Print

Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic chocolate ganache recipe creates a silky-smooth mixture perfect for glazing, frosting, or filling cakes and pastries. With just two ingredients and a simple technique, you’ll achieve professional bakery-quality results every time.

Ingredients

Scale
  • 8 ounces (226g) high-quality chocolate, finely chopped (dark, semi-sweet, or milk)
  • 1 cup (240ml) heavy whipping cream
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional, enhances chocolate flavor)

Instructions

  • Prepare the chocolate: Finely chop the chocolate into small, uniform pieces (about the size of chocolate chips). Place the chopped chocolate in a heat-safe bowl. The smaller and more uniform the pieces, the more evenly the chocolate will melt. If using chocolate chips, you can skip this step, though chopped chocolate bars typically yield better results.
  • Heat the cream: Pour the heavy cream into a medium saucepan and place over medium heat. Watch the cream carefully and heat until it just begins to simmer around the edges – you’ll see small bubbles forming at the perimeter of the pan. Don’t let it come to a full rolling boil, as this can scorch the cream and affect the flavor. This should take about 3-5 minutes.
  • Combine chocolate and cream: Immediately pour the hot cream over the chopped chocolate in the bowl. Make sure all the chocolate pieces are covered with cream. Let this mixture sit undisturbed for 2-3 minutes. This resting period allows the heat from the cream to gently melt the chocolate without any agitation.
  • Create the emulsion: After the resting period, begin stirring gently from the center of the bowl, making small circles. Gradually expand your stirring motion outward in wider circles. Continue stirring slowly and steadily until the mixture is completely smooth, glossy, and uniform in color with no streaks of cream or chunks of chocolate remaining. This should take 1-2 minutes. Add vanilla extract and salt if using, stirring to incorporate.
  • Adjust consistency: At this point, your ganache is ready but will be quite fluid. For a pourable glaze, use it immediately while still warm. For frosting consistency, let it cool at room temperature for 30-60 minutes, stirring occasionally, until it thickens to a spreadable consistency. For truffle filling, refrigerate for 1-2 hours until firm enough to scoop.
  • Apply as desired: Use your ganache according to your needs – pour it warm over cakes for a glossy glaze, spread it at room temperature for frosting, or scoop and roll it when chilled for truffles. If the ganache becomes too firm, gently rewarm it in the microwave in 10-second intervals or over a double boiler.

Notes

  • Chocolate to cream ratio: This recipe uses a 1:1 ratio (equal parts chocolate to cream by weight) which creates a versatile ganache. For a thicker frosting, use 2 parts chocolate to 1 part cream. For a thinner glaze, use 1 part chocolate to 2 parts cream.
  • Temperature matters: If your ganache seems grainy or separated, it may have gotten too hot or too cold. Gently rewarm it over a double boiler while stirring constantly to bring it back together.
  • Whipped ganache: For a fluffy frosting, let ganache cool and thicken completely, then whip it with a hand mixer on medium speed for 2-3 minutes until light and airy.
  • Flavor additions: Add extracts, liqueurs, or espresso powder with the vanilla for custom flavors. Start with 1-2 teaspoons of liquid flavoring or 1 teaspoon of powder.

Nutrition

Find it online: https://focialy.com/ganache-recipe/