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How To Make Chocolate Ganache and 3 Amazing Ways to Use It

Shaziya
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.
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Servings 0

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.
Keyword chocolate frosting, chocolate ganache, dessert topping, ganache recipe, ganache uses
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