How To Make Chocolate Ganache


What You Need


Dark chocolate

Heavy cream


Chocolate Ganache Proportions

These proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.

Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.Chocolate truffles: 2:1, two parts chocolate to one part cream.Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.



Kitchen scale

Heavy bottomed sauce pan

Spatula or wooden spoon




Weigh the chocolate: Weigh out the amount of chocolate called for in your recipe. If you aren’t following a recipe, start with a small amount and make more as needed.

Measure the cream: Based on the ratio chart above and how you’re intending to use the ganache, weigh the amount of cream needed for the ganache in a separate bowl.

Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it’s not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.

Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.

Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.

Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.

Cool the ganache: Cool the ganache as specified in your recipe, or as described here:If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.


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