Did you know rich creamy chocolate ganache is really simple to make? Luxurious velvety chocolate ganache is a gift to all lovers of chocolate, and its simplicity is a gift to all who make it.
What is Chocolate Ganache?
Chocolate ganache is a blend of chocolate and cream. According to Larousse, it was created in Paris around 1850 at the Pâtisserie Siraudin. Traditional ganache at its simplest is generally made in a 1:1 ratio of cream and chocolate. Both simple and versatile, it is the soul of many a delicious dessert. For instance, you can use chocolate ganache to frost or glaze cakes, cupcakes and pastries; as a filling for layer-cakes, cake rolls (roulades), tarts, pies and macarons; to cover and fill candies; or for chocolate fondue to dip your favorite fruits in. In a thicker consistency it is used to make wonderful chocolate truffles. Or adjust the ratio to a more flowing consistency and you can enjoy hot chocolate.
Ingredients
Chocolate and cream, in equal measure, are the only two essential ingredients in this ganache recipe. From there, you can add your favorite flavoring(s). Vanilla extract is a must in my world, and I like to put a subtle hint of Grand Marnier. Of course, you can substitute your favorite liquor (alcohol is a great flavor enhancer), or leave it out. Check out the recipe card for other great flavoring options.
Chocolate
You want a good dark chocolate. For the best taste and texture, I recommend a semisweet chocolate around 45-60% cacao, according to your taste. With anything darker, you may need to adjust the chocolate/cream ratio down a little.
There are so many options and forms of chocolate to choose from. I use them all, depending on what I can find or which is easiest and fastest to use.
Note, many chocolate chips don’t melt well for the proper ganache texture.
- Chocolate wafers (callets, discs, coins) – Made for melting and require absolutely no work.
- Bar chocolate – Breaking it into pieces is easy enough and convenient to find. Look for the ones in the baking aisle of the grocery store.
- Block chocolate – I find big blocks of chocolate convenient to keep on hand and easily weigh how much I need with a kitchen scale. I recommend using a long (offset, if you have one) serrated knife with two hands as a great tool to finely chop or shave off the quantity of chocolate you need.
The main thing is to try to keep the chocolate pieces uniform in size so they melt evenly.
Subscribe
Be the first to know about new recipes.
Cream
Go with heavy cream or heavy whipping cream (double cream). Do not substitute milk or half-and-half or diet cream or other liquid substitutes here. Heavy cream is important for ganache’s consistency. And besides chocolate, cream is half of the definition of ganache!
How to Make Chocolate Ganache
Pour hot cream over chocolate and stir. That’s essentially all there is to it. You could leave it at that, or add a beautiful flavoring. Be sure to check out the recipe card for full instructions.
To Use Chocolate Ganache as a Glaze
Let the ganache come almost to room temperature, or barely lukewarm. (It will be difficult to use as a glaze if left to completely cool. If too thick, you can gently reheat it, or blend in a little water or cream.) To glaze, put the cake on a wire rack set on a rimmed baking sheet and pour the ganache over the cake, smooth the top quickly with an icing spatula and give the rack a tap.
To Use Chocolate Ganache as a Frosting (Icing)
Let the ganache come to room temperature, or until it reaches a frosting consistency. Instructions are also in the recipe card notes for when you want to make the ganache extra fluffy.
More Chocolate
Ingredients
- 4 oz dark chocolate 45-60% cacao, chopped or broken into small pieces
- ½ cup heavy cream or heavy whipping cream
- 1 Tbsp Grand Marnier (or triple sec, dark rum, cognac or other favorite liquor; or espresso or strong coffee)
- ¼ tsp pure vanilla extract
Instructions
- In a saucepan over medium heat, bring the cream to the boiling point and remove from heat.
- In a heat-proof bowl, pour the hot cream over the chocolate, then gently blend with a wooden spoon or whisk until the chocolate is melted and perfectly smooth. Blend in the liqueur and vanilla.
- Let cool for a few hours, or until it reaches the consistency of frosting.
Notes
- You can replace the flavoring with more heavy cream.
- To thin out the ganache, add 2 to 3 teaspoons of tepid water or cream.
- For glazing a cake, let come almost to room temperature, or barely lukewarm. If left to completely cool, it will be difficult to use as glaze. If too thick and unpourable, thin down as above or gently reheat it. To glaze, put the cake on a wire rack set on a rimmed baking sheet, pour the ganache over the cake, smooth the top quickly with a wide frosting spatula and give the rack a tap.
- For fluffier ganache, let cool to room temperature, whip on high, taking care not to overwhip it into a grainy consistency, then use immediately before it firms back up and becomes unspreadable.
Storage
- Refrigerator – Up to 1 week.
- Freezer – Up to 1 month, double wrapped with a film of plastic placed directly on the surface of the ganache, and again to cover the container.
- Allow to come to room temperature before using (about 3 hours from the fridge or overnight from the freezer).
Nutrition Info: Click to Expand
by
