Ganache is a silky-smooth, glossy, and incredibly chocolatey cream made from just chocolate and heavy cream. A true pâtisserie classic, it’s perfect for truffles, cakes, cupcakes, and desserts! In this post, you’ll learn everything you need to know about ganache, including a simple base recipe that works with any type of chocolate.
Chocolate Ganache: The Versatile All-Rounder
Ganache (also called canache) is incredibly versatile. There isn’t just one type of ganache—its consistency can be adjusted to suit different desserts. Here are just a few ways to use it: Cake glaze, like in my Oreo Cake or Death by Chocolate Cake, filling, such as for brownie layer cakes, confectionery, like raspberry truffles, dessert sauce, perfect for churros and frosting, as used in my speculoos cupcakes Best of all? Ganache is ready in just 5 minutes and requires only 2 ingredients! It's wonderfully creamy and smooth. While it's typically used for decorating and filling, let’s be honest—it’s delicious straight from the spoon! By the way, I’ve made countless mistakes over the years, so you don’t have to! This recipe is foolproof and tested to perfection.
The Two Key Ingredients
Since ganache consists only of chocolate and cream, the quality of these ingredients is crucial. That doesn’t always mean the most expensive option is best, but choosing high-quality chocolate and full-fat cream will make a difference.
Chocolate: Both chocolate and couverture (coating chocolate) work well. You can use: Dark chocolate (at least 50% cocoa), milk chocolate, white chocolate. Important! The cocoa content affects the amount of cream needed. White chocolate, for example, requires much less cream than dark chocolate. Pro Tip: Instead of using chocolate bars, you can also use couverture callets for easier melting.
Heavy Cream: Use full-fat heavy cream (at least 30% fat) for the best consistency. Do NOT use: Light cream, milk. These won’t create the right texture.
How to Make Ganache in 3 Easy Steps
Chop the Chocolate & Heat the Cream: Finely chop the chocolate using a sharp knife to help it melt evenly. Heat the heavy cream in a saucepan until just before boiling. ⚠️ Do not let it boil—overheating can cause the chocolate to burn or prevent it from properly emulsifying.
Pour the hot cream over the chopped chocolate and let it sit for 2–4 minutes without stirring. This allows the chocolate to melt gently. For white chocolate ganache, the heat from the cream might not be enough. If needed, microwave the mixture briefly at low power.
Stir until smooth: Carefully stir with a whisk, then switch to a spatula or spoon. At first, it may seem like the chocolate and cream won’t combine, but keep stirring—the mixture will quickly become smooth and creamy.
Getting the Perfect Consistency for Any Recipe
The consistency of ganache varies depending on how you use it:
More liquid (higher cream ratio) is ideal for cake glazing or truffle fillings
Thicker & firmer (lower cream ratio) is perfect for truffles, firm cake fillings, or piping decorations
Lighter & fluffier, if you let it cool completely (1 hour to overnight) and then whip it, you’ll get an airy, mousse-like texture, ideal for layer cakes or frosting.
Common Ganache Problems & How to Fix Them
My Ganache is too runny. Possible reasons: Incorrect ingredient ratio (e.g., using too much cream for white chocolate). The ganache is still warm—it thickens as it cools. How to fix it: If immediately too thin, add more melted chocolate. If freshly made, allow 30 minutes to several hours to set. Refrigerate for faster thickening.
My Ganache is too thick. Gently reheat it using a microwave at low power or a double boiler. Stir in a small amount of warm cream to loosen the consistency.
My Ganache is grainy or split. Possible causes: Over-whipping with a whisk, overheating the cream. How to fix it: Blend the mixture with an immersion blender to re-emulsify it.
Delicious Ganache Variations
With Spices: Add a few drops of baking extracts (e.g., almond, vanilla). Stir in instant coffee powder for a mocha ganache. Infuse with spices like cinnamon or chili
With Alcohol: Stir in a small amount of liqueur, such as Amaretto or rum. Reduce the cream by the same amount to maintain consistency
With Fruit Purée: Blend in fruit purée (e.g., berry purée). Adjust the cream (less cream or more chocolate) to prevent thinning
With Additional butter or Crème Fraîche: Add butter or crème fraîche for an ultra-smooth texture. Ideal for chocolate tarts, truffles, or rum ball
How to Store Ganache
Refrigerator: Store in an airtight container for up to 1 week. It will firm up in the fridge—let it come to room temperature before using. Freezer: Ganache can be frozen for 1–2 months. Thaw slowly in the fridge before use. Tip: Since ganache is so quick to make, I usually prefer making it fresh rather than storing large batches.
If you want to use leftover ganache, drizzle over ice cream or pancakes, stir into hot milk for a rich hot chocolate, use as a filling for crêpes or pastries, mix with crushed cookies for chocolate truffle bites. Ganache is simple to make, incredibly versatile, and always delicious! Whether you're frosting a cake, making truffles, or glazing a dessert, this recipe will give you perfect results every time.
Recipe Card
Simple Ganache Recipe
Ingredients
For Dark Chocolate Ganache
- 200 grams dark chocolate or couverture
- 200 grams heavy cream
For Milk Chocolate Ganache
- 200 grams milk chocolate or couverture
- 140 grams heavy cream
For White Chocolate Ganache
- 200 grams white chocolate or couverture
- 100 grams heavy cream
Instructions
- Chop the chocolate finely using a large, sharp knife.
- Heat the heavy cream in a small saucepan (but do not bring to a boil!).
- Pour the hot cream over the chopped chocolate and let it sit for about 3 minutes without stirring.
- Gently whisk the cream and melted chocolate together.
- Then, use a spatula or spoon to briefly stir until the mixture forms a smooth, homogeneous mass.
- Depending on your intended use, you can either proceed to use the ganache directly (it will still be quite liquid) or let it cool to thicken (see tips).
Notes
- Consistency: Depending on what you're using the ganache for, you may need a different consistency. To make it thinner, increase the amount of cream (e.g., for frosting cakes or filling pralines). To make it thicker, reduce the cream. If you let it cool for a few hours and then whip it briefly with a hand mixer, you'll get a thicker ganache that's perfect for cake filling or decoration.
- Variations: The ganache can easily be customized with spices, powders, or a few drops of baking flavoring. Simply heat them with the cream. If you add alcohol, like Amaretto, you’ll need to increase the chocolate amount due to the extra liquid.
- Shelf Life: The ganache can be stored in the refrigerator for up to a week. Let it come to room temperature or briefly warm it before use. It can also be frozen for 1-2 months.
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