Want to know how to make your own rich and creamy chocolate ganache? This post is for you.
Chocolate ganache can be used in all kinds of delicious ways. I’ve used it as a topping, a filling, a frosting and even as a killer hot chocolate base (it’s mind blowing, no joke). Contrary to what some of you may believe, chocolate ganache is also incredibly easy to make. Most of the time, I use this simple two-ingredient recipe. It’s honestly that easy.
For this recipe, I suggest choosing good quality chocolate. Basically, the better the chocolate, the better the ganache (rocket science, right?). The flavour and texture will be directly impacted by the chocolate used. I also suggest using a semi-sweet, bittersweet or dark chocolate. Milk chocolate has a different quantity of milk solids in it than dark chocolate does and this will affect the ratios listed below.
While chocolate ganache doesn’t take a ton of skill, it is important to know what ratios to use depending on what consistency you require your chocolate ganache to be. Also, if your chocolate isn’t already in chocolate chip or disc form, be sure to chop it into small bits. This will help the ganache come together faster, before the whipping cream cools.
Here are some ratio tips:
1 Part Chocolate : 1 Part Cream Ratio: best for chocolate drizzle or glaze when warm. Once it’s achieved room temperature, can be spread or whipped for frosting.
2 Parts Chocolate : 1 Part Cream Ratio: best for truffles or fillings that require a fudgy consistency. Can also be used for frosting.
1 Part Chocolate : 2 Parts Cream Ratio: best for chocolate glaze.
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How To Make Chocolate Ganache
Ingredients
- 8 ounces Semi-Sweet or Dark Chocolate, finely chopped
- 1 Cup Heavy Whipping Cream
Instructions
- Place chopped chocolate into a medium heat-proof bowl.
- In a small saucepan, bring heavy whipping cream to a gentle simmer over medium heat. Pour over chocolate and allow to rest for 2-3 minutes.
- With a rubber spatula, gently stir the mixture until the chocolate has melted and mixture becomes smooth.
- If using ganache to use for a drizzle, use while still warm. Otherwise, allow to cool completely.
- Cover and store in the refrigerator for up to 5 days or on the counter for 2 days. Enjoy!
Notes
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