Chocolate ganache is an emulsion of chopped 60% chocolate stirred into the same weight of cream brought to a boil, with an optional tablespoon of butter for shine, used warm as a filling or chilled for at least 3 hours as a frosting. It takes 10 minutes of preparation and 10 minutes of cooking, and serves 6.
A versatile classic of pastry for chocolates, cakes, and cupcakes, with a smooth, glossy texture that melts evenly on the palate.
How to Make Chocolate Ganache?
Ganache is hot cream mixed with chocolate, usually in equal parts (see the texture guide below). It can be dark or white and flavored with liqueurs such as amaretto, coffee liqueur, or rum.
Nutritional Information
Each serving of chocolate ganache contains approximately 270 kcal, 17 g of carbohydrates, 22 g of fat, 3 g of protein, 1 g of fiber, 15 g of sugars, 25 mg of cholesterol, and 30 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Chocolate Ganache Recipe
Preparation: 10 minutes
Cooking: 10 minutes
Servings: 6
Ingredients
- 200 g (7 oz) of 60% chocolate
- 200 ml (¾ cup plus 1 tablespoon) of heavy cream
- 1 tablespoon of butter (optional)
Instructions
- In a medium pot, heat the cream to a boil, turn off the heat, and add the chopped chocolate, stirring constantly as it melts.
- If you like, add a tablespoon of butter for shine, stirring until smooth and even. Let cool to room temperature.
- Use the ganache right away in its more liquid form as a filling, or refrigerate it covered with plastic wrap for at least 3 hours and use it as a frosting instead of a sugar based icing.
Additional Tips
Coatings
Use a 1 to 1 ratio of chocolate to cream, as in this recipe.
Truffles
Use 2 parts chocolate to 1 part cream for a firmer ganache with more body.
Soft glaze
For a soft glaze for cupcakes or cakes, use 1 part chocolate to 2 parts cream.
White chocolate
Use 2 to 3 parts white chocolate to 1 part cream, depending on its fat content.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| 60% chocolate | 70% chocolate | 200 g | More intense |
| Dark chocolate | Milk chocolate | 3 to 1 ratio | Sweeter, softer |
| Butter | No butter | 1 tbsp | Less shine |
| Plain | With liqueur | 1 to 2 tbsp | Aromatic |
Frequently Asked Questions (FAQs)
1. Why did my ganache split and turn grainy?
The cream was too hot or the chocolate overheated; fix it by adding cold cream a spoonful at a time, whisking gently until it emulsifies.
2. Can I make ganache with milk chocolate?
Yes, but use less cream (a 3 to 1 chocolate to cream ratio), or it can turn too runny.
3. How long does ganache keep?
Two days at room temperature or 2 weeks refrigerated; warm it slightly to restore its creamy texture.
4. Can I freeze it?
Yes, for up to 3 months; thaw in the fridge and stir gently before using.
5. Which liqueurs work best?
Amaretto, Grand Marnier, rum, or kirsch; add 1 to 2 tablespoons per 200 ml of cream while warm.
Did You Know?
Ganache is French, and legend says it was born from an apprentice’s mistake: he poured hot cream onto chocolate, and his master called him a ganache, an imbecile. The cream was a hit and kept the name.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Homemade Chocolate Truffles Recipe
- Chocolate Truffle Cake Recipe
- Fluffy Vanilla Cupcakes Recipe
- Homemade Chocolate Mousse Recipe
