Chocolate Ganache
User Reviews
4.7
Chocolate Ganache
Description
This Chocolate Ganache recipe outlines three common ratios of chocolate to heavy cream, each providing a distinct texture suitable for various uses: equal parts for thick glazes or fillings, a 2:1 chocolate to cream ratio for firm ganache suitable for truffles, and a 1:2 ratio for thin, pourable ganaches ideal for dipping or whipping.
The preparation begins by chopping the chocolate finely to promote smooth melting. Heated cream just brought to a boil is poured over the chocolate and allowed to sit, softening the chocolate before vigorous whisking emulsifies the mixture. The smooth, creamy ganache takes on a glossy appearance once properly mixed, indicating a stable emulsion.
Depending on the intended use, the ganache is cooled to specific consistencies: room temperature for glaze, chilled for truffle shaping, or longer chilling before whipping for a fluffy frosting alternative. The process is adaptable and precise temperature control and ratios yield consistent results across chocolate types.
Using baking chocolate bars is recommended over chocolate chips, as chips often have additives to maintain their shape that can interfere with smooth melting and emulsification.
Ingredients
1:1 ratio ganache: for thick glazes, fillings, and frostings:
- 8 ounces chocolate
- 1 cup heavy cream 8 ounces
2:1 ratio ganache: for very thick, almost solid fudge-like ganache for truffles, tart fillings, etc.:
- 8 ounces chocolate
- 1/2 cup heavy cream 4 ounces
1:2 ratio ganache: for very thin, pourable ganache for dipping, ice cream, or whipping:
- 4 ounces chocolate
- 1 cup heavy cream 8 ounces
Instructions
- Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
- Pour the cream into a small saucepan set over medium-high heat and bring just to a boil. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce (emulsions form better at 90 to 110°F).
- Vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while - just keep whisking. If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping into balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.
Whipped Ganache
- To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until light in color and fluffy in texture. Be careful not to overwhip which will lead to a grainy texture. If this happens, reheat the ganache in a double boiler then strain and start again.
Notes
- For best results, use baking chocolate bars rather than chocolate chips to avoid additives that can affect melting.
User Reviews
Overall Rating
4.7
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