Ganache Recipe

Chocolate ganache is the ultimate secret weapon for all things sweet because it’s dead easy to make, incredibly versatile and adds a luxurious touch to anything it graces. Spread on cakes as chocolate ganache frosting, pour over sundaes, make fancy drips, or roll it to make truffles!

If you’re new to chocolate ganache and wondering what chocolate ganache actually is, this is going to be a life changing moment for you!

Made with just cream and any chocolate you want (dark, milk or white), chocolate ganache is a rich chocolate concoction that can be used as a sauce, frosting, glaze, filling or for dipping.

When it’s warm, it’s pourable. When it’s cool, it’s spreadable. And when it’s cold, it’s rollable.

And when you eat it, in any of those forms, it’s heavenly. It literally melts in your mouth!

This amazing chocolate magic has a seriously impressive list of things it can be used for! Here are just a few examples:

I mean, look at that list. I did not exaggerate when I said it can literally be used for anything!

All you need is chocolate and cream to make chocolate ganache. You can use any of the three types of chocolate your heart desires – dark, milk or white chocolate. But there are some important rules of thumb to follow for the best results.

How to Make Chocolate Ganache

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

Prep: 10min

Total: 10min

Yield: 1

Ingredients:

• two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see Note about using white chocolate)*
• 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Instruction:

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.

Chocolate Ganache

Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

Prep: 5min

Total: 10min

Yield: 12

Serving Size: 43g

Nutrition Facts: servingSize 43g, calories 170 calories, Carbohydrate 16g, Cholesterol 20mg, Fiber 0g, Protein 2g, Sodium 5mg, Sugar 12g, Fat 13g, Saturated Fat 8g, Trans Fat 0g

Ingredients:

• 1 cup (227g) heavy cream
• 2 tablespoons (39g) light corn syrup or dark corn syrup optional for shine and flexibility
• 1 2/3 to 2 2/3 cups (283g to 454g) semisweet chocolate or bittersweet chocolate chopped*

Instruction:

Heat the cream and corn syrup in a saucepan or in the microwave, until the mixture begins to steam., Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Flavor to taste (see “tips,” below), if desired., Use ganache while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work., Leftover ganache may be stored in the refrigerator, covered, for at least a week. Reheat at a low temperature to make it spreadable or pourable.

Chocolate Ganache

Recipe video above. Made with just cream and chocolate, ganache is a baking staple with many applications that adds a spot of instant luxury! A pourable fudge sauce when warm, for glazing cakes or making drip decorations, to a spreadable and pipable frosting when cool, or for making truffles when cold (use this recipe for truffles). The possibilities are endless – here’s just a few ideas!While it is simple to make, things can go wrong if made without care. So follow the directions and read the Key Points below.Makes 2 cups / 500 ml – enough to frost 1 layer cake (top and sides), smear onto 12 cupcakes, or sauce for 6 to 8 sundaes.2 layer cakes (filling, sides and top) – double the recipe (click on servings and slide). Slightly more than you need, but better to be safe than sorry!

Prep: 5min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 267 kcal, Carbohydrate 16 g, Protein 2 g, Fat 22 g, Saturated Fat 13 g, Cholesterol 42 mg, Sodium 14 mg, Fiber 2 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 250g/ 8oz dark chocolate or semi-sweet chocolate block ((up to 50% cocoa, Note 1))
• 1 cup thickened / heavy cream (, pure cream or whipping cream (Note 2))
• 375g/ 12 oz milk chocolate block ((Note 3))
• 1/2 cup thickened / heavy cream (, pure cream or whipping cream (Note 2))
• 400g / 14 oz white chocolate block ((Note 4))
• 1/3 cup + 1 tbsp thickened / heavy cream (, pure cream or whipping cream (Note 2))
• See Chocolate Truffles recipe ((less cream for firmer ganache))

Instruction:

1. Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl – including all those little powdery shards!
2. Cooling: If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don’t get a skin forming) and continue to cool.
3. More ideas and uses – Click here: What to do with chocolate ganache !

The Best Chocolate Ganache Recipe

Traditional chocolate ganache is made by heating up cream and pouring it over chocolate, waiting for it to melt, adding flavoring, and stirring it together until smooth. Depending on the temperature, chocolate ganache can become a glaze, a drip, frosting or even truffles.

Prep: 10min

Total: 20min

Yield: 3

Serving Size: 2 oz

Nutrition Facts: servingSize 2 oz, calories 1140 kcal, Carbohydrate 81 g, Protein 10 g, Fat 85 g, Saturated Fat 50 g, Cholesterol 112 mg, Sodium 1129 mg, Fiber 12 g, Sugar 55 g

Ingredients:

• 16 ounces dark or semi-sweet chocolate
• 8 ounces heavy whipping cream
• 1 teaspoons salt
• 1 teaspoon vanilla extract (or any other extract)
• 8 ounces 60% high quality chocolate (Such as callebaut – about $8/lb)
• 8 ounces heavy whipping cream
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 18 ounces white chocolate
• 6 ounces heavy whipping cream
• 1 teaspoon salt
• 13 ounces milk chocolate
• 5 ounces heavy whipping cream
• 1 teaspoon salt

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘IMPORTANT NOTES: Ganache ratios change depending on how you’re going to use them, and the type of chocolate you’re using. I’m using Guittard chocolate for these ratios, if you’re using a different brand and it’s not as thick or thin as you want it, you may have to add more cream or chocolate. The darker the chocolate and the more cocoa %, the firmer it will set.Using a scale is recommended for accuracy and to ensure your ganache turns out.’, ‘name’: ‘IMPORTANT NOTES: Ganache ratios change depending on how you’re going to use them, and the type of chocolate you’re using. I’m using Guittard chocolate for these ratios, if you’re using a different brand and it’s not as thick or thin as you want it, you may have to add more cream or chocolate. The darker the chocolate and the more cocoa %, the firmer it will set.Using a scale is recommended for accuracy and to ensure your ganache turns out.’, ‘url’: ‘https://sugargeekshow.com/recipe/ganache/#wprm-recipe-4116-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl.’, ‘name’: ‘Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl.’, ‘url’: ‘https://sugargeekshow.com/recipe/ganache/#wprm-recipe-4116-step-0-1’}
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Chocolate Ganache Recipe | All My Tips and Tricks!

FAQ

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