Introduction: Ganache

About: Hi! I'm a slightly feral mountain hermit that likes to be helpful. I do community management at Instructables & Tinkercad. 🙌

Ganache is so much easier to make than you'd think. I always feel like people think about ganache and start imagining a French chef slaving over a double boiler forever to make sure it's just right.

But it does not have to be that way!

I like to do my ganache in the microwave. That way you're only making one dish dirty, and you can pop the measuring cup right in the fridge to cool the ganache down. :D

Step 1: What You'll Need:

  • 8 oz chocolate (bittersweet or semi sweet is best - but you can even do milk or white chocolate!)
  • 8 oz heavy cream
You need equal amounts of chocolate and cream. That's the only rule there is. Easy, huh?

Step 2: Microwave the Cream and Add the Chocolate

Depending on the amount of cream you're using, microwave it for 3-5 minutes. I'm using 12 oz and I'm setting the microwave for three minutes.

Once the cream is nice and hot (you should see tiny bubbles on the surface) start adding in chocolate. Make sure that it's in small pieces - no bigger than a chocolate chip is best.

An important point: there are two types of ganache. The glossy, dark kind - and the slightly fluffier and lighter in color kind. To achieve the glossy ganache, never ever whisk. This will add air into the mix. Use a spatula instead. Because I wanted a lighter chocolate color and to make it into frosting, I whisked.

Add the chocolate little by little, mixing furiously in between. Keep adding and mixing until all the chocolate is melted and there are no clumps. It will be pretty runny right now because it's so warm - that's normal!

At this point, you can let it come down in temp a little bit (just until it starts to get thick) and use it as a glaze.

Otherwise, follow the steps beyond this to make it into a frosting! :D

Step 3: Cool Down the Ganache

For most ganache uses, you'll want it to be a little cooler. If you want to do this at room temp, it'll take hours. But you can speed it up significantly by popping it in the fridge.

I normally let it sit for 1 1/2 hours or so. At that point it's really glossy and thick and looks beautiful.

Step 4: Make Frosting!

This is really what I love to do with ganache. After it's cooled, you can pop it in a bowl and beat it with a hand mixer until it gets nice and fluffy. It will also lighten in color. :D

Step 5: Frost a Cake!

If you're using your ganache as frosting, make sure your cakes are cooled.

Full disclosure: I can never wait the whole time, but I recommend it if you'll be transporting it. :D

Here's a recipe for chocolate cake in case you think you might need to make some right away. (good idea!)

Weekend Projects Contest

Participated in the
Weekend Projects Contest

1 Person Made This Project!


  • Anything Goes Contest

    Anything Goes Contest



Question 2 years ago on Step 5

Since this is made with heavy cream, does the cake need to be refrigerated after frosting - I'm wondering if the frosting will be more likely to melt at room temperature...


I have made ganache before. I went to my trusty ipad for a quick reference and saw this recipe and thought hmmm, let's give it a try. For me, It complicated a simple process. The process of waiting for it to thicken was too long, I mean hours. I just wanted to dip my sons birthday cupcakes and be done. Me recollection of others I have made were a few minutes to cool (5). I opted to put this concoction into the fridge and try the frosting method tomorrow. I will post after I have.

My ganache is a couple tablespoons warmed cream, add chocolate chips stir (i use a cup, but you can add less) encorporating chips into cream. Heat at 20 second intervals stirring each time until it surrenders into the beautiful and glossy sublime ganache any beginner is thrilled to be part of creating. DO NOT give up if it seems to be frozen or crumbly.... one or more turn in micro and a good stir with fork and it magically relaxes into a silky gorgeous ganache with a beautiful shine.


9 years ago

It worked! Light and not too sweet, and easy!


9 years ago on Step 2

Il ne faut pas utiliser un fouet pour réaliser une ganache, mais plutôt une spatule. Le fouet fait entrer de l'air dans le mélange et ce n'est pas bon pour le rendu final.

Do not use a whisk to make a ganache, but a spatula. Brought the whip air into the mixture and it is not good for the final rendering.


9 years ago on Introduction

If you are super careful with your temperatures, you can get the ganache to be highly glossy and silky smooth in the mouth. Working with chocolate, you have to be very accurate to keep the fats all in the proper crystalline structure.


9 years ago on Introduction

I use the white chocolate variety for macaron filling. you can flavour the cream with essences or flavoured tea bags.