Ann Reardon

Chocolate Ganache Recipe

This is easy to make and can be used to top any chocolate cake or hot as a sauce with desserts. Using the proportions below, it will set about as hard as butter in the fridge.  So it is good for truffles or for if you want it to hold its shape when piped. If you require a thinner ganache use equal portions of cream and chocolate.

Ganache Ingredients

200g (7.05 ounces) chocolate (for a really firm ganache use 300g (10.58 ounces) chocolate)
70-100millilitres (3.38 fluid ounces (99.96 millilitres)) (or 1/4-1/3 cup) cream (use the lesser amount for white chocolate and more for dark)
1 Tbsp glucose syrup (optional)
1 Tbsp butter (optional these two help make it shiny)

Place chocolate pieces in a bowl

Heat cream until it just starts to boil
chocolate ganache stir
Pour the cream over the chocolate, making sure it is completely covered. Then let sit for a couple of minutes.
chocolate ganache recipe pour cream
chocolate ganache stirring
Stir until it becomes smooth
ganache recipe easy chocolate sauce

Pour it over a cake just like that or leave the bowl on the bench until ganache reaches a spreadable consistency and pipe in swirls onto cupcakes. You can also mix ganache into butter cream for a real chocolatey tasting icing. If you are making it ahead store in the fridge. It will set very firm but you can microwave until you get the desired consistency.


If you want flavoured ganache add extras to the cream before you heat it eg: a few mint leaves or grated orange rind – then strain it once it is boiled.

by Ann Reardon How To Cook That

© All Rights Reserved Reardon Media PL 2020


I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy:

All recipe quantities in the book are in grams, ounces and cups.

132 Comments View Comments

  1. Can u also use the Ganesh for macaroon filling?

    • Hi Kathleen yes you can

  2. Hi, Ann
    Your blog is amazing and youre wonderful for sharing all your tips and recipes with all of us..
    I have one question. Must the chocolate you use for ganache the one with 70% of cocoa or it can be any chocolate at all? I tried to make it with the 70%cocoa chocolate and it was too firm and it was bitter. I left it in the fridge for about two hours before use, is that too long?
    Thanks for everything, youre the best!

    • Hi Ena, you can use any chocolate that you like, dark chocolate will give the firmest but you can adjust the consistency by adding more cream.

  3. good morning Ann…can milk be a good substitute for cream for this recipe?

    • Hi Esme, you can use milk, but you’d need to use less.

  4. hey ann…would chocolate ganache be good as a filling in cupcakes?

    • Hi Esme, you can let it set in the fridge and them whip it using electric mixers and use as a frosting on cupcakes

  5. hi ann with the ganache do u use white chocolate at all in it ??

    • Hi Jasmine, yes you can use white chocolate instead if you like, it will not be as thick, but you can reduce the cream slightly.

  6. Hi!! I’m new at doing chocolates, and I have a question.
    For how long can we keep those ganaches in the fridge? Like when they get ou of date?

    • Hi orchidines, if you have spare ganache you can store it in the freezer for a month

  7. Dear Ann, thank you for amazing, clear, easy instructions! I am always coming back to your chocolate page for more inspiration and ideas!

    I heard that adding alcohol to ganache makes its shelf life much longer. Is it right?
    And what kind of alcohol is better to use?

    Thank you for your work!

    • Hi Olga, I freeze it in a bag if I have any left over. Alcohol can be used but will flavour it too.

  8. Hi, I recently found and subscribed to your youtube channel when i was looking into making truffles and your directions have been the best i have found , clear, easy to follow and work everytime.
    so far i have made milk, white and dark choc ganache fillings in their respecive choc shell then oreo and white chocolate, the peanut butter drops and also a white wine and milk chocolate and red wine and dark chocolate.
    I am now moving onto fruit flavoured fillings and I have you to thank for this great success.
    Keep up the good work.

    • Awesome Rob, they look great, oreo and white chocolate sounds yummy

  9. Hi can i use this same recipe for making white chocolate ganache
    Thank you

    • hi safa, yes but use slightly less cream as it is not as firm when made wiht white chocolate

  10. Do I add the butter in the cream or with the chocolate when I am melting it?

    • hi jaden either is fine

  11. Hi ann,

    Can I just add butter to the chocolate ganache without the glucose syrup?

    • Hi linna yes you can

  12. Hello Ann!
    I’m just curious, is the glucose syrup a necessity in the recipe??

    • Hi stephanie it helps make it more glossy but you can leave it out.

  13. Love your site! Just wondering how I would go about making a whipped ganache- do I add more cream and do I whip it when it is room temp or completely chilled?

  14. Hi Ann,
    Your website is like a real gift for me as I am getting heaps of tips and lot of knowledge about baking.
    To make ganache which chocolate needs to be used?

    • Hi shri, to make ganache you can use any chocolate that you like the taste of. If using dark the ganache sets firmer than when using white so you might want to add slightly less cream when using white chocolate.

  15. Hi Ann, I want to make a ganache but only has chocolate with vegetable fat in it, will that be ok? Will there be any adjustments that I have to do with the recipe to yield the same result? Thanks. 🙂

    • Hi Helen, yes that will be OK, the only adjustment is that you may need slightly more cream as it will be a little firmer.

      • Thanks! I made it last weekend for a friend of mine and it was fab! 😀 i’m new in baking and cake decorating and your blog helped me a lot. xx

  16. Hi! that’s yum ! I want to make it right away but can I use milk instead of the cream? Also at what point do we add the glucose syrup.

    • Hi Zarina yes you can use milk but use less of it as your ganache will be thinner, if using glucose syrup add it with your cream

  17. Hi Ann. Can I use corn syrup instead of glucose syrup? What is the difference between the two?

    • Hi Sherry yes you can
      Australian glucose syrup [liquid glucose] comes from wheat. Corn syrup [US] is a thinner syrup which has a high level of glucose with some other sugars present.
      For the small amount in the ganache an equal swap of glucose to corn syrup is fine.

  18. Hi, do have a recipe for making chocolate? and please teach us how to make chocolates without putting it to the fridge. thanks a lot you have helped a lot people.

  19. Where can I get the templates you showed in the video for chocolate garnishes. piped designs, please!!!, thanks

  20. Hi, Love your cake and recipe. I have a question about the chocolate ganache recipe, what type of cream do you use?

    • If you are in the usa then heavy whipping cream is what you need. If in Australia then whipping cream or plain cream is fine, anything that is around 30% fat or more.

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