Chocolate Ganache
User Reviews
5
Chocolate Ganache
Description
Chocolate Ganache is made by finely chopping cooking chocolate and combining it with hot but not boiling cream. The mixture is left to sit before stirring until smooth, allowing the chocolate to melt into the cream without graininess. Dark chocolate ganache is richer and slightly firmer due to its higher cocoa content compared to milk and white chocolates, which are softer and sweeter and require less cream. The preparation demands precise temperature control of the cream and careful mixing to avoid lumps or splitting.
The ganache can be used immediately as a glaze or chilled for frosting and truffles. Adjusting the cream amount and letting the ganache cool controls its firmness. Proper storage involves keeping it in airtight containers at room temperature for a couple of days, refrigerated for up to one week, or frozen up to three months, with gentle reheating to restore its texture.
For quality results, using cooking chocolate rather than eating chocolate is important, and the choices in brands and cocoa percentage affect the flavor. The recipe includes detailed notes on managing temperature, avoiding condensation, and troubleshooting common issues like graininess or splitting to ensure a consistent finish.
Ingredients
Dark Chocolate Ganache:
- 250g/ 8oz dark chocolate up to 50% cocoa, Note 1, or semi-sweet chocolate block
- 1 cup heavy cream pure cream or whipping cream (Note 2, thickened
Milk Chocolate Ganache:
- 375g/ 12 oz milk chocolate Note 3, block
- 1/2 cup heavy cream pure cream or whipping cream (Note 2, thickened
White Chocolate Ganache:
- 400g / 14 oz white chocolate Note 4, block
- 1/3 cup + 1 tbsp heavy cream pure cream or whipping cream (Note 2, thickened
Chocolate Truffles:
- See Chocolate Truffles recipe (less cream for firmer ganache)
Instructions
Chop chocolate:
- 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!
Make Ganache:
- Heat cream: Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil - it might cause the chocolate to split or go grainy. (Note 6)
- Pour cream over chocolate: Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.
- Wait 10 minutes: Leave for 10 minutes. Do not cover (Note 7).
- Stir until smooth: Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)
- Milk & white chocolate only: Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir - this should be enough to fully melt the chocolate. (Note 5)
- Troubleshooting: If your ganache splits (ie. oil streaks) or is grainy, or it's too thick or thin, see above in post for how to fix these problems.
- 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.
How to use:
- Pourable / dipping sauce / pour glaze - allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required - pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.
- Spreadable frosting - cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 - 20 minutes.
- Whipped Ganache - Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.
- Truffles - cool overnight in the fridge until firm. Use this Chocolate Truffles recipe.
- More ideas and uses - Click here: What to do with chocolate ganache !
Notes
- Use only cooking chocolate from the baking aisle; eating chocolate may not melt properly.
- Heat cream until hot and steaming but avoid boiling to prevent splitting the chocolate.
- Chop chocolate finely for smoother melting and easier blending with cream.
- Store ganache in an airtight container after cooling; it keeps 2 days at room temperature, 1 week refrigerated, and 3 months frozen.
- Reheat gently in 30-second increments or over hot water to restore runny consistency.
- To avoid lumps, if some chocolate remains unmelted, microwave briefly and stir until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups (500 ml) ganache
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267cal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 42mg | 14% |
| Sodium | 14mg | 1% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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