Chocolate ganache is one of my favorite things to add to desserts. It can be the glossy crown for your cake, an indulgent topping for your ice cream, or a treat in itself when you roll it into bon bons!
How TO MAKE CHOCOLATE GANACHE
HOW DO YOU MAKE CHOCOLATE GANACHE?
- Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
- Heat cream either on the stovetop or in the microwave until just about to boil.
- Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
- Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.
Different flavors of Ganache
Let’s talk about the things you can add to chocolate aside from cream!
- Pour hot coffee on the chocolate for a rich mocha flavor.
- Adding a few tablespoons of brandy or bourbon gives your ganache a boozy hit that makes for amazing truffles, bon bon filling, and an anytime treat!
- Add orange blossom water for a wonderful floral note.
- Toasted nuts add wonderful flavor and texture to any ganache.
Frequently Asked Questions
What is the difference between ganache and frosting?
A ganache typically has chocolate melted in a liquid like cream. Ganache can have many consistencies with the most common being in the maple syrup/warmer honey range. Frostings are thicker in consistency and are almost always made with butter. However, a cooled ganache can be whipped into a frosting
How long does it take for ganache to set?
Setting time will depend on the amount of liquid used and ambient temperature but generally it will take at least a few hours to fully set in the bowl. If yo’ve poured it on a surface and it’s spread thinly then the setting time will be reduced to about 10 minutes.
How do you store chocolate ganache?
Your newly made ganache should be fine at a cooler room temperature for a day or two. After that you should refrigerate it. Ganache will keep in an airtight container for up to a month in the refrigerator and up to two months in the freezer.
Delicious Recipes that feature Chocolate Ganache!
Pro tips for making this chocolate ganache recipe
- Don’t burn your chocolate! If you need to microwave it use short 10 second bursts at 50% power.
- If your ganache is too runny either let it cool down so it sets or add some more chopped chocolate in.
- Ganache that is thicker than desired can be heated up or mixed with more warm cream/any liquid you’d like.
- Any chocolate can be made into a ganache HOWEVER white chocolate is notorious for burning so use a VERY low heat for it.
If you’ve tried this easy chocolate ganache recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Ganache
Ingredients
- 1 cup chocolate 175g, semisweet or bittersweet
- 1/2 cup cream 120mL
- 1 tsp vanilla extract 5mL, optional
Instructions
- Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
- Heat cream either on the stovetop or in the microwave until just about to boil.
- Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
- Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.
Video
Notes
- Don't burn your chocolate! If you need to microwave it use short 10 second bursts at 50% power.
- If your ganache is too runny either let it cool down so it sets or add some more chopped chocolate in.
- Ganache that is thicker than desired can be heated up or mixed with more warm cream/any liquid you'd like.
- Any chocolate can be made into a ganache HOWEVER white chocolate is notorious for burning so use a VERY low heat for it.
Perfect!
Love love love this recipe! It was what I used to make my first ever ganache and I’ll always cherish it. ? I’ve since used it to make whipped ganache frosting which is HEAVENLY!
Is see that this is about 6 oz of chocolate to 8 oz cream. Halfway between a 1:1 and 1:2 ratio. Does this consistency solidify at room temp or when chilled? For example, if I made it a day in advance and refrigerated, would it return to a soft, silky consistency at room temp? Or would if have to be re-heated?
You would need to re heat almost any ganache after chilling 🙂
Hi John. Can I use this ganache under fondant?
yes you can! Make sure it sets first and I would add more chocolate to the mix so it’s firmer