparison. 🙂 And yes, it's totally a staple. 🙂 ~Valentina

      Reply
  21. David Scott Allen

    April 10, 2023 at 3:28 pm

    Thoughts of our mothers keep us warm when nothing else will. Sending you big hugs.

    Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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