If your chocolate ganache is thinner than you'd like, don't fret! I will show you how to thicken chocolate ganache, explain what the cause of your runny ganache could be, and share what recipes you can use a thick ganache for. Keep reading to learn how to make the perfect ganache!
Chocolate ganache is one of the most delicious desserts ever! Sometimes I like to eat it all on its own but it also shines in so many different desserts. Needless to say, you don't want a cake layer falling apart because the chocolate ganache is too thin, or having chunky drip cakes because your chocolate ganache is too thick! It isn't difficult to make, but the consistency does need to be just right.
It has happened to all of us before... when we make a chocolate ganache and it comes out thinner than expected. However, there are many ways to correct a thin ganache. I will help you better understand what caused your thin ganache, what to do to thicken it, what to make with your ganache once it's thick and perfect, and how to store it once it's done. Nothing is better than homemade ganache so let's perfect this technique together!
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correct ratio for a thick ganache
It is crucial to understand ratios when making chocolate ganache. Depending on the desired consistency that you want your ganache to be, you will use a different ratio of chocolate to cream. Follow the below ratios to ensure your ganache comes out with the right consistency.
- For a thicker ganache used for piping or chocolate truffles, the amount of chocolate will be more with less cream, a 2:1 ratio (two parts chocolate, one part cream).
- For a thinner ganache used for glaze or drizzling, the amount of cream will be more, use a 1:2 ratio (one part chocolate, two parts cream).
- For a standard chocolate ganache used for chocolate ganache frosting or dipping, use equal parts of chocolate to cream, a 1:1 ratio (one part chocolate, one part cream).
how to thicken the chocolate ganache
I will show you a couple of ways how to thicken chocolate ganache. All of the below methods will give you a very thick ganache that is the perfect consistency. So choose the best option for you!
- Add chopped chocolate. You can always add more chocolate to your ganache to make it thicker. Chop chocolate blocks into small pieces and them to the ganache a little bit at a time. Mix in between each addition to make sure it fully melts.
- Refrigerate the ganache. Chocolate ganache becomes thicker the longer it cools. It takes chocolate ganache a couple of hours to fully cool at room temperature. The chocolate ganache will become extra thick if you place it in the fridge for 30 minutes to 1 hour. This will quicken how long it takes to cool it and solidify it more than it would at room temperature.
- Add in another ingredient. A couple of ingredients can be added to chocolate ganache to thicken the consistency. Don't add more than a teaspoon of any of these ingredients or it can change the consistency & flavor. You can add cocoa powder, which will subtly intensify the chocolate taste. You can add powdered sugar, which will make the chocolate ganache sweeter. You can add cinnamon which will create a spiced chocolate ganache. You can even add a bit of cornstarch, but too much cornstarch will make it very bitter. Proceed with caution when adding any additional ingredients to your ganache. However, if you're in a pickle, you can add these ingredients to thicken the consistency.
- Whip the ganache. Whipping air into the chocolate ganache using either an electric mixer or a whisk hand will thicken the texture of the ganache. Keep in mind, this will make the texture more fluffy than stiff like traditional ganache. The end result of the ganache will be aerated. However, this is a great option depending on what you are using the chocolate ganache for. Whipped chocolate ganache is perfect as cake frostings or delicate piping on cakes. I even like to dip fresh fruit in whipped chocolate ganache!
runny ganache troubleshooting
Let's look into a couple of reasons why the consistency of your ganache could be too thin.
- The chocolate-to-cream ratio was not correct. For a firmer ganache, you want the chocolate ratio to be double the ratio of heavy cream (2:1). Don't use too much cream or you will be left with a thin runny ganache.
- The chocolate ganache did not cool long enough. As the chocolate ganache cools, the consistency of the ganache gets thicker. It takes about 2 hours for chocolate ganache to fully cool at room temperature or an hour in the fridge.
- You didn't use the correct equipment to combine the ganache. Chocolate and cream are both temperamental ingredients that have to be treated in a specific way. Do not use a hand mixer, electric mixer, or stand mixer when combining chocolate ganache. This will add air to the ganache. Whipped chocolate ganache is used in many recipes but for the purpose of wanting a thick traditional ganache, you will not want too much air in the mixture. You will also want to be sure to use a glass or metal bowl, to not have a dull finished ganache. The best way to combine ganache is in a glass or metal bowl using a wooden spoon or rubber spatula. Stir in small circles until the melted chocolate and heavy whipping cream become one.
- The chocolate ganache separated. If the hot cream added to the ganache is too hot, it will cause the milk solids and the cocoa solids in the chocolate to separate. A split ganache is a greasy grainy ganache. The best way to heat cream is at low heat in the microwave in 30-second increments, checking the temperature in between. The right temperature is 200F. It is a good idea to touch the cream with your finger to ensure it is warm to the touch but not too hot.
- You didn't use the correct type of chocolate. The kind of chocolate that you use for chocolate ganache is very important. Store-bought milk chocolate chips are designed to hold their shape in baked goods and therefore less resistant to heat. Therefore they need to be heated to higher temperatures than baking chocolate to melt. When chocolate becomes too hot, it can seize up the chocolate. That is when you get a clump of chocolate that does not blend into other ingredients and your ganache is watery. So I suggest using baking chocolate or chocolate bars for this reason. However, there are many different types of chocolate you can use to change the flavor to make a different ganache like white chocolate ganache, dark chocolate ganache, bittersweet chocolate ganache, semisweet chocolate ganache, or milk chocolate ganache.
what to use thick chocolate ganache for 🍫
Chocolate ganache is an extremely versatile ingredient in baking! It can be used for a variety of different purposes. Thick ganache can be used on a layer cake as a layer of ganache in between the cake layers. It can be whipped to create the perfect chocolate ganache frosting that can be added to a piping bag to decorate the top of the cake. You can even just spread thick chocolate ganache on fresh fruit or on top of ice cream because yum! There are so many ways to use it!
A variety of different dessert recipes use chocolate ganache. From ice cream to chocolate cake, chocolate ganache is a decadent addition to any dessert. It can even be used as a truffle filling to make rich chocolate truffles. Chocolate ganache is very popular in Valentine's Day recipes! After all, what says romance like chocolate? My favorite cake recipe using chocolate ganache is my Cadbury dairy milk chocolate cake! It has a whole layer of chocolate ganache between two layers of cake and topped with lots of chocolate shavings! I also love using chocolate ganache on top of cakes, like in my orange chocolate fudge loaf cake. The chocolate ganache acts as a creamy layer on top!
how to store thick chocolate ganache 🫙
To store thick chocolate ganache, transfer it to a heat-safe bowl or airtight container. Make sure that a piece of plastic wrap is pressed against the surface of the ganache to prevent a crust or film from forming. Place the container in the fridge to store for up to 2 weeks.
Chocolate ganache can also be frozen for future use. Follow the same storage instructions and place it in the freezer. Store for no longer than 6 months. When ready to use, thaw it in the refrigerator overnight.
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