How to Make Chocolate Ganache
Chocolate ganache is a rich, decadent, and sinful baking staple. The best part is that it is easy to make, but we can keep that between us. This easy recipe is perfect for cake fillings, cake toppings, creams, truffles, and more.
Chocolate ganache is a popular baking staple. Thanks to its versatility, you can find it in various bakes, from tarts, macarons, and cake layer fillings. Bakers also love ganache because it is such an easy recipe; it is equal parts cream and chocolate.
I think of ganache as the baking best-supporting actor due to its many uses, which include doughnut filling, cake filling, macaron filling, drip cakes, and pouring over a cake for a dramatic look.
Ganache can be made with different chocolates. My personal favorite is dark chocolate ganache. In this blog post, I have included dark, milk, white chocolate, and vegan modification variations.
Video Instructions
Ingredients
Butter – I always recommend using European unsalted butter. European butter has a higher fat content, resulting in a richer butter. Also, use unsalted to control the amount of salt in the recipe.
Chocolate -Ghridelli is my go-to chocolate. I use both dark and milk chocolate chips. White chocolate requires a slight modification. (See below and in the recipe card for directions.)
Sea Salt – Sea salt is amazing in ganache. It gives pops of flavor similar to sea salt caramel.
Spices – Traditional ganache is made without spices. Using spices will depend on what you are making. My go-to’s are vanilla and cinnamon.
Heavy whipping cream – You can also use coconut cream to make a vegan or dairy-free version.
How to Use
Here are a few common uses:
- Cake fillings
- Frosting
- Pastry and tart filling
- Decoration
- Macaron filling
- Fondue
- Mirror glaze
- Cake topping
Substitutions and Variations
Canned Coconut Milk is a dairy-free and vegan alternative. Use 8 ounces of full-fat canned coconut milk. Pour the coconut milk into a heavy pot. Warm over low heat and whisk. This substitutes for cream.
White Chocolate – White chocolate is made with cream and cocoa butter. The result is a creamier chip than milk or dark chocolate. To use white chocolate, reduce the cream to 2/3rds cup instead of one cup. This will allow the ganache to be set correctly.
Troubleshooting
The chocolate seized on me – Warm the ganache over hot water and whisk vigorously. Add a tablespoon of room-temperature liqueur milk if the ganache is still not coming together. Do not add additional cream to restore your ganache. I will not work.
My ganache is runny – This happens for one of two reasons –
- A liquid other than heavy cream or full-fat coconut milk was used in the recipe. Solution: There is none, sorry. Ganache has to be made with a high-fat liquid to absorb the chocolate.
- The chocolate-to-cream ratio is off. Whisk in more chocolate until you reach the desired consistency.
FAQ
Ganache is a blend of equal parts of chocolate and cream. I add butter to my ganache to add a shine to the chocolate. Ganache is a versatile baking staple used in many different ways.
Not really. The ganache will firm and expand as it cools, but it never creates a hard shell.
This happens when the chocolate pieces are too large. Chop any remaining pieces into smaller pieces. Then, warm the cream over a double boiler until it simmers. The chocolate should begin to melt at a low temperature. During this time, continue to whisk.
Note: Do not microwave; it will ruin the ganache, and you must start over.
Counter – Store in an airtight container on the counter for up to two days. While this is possible, I prefer to store ganache in the refrigerator.
Refrigerator – Place in an airtight container and store in the fridge for up to one week.
Freezer – Place in an airtight container and store in the fridge for up to one month. I recommend thawing the ganache overnight in the refrigerator before using it.
Reheating -Ganache is temperature-sensitive and easily ruined by heat. To reheat it correctly, place it in the microwave and heat it at 50% power in 10 – 15-second bursts.
How to Make Chocolate Ganache
Equipment
- Double boiler
- whisk
Ingredients
- 1 cup heavy cream or heavy whipping cream (238g)
- 8 ounces chocolate (227g) broken into small pieces
- 4 tablespoons unsalted butter (56g) cut into 1 tablespoon pats
Optional
- 1 pinch sea salt (1g)
- 1 teaspoon cinnamon (2g)
- 1 teaspoon vanilla extract (4g)
Instructions
- Cream: Using a double boiler, warm one cup of heavy or whipping cream in the top pan.
- Chocolate: Add the chocolate. Whisk continuously until the chocolate is smooth and entirely incorporated into the heavy cream.
- Butter: Add one tablespoon of butter and whisk until fully incorporated into the chocolate. Repeat until all four tablespoons have been combined into the chocolate.
- Spices: Add one tablespoon of vanilla, one teaspoon of cinnamon (optional), and a pinch of salt. Whisk. Note: Any type of spice or addition is non-traditional.
Video
Notes
- The equipment section may contain affiliate links to products used in this recipe.
