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Temperatures and Ratios for Ganache

I guess your teacher was right, you will use math in everyday situations! Good thing ratios for ganache are super easy to calculate.

So you know that you need the rich, fudgy taste of ganache, like, now, but depending on how you’ll be using the ganache, you’re gonna need to use different ratios of cream and chocolate. Don’t sweat it if you weren’t the star pupil of your algebra class, though. This math is a piece of cake. Chocolate cake, that is.

Picture taken from above of three chocolate cupcakes. The first has a chocolate nested in the chocolate frosting, the second is cut in half to reveal a cupcake that is also filled with chocolate the third is a plain chocolate frosted cupcake. Scattered around the cupcakes on the white marble surface is two chocolate truffles and some squares of dark chocolate.

How To Measure For Ganache

With ganache, we like to use ounces as our unit of measurement for both the chocolate and the cream. So a 2:1 ratio might be 8 ounces of chocolate to 4 ounces of cream. It may seem to be a bit strange to measure cream in terms of weight, but using the same units keeps things simple, and you can measure it all using your handy-dandy kitchen scale (that means fewer dishes to clean, too!)

Keep in mind that each ganache will thicken as it cools. If it is too thick to work with, heat it gently over a double-boiler (or in the microwave on a low heat setting), stirring frequently.

If the ganache is too runny, cool it at room temperature or refrigerate it, stirring every 5 minutes or so, until it’s the right consistency. Start with the ratios below, and after you work with the ganache a little bit, you’ll be a pro!

Three thicknesses of ganache in bowls

Ganache For Truffles

You can also use this ratio for very stiff piped cake decorations.

Ratio To Use:

How To Use It:

Once the ganache is mixed and warm, it will be quite thick, but still soft. At this consistency, you can pipe decorations. It will set up to be very firm, and you’ll need to work quickly so it doesn’t cool so much you can’t pipe it.

To make truffles, pop the ganache into the refrigerator and stir it every 5 minutes until it’s thick and cool, but not completely hardened. You still need to be able to scoop it! The ganache should hold its shape when you roll it into a ball in your hands. Then you can dunk your truffles in cocoa powder or whatever else you want to coat them in!

Three thicknesses of ganache on spoons

Ganache To Fill Layer Cakes Or Thick Frosting

Use this ganache ratio for thick glazes, filling for layer cakes, whipped ganache frosting, or dipping.

Ratio To Use:

How To Use It:

The consistency of this ganache when it’s still warm will be kind of like chocolate pudding. In this stage, you can use it as a dip or as a glaze. Hellooo, donuts!

Once the ganache thickens ever-so-slightly, you can spread the ganache between cake layers.

To make whipped ganache frosting, cool the ganache so that it’s thick but soft, transfer it to a mixing bowl, and beat it until it’s fluffy and light in color. This is a great frosting for cupcakes.

Ganache as a glaze and as a frosting on cupcakes

Pourable Ganache

Use this ratio for pourable ganache, soft icing, or light whipped ganache.

Ratio To Use:

How To Use It:

Fresh from the stove, this ganache is very thin. While it’s still liquid, you can get a smooth, thin coverage of ganache over an entire dessert by pouring the ganache over the top.

If you let it cool and thicken a bit, you can make those awesome drips down the side of your layer cake by pouring a small amount ganache on the top and guiding it to the edges so it runs down. If the ganache is too warm, the drips will run all the way to the bottom of your cake, so do a test drip first!

When it has cooled to thicker consistencies, you can whip this ganache in the mixer to be very light and fluffy with almost a milk chocolate flavor. Or you can leave it unwhipped for a rich, soft frosting.

How To Make Ganache, Step By Step

Step #1: Heat Cream

Once you decide how you’re using it and determine the correct ratio of chocolate to cream, measure out your heavy whipping cream. Heat the cream in the microwave in 30 second intervals, stirring in-between. Heat the cream until it reaches 200°F, right below the boiling point.

Heated cream in glass measuring cup with thermometer.

If you do not have a thermometer (we suggest a great one here) you can tell the cream is warm enough when it just begins to bubble and is hot to the touch (careful, don’t burn yourself!).

Step #2: Measure Out Chocolate

While the heavy cream is heating, measure out the chocolate chips and place in a bowl.

Step #3: Combine

Pour the warm heavy cream over the chocolate chips. Once all the cream is added, use a spatula and stir until smooth.

Stirring chocolate and cream together in metal bowl

Keep stirring and you will soon see the chocolate melt and incorporate with the warm cream.

Step #4: Use Or Chill

Once completely combined and smooth, the ganache is ready if you are planning to apply it to a cake or some other treat.

However if you are making truffles, chill the ganache until it is firm, about an hour or overnight. The ganache is ready for rolling once it keeps a solid shape when the bowl is tipped.

Chilled ganache in metal bowl.
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Chocolate ganache ratios

Whipped Ganache Frosting Recipe

Contributor: Maria Siriano

I guess your teacher was right; you will use math in everyday situations! Good thing ganache ratios are super easy to calculate.

  • Author: Maria Siriano
  • Prep Time: 2 minutes
  • Cooling Time: 1 hour
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American

Ingredients

Units Scale
  • 6 oz. heavy cream
  • 1 cup chocolate chips

Instructions

  1. Heat the heavy cream in the microwave in 30 second intervals and stirring in-between. The cream is ready when it reaches 200°F, right below the boiling point. You can tell the cream is warm when it begins to bubble and is hot to the touch.
  2. Remove the cream from the microwave and pour the chocolate chips in. Stir gently until smooth and no chunks of chocolate remain.
  3. Place in the fridge for 1 hour for the ganache to set.
  4. Using an electric mixer whip ganache until light and fluffy. Decorate.

This post originally appeared in February 2016 and was revised and republished in August 2023.