Creamy Dark Chocolate ganache with butter

A creamy chocolate ganache recipe made with dark chocolate, heavy cream, milk, and finished off with butter. This ganache can be used as a cake filling, as frosting, or glaze.

Belula February 04, 2022
Closeup shot of the creamy dark chocolate ganache.

This creamy dark chocolate ganache is made with milk, heavy whipping cream, dark chocolate and finished off with butter. Making chocolate ganache is simple and you will be amazed with all the things you can do with it, for example, these dark chocolate truffles, how to make your ganache thick enough to use it as frosting for a cake, cupcakes, financiers, or runny enough to pour it over your cake as icing or glaze. You will get all the tips and tricks to have a creamy, smooth, and shiny ganache that is not grainy or full of air bubbles. I can’t wait for you to try it out.

Material & Ingredient Notes

  • Heavy whipping cream: must be full fat, with a minimum fat content of 30%.
  • Whole milk: makes the ganache a little thinner, you can replace it with cream and only use that.
  • Dark chocolate: use good quality chocolate. I personally use Valrhona or Callebaut.
  • Butter: must be at room temperature when added into the ganache so that it mixes in easily.
  • Whisk: a small manual whisk to emulsify the ganache.
Closeup shot of the creamy dark chocolate ganache.
The creamy dark chocolate ganache after it has set inside a grey bowl with a blue linen and a spoon on the side.

How to make this recipe

Making dark chocolate ganache is simple, you just have to:

  • Bring the milk and cream to a simmer
  • Pour over the chopped dark chocolate
  • Whisk until smooth
  • Whisk in the butter
  • Cover and let the creamy chocolate ganache set at room temperature until ready to use
The chopped chocolate in a bowl with a small bowl with butter on the side..
The milk and the cream poured over the chopped chocolate with a whisk on the side.
One hand whisking the ganache together and a small bowl with butter on the side.
the dark chocolate ganache in a bowl with a whisk and the butter cube inside
The creamy dark chocolate ganache inside a glass bowl.
The creamy dark chocolate ganache inside a glass bowl covered in saran wrap.

Recipe Notes

  • Chop the chocolate (even it is already in smaller pieces) to help it properly melt into the cream/milk mixture.
  • DO NOT melt the chocolate before adding the cream/milk. This will increase the chances of your ganache breaking or splitting.
  • The heavy cream and milk should not be boiled; Just brought to a light simmer then immediately poured over the chopped dark chocolate.
  • Once you have poured the milk over the chocolate, let the mixture sit, untouched for about 2 minutes.
  • To emulsify the chocolate ganache, use a whisk, and perpendicular to the center of the bowl, start moving the whisk in small circular movements, very slowly.
  • Once the mixture starts changing colors at the center, you can amplify the circular movement to continue the emulsion.
  • ALWAYS keep the whisk perpendicular to the work surface and work in slow motion. This will prevent air bubbles from forming and it will allow for a smooth and shiny ganache.
  • Add the butter cut into small cubes and at room temperature so that it easily incorporates into the chocolate ganache.
  • Once it is ready, use saran wrap to cover it. You want the saran wrap touching or in contact with the ganache surface as this will prevent a hard layer from forming on the surface.

Expert Notes

  • If your ganache is grainy, it is because the chocolate has not melted completely (probably not chopped enough). In this case, place the bowl over a water bath, and whisk the ganache until the chocolate has completely melted and you have obtained a smooth creamy ganache.
  • If the chocolate ganache separates, it is due to the cream being poured over the chocolate when it is too hot (it was boiling and not simmering)! To fix this, use an immersion hand blender and give the ganache a good mix. If still broken or separated, you can add a little warm milk and whisk once again.
  • If there are small air bubbles present in the dark chocolate ganache, you can mix it with an immersion hand blender to remove them.

Making Ahead

Chocolate ganache can be made up to 2 days in adadvnce and kept at room temperature covered with saran wrap.

Storage tips

Dark chocolate ganache keeps at room temperature, for up to 2 days. It must be placed in a hermetic container, then properly covered with saran wrap or plastic wrap that is in contact with or touching the ganache surface to prevent a small crust from forming on the surface. And finally covered with the lid of the container.

To make it last longer, chocolate ganache can be refrigerated. It lasts for up to 2 to 3 weeks. You can tell when it is no longer good as it will change its color. When ready to use, leave at room temperature until it has a spreadable consistency (about 1 hour), or you can warm it up over a water bath to rush the process if in a hurry.

Freezer instructions

This dark chocolate ganache can be frozen. It keeps for up to 3 months.

To do so you must place in a hermetic container, cover it with saran wrap (it should be touching the surface of the ganache) and covered with the lid. To be sure no air or water from the freezer will harm the ganache, wrap the container in a layer of saran wrap and place in a freezer bag.

To defrost: Place in the refrigerator overnight, then place at room temperature for about 1 hour or so until the ganache can be spread.

Tips on how to use dark chocolate ganache

Chocolate ganache can be used as a base for chocolate mousse, as a cake frosting, and filling. It can also be used as a glaze or icing for cakes, donuts, and other cakes.

The difference will be the texture of the ganache:

Chocolate chip financiers filled with dark chocolate ganache.
A chocoalte cake frosted with dark chocoalte ganache.
Chocolate ganache being poured over a cake.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Servings: 8 servings
Nutrition: 272 cal
Cuisine: French


Creamy Dark Chocolate Ganache

  • Heavy Whipping Cream 100 g
  • Whole Milk 100 g
  • Dark Chocolate 330 g
  • Unsalted Butter 40 g


  • 1. Prepare the ingredients: Chop the dark chocolate and it place in a bowl. Place the milk and the heavy cream in a small pan. Cut the butter into small cubes and keep it at room temperature.
  • 2. Make the dark chocolate ganache: Bring the cream and milk to a light simmer and pour over the chopped chocolate; Let the mixture sit for about 2 minutes. Using a whisk, mix the chocolate and the liquid ingredients until they have completely come together, and the mixture is shiny and smooth. Add the butter and whisk until it is longer visible and has been incorporated into the chocolate ganache.
  • 3. Set the creamy chocolate ganache: Scrape the sides of the bowl and cover the ganache with saran wrap (it should be touching the ganache). Let the ganache set for 30 minutes to 1 hour if you will be using it as icing or glaze for a cake. Let it set overnight if you will be using it as a cake frosting or as a filling for cupcakes, madeleines, or financiers.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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