Chocolate Ganache Filling

Chocolate Ganache Filling

Chocolate Ganache is a smooth, rich, silky chocolate that I make with high quality dark chocolate, cream and milk. The word 'Ganache' comes from a French and or Swiss background (both cultures lay claim to this delicious silky chocolate). Chocolate ganache can be used in a variety of ways and applied to a number of different cakes and pastries as well as used with fruits and tarts. It is a delicious ingredient that takes your cakes and pastries to another level!

Below is a variety of ways to use chocolate ganache in your kitchen, a video showing the preparation, and the detailed recipe with ingredients and measurements.

It can be used as a sauce, glaze, icing or filling for cakes and pastries. Some examples are chocolate ganache truffles, chocolate ganache cupcakes, chocolate ganache on top of cakes, inside cakes as a filling, on top of eclairs, or used as a fondue with fresh fruit like strawberries, raspberries, and bananas. Other delicious ways to use ganache is to add it inside plain croissants, add with milk to make hot chocolates, on on top of ice creams. One of my favorite pastries that I love making is fruit tarts. I apply a thin layer of chocolate ganache on the bottom of the tart shell and then add the other ingredients like custard and fruit. This gives the fruit tart an extra crunch with every bite! Lastly you may simply eat chocolate ganache alone with a spoon for a rich creamy taste of chocolate.

chocolate ganache cake

chocolate ganache cake

Chocolate ganache can be made with dark chocolate, milk chocolate or white chocolate, whatever is your preference. I like using dark chocolate. Not only is it the most healthy choice, but personally I like the rich taste of dark chocolate.

chocolate ganache cake slice

chocolate ganache cake slice

During the days when my family ran Le Chateau French Bakery, our specialty was making Chocolate Ganache Cakes. This is a three layer dark, rich, chocolate cake filled with chocolate ganache. Our chocolate ganache was mixed with whip cream to make a ganache cream filling for the cake layers and design on top. Make sure to look for that video and recipe here on my website. One of the first steps to making this cake is to make the chocolate ganache filling. Here are the video demonstration, ingredients, equipment and step by step directions.

Ingredients:

1-1/4 cup milk

3/4 cup heavy whipping cream

1-5 /8 lb (737 grams) dark chocolate

1 quart (0.95 liter) heavy whipping cream

3 full tablespoons powdered sugar

Serving size: 

Filling for an 8 inch (20 cm) round chocolate cake plus a little extra.

Directions:

The first part of this recipe is making the chocolate ganache. The second part is making the chocolate ganache filling, that will be used for decorating your cakes and pastries.

1. Cut up high quality dark chocolate into small pieces. This allows the chocolate to melt easier and faster in your mixture of boiled cream and milk.

2. Bring to boil the milk and cream in a pot.

3. Add your chocolate to the boiling mixture and begin stirring. At this time, turn off your heat and keep mixing with a whisk until chocolate is melted in the boiling mixture. This is your chocolate ganache in its pure form.

4. Now strain the melted ganache onto a tray or bowl to eliminate any lumps or bumps.

5. Allow to cool and put into a refrigerator to store. While the ganache is cooling in the fridge, you will get started with making the whip cream.

6. Pour 1 quart of heavy whipping cream into your mixing bowl.  Start at low speed so it does not splash out of your bowl and slowly increase your speed as the whip cream becomes firm.

7. Once it is halfway firm, add three big tablespoons of powder sugar to the whip cream at low speed, so the powder sugar does not end up in your face.  You can add more powder sugar for a sweeter taste if you wish. Then increase your speed to high until the whip cream is firm or has hardened. Do not over beat the cream or under beat.

8. You are now ready to add your chocolate ganache to your whip cream.  IMPORTANT: If you just made your chocolate ganache, make sure it is cool before adding it to the whipping cream.  If your chocolate ganache is warm or hot as you add it to the whipping cream, it will melt the whipping cream. This will result in chocolate ganache filling that is either too soft or runny to work with. If your chocolate ganache was being stored in the refrigerator for an extended period of time (hours or days), then make sure you mix it with a mixer or by hand so it becomes soft and smooth before adding to the whipping cream.

9. Start mixing on low speed and then gradually increase speed so it becomes well incorporated and firm. You are done!

Once your chocolate ganache filling is made, make sure you refrigerate it right away.  Only take the chocolate ganache filling out of the refrigerator when applying it to your cake or pastry.

Thats it! Enjoy!

Picture 145

chocolate ganache raspberry tarts

66 Comments

  1. Hi Nadia – thanks for this awesome recipe. I love the simple demonstration. It looks great and will definitely try it out.

  2. hi can i use nestle cream instead of heavy whipping cream?

    • Hi, I have never used Nestlé cream, but you can try it and see if it works for you. Make sure it’s the kind that can be whipped.

  3. Hi Nadia, can I use cocoa powder instead of dark chocolate? Thanks!

    • Hi, yes you can use cocoa powder if you do not want chocolate ganache filling. Go to my channel on how to make chocolate whipping cream, it is easier and faster to make. I will be posting the recipe on my website soon.

  4. if using the cocoa powder how much would I use, in tablespoons or cups?
    Im not sure what the 737 grams are. Thanks

    • Dark chocolate cannot be substituted with cocoa powder for making chocolate ganache filling. If you want to use cocoa powder, you will be making chocolate whip cream as the filling. You can go to my YouTube channel on how to make chocolate whip cream to see the video demonstration as I have not yet posted the details on my website here. The link is http://www.youtube.com/watch?v=gfZJ7rc0QCQ

      • Can we use Dairy Milk Baking Chocolate instead of Belgium Dark Chocolate?

        • Yes, you can use whatever kind of chocolate is your favorite. I tend to like European chocolates.

  5. Hi Nadia, I would like to know how I can reduce the quantities? Also, I live in the uk, could you tell me the ingredients in grams and millilitres?

  6. Hi Nadia, from the recipe, what type of cream you used ? I am a bit confuse with whipping cream….please help me

    Tq

    • Hi, I use heavy whipping cream to make the chocolate ganache filling.

  7. Thank you for this awesome recipe!

  8. Can you use double cream instead of whipping cream?

    • Hafsa, I have not used double cream in my baking as we don’t normally get that here but it sounds similar to heavy whipping cream, so give it a shot and let us know.

  9. Hi Nadia
    I can’t wait to try your chocolate ganache cake recipe.. Can the cake be completely assembled and frozen for future use?
    Thank you for sharing your yummy recipes – merci!!

  10. hi can you give me the recepi with gram sise please ! because I’ve get lost with your cup sise :) thank you

    • Try a conversion table on google. I don’t have the recipe in grams, sorry.

  11. Hi it’s me again ! can I just not use the milk with out the heavy cream ! please inswer :) thnk u

    • can i use just the milk with out the cream

      • I have never done it like that but you can try just using milk instead of the cream.

    • Sure you can try that and see how it turns out for you.

  12. Hello Nadia first I want to thank you for all the great recipes and my question is…Where can I find the kind of chocolate you use for the chocolate ganache?

    • Hi Maggie – I get my chocolate from Trader Joe’s market. Not sure if you are around any of those stores. If not, just look for good quality, dark chocolate, preferably Belgium Chocolate. Good luck.

  13. Hi Nadia, i’m a new member ! i’m a french girl and i really like your videos and website. I like so much doing baking and pastries and i really like your recipes and your simple explanations. My sister is a french pastry cook/baker and we love making sweet and beautiful cakes. Many thanks for the beautiful representation of the french pastries with natural ingredients as in France you do, and for the time you’re spending for making videos and put on your website all of your recipes ! :-) Don’t stop ! :-)

    • Hi Luciole, thanks so much for your compliments. Not sure if you read, my family and I ran a French Bakery in Santa Barbara for 12 years. It was a huge success and a lovely memory for me and my family. Not many understand the French way of doing pastries and cakes, so I really appreciate it when I come across those who do.

  14. Hi Nadia,

    I don’t have a stand mixer,can I get the same results with a hand mixer?

    Thank You!

    • Yes, it may just be a little harder, but very possible.

  15. Hi Nadia !! love your simple recipes ……just with very few ingredients !!! please can you give me the estimate for half of this chocolate ganache filling !! it seems to be a lot ….to try as a first timer !! thank you
    Runa

    • Thank you! Just cut the recipe in half and make it!

  16. Hai Nadia.I love all of your recipes. I want to make chocolate cake with ganache recipes with your style.And I made it at the first time! yahoooo.. The sponge cake turn out very well.
    But the problem is, I made a mistake for first step making ganache.I use 0.95l of whipping cream instead of 3/4 cups and it turns runny.. But after the ganache cool down , it became ticker but not thick enough as you already demonstrate. My question is, can I use only 3/4 cup whipping cream in step 2? This is only like change the amount of whipping cream to each other.
    Please let me know as soon as possible.Thank you.

    • Hi, I’m not sure if I completely understand your question. Please look at the measurements and ingredients on my youtube channel and see if that helps. Feel free to experiment. Good luck and let me know how it turns out for you.

  17. Hi Nadia! I love your recipes and have tried the ganache cake… It taste awsome and was loved by all in my family. Can you also share recipe of stawberry ganache with ingredients and measurements… I m keen on baking a nice stawberry cake with ganache filling… Thankyou

    • Hi, I do have a video on how to make a strawberry cake. You can add chocolate ganache to the strawberries instead of whipping cream. Hope that helps!

  18. Hi!!! I am making this filling for my daughters birthday on Monday. I was wondering how long it can be refridgerated unassembled? Iam making ganache filling and chocolate buttercream and the cake on Sunday, so I just wanted to know if I could make it a bit ahead of time to free up Sunday for baking and decorating.

    • Yes you can cover it with plastic and freeze it for up to a week. Best wishes!

  19. It’s an amazing recipe
    thnkx nadia for this recipe

  20. Hi Nadya, thank you so much for your recipes. I am going to make this cake for my daughter’s birthday and was wondering if i can put raspberry filling or fresh raspberries between the layers and top them with chocolate ganache filling?

  21. hi i was wonder if theres is the same recipe but with a small portion

  22. hi nadia! the cake is looking fantastic!
    how many hours the ganach needs to be in the fridge before i started to mix it?

    • And do i have to put the powdered sugar? thank you
      this cake will be ok with something like 30 minutes of driving?

      • Yes 30 minutes driving is fine. I usually transport cakes in a cake box. I keep the AC running in the car.

    • Keep it in the fridge until it gets hard, maybe 4-5 hours.

  23. Does chocolate ganache do well under fondant cakes? I don’t want to use buttercream but I know it holds well for fondant.

    • If you freeze you chocolate ganache cake and then put the fondant on, you should be ok.

  24. Hi Nadia, i want to try this cake next but I want to make sure I am using the right chocolate. When you say “milk chocolate” can be used do you mean “bakers” chocolate or regular milk chocolate like morsels you use to make cookies? Or a top quality milk chocolate candy bars? although i do intend to make a trip to Traders Joes to take a look around. :-) thank you so much for such great recipes. they are often met with rave reviews.

  25. Hi Nadia,
    HELP! My ganache filling is runny. I might have under beaten the cream. Is there a way I can fix it?
    Thanks

    • Not really, it is a bit tricky making the ganache filling for cakes.

  26. I nadia just wanted to.know can i whip up whipping cream then half of this ganche foe a filling ty

    • Sorry for late reply. Not sure of your question but I do whip up fresh whipping cream with the ganache to make a filling for cakes. You can use half if needed but it will make a lighter taste.

  27. Hi Nadia
    Thansk for sharing the Recipe – just made my Choclate Ganache – waiting for it to cool off, so that i can decorate my son’s birthday cake :)

  28. Hi Nadia,
    I like to bake and found your recipes amazing. I wanted to know whether this chocolate ganache filling melt? If I make it for a party do I have to serve it immediately or I have to keep it in the refrigerator. Also beginning of your You Tube video I saw eclairs and log cake but could not find the recipe here, can you please tell me where can I find the recipes. Thanks
    Rebecca

    • Thank you so much! Yes, keep in the refrigerator because it will melt. You can take it out 15 minutes before you are going to serve it. The youtube video will show you the proper measurements for the eclairs and the log cake. Enjoy!

  29. Hello Nadia
    Thanks for all the lovely recipes, just wanted to ask that if I put my cakes in the freezer, how long do they have to stay out till I can start decorating them? Thanks for your help

    • You can decorate it while it is frozen and then place it in the fridge. It would need a few hours of defrosting if you take it out from the freezer.

  30. Hi Nadia

    I know you say you can use any kind of chocolate you want but I also know milk chocolate has a higher butter fat ratio than dark chocolate. My question is when I have made ganache in the past with milk chocolate the recipe always called for a higher amount of chocolate to a lower amount of heavy cream ratio because of the fat content difference in the chocolate. If I decide to use milk chocolate instead of dark chocolate for your recipe do I need to adjust the chocolate and cream ratio the same way I have done with other ganache recipes?

    Thanks For Your Help

    • I have never used milk chocolate before so I do not know what the ratio would be. I like to use Belgium dark chocolate b/c I feel it is better for you. If you want to experiment with it I think it will be fine.

  31. Hi Nadia,
    Thank you for the videos. I learned a lot from you.
    Question about the Ganache filling, is it suitable in a naked wedding cake? Would it melt before it gets served? Thank you so much!

    • Yes, you can use it as a filling in the wedding cake. If it is going to be left out for a while, you will need to freeze the cake and then it can sit out for 2-4 hours.

  32. Hi Nadia I’m from the Philippines and I tried your recipe for the chocolate ganache but it turns runny after I add the chocolate ganache to the whipping cream. Can I fix it so I can still use it to fill and frost my cake. Thank you in advance.

    • Sometimes it can be runny. You can always put in the freezer for a while but not have it completely frozen, just enough to have it thicken.

  33. Hi nadia
    Can I use ganache as a
    glaze

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