Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know 

NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that! 🙈 WRITTEN RECIPE: cakesbymk.com/recipe/chocolate-ganache-everything-you-need-to-know/

Greetings from Ireland .Thank you so much for explaining the ratios of chocolate and cream for the different types of chocolate. I’ve tried making ganache with white chocolate which was a disaster because I used the same ratio as for dark chocolate, also thank you for showing me how to revive grainy chocolate, which I didn’t know can be done and with the result I have thrown it out . I love your channel and it’s my first go to .

I was jotting down the ratios and made some notes. That worked for me. Really informative. The blooper she was mentioning is in the section on Whipped Ganache Frosting. (the time stamp is at the 7.13 minute mark in this video) which is a 1. to 3. Ratio (Meaning 1 part Dk Choc to 3 Part Cream). The mistake was, she said in video she used Dk Choc 150 gms to 375 gms. If it is a 1 to 3 Ratio, it should be:- 150gms Dk Choc X 3 part Cream = 450 gms Cream. It's all good. We got it.😊👍 Thank you, really appreciate your time and effort, l loved the video tutorial. Thank you.❤

I literally made my second ganache yesterday (my attempts both inspired by you) that was a beautiful success. But while making it, I literally wondered about chocolate options (Ive now done white & dark) & if I could save chocolate I messed up. I'm gonna be a pro by the end of the year given the value I'm getting from subscribing! :) ♥

Tried making the whippable genache, ended up with divine chocolate icecream. Im happy either ways

You are amazing baker and thank you for your recipes and tips. I bake cakes also it’s my passion ❤️‍🔥 and you have helped me improve my cakes. Thanks ❤

Thanks for uploading this video. Ganache is one of those things that is so easy to make but so easy to ruin too.

Excellent video, thank you! ❤

Well explained and so so happy that I can make Ganesh without any confusion. Thank you so much

Amazing tutorial. Really thorough ,Be blessed 🫂

Valuable information. I made myself a birthday cake a couple years ago (Hershey’s dark chocolate cake with dark chocolate ganache and raspberry jam filling and I covered with more dark chocolate ganache then piped some chocolate frosting on top and garnished with fresh raspberries; can you tell what my favorite sweet is 😂). Anyway, the ganache I made was a 1:1 ratio so it was quite liquidy though it held together “well enough”. I was still very new to baking and didn’t think about the fact I could just add more chocolate to thicken 😂

I am absolutely going to try whipped chocolate cream for frosting :)

THANK YOU ! Very thorough and concise! I learned alot!

Thank you ,this was very helpful and cleared up a few questions for me.

Cake making is one of the most typical and difficult thing. Your cakes seem to be extremely tempting and delicious.

Very good and informative video...thank you

Thanks so much for the wonderful explanation. I have been looking for this kind of content for ages!

Great video MK! Ganache is soooo expensive to mess up! This has been the source of many tears and last minute dashes to the shops! Fix a split ganache by adding warmed cream or milk, heating gently and desperately whisking! 😂 💗❤️🧡💛💚💙💜🖤🤍🤎

6:10 Have asked Pria and Vini for lunch on Saturday and will have Khauswe , and for dessert , Chocolate cake with dark chocolate ganache frosting and Vini is bringing Mishti Doi . I think those are the desserts Ranjan used to like . Hope it all turns out ok.

Thank you for this information! It helped so much!

Bestest video for all the confusing persons like me😂❤️❤️❤️❤️

Thanks for tips for piping ganache . Love it . Can’t wait to try it ❤

You are a Godsend, my last ganache for a cheesecake I made was way too runny, I found my mistake. I was using milk chocolate instead of dark chocolate that it called for. Thank you!

Thank you it's very helpful. I started making sweets in 2021 cause you know with all the drama. I still consider myself new to this and I love to experiment a lot. Even if I make the same dessert. I always add something new or take something from it to enhance the flavor. It's all about challenging myself, it became my new hobby every Friday I would make something for my beloved family. Can't say I didn't fail sometimes tho, but that's the beauty of it. ❤️❤️ Much love.

I watch your video just to hear the way you talk English it's very sweet and

Exactly the information I was looking for to get the ganache texture I want to cover a cheesecake. Many thanks!

Love your videos! Keep it up. Love the thoroughness and details plus science.😊

Thank you for the most important recipe the proper ratio of ganache surely l am going to make it for the first ❤❤❤❤ time... Thank you❤❤❤

This is very helpful. Thank you so much for your good advices. ❤

Merci beaucoup pour ces explications très claires, cela va vraiment m aider . Vous expliquez très bien la technique… 🤗🤗

I just love your videos,they are so informative and thanks for sharing!

Can we double these recipe's😊 more specifically the whipped ganache. I need to make a lotttt for chocolate pies.

I like ganache!!! Thanks for this video, very educational. Soft spoken and easily understood. More power!

Pls Can you give a recipe using cocoa powder for spreading before fondant

Thank you MK for teaching us🙏❤much appreciated

That looks like Whittakers dark, 50% chocolate. Such a beautiful chocolate.

Thanks for the explanation. Gorgeous cooking by a gorgeous girl.

Thank you MK I really needed this lesson

Oh my Allah this helped me so much alot thank I soooo much dr May Allah bles u❤❤

Such wonderful video. Am surely going to try and let you know. Thank u🙂

Thank you for explaining clearly❤ it's so easy to follow...

Excellent info. Thanks a lot.

Thank’s dear ❤

❤Thank you so much dear.

I made the white chocolate and it came out beautifully. I needed red for a spiderman cake and its perfect. Then my son said he doesn't like the flavor. If I added a strawberry extract, would that be ok? I may try it and see.... Thanks for this excellent tutorial!

Thankx alot for uploading this video you life saver 🎉😂

Thank you so muuchh❤

Thank you

Thank you so much

Very nice, it's very colorful

Informative and very useful. Thanks

Thanks u so much. I really need these kind of vid, good comparisons

Wow, very clearly explained 👏 🥰🥰

Very informative Thank you ❤️

Thank dear❤

I just want to clarify that you said NOT to use cream with over 35% cream which is heavy cream /whipping cream. So just use Full cream milk n not whipping cream

super videos...good tutorial for new comers...😊😊😊😊😊😊😊😊😊😊😊😊

Thanks for this

Woooow Amazing Recipe a nice Recipe

That's great. Thank you.

Great video ❤

Really helpful Thank you

I hate making ganache because i always screw it up... really frosting in general lol. I love your tips

Can you plz do recipe with chocolate orange flavour. Like a cake or brownie or cookie. Pretty please. ❤

Hi. What type of cream did you use? Is it all purpose cream or a whipping cream? 😅 Thanks

Salam sister, any chance you can do an episode about making Knafeh?

Thank you so much for this super informative video I can't wait to try all the different kinds of ganache! For reheating the thickest ganache after it has set, could you also use a double boiler if you don't have a microwave?

7:17 You said the ratio is 1:3 with 150g chocolate and 375g cream. Shouldn't it be 450g cream? Or is the ratio supposed to be 1:2.5?

Great video thanks

At 5:31, I came to the realization that she just likes to say ganache

Loved ur recipes, and tips, it's a life savior...

Can I use whip cream filling and do ganache covering for the full fondant cakes

You the best person ❤❤❤

Tasty yummy and delicious recipe all recipes ❤❤❤❤

Can I use butter instead of cocoa butter?

Can I make choclate ganache with non dairy whip topping or other substitutions? I don’t like using coconut milk.

Can we use these ganache to fill a tart shell. For example for a chocolate tart.

MashaAllah love ur videos so well explained

Thanks. How about the ratios for semi sweet chocolate?

is plastic /saran wrap important for making chocolate ganache and Can't we use alumiinium wrap instead of saran wrap?

For the cream can we use a powdered whip cream?

Which choclate we use in milk....milk compond or milk converture

ples mk ...can u do a video of ratio wet to dry ingredients in cakes..pleeeess😢😢

Thanks so much for sharing this informative video about ganache Some recipes use corn syrup to make it stable for piping ganache Is it a must can you guide

Hi can we cover the cake with this white chocolate ganache

Hello can u tell me the exact measurements for using choclate glaze for using on donuts

Miriam, can we use chocolate candy melts instead of the chocolate bars? I have Ghirardelli chocolate wafers…

What ganache can you use straight away? Why do some people put butter in their ganache?

It is really interesting and very informative. Thank you for yet another wonderful tip.

What brand chocolate bars did you use, I'm in Australia

جزاک اللہ خیر ❤

Tq sis ❤

Thanks so much for this ❤

What ratio is for whipped white chocolate ganache pls ?thank you

The video I needed! Good Morning! 👋

Hi MK, Thanks for your educational videos 👌 Could you please tell me the ratio you use for ruby chocolate? And also, if possible at all, for butter ganache? Thanks very much 💕

Can i use the 2:1 ganache on the outer part of the cake after its being cling wrapped for 1-2 hours in the refrigerator? Please reply

What’s the ratio for white chocolate pipeable

Can I use regular fresh cream??

What brand of chocolate do you recommend