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
After frosting with the ganache does the cake needs refrigeration?
Id assume so because it has fresh cream and butter in it these are not left on a bench.
should we use unsalted butter or normal butter ?
Robyn, when using a 70% would it be fine to add some glucose syrup (or corn syrup if I can find here) to the entire mix. I love the shine. I notice you talk in volume rather than weights? Thus in weight the cream is probably more than cup for cup?? But seeing that your stuff is delectable I’m not going to worry about that further. Some chips are just bigger than others??
Can buttermilk be used instaed of heavy cream? How would I substitute measures?
Hello,ur chocolate cake recipe and frosting is the best ever.Do u hve to use chocolate chips for the ganash or will the baking chocolate in blocks wk.Thanks
Hello, I’m making this as we speak for a cake this evening. I have made the ganache and would like to frost the cake with it. Under the directions for frosting it does not say f I need to let it cool?? It just says to whip air into it. I have been whipping it for about a half hour now and nothing it’s still a smooth ganache. What now??
Hi Rebecca,
Oh goodness, now I’m craving cake with this frosting! It will be so delicious! I would let them ganache cool to room temperature and then whip for the frosting. xo
I’m new at this ganache buisness…. if I were to need to use ganache under fondant, would I be using the ganache frosting recipe? Or will the filling recipe do since I would need it to harden firmly?
If using the filling recipe for both filling and “crumb coating”, does the inside ganache harden too?
Hope I make some sense. Thanks
Hi Karrie,
Sorry I missed your question until now! I would use the frosting recipe if using under the fondant to have more structure. I hope that helps!
I want to use this to frost an ice cream cake but I want to pour it over the cake. Would you suggest I use the glaze recipe or do I need to whip it like the frosting recipe instructs?
Hi I want to use it on ice cream pie too. What did You end up doing?? Thank you merry Christmas
I am using this recipe for a filling for some little Christmas truffles. Is there anything else I can use to substitute the coffee? I don’t drink coffee or have any in my house lol thanks !!
My ganache in the mid way of layering the cake get hard. I again warm it (double boiler) n reuse it.
Is tis the way it works..????