Chocolate Ganache
Two ingredients, endless uses. Ganache is just chocolate and cream, but the ratio changes everything: glaze, truffle filling or whipped frosting. Ratios, method and fixes.
A glossy ganache topping: Sarah Marriage, CC BY 2.0
What ganache is
Ganache is an emulsion of chocolate and cream: the water in the cream and the fat in the chocolate are blended into a smooth, glossy mixture. It is the filling in many truffles and pralines, the shiny glaze on cakes and, when whipped, a light frosting. Its origin story is disputed, but it was well established in French pastry by the late 1800s.
The ratio is the recipe
By weight, equal parts dark chocolate and cream gives a pourable glaze when warm that sets soft. Twice as much chocolate as cream sets firm enough to roll into truffles. Half as much chocolate as cream makes a sauce for ice cream. Milk and white chocolate contain less cocoa solids, so they need more chocolate, often 2.5:1 or 3:1 for a firm set.
Method and troubleshooting
Pour hot cream over finely chopped chocolate, wait a minute, then stir from the centre outward in small circles until glossy. If ganache looks greasy or grainy, it has split: whisk in a spoonful of warm milk or cream, or blend briefly with a stick blender. If it is too thick, warm it gently; if too thin, let it cool or add more melted chocolate.
Flavouring ideas
Infuse the cream with coffee beans, orange zest, mint leaves or tea before heating, then strain. Stir in a little butter for extra shine, a pinch of salt, or a spoonful of honey for a softer texture. Use ganache for our truffles recipe, to fill macarons or sandwich cookies, or to glaze brownies.
Make Chocolate Ganache at home
Ingredients
- 200 g dark chocolate (55 to 70 percent), finely chopped
- 200 ml double or heavy cream
- 15 g butter (optional, for shine)
- Pinch of salt
Method
- Put the chopped chocolate and salt in a heatproof bowl.
- Heat the cream until it just simmers at the edges, then pour it over the chocolate.
- Leave for 1 minute, then stir slowly from the centre outward until smooth and glossy.
- Stir in the butter if using.
- Use warm as a pourable glaze, or cool to room temperature for spreading. For whipped ganache, chill until cold, then whip until fluffy.
- A glossy ganache topping: Sarah Marriage, CC BY 2.0
Text written by Chocolate Era.
