This guide for making silky, smooth chocolate ganache will be your new fave go-to recipe! With step-by-step instructions, this recipe for easy chocolate ganache can be whipped up within minutes. Oh, and let’s not forget the best part! This super versatile recipe only requires 2 ingredients – chocolate and heavy whipping cream.
What is Chocolate Ganache?
Chocolate ganache is a 1:1 mixture consisting of finely chopped chocolate and heated cream that is whisked together into a shiny, smooth consistency. Initially, while still warm to touch, chocolate ganache will have a pourable consistency. As the ganache cools, it will gradually start to thicken. It is this versatility in texture and consistency that makes chocolate ganache an essential recipe in any baker’s kitchen!
Uses for Chocolate Ganache
There are countless ways to use chocolate ganache in baked goods and treats. Here are some great ways to use this versatile recipe:
- Dripping on chocolate hazelnut cake and layered cakes
- Topping on salted caramel mocha cake, brownies, pastries and ice cream
- Filling in cakes, cupcakes, cookies, pies and pastries
- Glazing or coating on marble bundt cake, baked chocolate cake donuts, chocolate mousse cake and chocolate glazed doughnuts
- Whipping into frosting on whipped chocolate ganache cake
How To Make Chocolate Ganache
Chocolate ganache is a simple 1:1 mixture of chocolate and heavy cream. For example, for 4 ounces of chocolate, you will need 4 ounces (1/2 cup or 120 ml) of heavy cream.
Key Ingredients
- Good Quality Chocolate – for the best chocolate flavor in ganache, it is best to go for a chocolate that has at least 56% cocoa content. Some commonly used chocolates to make ganache are semi-sweet, bittersweet or dark chocolate. Just keep in mind that the higher the cocoa content is in a chocolate, the richer the chocolate flavor will be.
- Heavy Cream or Heavy Whipping Cream – when it comes to selecting the best heavy cream to use in this ganache recipe, I recommend going for a cream that has at least a 30% fat content. The higher fat content is what provides the ganache with a silky, smooth shiny finish.
To Make Ganache, Follow These Easy Steps:
- Place finely chopped chocolate into a heat-safe glass or metal mixing bowl.
- Pour heated cream over chocolate.
- Allow mixture to sit untouch briefly for 2-3 minutes.
- Gently whisk cream into melted chocolate until smooth and shiny in appearance.
Ganache Consistency
- Pourable (“flowy”) Consistency – is best for dripping, glazing and coating on bakes and desserts. To achieve this consistency, cool the ganache at room temperature for 8-10 minutes. If the ganache becomes too thick to easily pour, warm it back up in double-boiler to restore flowy consistency.
- Semi-Firm (“Thick”) Consistency – is best for filling, spreading, and piping on desserts. Thick consistency ganache can also be whipped into a light and airy frosting. To achieve this consistency, cool the ganache at room temperature for 2-3 hours or in the fridge for 1-2 hours. During this time, lightly mix the ganache, every 15-20 minutes, to prevent skin formation on top.
How to Make Whipped Ganache
Whipped ganache is incredibly easy to make and involves these two easy steps:
- Cool ganache until it reaches a thick consistency at room temperature or in the fridge.
- Use a hand-held electric or stand mixer to whip thickened ganache at medium high speed into a light and airy consistency.
Troubleshooting Ganache – What Went Wrong?
- Unmelted Chocolate – either the chocolate was not chopped finely enough or the cream was not hot enough to melt chocolate. If this occurs, use indirect heat to melt remaining chocolate either in a double boiler or in a glass bowl over a pot of simmering water. Stir ganache mixture until all of the chocolate is melted. Refrain from using the microwave to melt chocolate as this may result in uneven melting and potentially burn the chocolate.
- Chocolate Seized – if water comes in contact with chocolate, it will cause it to seize up rendering the ganache unusable. To avoid this, thoroughly dry all tools that will be used to make ganache.
- Ganache Separated – overmixing ganache may cause it to separate. Therefore, I recommend gently whisking the cream into the melted chocolate starting in the center of the bowl and moving outward in a circular motion until a smooth mixture is achieved. Additionally, make sure to use a good quality chocolate with a moderately high cocoa content to help avoid the potential separation of ganache.
- Ganache Too Runny or Too Thick – if ganache is too runny, then too much cream was added to the mixture. If the ganache is too thick, then too little chocolate was added to the mixture. To avoid ending up with too runny or too thick ganache, follow the 1:1 method. For example, for every 1 ounce of chocolate, you will need 1 ounce of cream.
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintHow to Make Chocolate Ganache
This guide for making silky, smooth chocolate ganache will likely become your new fave go-to recipe! With step-by-step instructions, my recipe for easy chocolate ganache can be whipped up within minutes. Oh, and let’s not forget the best part! This super versatile recipe only requires 2 ingredients – chocolate and heavy whipping cream.
- Prep Time: 10 Minutes (Not Including CoolingTime)
- Cook Time: 3 Minutes
- Total Time: 13 minutes
- Yield: 1 1/2 Cups 1x
Ingredients
- 8 Ounces (226 g) Good Quality Chocolate, Finely Chopped
- 8 Ounces (1 Cup or 240 ml) Heavy Cream
Instructions
- Place finely chopped chocolate in a medium heat-safe glass or metal mixing bowl. Try to avoid using a plastic bowl.
- Place the heavy cream in a small saucepan and heat it up under medium heat until it starts to simmer, about 3-4 minutes. The goal here is to heat up the cream and not bring it to a full on boil.
- Pour heated cream over chocolate and allow mixture to sit untouched for 2-3 minutes.
- Gently whisk cream into melted chocolate starting in the center of the bowl and moving outward until all of the cream has been incorporated and you have a smooth shiny ganache. (Take care to not whisk chocolate mixture too vigorously as this will result in the formation of air bubbles in ganache.)
- For pourable (flowy) consistency, allow the ganache to cool slightly, about 8-10 minutes, at room temperature.
- For semi-firm (thick) consistency, allow the ganache to cool for 2-3 hours at room temperature or 1 hour refrigerated. For even consistency, as the ganache cools, it should be lightly mixed every 15-20 minutes to prevent a skin from forming on top.
Notes
- Ganache recipe may be halved or doubled so long as you follow the 1:1 ratio rule. For example, for 1 ounce of chocolate, you will need 1 ounce of cream.
- Leftover ganache stored in an airtight container will last up to 5-7 days in the fridge. To warm up ganache, use indirect heat either in a double boiler or in a heat-safe bowl placed over a pot of simmering water.
- For the best chocolate flavor in ganache, try and go for good quality chocolate bars with a cocoa content of 56% or higher. I find that semi-sweet, bittersweet or dark chocolates work best for making rich tasting ganache. I particularly like to use Baker’s semi-sweet chocolate bars.
- For dairy-free or vegan chocolate ganache, simply follow the recipe but use dairy-free chocolate and full-fat coconut milk (from can) in place of dairy based heavy cream.
- I recommend reading through the blog post, particularly, the troubleshooting section to address any issues you may encounter while making ganache recipe.
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