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Three rows of zig zag piped ganache icing in dark chocolate, milk chocolate and white chocolate.
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5 from 2 votes

Chocolate Ganache (Recipe + Tips)

Chocolate ganache, with its smooth and silky texture gives every dessert that extra kick with its decadent and indulgent taste.
Prep Time15 minutes
Cook Time10 minutes
Chilling time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 750 g
Calories: 5.1kcal
Author: Priya Maha

Ingredients

  • 250 g heavy cream (at least 30% fat)
  • 500 g dark chocolate (cooking chocolate or couverture chocolate)

Instructions

  • If using block chocolate, chop the chocolate into small pieces. You can also scrape it with a serrated knife for easy melting. Place the chocolate in a heat proof bowl. Set aside.
  • In a separate heat proof bowl or small saucepan, measure the cream.
  • Double boil it over medium heat until the sides start to bubble.
  • Turn off the heat. Lift the bowl or saucepan and wipe the bottom dry with a kitchen towel. Pour the hot cream into the chopped chocolate.
  • Let the cream and the chocolate sit for 2 to 3 minutes. Do not stir.
  • Once the 2 to 3 minutes is up, gently stir the chocolate and the cream with a rubber spatula or a hand whisk until they are well combined. They will appear separated in the beginner but will come together smoothly with some mixing.
  • As soon as the mixture becomes smooth, stop mixing. Do not over mixing and it can cause the ganache to split. Overmixing with a whisk will also incorporate too many air bubbles into the ganache which can be unsightly when spread on cakes or cupcakes.
  • Cover the ganache with a plastic wrap (make sure it touches the surface) to prevent the ganache from forming a skin. Let the ganache cool completely.
  • If you wish to use the ganache for dipping or dripping (on the sides of a cake), you can use it as soon as it cools down slightly or while it is still warm. Do note that the ganache consistency may be a little too thick for dipping, but good for dripping. Refer to variation notes below if you wish to make thinner dipping consistency ganache.
  • If you wish to use the ganache for spreading on cakes, refrigerate until it sets and then bring it back to room temperature before using.
  • To make whipped ganache, let the ganache cool to room temperature and then refrigerate until it sets firm. Bring back to room temperature and then whip it on high speed for about 2 to 3 minutes until it turns light and fluffy before using.

Notes

  • This recipe will only work in temperature less than 25 degrees Celsius ( 77 degrees Fahrenheit). If you are living in an area where the temperature is between 25 to 30 degrees Celsius ( 77 to 86 degrees Fahrenheit), the recipe may work depending on the quality of your chocolate. The recipe has not been tested for temperatures above 30 degrees Celsius (86 degrees Fahrenheit). You may need to increase the ratio of chocolate significantly for the recipe to work. Alternatively, use compound chocolate, instead of cooking chocolate.
  • The final results of your ganache are dependent on the quality of your chocolate, the ratio of cream to chocolate as well as the temperature you live it. For best results, try out this recipe in small batches to determine the best cream and chocolate ratio for your chosen brand of chocolate and the temperature of your surroundings.
 
Variations:
  • To make dark chocolate ganache in dipping or pouring consistency, change the ratio of cream and chocolate in the recipe to 2:1 (2 parts cream (500g) to 1 part chocolate (250g)) or 1.5:1 (1.5 parts cream (375g) to 1 part chocolate (250g)). The ganache will remain in a thin pouring consistency even after it has cooled down completely. Total yield will be different from that indicated above. Scale the measurements down for smaller batch.
  • To make milk chocolate ganache, use milk chocolate. Change the ratio of chocolate to cream to 2.5:1 (2.5 parts milk chocolate (625g) to 1 part cream (250g) or 3:1 (3 parts chocolate (750g) to 1 part cream (250g)). This will make milk chocolate ganache in spreadable consistency. Total yield will be different from that indicated above. Scale the measurements down for smaller batch.
  • To make white chocolate ganache, use white chocolate. Change the ratio of chocolate to cream to 3:1 (3 parts chocolate (750g) and 1 part cream(250g)). This will make white chocolate ganache in spreadable consistency. Total yield will be different from that indicated above. Scale the measurements down for smaller batch.
 

Nutrition

Calories: 5.1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.4mg | Sodium: 0.2mg | Potassium: 5.1mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 5.2IU | Vitamin C: 0.002mg | Calcium: 0.7mg | Iron: 0.1mg