Ultimate Guide to Chocolate Ganache

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The Ultimate Guide to Chocolate Ganache is for beginners and seasoned home cooks alike. With just 2 ingredients, you’ll learn how to make standard ganache for drizzling, firm ganache, whipped ganache, milk chocolate ganache, and white chocolate ganache. soon!

Ganache is a decadent dessert. It feels so fancy and indulgent, yet super easy to make. You may not realize how versatile it is, but chocolate ganache can be found in numerous chocolate desserts. This is definitely a recipe you’ll want to get acquainted with, and it’s easy to make anytime you have a sweet tooth craving!

What type of chocolate should I use:

It’s important to use the best quality semi-sweet chocolate you can buy. We recommend Guittard, Ghiradelli, Lindt Baking Chocolate and other widely available premium chocolate brands. Avoid any chocolate with added stabilizers as the ganache will not set properly.

Troubleshooting: Why is my ganache so thick?

You may have measured it a bit wrong and added a lot of chocolate. All you need is to add warmed cream, 1 tablespoon at a time, to thin.

Troubleshooting: How to Fix Grainy Ganache?

Bring a small pot of water to a boil to create a double boiler. Place the mixing bowl with the ganache over the pan to steam, but make sure the bottom of the bowl does not touch the water. Stir your ganache over a double boiler until smooth.

Troubleshooting: Why Is My Ganache So Runny?

You just start with a lot of cream.To thin it out, make a double boiler and add more chocolate 1 tablespoon at a time to thicken

Common Chocolate Ganache Ratio

Chocolate Ganache Seasoning:

Let your imagination run wild with all your favorite chocolate flavor combinations! You can add chopped mint leaves, whole vanilla beans, orange zest, or even instant coffee directly to the heated cream. Allow to steep until creamy simmer. Strain and pour the now flavored cream over the chocolate.

Dairy-Free Cream Substitute:

You can make dairy-free chocolate ganache by using full-fat coconut cream (canned) in place of regular cream. Follow the directions for the rest of the recipe.

Salt:

Some home cooks like to add a generous pinch of salt to their chocolate ganache. This is not required, but completely optional if you wish.

A spatula coated with chocolate ganache drips into a bowl filled with chocolate ganache.

Storage Instructions:

Store any unused ganache in an airtight container in the refrigerator for up to 1 week. You don’t want any air touching your ganache, so it’s also important to cover your ganache with a layer of plastic wrap before covering the container. When ready to use, let the ganache come to room temperature and preheat.

If you liked this recipe, you might be interested in these other delicious chocolate recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A bowl of chocolate ganache with a spatula in it.

The Ultimate Guide to Chocolate Ganache is for beginners and seasoned home cooks alike. With just 2 ingredients, it’s so easy!

Preparation time 5 minute

cooking time 5 minute

total time 10 minute

raw material

Drizzle with chocolate ganache (1:1)

  • 8 ounce semisweet chocolate
  • 8 ounce heavy cream (1 cup)

Hard Chocolate Ganache Frosting (2:1)

  • 16 ounce semisweet chocolate
  • 8 ounce heavy cream (1 cup)

Raw Chocolate Ganache (1:1)

  • 8 ounce semisweet chocolate
  • 8 ounce heavy cream (1 cup)

Milk Chocolate Ganache (2.5:1)

  • 20 ounce milk chocolate chips
  • 8 ounce heavy cream (1 cup)

White Chocolate Ganache (3:1)

  • twenty four ounce white chocolate chips
  • 8 ounce heavy cream (1 cup)

instruct

Basic Ganache (all proportions)

  • Place chocolate in a glass or metal mixing bowl. If using chocolate bars, chop the chocolate into pieces roughly the size of chocolate chips.

  • Heat cream in a small saucepan over medium heat until simmering. Once boiling, remove from heat and pour over chocolate.

  • Let stand for 2 to 3 minutes to allow the heat of the cream to melt the chocolate. Stir gently with a rubber spatula until the chocolate is completely melted and the ganache is smooth. Use as needed.

Raw Chocolate Ganache

  • Follow the steps to create a basic ganache. Once the cream and chocolate are well combined, cover and chill the ganache in the refrigerator for 1 hour.

  • Remove ganache from refrigerator. Beat the ganache with a hand mixer until light and fluffy, about 3 to 4 minutes. Use as needed.

notes

Pro tip: Use the highest quality chocolate you can buy. We recommend Guittard, Ghiradelli, Lindt Baking Chocolate and other widely available premium chocolate brands. Avoid any chocolate with added stabilizers as the ganache will not set properly.
troubleshooting

  • Ganache too thick? Add the warmed cream 1 tablespoon at a time to thin.
  • Ganache too grainy? Bring a small pot of water to a boil to create a double boiler. Place the mixing bowl with the ganache over the steam, but make sure the bottom of the bowl does not touch the water. Stir your ganache over a double boiler until smooth.
  • Ganache too thin? Create a double boiler and add more chocolate 1 tablespoon at a time to thicken.

Serve: 2cup | Calories: 1048kcal | carbohydrate: 63G | protein: 9G | fat: 85G | Saturated fat: 51G | Trans fat: 1G | cholesterol: 162mg | sodium: 54mg | Potassium: 728mg | fiber: 9G | sugar: 42G | Vitamin A: 1724unit | Vitamin C: 1mg | calcium: 144mg | iron: 7mg

The Ultimate Guide to Chocolate Ganache