Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high content of chocolate preserves the fresh cream so the final product can last in room temperature for a few days before events are celebrated.

If freshly mixed, while still in a liquid form, it can be used for pouring on cakes for coating or decoration etc. After a few hours of resting it will set in the perfect working condition for masking, sandwiching, piping and decorating cakes. If refrigerated, ganache will set hard like butter. This provides a good condition to coat cakes with rolling fondant.

Chocolate ganache can also be whipped to increase its volume and create milky, lighter color for truffle cream (for example). Whipping ganache can also reduce “heaviness” of a cake.


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 1800
Number of Units: 1
A 600 2.5 cups Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
B 1000 35.2 ounces Dark Chocolate Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods. Room temperature, small pieces
C 200 7 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Room temperature, small pieces

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

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1 MEASURE Weigh all ingredients.
2 BOIL Heat and boil the cream. Switch off heat when the cream is at boiling point for a few seconds.
3 WHISK Pour the cream on to the chocolate and whisk together. Chocolate is melted
4 ADD Add the butter pieces and mix all together. Butter is melted
5 STORE Allow to sit in room temperature. Ganache is smooth and set

Important Notes

  • You can put the chocolate pieces into the cream after switching off the heat or you can pour boiling cream on the chocolate pieces. Both will work the same however, pouring cream on to chocolate will probably be a little more secure against chocolate being burned at the bottom of the pot if not whisked quickly. The risk is that the mix may get cold before the chocolate is completely melted.
  • Cooking chocolate will achieve nice ganache but couvertures with pure cocoa butter will create a better tasting ganache.
  • Thickened cream could be replaced with fresh cream.
  • After used, always scrape down the sides in the bowl and cover with cling foil.
  • Avoid water dripping on to surface from just-washed hands or wet towels.
  • Keep it in a glass bowl or microwave safe plastic containers so you can reheat and soften in a microwave.


  1. Angela Hardy says:

    Hi Serdar,
    Thank you for your willingness to share your abundant expertise. You are a pleasure to watch and learn from.
    I have a 7”, 9”, 11” tall three tier sponge wedding cake to complete for my daughter’s wedding on 29th May 2021.

    I intend to make the top tier a torted grapefruit sponge with a grapefruit fondant filling in all layers.

    The second tier a torted chocolate sponge with a homemade, concentrated cherry brandy compote in the middle layer; and white vanilla flavoured chocolate ganache between the other layers.

    The third tier a torted chocolate sponge, with middle filling of whisked white chocolate orange flavoured ganache in a chocolate/orange flavoured cake. The lower and upper torted layers will be filled with a dark chocolate ganache, the cakes being just chocolate flavoured.

    Please could you advise if the cherry compote can be held within a dark chocolate ganache dam, on the second tier, or must I use a buttercream dam to hold in the compote. I will be inserting dowels in each tier to take the weight of the cakes, the crumb coat of the lower two tiers will be a dark chocolate ganache, followed by a milk chocolate/?white chocolate mask.
    I then intend to cover all cakes with a white chocolate modelling chocolate layer; and finally my daughter would like curling white modelling chocolate waves attached to all cakes.
    Thankfully, I will be decorating said cakes with fresh flowers!

    Please could you advise if I can use a dark chocolate ganache dam to hold in the cherry compote, or must I use a buttercream; and will the purchased Saracino white modelling chocolate stick to the chocolate ganache by the slight condensation formed by removing the cake from the refrigerator?
    Thank you Maestro. X

    1. Serdar Yener says:

      You can simply mix the compote with ganache without the liquid component. Or if compote thickened with starch you can pipe ganache rings and spoon compote in between rings. Modelling chocolate waves will stick on the ganache, pipe a little soft ganache in between and make sure tissue dry the area before.

  2. Phillip Tsouroupakis says:

    Hi Yener
    I graduated from the Norwegian state culinary school and have worked as a executive chef for over 20 years, I must say that you are by far the best, most knowledgeable and have a teaching charisma that no one else has on YouTube. Chefs/professional as well as amateurs/enthusiasts /home bakers (should) always learn new things everyday, but most importantly learn then the right/correct way, and in my opinion Yeners way is absolutely the correct way. Thanks again for the great content in your videos and website.

    1. Serdar Yener says:

      It is such a pleasure and motivation to read your kind and generous opinion about me and YenersWay, Thank you Phillip for your time and my best wishes for your health, safety and success.

    2. Serdar Yener says:

      Thank you, Phillip, it is such a pleasure to read your kind, motivating and generous message. Wish you all the best for your health, safety and success.

  3. Elny Widjaja says:

    Hi chef, I want to use Ganache to cover the cake before covering it up with fondant. Do I need to whip Ganache after melting it with cream and butter or use it after the Ganache thicken up?
    Recently I made cake with white chocolate Ganache without whipping it, and after covering it up with fondant, the fondant tear up and the Ganache not solid.

    Many thanks in advance for your advice.

    1. Serdar Yener says:

      best is you have to keep the ganache in the room temp overnight. You will realize that the texture just nice as it is without whipping.If not wait longer ( if you make the ganache correctly with the right ingredients)

  4. Julie Schuch says:

    Hi Serdar, I want to make your ganache and make it shiny with the cooking torch. I also want to make it very dark so was wondering if it would be ok to add black food colouring to the cream before heating and adding to chocolate? Julie

    1. Serdar Yener says:

      Yes it is possible , Thanks

  5. Kassimi says:

    Good day. Please tell me – Thickened Cream is cream 35%? Thanks, Irina

  6. Michelle Fitzsimons says:

    Hello chef! I love your tutorials- thank you for sharing your expertise! My question is: can I freeze a masked ganache cake for a few days, before putting the fondant on top? I’ve made the cake a week too early!! Thank you.

    1. Serdar Yener says:

      yes you can do that , I always do that.

  7. ZA Khokhar says:

    Hello Yener,I live in North Brisbane and want to know if I mask cake by ganache and after this Cover by fondant so shall I able to put it outside without aircon at 26degree.
    Or I need to change ratio of cream with chocolate.

    1. Serdar Yener says:

      I do not think is neccesary to change the ratio for the ganache but . Apply a chocolate crust coat after crumb coat before final ganache coat. Keep the cake all the time in aircon after decorated and bring to outside for as short as possible time.

  8. Albertina Menete says:

    Hi Chief. First of all I would like to thank you for sharing with us your experience. I am from Mozambique and we don´t have thickened cram milk in our shops. Can i do the ganache with normal cream milk? And how can I have ganache to drip on the cake? Off course it has be little bit more liquified than this receipt. Do i remove the butter? Thank you

  9. MARIA Margareth says:

    Can you freeze the ganache leftovers for next use i.e. in 2 two months time or you just get rid of it?
    Could you please let me know how much ganache I need to make for 12inch (30cm) 4 inch(10cm) deep cake?
    Many thanks.

    1. Serdar Yener says:

      Yes, you can freeze ganache. You need ganache half the weight of the sponge for layering and masking.

  10. Wynce Fong says:

    Hi chef, may I know what is the difference between compound chocolate and couverture chocolate used in ganache recipes ? Thanks chef

    1. Serdar Yener says:

      Couverture contains Cocoa butter and mixed very long time ( 36-72 hours) to make it smooth
      The compound contains vegetable fats. Of course, using couverture is better in ganache but good compound chocolate will be good enough and economical. Thanks

  11. Ирина Лагута says:

    Добрий день Yener . Дякую Вам за Ваші рецепти , а також за Ваші відповіді та увагу . Цей рецепт використовується для маскування торта , а скажіть будь-ласка рецепт dark chocolate ganache (for layering). Буду дуже вдячна Вам.

    1. Jayess51 says:

      Я вважаю, що цей рецепт призначений і для маскування, і для шарів

  12. Gail LaFreniere says:

    Seder…how do I whip the ganache so it doesn’t split?

  13. Gail LaFreniere says:

    Hello Serdar, I have had terrible results whipping ganache, it curdles every time. Can you give me some tips on how to keep it smooth and creamy? Please?

    1. Serdar Yener says:

      Well, the ganache is smoothest if it is not whipped. Best you cook the ganache a day before and keep in room temp. Use next day as it is. If you like to whip also whip next day to make it really smooth add a bit more butter. Thanks.

  14. Sadia Mirza says:

    Sir, plz I need the ratio for compound milk chocolate ganach?kindly guide me .Thank you so much.

    1. Serdar Yener says:

      10-20 % dark chocolate ganache mixed into white chocolate ganache. You can mix ready ganache or combine recipes. Look at recipes section in

  15. Yasmin Shaawe says:

    can you learn us the mocca ganache

    Thank you

  16. Rosa Ngwambokong says:

    Hi Chef Yener. Can I use condensed milk instead of cream? I am in Africa and the price is a bit stiff

    1. Serdar Yener says:

      No, the result will be extremely sweet. Unless you use nonsweet condenced milk then is okay.

      1. Rosa Ngwambokong says:

        Thanks. I finally made garnache with your recipe this morning with unsweetened condensed milk. Letting it sit for a bit now, but so far it looks perfect

  17. Vanessa Viljoen says:

    Hi Serdar
    I’d like to thank you for the time you give to all us bakers, I love your website and enjoy your tutorials immensely.
    I tried your ganache recipe on a cake yesterday and it feels nice and smooth but it doesn’t hold shape well even though I put the cake in the fridge three times. Later it started to run down under my fondant and show at the bottom. I used dark chocolate and my fondant was light blue so I had to do some fixing. How can I prevent that from happening again? This was a shaped cake but I think I would have a problem keeping a sharp corner unless I change something, but what?
    Kind regards

    1. Serdar Yener says:

      Hi Vanessa, we have to deal 2 different problems separately. Ganache not holding shape: I used this ganache for last 20 years for thousands of cakes and never have a problem. I do not know exactly what is happened on your bench but allow me to tell you what I usually do. I place the chocolate buttons in a deep bowl (pail) bring the cream just boiling hot and pour on the chocolate. Place a lid on for a few minutes then mix it. When chocolate completely melted the mix is still little warm then I add soft butter pieces (room temp) wait for a while and mix again. Ganache will look like a sauce. I do that day before and leave the mix on the bench closed. Next day the ganache perfect condition for masking. If you keep the ganache longer it will be harder and you have to microwave for a short while to condition again. The second problem, sharp corners: the solution is crust coat that means Right after crumb coat chill the cake and you apply very thin layer of compound chocolate with a scraper then you do your final masking once or twice. Make sure the cake is chilled shortly before the fondant coat. Hope this helps

    2. Serdar Yener says:

      Please make sure you use the right quality chocolate and the right liquid fresh cream. Thanks

  18. gartalkat says:

    hello mr. yener, when making milk chocolate ganache, do i use the same proportions? thank you

    1. Serdar Yener says:

      No, ratios between cream and chocolate are different. It depends how light or dark milk ganache you like to do. Take 3xrecipe of white and 1xrecipe of dark ganache, calculate all together on paper and you will have a nice milk ganache recipe. Thanks

      1. gartalkat says:

        thank you so much Mr. Yener!

  19. damirbasic says:

    Hi Master
    Is there any other way to soften a pastiliage instead of placing it in a microwave Thank you

    1. Serdar Yener says:

      yes . just adding water make it softer to work with. The drying time will increase. Thanks

  20. dheema says:

    Chef , is the butter used in ganache unsalted or salted . Thank you

    1. Serdar Yener says:

      Unsalted please

  21. Denise Bitchener says:

    From time to time found the mixture curdles even though I use the same method each time. I add the boiled cream to chopped chocolate in a large warm bowl. The only foolproof way I have found to resolve this is to whip the same amount of heated double cream (UK) into the mixture….Voila! perfect ganache.

  22. Tania says:

    Wonderful recipe- worked perfectly for me 🙂 thank you so much for sharing your knowledge!

  23. gayane1956 says:

    Thank you very much for sharing your knowledge and expirience

  24. EmmyW says:

    Hi Serdar, I am new to cake decorating and trying to make an Olaf for my daughter’s 4ths birthday. I am going to use some of your technics but make it a lying down Olaf instead of 3D. I have made the ganache and it is lumpy and separated. Almost looks curdled. Can I save this or should I start again? Left it out overnight and butter still separated and liquid. Heating it didn’t seem to help. I am chilling it in the fridge and am going to try whipping it.
    Also should I coat the cakes after shaping and layering with ganache (is this called a crumb coat?) or just do a chocolate layer/crust.
    thanks Margaret.

    1. EmmyW says:

      Putting it in the fridge and then a light whip saved it! I guess I would like to know what I am going wrong as this has happened to me before using other recipes that did not include the butter. Thank you again

      1. Serdar Yener says:

        probably over heating is the problem. Pour just boiled cream over the chocolate. Mix till all melted. add soft butter pieces and mix till smooth. Live it covered overnight on the table. Next day is happy ganache day. Good luck

    2. Serdar Yener says:

      If you doing it a lying down version, You done have to use chocolate skin, but it is better to use. crumb coat/chocolate coat / final coat( once or twice).

  25. EmmyW says:

    Hi Serdar, I am new to cake decorating and trying to make an Olaf for my daughter’s 4ths birthday. I am going to use some of your technics but make it a lying down Olaf instead of 3D. I have made the ganache and it is lumpy and separated. Almost looks curdled. Can I save this or should I start again? Left it out overnight and butter still separated and liquid. Heating it didn’t seem to help. I am chilling it in the fridge and am going to try whipping it. thanks Margaret

  26. jacaranda says:

    I love your videos.
    Could you tell me what % the dark chocolate should be

    1. Serdar Yener says:

      Hi Barbara For my daily work I use just compound chocolate for ganache. We do 100 kg at a time and the result is good . If you like to use more quality chocolate any of them will do better taste ganache then compound chocolate. Please read the information at this link, it explains very good about percentages.

  27. Rita Margolian says:

    I love your site and can watch all day long. You have helped me learn so much.

    1. Serdar Yener says:

      Nice to hear that. Thanks

  28. rosagurny says:

    What size pan did you used for the book cake?

    1. Serdar Yener says:


  29. Tracy McMullen says:

    Do you have any tips on how to save grainy ganache? I tried your recipe, following the measures exactly, and it is a little grainy. Great tasting, but not quite smooth. Thank you.

    1. Serdar Yener says:

      bring it in liquid condition in microwave and slightly chill again. thanks

  30. Yoly Sanez says:

    Hello, I will appreciate if you tell as the percentage of cocoa in the chocolate, I see different at the store. Thanks

  31. Sfârcoci Manuela says:

    Hi, can you tell me what thickened cream is? In Europe, I don’t know how it is called? It’s the same with mascarpone or Philadelhia Cream? Thank you!

    1. Serdar Yener says:

      Thicken cream has a bit of gum which makes cream possible to use as it is in some recipes. You can use fresh cream for ganache no problem.

  32. julie molvingtu says:

    If i wan’t the ganache whipped, so that i can make the olaf cake, when and for how long, in the recipe, will I whip the ganache? by the way, I am using fresh cream. I think that is the only one you can get in Denmark.

    1. Serdar Yener says:

      Totally alright . You can whip the ganache as long as you wish . Take note that, more whipping makes it more lighter . Before you whip ganache must be completely set. Best you cook the ganache a day before keep it in room overnight ( if your room is around 23 C)

  33. Lavina Veena says:

    Chef I really love this ganache. But Indonesia is quite hot. How to make sure that this won’t melt, if it’s not covered with fondant? Should I add more dark chocolate? How much more to be on the safe side? Awaiting your reply soon. Thanks so much chef

    1. Serdar Yener says:

      Start from 10 percent more chocolate and try and see. Thanks

      1. Lavina Veena says:

        Thanks a lot chef ☺

        1. Andrea Grassi says:

          Hi chef please help
          Can i do just compound ganache cake tp cover cakes for fondant final coverage?

          Im trying to keep my costs down

          1. Serdar Yener says:

            Yes you can do that but but you have to mask 2 times.

  34. Gülden Erten says:

    Merhaba Serdar Bey,
    Sizi gururla ve mutlulukla takip ediyorum.

    I have a question about mocha ganache, if it is ok for you could you please share the recipe of it 🙂

    On the other hand, I make bitterchocolate ganache with 1-2 cream/chocolate without butter, but I will try this one immeadiately.

    Istanbul’dan selamlar & saygılar
    Gülden Erten

    1. Serdar Yener says:

      Gulden hanim selamlar. Mocca ganache en iyi white chocolate ganache ile olur. 1 tepeleme corba kasigi nescafe yi miminum miktarda sicsk suyla eritin ( cok az su ) 1 kg henuz hapilmis beyaz ganache sertlesmeden ilave edin ilave edin. Daha kuvvetli yapamak isterseniz nescafe yi artiabilirsiniz. Kolay gelsin.

  35. dalila flores says:

    Thank you for your quick responses on yesterday, but my next question is: Can heavy whipping cream, that is 36% milk fat be used to make the chocolate ganache? I could not find the thicken cream anywhere in my town.


    1. Serdar Yener says:

      Yes you can use heavy cream to make ganache . If you find the ganache too rich than replace the cream 20 % with mik

  36. dalila flores says:

    Is thickened cream the same as heavy cream? thanks.

    1. Serdar Yener says:

      No it is not. fresh cream is same as thicken cream

  37. Avelina Kennedy says:

    Hi Serdar,
    Is it possible to use milk chocolate instead of dark chocolate and still get the sharp edges? Or will it be too soft? I’m just wondering most of my customers don’t like dark chocolate.
    Thanks for your help,

    1. Serdar Yener says:

      basically dark ganache has 2 times chocolate vs cream. white chocolate 3 , so try 2,5 for milk. thanks

  38. Kamel Soliman says:

    I can’t find thickened cream, can i use whipping cream?

    1. Serdar Yener says:

      Hi Kamel If it is fresh cream yes . Make sure it is not mock cream ( artificial cream )

      1. Kamel Soliman says:

        Thank you Serdar

  39. tanya lloren says:

    Hi! I have 65% Chocolate and it tastes very bitter. Any advise as to how to sweeten it? Thank you so much!

    1. Serkan Yener says:

      Hi Tanya, I am answering on behalf of my dad…he said…
      “You can use a combination of dark chocolate and milk chocolate. This will make it less bitter.”
      Hope this helps!

  40. Yolanda Bonnici says:

    Why do you add butter to the ganache?
    I thought that ganache is made with cream and chocolate only.
    Thank you very much for showing us your extraordinary skills.
    Kind regards

    1. Serdar Yener says:

      Better taste, Creaminess and quick firmness in the fridge. Thank you

  41. Lisa Swan says:

    Loved the recipe and it went very well with the Chocolate mud cake.

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