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Flavorful Infusions for Ganache

Updated: Jan 24

Making ice- creams to ganache is very easy but how to make it flavorful with different infusions? In this article we will be learning all about different infusions for ganache and how we can use them in various recipes.

Ganache is basically a combination of dairy cream and good quality chocolate (of your choice). There are various ways in which we can make ganache and use it for fillings, glazes, garnishes or for other desserts.

In order to infuse flavours into ganache, melt chocolate over a double boiler. Add the desired flavorings to the ganache once the chocolate is melted.

Adding caramel flavor can be achieved using caramel sauce or caramel flavoring. If you want to make coffee, you can either use instant espresso powder or brewed espresso. You can add white chocolate chips or white chocolate flavoring to white chocolate. Oreo cookies can be crushed and added to cookies and cream. These are some options/examples that can be infused in ganache.

The other way to infuse flavors in ganache is to add in ingredients in the heavy cream, such as orange peels, vanilla pods, lemon rinds, tea powder and etc and let the cream boil so that the ingredient is evenly infused in cream.

But what is the ratio of ganache and how much of the ingredient can we infuse?

There are many ways in which the ganache is prepared with different ratios for fillings and frostings.


Use equal amounts of cream and chocolate to make ganache for layering cakes or thick glazes. The colour of the ganache will differ according to the chocolate brand used.

I like to use dark and milk chocolate together to balance the sweetness of the ganache. Butter is added to the ganache for making the ganache look glossy and smooth.

Cake filling recipe

Heavy Cream - 200 grams

Dark Chocolate - 130 grams

Milk Chocolate - 70 gram

Butter - 2 teaspoon

Cake frosting recipe

Heavy Cream - 200 grams

Dark Chocolate - 343 grams

Milk Chocolate - 70 grams

Butter - 2 tablespoon

Set the ganache aside on the counter for 15 minutes to come to room temperature, or refrigerate it until it sets.


In order to make a thick, almost solid ganache, which is perfect for making truffles or fillings for cookie sandwiches, whoopee pies, macarons, and tarts, you should use twice as much chocolate as cream. The ratio would be 8 ounces chocolate and 4 ounces cream (1/2 cup).

As it cools, particularly in the fridge, this ganache will solidify. Combine cream with corn syrup for a chewy, yet shiny texture.

Fudge ganache

8 ounces chocolate

1/2 cup (4 ounces) heavy cream


For this ration use one part chocolate and two parts cream. You can dip fruits and also use it for sauce on top of ice creams. When whipped it great for cakes filling. It resemble mousse and whipped cream texture.

Before we go to flavors of Ganache lets know one more kind of ganache with white chocolate.

The white ganache consists of melted white chocolate emulsified with cream. As we know that white chocolate is sweeter than milk and dark chocolate, so we should choose those chocolate brands which contains less sweetness so that it doesn't over powered the taste of the product

Cake filling recipe

Heavy cream - 250 ml

White chocolate - 500 grams

Cake frosting recipe

Heavy cream - 250 ml

White chocolate - 750 grams

Flavors of Ganache

As mentioned above some of the infused flavours which add extra vibrancy in the taste.

Adding these flavours will change the consistency of the ganache. So one had to adjust the cream and chocolate accordingly.


Adding salt to the ganache enhances the flavour of sweetness. Add 1/8 teaspoon to the hot ganache.


When using liqueurs and brandies for flavoring ganache's, substitute 1 to 2 ounce of cream to your choice of liqueur or brandies such as Baileys, Chambord and brandy like Armagnac to the warm ganache.


Like I mentioned above few options for flavoring ganache's such as coffee, caramel and ect that can go well with ganache's. Few other options are fruit purees, flavored extracts and spices that help enhance the flavor of ganache.

make sure to add it in warm ganache to bring out the aroma and taste.


Make sure you add Peanut Butter and Nutella according to your taste in the warm ganache so that it doesn't over power the flavor.


I really like this process of infusing your ingredient directly in the cream while its boiling. later we can drain the cream and this way the ganache is fully flavored.

Lets look at some recipes with infused ingredients

Baileys Ganache

Heavy cream - 2/3 cup

Baileys Irish cream- 1/3 cup

Semi sweet chocolate chips - 1 1/2 cup

Spices Ganache

Heavy cream - 250 grams

Dark chocolate - 500 grams

Cinnamon stick - 1

Star anise - 2

Add the spices in the cream while boiling and then sieve the cream well.

Add in the chopped dark chocolate.


Store with a piece of plastic wrap pressed against the surface to prevent any film from forming. It is generally recommended to refrigerate classic ganache after it has been left at room temperature for up to two days. To be on the safe side, keep it refrigerated at all times. Ganache can be stored in the freezer for up to one month. Before using, let the frozen ganache come to room temperature.

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