HOW TO: Chocolate Ganache 101 - Easy formulas for creating the perfect chocolate ganache! |

I became hopelessly addicted to chocolate truffles almost seven years ago when my husband brought me a bag of Lindt dark chocolate truffles on our first date. Huge brownie points for him, and the start of an endless love affair with Lindt truffles for me. There’s just something about that amazingly rich and creamy ganache center that can’t be beat.

I’m a ganache lover through and through… whether it’s truffles, cupcakes with a ganache center, a Bundt cake slathered in a ganache frosting or a whipped ganache piled high atop a baked good. No matter which way you slice it – the combination of chocolate and cream can only ever mean fabulous things.

There are only two basic formulas you need to know to make perfect chocolate ganache each and every time!

HOW TO: Chocolate Ganache 101 - Easy formulas for creating the perfect chocolate ganache! |

The simple ganache ratios are as follows:

To Make Truffles, Use a 2:1 Chocolate to Cream Ratio

To Make Glazes and Frostings, Use a 1:1 Chocolate to Cream Ratio

That’s it! The process for making ganache is the same across the board, just switch up the ratio depending on what you plan on using the ganache for…

HOW TO: Chocolate Ganache 101 - Easy formulas for creating the perfect chocolate ganache! |

– To make truffles, chill the ganache completely to make sure it’s firm and scoopable.

– To make a glaze for something like a Bundt cake, pour the ganache right over as soon as it’s done and it will firm up as it cools to room temperature.

– To use the ganache to frost cupcakes or use it as a filling for a cake, you may want to chill it for about an hour so it’s spreadable, yet firm enough that it won’t cause any drip issues. At this point, you could also whip it with an electric mixer to give it more of a mousse-like consistency for piping on cupcakes.

I find bittersweet chocolate (at least 60% cacao) to be the best for ganache, but you can also use semisweet chocolate for either formula.

HOW TO: Chocolate Ganache 101 - Easy formulas for creating the perfect chocolate ganache! |

What’s your favorite way to use chocolate ganache?!

One year ago: Soft Pretzel Nuggets with Spicy Cheese Dipping Sauce
Two years ago: Triple Chocolate Scones
Three years ago: Hot Fudge Sauce

Basic Chocolate Ganache

The basic formulas for making chocolate ganache.
5 (2 ratings)


For Chocolate Truffles:

  • 8 ounces (226.8 g) bittersweet chocolate, finely chopped
  • ½ cup (119 ml) heavy cream

For Glazes and Frostings:

  • 8 ounces (226.8 g) bittersweet chocolate, finely chopped
  • 1 cup (238 ml) heavy cream


  • Place the chocolate in a medium bowl.
  • Heat the cream in a small saucepan over medium heat until it simmers. Pour over the chocolate and let stand for 2 minutes, then gently stir with a rubber spatula until the chocolate is completely melted and smooth.
  • If Using for Truffles: Refrigerate for at least 8 hours, or overnight, until thoroughly chilled. Then, scoop into balls and roll in cocoa powder or chopped nuts.
  • If Using for a Glaze: After mixing, slowly pour the ganache over the cake or cupcakes, allowing it to drip over the sides.
  • If Using for a Frosting: Refrigerate for at least 1 hour, then use an offset spatula to spread. Alternatively, you can also whip the chilled ganache for a lighter frosting.


Nutritional values are based on the whole recipe
Calories: 3857kcal, Carbohydrates: 247g, Protein: 35g, Fat: 305g, Saturated Fat: 182g, Cholesterol: 516mg, Sodium: 181mg, Potassium: 2839mg, Fiber: 36g, Sugar: 166g, Vitamin A: 5475IU, Vitamin C: 1.4mg, Calcium: 513mg, Iron: 28.7mg

Did you make this recipe?

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