Baking & Pastry > Baking Techniques & Tips > Working with Chocolate > Melting Chocolate Properly

Perfect Chocolate Ganache: A Step-by-Step Recipe

Chocolate ganache is a versatile and delicious ingredient used in countless desserts. This recipe provides a simple and effective method for making smooth, rich ganache for frosting, filling, or glazing.

Prep Time
5 minutes
Cook Time
5 minutes
Servings
Varies
Ingredients
  • 1 cup Heavy Cream
  • 8 oz Chocolate (semi-sweet, dark, or milk), finely chopped
  • 1 tablespoon Unsalted Butter (optional, for shine)

Choosing Your Chocolate for Ganache

The type of chocolate you use will significantly impact the flavor and texture of your ganache. Dark chocolate will create a richer, more intense ganache, while milk chocolate will result in a sweeter, milder version. Semi-sweet chocolate is a good middle ground.

Step 1: Heating the Cream

Pour the heavy cream into a saucepan and heat over medium heat until it just begins to simmer. Do not let it boil. You'll see small bubbles forming around the edges of the pan.

Step 2: Pouring over Chocolate

Remove the cream from the heat and immediately pour it over the finely chopped chocolate in a heatproof bowl. Ensure all the chocolate is submerged in the cream.

Step 3: Allowing to Sit

Let the mixture sit undisturbed for 1-2 minutes. This allows the hot cream to melt the chocolate evenly.

Step 4: Stirring Until Smooth

Gently stir the mixture with a rubber spatula, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy. Be patient and persistent – it may take a few minutes.

Step 5: Adding Butter (Optional)

If desired, stir in the unsalted butter. This will add extra shine and richness to the ganache. Stir until the butter is fully incorporated.

Step 6: Cooling and Using

The ganache can be used immediately while still warm for glazing cakes or pastries. Alternatively, let it cool at room temperature for a thicker, spreadable consistency for frosting. For piping, refrigerate until firm enough to hold its shape.

Ratio Adjustments

The ratio of chocolate to cream can be adjusted to create different consistencies. A 1:1 ratio (equal parts chocolate and cream) is ideal for a glaze. A 2:1 ratio (twice as much chocolate as cream) will result in a thicker ganache suitable for truffles or frosting.

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FAQ

  • Why is my ganache grainy?

    Grainy ganache can be caused by overheating the cream, using low-quality chocolate, or not stirring the mixture properly. Ensure you use good quality chocolate, heat the cream gently, and stir patiently until smooth.
  • How do I store leftover ganache?

    Store leftover ganache in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature or gently warm it in the microwave in short intervals.
  • Can I add flavorings to ganache?

    Yes! You can add extracts (vanilla, peppermint), liqueurs (coffee liqueur, orange liqueur), or spices (cinnamon, cardamom) to ganache for added flavor. Add these ingredients after the chocolate has melted and the ganache is smooth.
  • Can I use white chocolate for ganache?

    Yes, you can use white chocolate, but be aware that it is more prone to scorching. Use a lower ratio of chocolate to cream (e.g., 1:1.5 or 1:2) and stir frequently.