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How to Make Chocolate Ganache

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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. 

Ingredients

Scale
  • 8 Ounces (226 g) Good Quality Chocolate, Finely Chopped
  • 8 Ounces (1 Cup or 240 ml) Heavy Cream

Instructions

  1. Place finely chopped chocolate in a medium heat-safe glass or metal mixing bowl. Try to avoid using a plastic bowl.
  2. 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.
  3. Pour heated cream over chocolate and allow mixture to sit untouched for 2-3 minutes.
  4. 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.)
  5. For pourable (flowy) consistency, allow the ganache to cool slightly, about 8-10 minutes, at room temperature.
  6. 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. 

Find it online: https://nourishedendeavors.com/how-to-make-chocolate-ganache/