Making Smooth Chocolate Ganache
The quality of your ganache depends entirely on the ratio of fat to cocoa. A standard 1:1 weight ratio yields a versatile texture that works for glazing cakes or whipping into a lighter filling.
Mind the chop
The smaller and more uniform you chop your chocolate, the faster it will melt, which prevents the cocoa butter from separating and becoming grainy.
- serrated knife
- heat-proof glass or metal bowl
- small saucepan
- silicone spatula
What goes in.
- 8 ozsemisweet or bittersweet chocolate, chopped
- 8 ozheavy cream (at least 36% fat)
The slow center stir
Begin stirring in the center of the bowl in tight, small circles. As the chocolate begins to melt and pull into the cream, gradually widen your circles until the mixture is uniform.
The method.
Prepare the chocolate
Place your finely chopped chocolate into a heat-proof bowl. Ensure no water is near the bowl, as even a drop can cause the chocolate to seize.
Heat the cream
In a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Watch for small bubbles forming around the edges; do not let it reach a rolling boil.
Combine
Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for exactly five minutes to allow the heat to penetrate the pieces.
Stir
Using a silicone spatula, start from the center and stir slowly. Once you see a glossy dark emulsion forming, continue until the mixture is completely smooth.
Other turns to take.
Whipped Ganache
Let the ganache cool completely to room temperature, then beat it with a hand mixer until it becomes light and pale.
Firm Truffle Ganache
Use a 2:1 ratio of chocolate to cream to create a mixture firm enough to roll into balls.
When it doesn't go to plan.
If the ganache looks broken or greasy, add a teaspoon of warm cream and stir vigorously to pull the emulsion back together.
Use a high-quality chocolate bar rather than chips, as chips contain stabilizers that make them harder to melt smoothly.
For a glossy sheen, stir in a small knob of unsalted butter once the ganache is fully combined.
The ones that keep coming up.
Can I fix seized chocolate?
If the chocolate becomes lumpy or grainy, it has likely seized from steam or moisture. Try adding a tablespoon of warm water or cream and stirring rapidly to reset the emulsion.
How long does it last?
Keep it at room temperature for two days, or store it in the refrigerator for up to two weeks. Bring it back to room temperature slowly before using.