Quick answer: ganache is chopped chocolate melted into hot heavy cream. For an all-purpose ganache, pour 1 cup (240 ml) of hot cream over 8 oz (225 g) of chopped dark chocolate, wait two minutes and stir until smooth. Change the ratio to change the texture.
Ganache ratios (chocolate : cream, by weight)
| Ratio | Texture | Use it for |
|---|---|---|
| 1 : 2 | Pourable | Dessert sauce, hot chocolate base, whipped ganache |
| 1 : 1 | Soft, glossy | Glaze, cake drip, tart filling, layer cake filling |
| 2 : 1 | Firm | Truffles, firm frosting, under fondant |
These are for dark chocolate. Milk and white chocolate set softer, so use more chocolate: about 2.5-3 parts chocolate to 1 part cream where the table says 2 to 1.
How to make ganache
- Chop the chocolate finely and put it in a heatproof bowl.
- Heat the cream until it just begins to simmer.
- Pour it over the chocolate and leave it for 2 minutes.
- Stir gently from the center outward until smooth and glossy.
- Use warm for glaze and drips; cool to thicken for frosting; chill to firm for truffles.
Fixing problems
- Split or greasy: whisk in a tablespoon of warm cream or milk.
- Too thin: let it cool, or stir in more melted chocolate.
- Too thick: stir in warm cream a teaspoon at a time.
- Lumpy: warm it gently over a pan of hot water and stir.
Flavoring
- A pinch of salt and a little vanilla
- A tablespoon of butter for extra shine
- Espresso powder, orange zest or a spoonful of liqueur
Whipped ganache
Chill a cream-rich ganache and whip it for a light, mousse-like frosting; see whipped ganache. For an even lighter dessert, see chocolate mousse.
Storage
Ganache keeps covered at cool room temperature for a day or two, in the fridge for about a week, and freezes well.
Frequently asked questions
What is the ratio of chocolate to cream for ganache?
By weight: 1 to 1 for glazes, drips and fillings; 2 parts chocolate to 1 part cream for truffles and firm frosting; 1 part chocolate to 2 parts cream for a pourable sauce or whipped ganache.
Can I use milk instead of heavy cream for ganache?
It will be thin and may not set. Heavy cream gives ganache its body and smoothness.
Why did my ganache split?
It overheated or was stirred too hard while very hot. Whisk in a tablespoon of warm cream or milk to bring it back together.
How long does ganache take to set?
About an hour at room temperature to thicken for spreading, and a few hours in the fridge to firm up for truffles.
