Ganache Recipes – Glaze, Filling and Frosting!
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This Chocolate Ganache makes a delicious chocolate recipe for glaze, frosting or filling for pastries and more! It’s simple, yet decadent and so versatile!
There are few things as simple to make as chocolate ganache or as versatile. Made by heating cream and pouring over chopped chocolate or chocolate chips, there couldn’t be anything more basic than that.
But even though this is so simple to make, this chocolate ganache recipe is perfectly decadent, delicious and oh so versatile!
Chocolate Ganache Recipe
The uses are endless for this basic, yet delicious treat! I have to say it is pretty amazing just straight from the spoon!
Depending on the intended use, the ratios of the ingredients will vary. Additionally, you can add flavor with liqueurs, extracts, and other elements depending on what treat you are making. Butter can also be included in the mixture to give a rich, shiny sheen and flavor.
How to Make Chocolate Ganache
Ganache Basics:
Ganache Glaze
Equal parts chocolate and cream, along with butter and any additional flavorings desired.
This glaze is used for pouring over cakes, dipping cupcakes and cookies, pouring over ice cream, as well as other pastries or sweet treats.
Ganache Filling
Two parts chocolate to one part cream, along with butter and any additional flavorings desired.
Slightly thicker than the glaze, you’ll use this recipe for adding a layer of ganache between two layers of cake, the base of truffles, or filling pastries.
I use this ganache filling in my Chocolate Ganache Cookies recipe. Amazing!
Ganache Frosting
Two parts chocolate to one part cream, along with butter and any additional flavorings desired.
You’ll use this recipe for frosting cakes, cupcakes, etc. Once made and allowing to cool to room temperature, you’ll incorporate air into the ganache to form a frosting by using an electric mixer or whipping by hand with a whisk.
More Chocolate Recipes to Try
Like I am sure I’ve mentioned before, I am a serious chocolate lover. So I have shared many amazing chocolate recipes with you. Here are a few favorites that I hope you try soon!
Here’s how I make my Ganache. I think you’ll love it anyway you decide to use it!
Chocolate Ganache Recipe
Ingredients
Ganache Glaze:
- 1 cup (238 g) heavy cream
- 2 tablespoons (28 g) butter
- 1 cups (170 g) chocolate chips, milk, semi-sweet, or dark
- 2 tablespoons (30 g) brewed coffee
- pinch (0.4 g) kosher salt
Ganache Filling:
- 1 cup (238 g) heavy cream
- 2 tablespoons (28 g) butter
- 2 cups (340 g) chocolate chips, milk, semi-sweet, or dark
- 2 tablespoons (30 g) brewed coffee
- pinch (0.4 g) kosher salt
Ganache Frosting:
- 1 cup (238 g) heavy cream
- 2 tablespoons (28 g) butter
- 2 cups (340 g) chocolate chips, milk, semi-sweet, or dark
- 2 tablespoons (30 g) brewed coffee
- pinch (0.4 g) kosher salt
Instructions
- Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.
- Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
- Stir briskly to combine and until smooth.
Ganache Glaze:
- Allow to cool slightly. Ganache will easily pour over cake or other item.
Ganache Filling:
- Once cooled, ganache filling can be spread between layers of cakes, piped as filling into pastries, or sandwiched between cookies, etc.
Ganache Frosting:
- Once cooled, use an electric mixer or a wire whisk, whip ganache to incorporate air and increase the volume of the ganache. Spread on cakes or other pastries as you would frosting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Thank you for these recipes. They are exactly what I have been looking for. Would it be possible to add the ganache frosting (2:1 ratio) to some Italian Meringue Buttercream to make Chocolate Italian Meringue Buttercream? Is so, how much ganache should I add to 6 cups of buttercream?
I don’t want to add straight melted chocolate to it because I have destroyed to beautiful batches of Italian Meringue Buttercream recently because my melted chocolate turned into hard bits when it went into the buttercream. The temperature was not right either time, and I just don’t want to risk it again.
Rachel, I haven’t added the ganache frosting to Italian Meringue Buttercream. Maybe someone else on here has and can tell you what they did.
HI Robyn, I will be covering a 7 layer cake. Made a chocolate ganache cake. I have frozen it. Will get it out and let it set 8 hours in the fridge. I will then crumb the cake put it back in the fridge for 3 hours, then decorate. Can I put butter cream roses on top of the glaze Ganache? Going shopping tomorrow for some of the Ganache supplies. Looking forward to hearing from you Diana
Diana, you should be able to add buttercream roses to the ganache. It sounds amazing.
Great! I made this as frosting/filling for the Best Chocolate Cake recipe you have. I definitely needed to double this recipe to have enough for both the filling and the icing. I also had to refrigerate the genache for a little while to get the consistency thick enough for frosting, but not too long (maybe one hour). Super delicious!
I’m so happy you enjoyed the ganache with my Best Chocolate Cake, Julie. I love ganache with the cake. If using the ganache as both a filling and a frosting for my chocolate cake, I make two separate recipes. I just allow the ganache to cool for the filling and then spread on the layers. But I always cool the ganache to room temperature and then I use the electric mixer to increase the volume and to make it fluffy for a frosting.
Trying to determine if ganache can be used in a ribbon for ice cream. Will it be too hard? Should I add butter or an oil to it? Thank you for any information.
I pour the Ganache Glaze over ice cream, Mary Lu. I haven’t found it to be too hard.
could i add a touch of orange liqueur, like triple sec for example to this recipe?
I don’t have heavy cream on hand. I do have 1/2 and 1/2. Can I use that?
You can use half-and-half in this recipe, Jennifer. You will need to let the half-and-half come to a simmer over medium low heat and simmer for just a bout a minute before following the rest of the instructions in the recipe. Hope this helps.
Thank you for the explanation and recipes! I made the filling to go between your outrageously delicious “Best Chocolate Cake” (it is THE birthday cake in our house, so thank you for that, too). It is perfect!
Thank you, Tracey. That sounds delicious!.
Hi Robyn ,
Thank you for sharing your Ganache recipes.
I am going to layer my chocolate cake with ganache filling, then cover it with fondant for a birthday cake . Can I leave the fondant covered cake in room temperature for overnight with our refrigeration ? I am afraid the fondant might sweat if I put in the fridge for overnight.. please advise . Thanks.
Angela, I’m sorry but I have not used ganache filling on my chocolate cake and then covered it in fondant so I cannot answer your question. Maybe someone else on here has done that and can help you.
I am making a 7 thin layer chocolate cake I am going to use the fudge icing that hardens between the layers . Will this Ganache recipe harden and also will I have to keep the cake in the fridge?
Hi Judy,
The ganache will not get really hard. My Fudge Icing Recipe will harden, though. The ganache can stay out of the refrigerator for about 2 days but will need to be refrigerated after that. Hope this helps!
Thank you so much, this is really helpful.
Question- how do you think it will work if I use light cream instead of heavy cream? I’m asking for two reasons, 1- I might not have enough heavy cream, but I know I have plenty of light cream. 2- reason I never have as much heavy cream is because we avoid carrageenan, and the one heavy cream I can get that does not have a carrageenan is super expensive!
I’m going to try light cream anyway (or at least half light cream half heavy cream) so I guess I’ll find out the hard way 😉 I’m hoping the butter will make up for the lower fat content. Especially because I ‘m making this for a birthday cake for tonight, lol I like to live dangerously I guess;-D.
Thanks again!!!! <3
Hi Jenny,
I hope your ganache turned out ok! It’s fun sometimes to just try things and see if they work!
If I make it as filling, how to I store to make the cake tomorrow? thanks!
You can make it a few days in advance and store in the refrigerator, Ashley. Make sure it’s covered well in an airtight container. When you get ready to use, let it come to room temperature until it is a spreadable consistency. I hope you enjoy it! Thanks!