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How To Make Chocolate Ganache?

With its rich and velvety texture, this delicious chocolate and cream mixture, Chocolate Ganache recipe is indispensable for the dessert world. It is perfect for icing cakes, filling truffles, or adding a touch of elegance to any dessert.

June 23, 2023
Chocolate GanachePhoto By Canva
Difficulty Easy
Servings 4-6 people
Preparation 10 mins
Cooking 15 mins
Total 25 mins



  1. Place the roughly chopped dark chocolate in a large, heat-proof mixing bowl.
  2. Pour the heavy cream into a saucepan and add the golden caster sugar. Stir continuously over medium heat until the sugar is completely dissolved.
  3. Increase the heat to bring the cream and sugar mixture to a boil, then quickly remove it from the heat.
  4. Pour the hot cream over the chocolate in the mixing bowl. Whisk the mixture until it becomes smooth and glossy.
  5. Your chocolate ganache is now ready to use! If you're not using it immediately, you can leave it to cool until it thickens enough to spread on a cake. Alternatively, you can let it cool completely, then beat it with an electric whisk until it becomes light and fluffy, ready for spreading.
Nutrition Facts
Serving Size 1 Chocolate Ganache
Serves 4-6
Amount Per Serving
% Daily Value*
Total Fat 20 g25.6%
Total Fat 20 g25.6%
Protein 2 g4%
Sodium 25 mg1.1%
Cholesterol 35 mg11.7%
Potassium 238 mg5.1%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Choose high-quality chocolate. The quality of the chocolate you use will greatly impact the taste and texture of your ganache.
  • Make sure to chop the chocolate into small, even pieces to ensure it melts evenly when the hot cream is poured over it.
  • You can use milk chocolate or white chocolate instead of dark chocolate.
  • When heating the cream, be careful not to let it boil for too long, as it can cause the ganache to separate.
  • If your ganache does separate, try whisking in a few tablespoons of warm milk until it comes back together.
  • When stirring the chocolate and cream together, do it gently to avoid incorporating air bubbles. Stir from the center of the bowl in slow circular motions until the mixture is smooth and glossy.
  • If you prefer a richer and shinier ganache, you can add 1 to 2 tablespoons of butter to the mixture. Stir until the butter has melted and is fully incorporated.
  • Ganache can be flavored with various additions like extracts, liqueurs, or spices. Try adding a splash of vanilla extract or a pinch of sea salt for an extra flavor boost.
  • Adjust the thickness of the ganache by varying the cooling time. For pourable ganache, refrigerate for a shorter time. For a thicker ganache suitable for spreading or piping, refrigerate for a longer period.
  • Reheat if needed. If your ganache becomes too thick or starts to solidify, you can gently reheat it. Use short bursts in the microwave or place the ganache over a double boiler, stirring continuously until it reaches the desired consistency.
  • Store it properly. If you have leftover ganache, store it in an airtight container in the refrigerator. It can typically be kept for up to a week. When you're ready to use it, gently warm it again and stir it to restore its smooth texture.
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Indulge in the world of desserts with our decadent Chocolate Ganache recipe. This rich, velvety topping is the perfect addition to any sweet treat, transforming it into a gourmet delight. Whether you're drizzling it over a cake, filling truffles, or simply adding a touch of elegance to your dessert, this chocolate ganache is sure to impress. Follow our simple steps to create this luxurious dessert topping that will take your baking to the next level. Learn how to make a simple yet luxurious ganache with our easy-to-make recipe.

What Is Chocolate Ganache Made Of?

Chocolate ganache is a simple mixture of chocolate and cream. The chocolate is chopped into small pieces, and then hot cream is poured over it. The mixture is then stirred until it becomes smooth, shiny, and homogeneous. The ratio of chocolate to cream can be adjusted to achieve the desired consistency. Some recipes may also include butter for added richness, or flavorings such as vanilla or liqueur.

Which Cream To Use For Ganache?

The type of cream used for ganache can vary depending on the desired consistency and richness. However, heavy cream or whipping cream is most commonly used due to its high fat content, which contributes to a smoother and richer ganache.

What Is The Difference Between Chocolate Frosting And Chocolate Ganache?

Chocolate frosting and chocolate ganache are both used as toppings or fillings for baked goods, but they differ in their composition and texture. Chocolate frosting is typically made with butter, sugar, cocoa powder, and sometimes milk, resulting in a fluffy and sweet topping. On the other hand, chocolate ganache is made by heating cream and pouring it over chocolate, resulting in a rich, glossy, and smooth mixture.

How To Make Chocolate Ganache without Cream?

If you don't have cream on hand or prefer not to use it, you can still make a delicious chocolate ganache using alternative ingredients.

To make chocolate ganache without cream, you can substitute coconut milk or evaporated milk for a dairy-free alternative. Start by finely chopping 8 ounces (226 grams) of high-quality chocolate and placing it in a heatproof bowl. In a small saucepan, heat 1/2 cup (120 ml) of coconut milk or evaporated milk until it's hot but not boiling. Pour the hot milk over the chopped chocolate and let it sit for a minute to allow the heat to melt the chocolate. Gently stir the mixture until the chocolate is fully melted and the ganache is smooth. If desired, you can add 1-2 tablespoons of butter for extra richness and shine. Let the ganache cool and thicken at room temperature or in the refrigerator, and it's ready to be used in your desserts or enjoyed as a dip or topping.

The texture and taste of the ganache made without cream may differ slightly from traditional ganache, as cream provides a creamier and richer result. However, this alternative method can still yield a delicious chocolate topping or filling for your desserts.

How To Make Vegan Chocolate Ganache?

To make a vegan chocolate ganache, you can replace dairy products with plant-based alternatives. Use vegan chocolate and dairy-free milk.

Finely chop 8 ounces (226 grams) of vegan chocolate and ensure it doesn't contain any dairy or animal products. Place the chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup (120 ml) of coconut milk, almond milk, or any other non-dairy milk of your choice until it's hot but not boiling. Pour the hot milk over the chopped chocolate and let it sit for a minute to allow the heat to melt the chocolate. Gently stir the mixture until the chocolate is fully melted and the ganache is smooth. If desired, you can add a tablespoon of coconut oil or vegan butter for extra richness and shine. Let the ganache cool and thicken at room temperature or in the refrigerator, and it's ready to be used in your vegan desserts.

Will Chocolate Ganache Set Hard?

The consistency of chocolate ganache can range from a pourable glaze to a spreadable filling or frosting, depending on the ratio of chocolate to cream. It does not typically set hard like a chocolate bar; instead, it remains soft and creamy. However, if a firmer consistency is desired, increasing the chocolate-to-cream ratio can make a thicker ganache that will set more firmly.

What To Serve with Chocolate Ganache?

Chocolate ganache is a versatile and decadent topping that pairs wonderfully with a variety of desserts and treats. It adds a luscious, velvety texture and rich chocolate flavor to any dish it accompanies. Serve the ganache with fresh fruit such as strawberries, raspberries or sliced bananas. You can also drizzle it over ice cream or gelato. Serve the ganache warm with freshly baked pastries such as croissants, muffins, or brioche. Additionally, it can be used as a filling for cakes, cupcakes, or tarts, adding a delightful layer of richness and moisture.

Here are our delicious recipes that you can serve with Chocolate Ganache:

History of Chocolate Ganache

The origin of Chocolate Ganache is quite interesting. It is said that ganache was originally invented in the 1850s in France during an accident in which water was poured over chocolate. This happy accident led to the creation of a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache, or crème ganache was originally a kind of chocolate truffle introduced by the Paris playwright-turned-confectioner Paul Siraudin and first documented in 1869. Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called Les Ganaches ("The Chumps").

Ganache is a chocolate preparation normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is then typically left to rest for a short period before being stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency.

Cooled ganache can be whipped to increase volume and spread to cover a cake. It becomes thicker as it cools. Ganache is also poured into a mold or terrine while warm and allowed to set or cool. Once cool, it can be removed from the mold and sliced similarly to pâté. This versatile chocolate preparation has become a staple in many pastry and dessert recipes, adding a rich, creamy, and decadent element that is hard to resist. Whether you're using it as a filling for a cake, a glaze for a dessert, or a base for truffles, ganache adds a touch of elegance and indulgence to any sweet treat.

Recipe byPetite Gourmets

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