Chocolate ganache is a silky, luxurious concoction that elevates any dessert with its rich, velvety texture. In just minutes, you can create this versatile masterpiece using only two ingredients. Smooth and glossy, it’s perfect for drizzling over cakes, dipping fruits, or whipping into a fluffy frosting.
The deep, indulgent flavor of ganache strikes a perfect balance between sweet and decadent, making it an irresistible treat for chocolate lovers.
Whether you’re coating a layered cake, filling cupcakes, or creating a elegant glaze, this recipe delivers effortless elegance. Its creamy consistency melts on the tongue, leaving a lingering, luxurious finish. With endless possibilities, ganache is your go-to for adding a touch of sophistication to any dessert in no time.
Ingredients for Chocolate Ganache
- 1 ½ cups (12oz/340g) heavy cream (use full-fat for best results)
- 2 cups (12oz/340g) dark chocolate (chopped finely; you can use semi-sweet or milk chocolate as a substitute)
Step-by-Step Instructions
- Weigh the chocolate: Measure out the chocolate by weight for accuracy. If you’re not following a specific recipe, start with a small amount and adjust as needed.
- Heat the cream: Pour the cream into a small saucepan and heat over medium-low heat for a few minutes. Do not boil — the cream is ready when you can dip a finger in and hold it for 3-4 seconds. Remove from heat immediately.
- Chop the chocolate: While the cream heats, finely chop the chocolate to ensure it melts evenly.
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until smooth and glossy.
- Adjust consistency:
- For pouring: Use immediately for glazing cakes or pastries.
- For whipping: Cool the ganache until thick but soft, then beat with a mixer until fluffy (1-2 minutes).
- For truffles: Refrigerate the ganache, stirring every 5 minutes until firm enough to roll. If it hardens too much, gently reheat over simmering water.
- Store: Keep ganache in an airtight container in the fridge for up to 1 week. Reheat gently before use if needed.
3 Creative Ways to Use Your Chocolate Ganache
Once you’ve mastered making chocolate ganache, the fun begins! Try using it as a luscious glaze for cakes or doughnuts, or whip it into a fluffy frosting for cupcakes. For a decadent treat, roll chilled ganache into balls and coat them in cocoa powder or crushed nuts to make homemade truffles. It’s incredibly versatile and will elevate any dessert!
Ganache Storage Tips for Long-Lasting Sweetness
Your ganache can stay fresh for up to a week in the fridge. Store it in an airtight container to prevent it from absorbing odors. If it hardens, simply reheat it gently over a double boiler or in short bursts in the microwave, stirring frequently until it reaches the desired consistency. For longer storage, freeze it in portions for up to 3 months!
Perfect Pairings: What to Serve with Chocolate Ganache
Chocolate ganache pairs beautifully with a variety of desserts. Drizzle it over fresh strawberries, layer it in a chocolate mousse pie, or spread it between cookies for an indulgent sandwich. It also works wonders as a dip for pretzels, marshmallows, or fruit slices. Let your creativity shine!
Time-Saving Tips for Smooth Ganache Every Time
To speed up the process, use high-quality chocolate chips instead of chopping a bar—they melt faster! If you’re short on time, let the ganache cool at room temperature instead of refrigerating it, stirring occasionally. For a quick fix, use a hand mixer to whip the ganache for frosting in just 1-2 minutes.
Ganache Ratios Made Simple for Any Recipe
Remember, the ratio of cream to chocolate determines the ganache’s texture. A 1:1 ratio creates a versatile ganache perfect for glazing, while a 2:1 chocolate-to-cream ratio yields a firmer ganache ideal for truffles. If you don’t have a scale, use 1 cup of cream = 8 ounces as your guide. Adjust as needed for your specific dessert!
How To Make Chocolate Ganache and 3 Amazing Ways to Use It
Ingredients
Chocolate Ganache Proportions
- 1 ½ cups heavy cream 12oz/340g
- 2 cups dark chocolate 12oz/340g
Instructions
- Weigh the chocolate: Weigh out the amount of chocolate called for in your recipe. If you aren’t following a recipe, start with a small amount and make more as needed.
- Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it’s not necessary to boil it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
- Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
- Pour the cream over the chocolate. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
- Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
- Ganache for filling and glaze, Cool the ganache as specified in your recipe, or as described here:If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.
- To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
- To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until you’ve reached the right consistency again.)
- The easiest way to work with ratios is to measure both the cream and the chocolate by weight. If you don’t want to weigh your cream, remember that 1 cup of liquid is 8 ounces.
- Ganache can be store for up to 1 week in the fridge.