A delicious and versatile topping...use chocolate ganache as a frosting, a filling, the basis for truffles, cakes, pies, cupcakes, cookies, and anywhere else you want a rich blanket of chocolate!
Chocolate Ganache is a duo
Two ingredients. That's it...just two ingredients, heavy cream and chocolate.
And the ratio? Equal parts, by weight. Using a kitchen scale would be helpful here.
I like to make dark chocolate ganache because it contrasts nicely with whatever sweet item I'm putting it on, but you can use any good quality chocolate, from milk chocolate to semisweet chocolate to make your chocolate ganache.
Notice that I said good quality chocolate...since chocolate is the main flavor, you don't want it to be waxy or artificial tasting. And save the chocolate chips for another day (they don't melt as smoothly).
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Steps for making Chocolate Ganache
- Step 1: Chop your chocolate and place in a bowl (a serrated knife works best here).
- Step 2: Warm your cream until hot, but not boiling.
- Step 3: Pour cream over chocolate, cover with a towel, and let sit for a few minutes.
- Step 4: Stir, stir, stir...soon luscious ganache will be yours.
Ganache Ratios
If you know how much I like kitchen ratios, you'll be interested to learn that ganache has specific ratios as well (thanks, Baker Bettie!).
Ganache is just generally equal parts (by weight) of chocolate and heavy cream, but the final consistency can be altered based on the ratio of the chocolate to the heavy cream.
Using a kitchen scale makes it easy to scale the recipe up or down as needed.
- 2 parts chocolate to 1 part heavy cream: cools to a very thick almost fudge-like mixture which is perfect for truffles.
- 1 part chocolate to 1 part heavy cream: cools to a pudding-like texture, and useful for fillings, frostings, and thick glazes.
- 1 part chocolate to 1½ heavy cream: cools to a liquid thin enough to pour as a glaze and is thin enough to drink.
Ways to use chocolate ganache would be...
- as the traditional topping for Boston Cream Pie or Flourless Chocolate Cake
- as a base for Easy Chocolate Truffles
- used for a French Macaron filling
I have also spooned it over ice cream or mixed into warm milk for the best hot chocolate ever.
Making ganache is so easy, and it adds so much to your treats. Don't be shy about making Chocolate Ganache.
That's all there is to it...now go forth and melt!
Slainté! L’chaim! Cheers!
Tammy
Recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
📖 Recipe
Chocolate Ganache
Equipment
- serrated knife
Ingredients
- ⅔ cup chocolate, chopped
- ½ cup heavy cream
Instructions
- Use a serrated knife to chop the chocolate into small pieces.
- Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles...NOT boiling).
- Put the chocolate in a heat-proof bowl. Pour the cream onto the chocolate, cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth.
- The ganache is ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.
Notes
- 2 parts chocolate to 1 part heavy cream: cools to a very thick almost fudge-like mixture, and is great for truffles.
- 1 part chocolate to 1 part heavy cream: cools to a pudding-like texture which is useful for fillings, frostings, and thick glazes.
- 1 part chocolate to 1½ heavy cream: cools to a liquid thin enough to pour as a glaze and is thin enough to drink
- 1 to 2 tablespoons of butter to add even more richness. It firms up the ganache if you're using it for making truffles.
- 1 to 2 teaspoons of vanilla extract (or bourbon or scotch or rum...) for more flavor after the mixture has been stirred completely.
- 1 to 2 teaspoons of corn syrup to add shine to the ganache. Add it in with the vanilla.