How to make Chocolate Ganache

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Chocolate Ganache is a very versatile and basic preparation. By learning how to make chocolate ganache, the sky is the limit. Use it as filling, frosting or even as set mousse or in cheesecakes and tarts.

Chocolate Ganache | Basics | How To
The dark gooey secret
Chocolate Ganache | Basics | How To
As per the end use, choose the proportion of cream and chocolate

Ganache has such a versatile use and we all have eaten it one form or another. I myself have been making it for various uses for last few years and already have recipe along with those posts. Decided to post a separate one for easy accessibility in basics now.

Chocolate Ganache | Basics | How To
Chop the chocolate into small pieces
Chocolate Ganache | Basics | How To
Pour hot cream over the chopped chocolate
Chocolate Ganache | Basics | How To
Allow the hot cream to melt the chocolate

I have used it to fill up a cake, or glazed a cake with it and even made truffles with it. I follow a very basic recipe which I first learned from Joy of Baking. 2 simple ingredients of cream and chopped chocolate makes for the best deal.

Chocolate Ganache | Basics | How To
Let it stand for 5 minutes
Chocolate Ganache | Basics | How To
Gently swirl it from centre moving outwards
Chocolate Ganache | Basics | How To
The dark secret is ready

The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.

Chocolate Ganache | Basics | How To
The consistency for filling, whipping, pouring or truffles is different

The proportion between cream and chocolate will vary based on the usage. If you wish to use ganache for filling up a cake and thick glaze then the proportion is 1:1, equal parts chocolate and equal parts cream. For making chocolate truffles, use 2:1 ratio, with 2 parts chocolate and 1 part cream and for soft icing and pourable glaze the proportion of cream is higher i.e. 1:2, 1 part chocolate and 2 parts cream. For more details on perfect ganache, refer here.

Chocolate Ganache | Basics | How To
Chocolate ganache makes a great filling
Chocolate Ganache | Basics | How To
Pour and enjoy on any food of your choice

How To Make Chocolate Ganache

Chocolate Ganache is a very versatile and basic preparation. By learning how to make chocolate ganache, the sky is the limit. Use it as fillingfrosting or even as set mousse or in cheesecakes and tarts.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert, Filling & Frosting, Sauce
Servings: 220 ml

Ingredients

  • 250 gram dark chocolate finely chopped
  • 200 ml heavy whipping cream
  • 1 tbsp unsalted butter softened

Instructions

  • Put chopped chocolate in a large heat proof bowl & keep aside.
  • In a saucepan, heat cream & butter on medium heat. As soon as it starts to boil, remove from flame & pour over chopped chocolate. Allow it to stand without mixing for few mins (about 3-4 mins). Do not stir as we do not want to incorporate air in Ganache.
  • Using a wooden spoon/ rubber spatula or whisk, gently stir by beginning in the center & gently moving out to the edge of the bowl. When the chocolate is fully melted & mixture is smooth, add any liqueur or liquid flavourings (all should be at room temp.)
  • Allow it to cool down completely & set properly. Before storing, cover with a piece of plastic wrap pressed on the top of the ganache so a film doesn’t form.It can be stored at room temp in a cool corner for 2 days & freeze upto 3 months.

Notes

  1. The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
  2. The proportion between cream and chocolate will vary based on the usage. If you wish to use ganache for filling up a cake and thick glaze then the proportion is 1:1, equal parts chocolate and equal parts cream. For making chocolate truffles, use 2:1 ratio, with 2 parts chocolate and 1 part cream and for soft icing and pourable glaze the proportion of cream is higher i.e. 1:2, 1 part chocolate and 2 parts cream.
Chocolate Ganache | Basics | How To
Chocolate Ganache | Basics | How To

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