Chocolate Ganache is the best thing ever happened to all chocolate lovers . Ganache is indeed a fancy word but don’t get intimidated by it because it’s the simplest ,yummiest of all frostings and extremely versatile .
So lets talk about this easiest decadent and sinful frosting of all times. If you haven’t tried it yet wait until you do it because you will see yourself ganaching anything and everything.
Chocolate Ganache is not limited to your cakes and cupcakes . There is so much more to ganache . You can make chocolate truffles , pipe in between cookies, glaze your brownies, cheesecakes, in short use on any baked goodies. Slather it on your toast , make ice creams , enjoy chocolate fondue ,drizzle it on pancakes , waffles, ice creams , add a dollop of ganache to your coffee and you will have the best café mocha ever.nd
Ganache is a very sturdy frosting and most preferred one by all cake decorators . It forms a wonderful base for fondant covered cakes too.
If you are feeling low or depressed just have spoonful or two of this luscious treat and you will automatically feel better.
Not convinced yet….
What if I say you need just 2 main ingredients that is chocolate and heavy cream and is ready within minutes following the simple steps shown below
- Gather you ingredients
You will need cream and chocolate plus any flavorings or spices if you desire
- Warm up the cream
- Chop the chocolates
- Add cream to the chocolate
- Mix everything until shiny smooth and lumpfree
TADAAAA!!!! Ganache is ready
Lets talk about the ingredients in brief
CHOCOLATES
Always use the best quality chocolate for optimum results.
Best ones are dark chocolate or semi sweet / bitter sweet chocolates.
Look for chocolate bar or chips with cocoa content more than 50 % cocoa for best results
Chop chocolate in smaller chunks so that they melt quickly once you add the cream
Do Not use candy melts or chocolate without cocoa butter
You will easily find cooking / baking chocolate bars / chips on the baking isle of any departmental store
White chocolate can be used for white ganache .
Heavy Cream
Always look for heavy cream or heavy whipping cream with fat content 33 % or more for best results
More fat content means richer and stabilized ganache
Extracts and spices
You can add vanilla ,lavender or other extracts to the ganache if desired .
Add these after ganache is ready – smooth and silky and lumpfree .
You can infuse the hot cream with flavors too – add Spices like cinnamon , ginger powder , lavender after cream is warmed up – let the flavors blend for 2 minutes. Strain the mixture and rewarm it until simmer before adding it to the chocolate.
Melted Butter / corn syrup
They can be added to chocolate ganache to give an extra sheen or for glazing . You can add them after adding cream to the chocolate .
1 -2 Tsp melted butter /corn syrup for every 1 cup of chocolate ganache
Very much optional .
As I said only 2 main ingredients
Chocolate and cream
Lets talk about the ratios
There are 3 ways to use ganache
Glaze
Piped
Whipped
Though ganache is forgiving ratio wise , its best that you stick to the standards for successful results.
Piped ganache
Meaning ganache is cooled until scoopable consistency so that it can hold shape and can be directly piped onto desired baked goods.
The standard ratio For piped ganache, frosting, and crumb coating cakes, making chocolate truffles is 2:1 chocolate: cream which beans 2 parts of chocolate and 1 part of cream by weight.
Yes, your best bet is to weigh both chocolate and cream but you know what my kitchen weighing scale was broken and I didn’t buy it for a year. I have had beautiful ganache by measuring the ingredients in cups too. So go ahead and use your measuring cups if you don’t have a weighing scale.
Chocolate Glaze
The standard ratio for chocolate glaze is 1:1 i.e equal parts chocolate and cream
It is best used for dipping fruits, crackers, warm fondue, dipping cookies, and glazing cakes
Whipped chocolate ganache / chocolate mousse filling
My favorite form of ganache. It’s so much like chocolate mousse.
For the whipped chocolate ganache, a 1:1 ratio of semi-sweet chocolate to heavy cream works the best.
Chocolate ganache is allowed to set until its soft scoopable consistency then whipped until soft peaks. Do not over-whip. The ganache should be room temperature soft and not hard if you intend to whip it or else it will separate or turn grainy.
Whipped ganache can be used to pipe on cakes, cupcakes, brownies, and mousse filling for cakes.
White chocolate ganache
White chocolate ganache uses 3 :1 ratio i.e 3 parts of chocolate and 1 part of the cream
You can tint chocolate to any color using oil-based and not water-based food colors.
I know it’s too much information but do go through it carefully to minimize mistakes.
Storage
- Store the ganache in an air-tight plastic or glass container.
- It will last 2 weeks in the fridge and 2-3 months in the freezer.
- Chocolate ganache will stiffen in the fridge as well as the freezer.
- Just thaw it until it comes to room temperature, do not reheat it to accelerate the process unless you want it for the glaze.
Step by step ganache followed by the recipe
Gather the ingredients
Measure chocolate and heavy cream
Simmer heavy cream in a heavy bottom pan stirring occasionally . Let it come to a boil
Pour over the chopped chocolate evenly
and cover loosely with a lid to trap the heat so that the chocolate melts successfully
Let it stand this way for 30 seconds.
Now slowly , and I mean slowly not vigorously start mixing it with a hand held whip or a spatula in round motion .
It will look gritty at first but will slowly come together
Have patience and stir it for a few minutes.
See how silky smooth and shiny it looks .
Make sure its smooth and lumpfree
Let the ganache cool completely to room temperature – should take 10 minutes or so
At this point you can use it as drizzle , glaze etc
Or cover with plastic cling wrap , touching the ganache to avoid sugar film formation .
Cover it with a lid and let it set at room temperature until thick scoopable consistency like buttercream.
I like to leave ganache to set overnight on kitchen counter and not in the fridge. It works perfect , never gets hard.
After ganache is set , like spreadable consistency you can whip it or directly frost or pipe onto your cakes.
wanna have a bite
chocolate ganache
Ingredients
- 12 oz (1.5 cups) baking chocolate or chocolate chips
- 1 cup heavy cream
For the whipped chocolate ganache
- 8 oz semi-sweet chocolate chips or chopped
- 8 oz heavy cream
Instructions
- Chop the chocolate and place it in a big bowl
- Heat cream in heavy bottom pan stirring occasionally .
- After it comes to a simmer pour over the chocolate evenly and let it sit undisturbed for 30 seconds.
- Now start mixing it slowly. After a few minutes of stirring it will start coming together. Stir until the mixture is emulsified and shiny smooth without any lumps.
- You are done. Congratulations! You just made Chocolate Ganache.
- Use ganache right away or cover with plastic wrap and lid to let it thicken and set at room temperature .
- You can expedite the process by setting the ganache in the fridge for 3-4 hours or until the consistency of smooth peanut butter.
For Whipped chocolate ganache
- The chocolate cream mixture for the whipped ganache will set softer than the peanut butter consistency.
- After you have prepared the ganache with this ratio, keep it overnight at room temperature to set or in the fridge for 4-5 hours.
- Next, using a whisk attachment whip this mixture for a minute or until you see it turning light brown and fluffy. Do not overwhip it as it may curdle. Whisk only until the color change and it is able to hold its shape.
- Use as needed.
Notes
Nutrition
Hi khushboo i have one confusion the ratio mentioned for piping and whipped ganche is same but the kind of chocolate mentioned is different
What is the difference between baking chocolate amd chocolate chips
You can use chocolate chips or baking chocolate here interchangeably. Chocolate chips have extra stabilizers to maintain their shape and will take a bit longer to melt. I always use whatever is on hand.
Thank you so much for your wonderful post on making ganache. Does the ratio 2:1 also work for piping white chocolate ganache? Also, can it be used to pipe roses? Thanks.
Hello Rachel, white chocolate ganache needs a ratio of 3:1 chocolate to cream. Are you referring to dark or semi-sweet chocolate ganache roses? Will it be 3D or flat ones with 1 M or 2 D nozzles?
Hi Khusboo, i made ganache for piping the cupcakes, took ratio 1.5:1 chocolate to cream…after keeping overnight at room temperature, the ganache is still in soft peak consistency… won’t be able to pipe…what should I do, for piping 🙁 keep in the fridge to harden and then pipe/add more melted chocolate /or make a new batch with 2:1 … Please help..Thank you
Hello Priyanka, 2:1 ratio has always been extremely stiff for me. 1.5 :1 ratio works for me. May I know what kind of chocolate did you use? Did you weigh both ingredients or cup measurements? Yes, place it n the fridge, it should yield peanut butter consistency in few hours.
Hi hi.. I live in Asia.. so room temperature is warm.. if I want to pipe ganache on cupcakes.. I’d it better to whip it ?! Which ration is better ?! 2:1 or 1.5 : 1 ?!
I just did a batch ( before reading your blog… it was a disaster as it was dripping all over and I had to put it into the fridge to harden it a bit before I can pipe it. Which is better for cupcakes?! Whipped or straight ?
Hope to hear from you soon.
Hello, Chris try 2:1 for warm weather if you do not have luck with the other ratio. I like to keep it over the counter overnight to set to a peanut butter consistency and it pipes beautifully. You can speed up the process by putting it in the fridge for 3-4 hours.
Hi… thank you for your reply… I tried the ratio of 1.5:1 and left it overnight on the counter and it was ok. It was thick like peanut butter and thick the next day. I stirred it with a spoon to make it less thick before piping onto my cupcakes. I think I like the look and consistency of straight then whipped.
I am glad that worked Chris. Thank you for sharing with us.
Hey Khushboo,this is very well explained..will try it out soon..looking forward for a chocolate truffle cake recipe😍
Sure!! soon I will have a detailed post on chocolate truffle cake.
Hi Khushboo
I’m a big fan of your chocolate cake and have shared with many of my friends too.
I want to try this ganache with that cake and want to know :
1)Do I have to use whipping cream or Amul low fat cream for dripping/glaze?
2) Which cream to be used for mousse?
Hello Pallavi, Amul cream works for the ganache. I have used it personally.2) If you are asking about whipped chocolate ganache as mousse then Amul works fine.
I tried heating the cream. But it went band. I used topolite whipped topping.
Hello PArul, tropolite is nondairy whipping cream. I haven’t made ganache with it yet. Stick to dairy whipping cream.
hi Khushboo, i have used this ganache recipe with amul cream with fabulous result, it was really amazing. However, now i only use dairy free cream like rich’s, will this work with rich’s?? Also, in case of white chocolate ganche, shall i colour the chocolate before adding the cream or colour the ganache itself, after it has cooled or still warm??TIA
Hi Kanika, your 1st question answer – Yes warm-up Rich’s or Tropolite and use it in the same way as you use whipping cream.
Answer to your 2nd question – Tint the ganache with oil-based color and not gel colors after it has cooled.
Thanks a ton for the prompt response, you rock😊
Hi Khushboo…..looks amazing as usual. I am planning to bake cupcakes. Will use that great recipe of yours. Just one query. Can I make the Ganache tonight, leave it overnight, and whip it tomorrow?
Yes of course Kavita you can !
Yes khushboo only crumb coat as I want to cover the cake with fondant
So, say I want to top my brownie with a thick layer of ganache. I do the 2:1 choc to cream , then can I just pour it on top of the brownie slab straight away …then it would set quite sturdy in the fridge so once set I can cut it in slices?
Yes!!! you can do that!! 2:1 ratio sets quite sturdy just like a chocolate bar.
Hello Khushbu,
I want to use this recipe quantity to crumb coat cake and frost 7 cupcakes… Is it enough quantity… Thank you
Hello Rachana, is it crumb coat only or filling too?
Hi Khushboo, I made this ganache but mine came to the consistency you’ve shown AFTER I popped it in the fridge for a night. Is that okay or did i do something wrong?
If it’s summer time and too hot then ganache takes longer to set. Setting it in the fridge is fine.
Oh really! Will a thin Wilton cardboard box work fine?
Thanks a ton!
Yes it does KD
Hi! This ganache looks amazing!! I am thinking of using this to crumb coat and fill a cake, which I am gonna cover with fondant. Since you cant refrigerate a fondant covered cake(So I have heard), will the cake be fine for a day or 2 at room temperature?
Yes KD.. ganache cakes stays well on room temperature for 2 days in cool dry place. And yes you can store fondant covered cakes in the fridge in a cardboard cake box. If refrigerating , It will have some condensation when taken out , do not touch.. the moistness evaporates.
Hey I just wanted to check..can I use 30% fat amul whipping cream for making this ? Cause that’s the only brand available here.. the other is riches which has higher fat content but available only in bulk from a distributor !
Yes you can use Amul for Ganache Mridula.
Hi, just wanted to know the exact white chocolate ratio used in the three ways: for piping, glaze and mousse same as you mentioned for dark chocolate.
Also how many gms white chocolate shall I use to frost a 8″ cake?
Thanks so much, loving all your recipes!!
Ranga, information on white chocolate is mentioned in the post. The amount needed for frosting 8″ cake depends on how tall, design, is it whipped, direct or glazed . And is it going to be used for filling as well.
Hello Ma’am! I’ve Morde Dark Compound CO D15. Can I use it in ganache? Please reply as early as possible
Yes you can use it for ganache, only thing is dark chocolate is on a bitter side ..go ahead if you are fine with that taste or you may do a combination of morde milk chocolate and dark chocolate.
Thank you
Hi khushboo.. I am big fan of your recipes, eggless chocolate cake/ cupcakes is one of my favorite recipe. I am going to try this recipe for the first time. I have few queries..
1. I have dark chocolate bar, do I need to add icing sugar for sweeter taste?
2. Is it ok to use amul low fat fresh cream, not able to find heavy cream?
3. Is it ok to keep ganache at room temperature in summer?
4. Which nozzle can be used for rosette frosting.
Thanks in advance
1- no icing sugar doesn’t work. Dark chocolate ganache tastes good , if you find it bitter you may add milk chocolate
2- Amul cream works , not low fat though.
3- Yes – It will keep well outside for 2 days in summer
4- I use Wilton 2D or 1 M .
I have a tutorial on piping roses on my site. If you are interested you may refer to it.
One more query! Where and when to use piped ganache and where to use whipped ganache?
I m sorry for bothering you so much, but to me.. everything is looking so similar, so I m confused.
Thanks again Dear 😊
Hello Bharti. I would advise you to make both ways once and you will figure out easily. Whipped ganache is lighter in texture and color. You can use both for filling or frosting.
Hi Khushboo
The blog is really informative.
I had just one question! Howz this ganache different from stabilized whipped cream, I mean I know the ratios are different. But I mean in terms of which one to use where! Or in terms of stability??
How should I make out that In this scenario, I should choose white ganache over stabilized whipped cream?
Thanks in advance 😊
Bharti the stabilized whipping cream recipe uses white chocolate in a different way. It is much lighter.
Hi Khushbo, nice blog i have a small query when i whip the ganache the colour becomes light brown…i like it dark brown like the colour of glaze
Hello Reshu, thank you. Simply don’t whip the ganache, pipe it when it is scoopable consistency.
Hi,
Usually, when making this for filling a cake I heat the cream and chocolate together in the microwave, being careful and checking every 15 seconds.. Then let it sit for about 10-15 minutes and then pop it in the fridge until cold.. Then i just whip it up and i have never had a problem.. That usually works, but i usually do it with dark chocolate.. Should I not do this with white chocolate?
Can the whipped ganache cover a large layered cake? Like you would do with a buttercream? I am not covering with fondant or anything, only doing the outer frosting layer.
Yes you can do it the same way with white chocolate Karen. Just follow the ratio for that. And whipped ganache is sturdy enough to cover a cake. I just did it for my son’s birthday.
Hi, Can I use compound chocolate for frosting and baking chocolate cakes.
Yes you can .
Thank you. I haven’t used any butter for the glaze. There are times when I use light corn syrup for shiny glaze . I rarely use butter.
Do we need to soak the cupcake before putting ganache over it
No Dimple 🙂
hi khushbu…
hi hav been making ganche ur way…but problem arises wen i try to put it into piping bag..can u show us tuturoials in this reagrd… My table ,hands all becum messy after sm time…
Oh , just place the bag in a glass and then fill . There are many videos on you tube too. Let me know or else will make a tutorial with my next frosting post.
Hey Khushboo, whenever t heat cream on a flame it left out ghee…why so ??
Which cream are you using Nikita?
Hello ma’am
Thanks for the recipe .
I want to know can we use MORDE DARK CHOCOLATE COMPOUND for making the above ganache ???
Yes Parneet you can. Use semi sweet
Hi khushboo…. Recipe looks great n easy to follow… I have one small doubt….after ganache is cooled at room temperature…. Do I have to chill it before Piping or fill room temp ganache to pipe.
And I’m planning to follow ur eggless chocolate cake recipe…n fill it with choco mousse then iced with ganache… I hope it will work fine.. I’ll b using tropolite cream and morde chocolate compound. Can u suggest me on technique how to ice it perfectly n beautifully.
Hey Richa , i like to leave it over the counter only.. preferably overnight. It turns into perfect consistency after 8-10 hours. You may refrigerate it for quick setting , but you will have to frequently keep a check as chocolate tends to harden . You need it to be peanut butter consistency , scoopable.
OK thanks…will get back once done…. Cake is made…ganache is kept to set…. Let c how it turns out… Wil do icing tom…
One more thing..do I have to soak the sponge before filling mousse
Not needed if you suspect the cake is already moist. If not , then dab a bit.
Can i use fresh amul cream ?
Yes if you are piping it or using as glaze. No if you intend to whip and use as amul cream doesn’t whip well. You can try troplite for the same.
Hi khushboo I like all ur recipes i tried making ganache but it wasn’t like yours not pipeable only liquid may be I didn’t used correct measurements also I didn’t used whipping cream
Tell me how do u measure chocolate on measuring scale by weight and cream in measuring glass by ml?
What went wrong looking forward to your reply
Gunjan , lets work it out. What did you use instead of whipping cream? Chop chocolates in rough chunks and measure in grams on the scale and measure liquid on the weighing scale but in ml or use ml measure cups for the same. The ganache takes time to set at room temperature .. 8-10 hours before piping.
Hi khushboo like ur blog very easy to understand,.I made yesterday ganache way u described in blog first I made small batch last week was perfect than I made yesterday big amount almost for 250 cupcakes to frost made at night n kept whole night out on counter only n mrng when I checked but this time consistency is not got yet scoopable what do I do pls help,imp this time I had use 1;5 to 1 ratio
Thanks
Sheetal
I did e mail you. Hope it was fine . Stick it in the fridge for few hours and it should work too.
Hi Khushboo… i loved the glaze ganache. i tried some other recipe but it dint come well.. it dried and the cake looked like a log.
I used 400 gms of chocolate compound and 200 gms of Amul cream.
could you please provide the exact measure in grams for me please?
ganache are simple measure calculation – 2:1 ratio so chocolate in grams : cream measure in ml. But I like 1.5 : 1 measure. See what suits you. Hope it helped.
Hi Khusboo, Thanks for this wonderful post.. just wanted to know if I can use home made malai instead of heavy cream?
Thank you Richa . Truly speaking haven’t tried with homemade cream , but I can say for sure it will work great for glaze or if piped as it is. I don’t know if it will whip up well. Just make sure you use smooth lump free cream . Good luck.Let me know how it turns out.
It turned out great.. I wanted it to use it as a glaze.. and it worked well.. as you suggested, I just strained it using a coarse strainer.. Thanks
Perfect , glad to know that , thanks for following it up Richa.
Hi can you tell me how did you use malai instead of cream
I haven’t tried it with malai ever. You may try it 🙂
MY GANACHE HAS BECOME A BIT BITTER WHAT SHOULD I DO
Which chocolate did you use and what proportion ?you can melt some milk chocolate with cream 1:1 ratio . reheat the pre prepared ganache and add the milk chocolate ganache to it and mix well until blended .
Hi khushbu….i wanted a perfecr ganache recipe from a long time…thankew so much..will try for sure…but can you pls tell me..how to convert 12oz in cups ?
great , do give a feedback . 6 oz chocolate in one cup so 12 oz is 2 cups
Hi Khushboo… Loved reading your blog… Simple n beautifully explained….
thank you 🙂
Gorgeous, you rock
thanks 🙂
Perfect . Thank you
welcome
1 Tsp melted butter /corn syrup for every 1 part of chocolate
Sorry I didn’t get this. Could u pls help me out..
sorry for a late reply , was on a holiday .. I will update the post making it more clear , thanks for pointing it out. you can use 2 tsp melted butter or corn syrup for every cup of total chocolate ganache to be used
Khushboo you are really talented, tried your couple of things came out very well. Thank you for the recipes .
Thanks, may I know which ones ..You can send me pictures of goodies made by you and I would love to publish it on my fb page. Do try to send the pictures as a message to my fb page. Will wait eagerly.
Khushboo, I absolutely love the way you simplify cooking and baking. You write ups are easy to follow and inspiring too! Thanks for being so generous in sharing with us such awesome recipes! You are the best!
I am blushing Namita, Thanks!!
Enjoyed reading your blog…making ganache looks simple now.
yay .. great … it is .. thanks for stopping by
Hey can v add a scoop of Nutella in this as I love it .. Pls reply
I love Nutella too .. Nutella is nothing but hazelnut and ganache . Adding only a scoop of Nutella to this recipe wont give you the taste of Nutella ,rather use Nutella chocolate buttercream. You can warm the nutella to thin it out and add to the prepared ganache – do not add water
Hi Khusboo,
Your recipes are really easy to follow, even though I have not tried anything specific .. I basically am into chocolate making so Ganache is useful for me as well !! Please do continue the lovely posts ! 🙂
great ,Thanks for stopping by.
Very good information……even u r Cupcake Recipes R Too Good….thank U For sharing
glad you liked it Keerti , do try them.
This is a excellent!
This was quick . thanks
Does amul fresh cream give a stable ganache or is amul whipping cream preferable?
For richer ganache use heavy cream that is 35% or more fat. Ganache is very forgiving, both fresh cream and heavy whipping cream works. Use dark or semi-sweet chocolate for stability.