Chocolate Ganache
A simple chocolate-and-cream ganache that can be poured while warm, spread when cool, or whipped for frosting. Choose dark, milk, or white chocolate and adjust the cream to match.
By Cookin' Kitchen
- Total: 4 hours 7 minutes
- Makes: 2 cups
Recipe
Chocolate Ganache
A simple chocolate-and-cream ganache that can be poured while warm, spread when cool, or whipped for frosting. Choose dark, milk, or white chocolate and adjust the cream to match.
Cookin' · https://cookin.club/recipes/chocolate-ganache
- Prep
- 5 minutes
- Cook
- 2 minutes
- Rest
- 4 hours
- Total
- 4 hours 7 minutes
- Makes
- 2 cups
Ingredients
For 2 cups
Dark Chocolate Ganache
Milk Chocolate Ganache
White Chocolate Ganache
Equipment
- Sharp knife
- Heatproof bowl
- Small saucepan
- Heatproof jug
- Microwave
- Rubber spatula or spoon
- Bowl and whisk attachment
Instructions
Chop chocolate
Step 1: Finely chop the chocolate with a sharp or serrated knife. Scrape it all, including the fine chocolate shards, into a heatproof bowl.
Make the ganache
Step 2: Heat the cream in a small saucepan on the stove or in a heatproof jug in the microwave until hot and steaming. Do not let it boil, as it may cause the chocolate to split or turn grainy.
Step 3: Pour the hot cream over the chopped chocolate. Spread the chocolate so it is covered as evenly as possible. The cream may not fully cover the milk or white chocolate, which is fine.
Step 4: Leave uncovered for 10 minutes.
Step 5: Stir with a rubber spatula or spoon until the cream and chocolate are incorporated and the mixture is silky smooth.
Step 6: For milk or white chocolate ganache, if the chocolate has not fully melted, microwave for 20 seconds and stir gently. Microwave for another 10 seconds, then stir again.
Step 7: If the ganache splits and shows oil streaks, turns grainy, or is too thick or thin, correct it before using.
Step 8: To cool the ganache for spreading, piping, or whipping, leave it uncovered for 30 minutes. Then cover it with cling wrap pressed against the surface to prevent a skin from forming, and continue cooling.
Choose how to use it
Step 9: For a pourable sauce or glaze, let the ganache cool on the counter for 15 minutes, until it is still runny but pourable. Pour it over cakes or sundaes, or use it for dipping or drip decorations.
Step 10: For spreadable frosting, cool the ganache to a soft, spreadable peanut-butter consistency. Cool it on the counter for 30 minutes, then either refrigerate for 4 hours, stirring now and then for even cooling, or refrigerate overnight and leave it on the counter for 15 to 20 minutes to soften.
Step 11: For whipped ganache, chill a bowl and whisk attachment in the refrigerator for 20 minutes. Put the ganache in the chilled bowl and whip on high for 2 minutes, until it becomes paler and fluffier. Spread or pipe it onto cakes and cupcakes.
Step 12: For truffles, chill the ganache overnight until firm, then use it with a truffle recipe.
Step 13: For more ways to use chocolate ganache, explore additional serving ideas.
Notes
Store fully cooled ganache in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To thaw frozen ganache, leave it in the refrigerator overnight and dab away any condensation before mixing.
Nutrition per cup
- Calories
- 267 kcal
- Fat
- 22 g
- Saturated fat
- 13 g
- Carbohydrates
- 16 g
- Sugar
- 10 g
- Fiber
- 2 g
- Protein
- 2 g
- Sodium
- 14 mg
- Cholesterol
- 42 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chocolate ganache needs just chocolate and cream. Use it warm as a pourable sauce or glaze, cool it until spreadable for frosting, or chill it until firm enough to roll into truffles.
Choose one chocolate variation below. Dark chocolate uses the most cream, while white chocolate uses the least. Use cream with more than 30% fat so the ganache can thicken as it cools.
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