Ahhhh…. Ganache. Oh, you beautiful, beautiful creature of the sweet life. You came into my cake world, turned it upside down. Now I daydream, longing to once again place you between every slab of cake and fondant that come before me. Yes, it’s a love story.

I’ve included 3 ways to make the ganache… why? Because some things work better for some based on what products your working with or how much you may need.

  • The traditional way: Pouring hot cream over chocolate and stirring until emulsion.
    • Pros: Great for most chocolates, small chips and small buttons.
    • Cons: You can sometimes run into problems where you chocolate won’t melt all the way, which then causes your chocolate to crystalize later on (gets grainy). Rewarming in the microwave sometimes works, but sometimes it can cause your chocolate to separate.
  • Double Broiler: Cream and chocolate over a double broiler until emulsion.
    • Pros: More controlled, slow melting creates the best environment for chocolate to shine! Allows a smoother transition for the emulsion process.
    • Cons: It can take a little bit longer, but really, nothing too crazy.
  • Microwave: Cream and chocolate in a container warmed in microwave until emulsion.
    • Pros: Great for small batches. I use this alot when I just need a litttttle more ganache or when I’m making colored ganache.
    • Cons: Not suggested for large batches, can cause over heating leading to separation.
Print Recipe
Dark Chocolate Ganache for Icing
The perfect choice for your tiered or carved cakes. Preferred especially under fondant.
Votes: 2
Rating: 5
Rate this recipe!
Type of Recipe Filling, Icing
Type of Recipe Filling, Icing
Votes: 2
Rating: 5
Rate this recipe!
Traditional Method
  1. Measure out chocolate. I use a mixer for my ganache because I think it come out more consistent and I save a lot of energy (which i like to do early on in the cake makin day!).
  2. Measure cream in a sauce pan, bring to a boil over medium/high heat.
  3. Poor hot cream over chocolate, swirl bowl until all the chocolate is covered. Allow to set for 30 seconds.
  4. Start mixing with the paddle attachment on low. Tip: If your mixer is pretty full of ganache, place plastic wrap over your bowl/mixer to catch any flying heavy cream/chocolate once the mixing process begins! You don't want a mess on your hands 🙂
  5. See cooling/storage directions at bottom of the page!
Double Broiler
  1. Measure out your chocolate. Add your cream to the same bowl.Tare and measure.
  2. Place bowl over a pot of steaming water. Heat should be set to low/medium. Make sure the water is NOT touching the bottom of the bowl, you simply want to heat the bowl with the steam produced by the water.
  3. Use a spatula to scrape sides in the beginning, as chocolate starts to melt, change to a whisk. Whisk until cream and chocolate come together smooth of any lumps.
  4. See cooling/storage directions at bottom of the page!
Microwaving (For Small Batches)
  1. Measure out chocoalte in microwave safe dish. Tare. Add heavy cream.
  2. Microwave for 30 second increments. Stir well between each increment! Depending on how much you are making, this could take 30-90 seconds. (ie: I made 1 cup of ganache, it took 60 seconds total)See cooling/storage directions at bottom of the page!
Recipe Notes


Let ganache set up at room temperature. DO NOT COVER WHILE COOLING. This will cause condensation and can ruin your ganache.

Not suggested, but when you find yourself in need of ganache quickly: Place it in the fridge. Mix it every 10 minutes or so, this ensures you do not get as many lumps from the uneven cooling.

Tip: I make my ganache a few hours prior to using it, I allow it to set up to a peanut butter consistency and then start using it to ice my cake!

When ganache is completely cool, cover in plastic wrap.

It can be left at room temp for up to 1 day.

Refrigerate for up to 1 week or freeze for up to 6 months.

Tip: For freezing, I will spoon my ganache onto plastic wrap, wrap it up real good and then place in a freezer bag. Always date it! When you go to use it again, allow it to come to room temp over night, cut it up into smaller pieces and re-melt slowly in microwave in 10 second increments.

This is a perishable product and you should follow all of your local health code laws.

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  1. Fabiana 3 years ago

    Good Morning Avalon. I have a question … into the calculator .. can I figure that coating or filling is ganache too?

  2. Melody Edoff 3 years ago

    Do you ice your cakes with an 1/8 inch or 1/4 inch of ganache?

    • Avalon Cakes 3 years ago

      Hey Melody! I usually go on the 1/4″ side… to me, the thicker the better.. some bulges you see are actually cake rather than filling.

  3. CakeLove 2 years ago

    Avalon what is the dark chocolate that you are using? Is it candy melts wilton or something else??

    • Avalon Cakes 2 years ago

      I just use supermarket dark chocolate Ghirardelli, Nestle, they all work fine! You can also use a more higher quality chocolate like a couvature.

  4. Kim Oborne 2 years ago

    Hi Avalon, do you just add the vanilla when you add the cream?

    • Avalon Cakes 2 years ago

      Yep! Sorry about that, I’ll add that in!

  5. Jeannette 2 years ago

    Hi Avalon, I did my ganache 7 hours ago and is still watery…what I did wrong??

    • Avalon Yarnes 2 years ago

      Hi Jeannette… did you use a scale to weight your ingredients?

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