Description
This rich and versatile Chocolate Ganache recipe provides a smooth, creamy chocolate mixture that can be used as a glaze, frosting, or truffle base. Made from just chocolate and heavy cream, it is simple to prepare yet yields professional-quality results perfect for decorating cakes, making truffles, or adding a luscious finish to desserts.
Ingredients
Scale
Basic Ganache
- 8 ounces (227 grams) chocolate
- 1 cup (240 grams) heavy cream
Additional Variations
- 8 ounces (227 grams) chocolate
- 1/2 cup (120 grams) heavy cream
- 4 ounces (114 grams) chocolate
- 1 cup (240 grams) heavy cream
Instructions
- Chop the Chocolate: Coarsely chop the chocolate using a serrated knife and transfer it to a heatproof bowl, ensuring the pieces are roughly the same size to melt evenly.
- Heat the Cream: Pour the heavy cream into a small saucepan over medium-high heat and bring it just to a boil. Remove immediately from the heat to prevent scalding.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 to 10 minutes to allow the heat of the cream to melt the chocolate and cool to about 90 to 110°F, which helps the mixture emulsify properly.
- Whisk to Smoothness: Whisk the mixture gently but continuously in one direction until it becomes smooth, creamy, cohesive, and shiny. This process may take a few minutes.
- Cool or Chill as Needed: Depending on the intended use—if using as a glaze, let the ganache cool for 15 minutes before pouring; for truffles, cover and chill in the refrigerator for 1 hour until firm but malleable; for frosting, chill for about 4 hours until nearly solidified before spreading.
- Make Whipped Ganache: For whipped ganache, use a 1:2 chocolate to cream ratio ganache chilled until thickened, around 1 hour. Whip with an electric mixer using the whisk attachment, starting slow and increasing to medium-high speed until the ganache is light in color and fluffy. Avoid overwhipping to prevent graininess; if grainy, reheat gently in a double boiler, strain, and retry whipping.
Notes
- Use good quality chocolate for the best texture and flavor.
- Ensure cream is hot but not boiling to avoid burning the chocolate.
- Ganache temperature during emulsification is important—too hot or too cold will cause separation.
- Whipped ganache is ideal for frosting cakes or filling pastries.
- If ganache becomes grainy during whipping, gently reheat and strain to recover texture.
- Ratios of chocolate to cream can be adjusted depending on desired consistency.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Chocolate
- Method: Stovetop
- Cuisine: French
Keywords: Chocolate ganache, chocolate glaze, truffle base, chocolate frosting, dessert chocolate sauce
