If you’ve ever admired those glossy drip cakes or silky chocolate fillings and thought they required fancy pastry skills — think again.
Ganache is one of the simplest, most luxurious things you can make in your kitchen. Just two ingredients. Five minutes of effort. And endless ways to use it.
When done right, ganache is smooth, shiny, and pourable — or thick and fudgy depending on your ratio.
Let’s break down how to make an easy ganache recipe with just chocolate and cream — and how to get it perfectly silky every time.
The Only Two Ingredients You Need
That’s right. Just two.
- High-quality chocolate
- Heavy cream (36%+ fat)
That’s it.
Choosing the Right Chocolate
For best results:
- Use semi-sweet chocolate (55–60% cocoa) for balanced sweetness.
- Finely chop a chocolate bar instead of using chips.
- Avoid chocolate with added stabilizers (they don’t melt as smoothly).
Finely chopped chocolate melts evenly and prevents lumps.
Why Heavy Cream Matters
Heavy cream contains enough fat to create a stable emulsion. Lower-fat milk can cause separation or thin texture.
Step 1: Heat the Cream (Not the Chocolate)
Ganache works because hot cream gently melts the chocolate.
Heat the cream until it’s just simmering — small bubbles forming around the edges. Do not let it boil aggressively.
Microwave method:
- Heat cream in 30-second bursts
- Stir between bursts
- Stop once it reaches simmer stage
Stovetop method:
- Medium heat
- Remove once bubbles appear at the edges
Pour the hot cream directly over the chopped chocolate.
Step 2: The 5-Minute Rest (Don’t Skip This)
Here’s where most people go wrong.
After pouring hot cream over the chocolate, do not stir immediately.
Let it sit for 5 full minutes.
This resting period allows the chocolate to melt gently and form a stable emulsion without breaking.
No stirring. No poking. Just patience.
Step 3: Stir Gently From the Center
After 5 minutes, begin stirring.
But don’t whisk wildly.
Start in the center and stir in small circles, gradually widening outward.
This helps the cream and chocolate combine smoothly without incorporating air bubbles.
You’ll see the mixture transform from streaky to glossy and silky.
If needed, stir gently until fully smooth.
Master the Chocolate-to-Cream Ratios
The texture of your ganache depends on the ratio.
2:1 Ratio (Chocolate: Cream)
- Thicker consistency
- Perfect for drip cakes
- Great as a glaze
Example:
- 200g chocolate
- 100g cream
Best pouring temperature: 90–100°F.
1:1 Ratio
- Softer, spreadable texture
- Perfect for frosting or filling
- Sets firm at room temperature in about 2 hours
Example:
- 200g chocolate
- 200g cream
Thinner Ganache (For Pouring Glazes)
Use slightly more cream for a thinner, shiny coating.
Adjust by tablespoons until desired consistency is reached.
How to Fix Common Ganache Problems
Lumpy or Separated
Cause:
- Stirred too early
- Cream too hot or too cool
- Chocolate not finely chopped
Fix:
- Warm gently over a double boiler
- Stir slowly until smooth
Too Thick
- Add warm cream 1 tablespoon at a time
- Stir gently
Too Thin
- Let cool 10–15 minutes
- Or stir in extra melted chocolate
Grainy Texture
Usually caused by overheating or water contamination.
Always:
- Use dry bowls
- Avoid steam dripping into chocolate
Let It Cool to the Right Stage
Ganache thickens as it cools.
- For drip cakes: Use warm (around 95°F)
- For frosting: Let sit 15–30 minutes
- For truffles: Chill until firm, then scoop and roll
Room temperature sets beautifully. Refrigeration speeds up thickening if needed.
Easy Flavor Variations
Once you master the base, try:
- Add 1 teaspoon espresso powder for deeper chocolate flavor
- Stir in vanilla extract
- Add orange zest
- Mix in a splash of liqueur
- Infuse cream with mint before pouring
You can also swap heavy cream with:
- Coconut cream (for dairy-free)
- A 4:1 chocolate-to-water ratio for thin water ganache
Why Ganache Works (The Science)
Ganache is an emulsion — fat from cream + cocoa butter from chocolate combining into one smooth mixture.
The sweet spot temperature is between 90–110°F, where the emulsion stays stable and glossy.
Too hot = separation.
Too cold = thick clumps.
That’s why the 5-minute rest and gentle stirring are essential.
Final Takeaway
Making ganache is simple once you follow the basics:
- ✔ Use finely chopped chocolate
- ✔ Heat cream just to simmer
- ✔ Rest 5 minutes before stirring
- ✔ Stir gently from the center
- ✔ Adjust ratio for your desired texture
Two ingredients. Endless possibilities.
Save this recipe for later — because once you master ganache, every cake, cupcake, or dessert you make can instantly look (and taste) bakery-worthy. 🍫✨
