Dark Chocolate Ganache
A reliable ganache depends entirely on the ratio of fat to cocoa solids and the speed of your emulsion. Keep your movements controlled to avoid incorporating air bubbles, which can lead to a grainy or matte finish.
The temperature of the cream is your only variable
If the cream is too cold, the chocolate won't melt; if it is boiling, the cocoa butter will separate and leave you with an oily mess.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Silicone spatula
- Chef's knife
What goes in.
- 8 ozdark chocolate (60% to 70% cocoa), finely chopped
- 1 cupheavy cream
- 1 tbspunsalted butter (room temperature)
Circular Motion
Start stirring from the center of the bowl using small, tight circles. Do not move the spatula to the edges until you see a dark, shiny core of emulsified ganache forming in the middle.
The method.
Prep the chocolate
Place the finely chopped chocolate in a heat-proof glass or metal bowl. Ensure the pieces are uniform in size to guarantee even melting.
Heat the cream
Place the cream in a small saucepan over medium heat. Watch closely for small bubbles to form around the edge of the pan. Remove from heat immediately—do not let it reach a rolling boil.
Combine
Pour the hot cream over the chocolate. Let it stand undisturbed for two minutes. This allows the heat to penetrate the center of the chocolate pile.
Emulsify
Using a silicone spatula, stir the center slowly. As the chocolate melts into the cream, gradually widen your circles until the entire mixture is smooth and dark.
Finish
Add the knob of butter and stir until incorporated. This adds a subtle sheen to the finished product.
Other turns to take.
Pourable Glaze
Use a 1:1 ratio of chocolate to cream for a thin glaze that sets firm but sliceable.
Whipped Ganache
Chill the finished ganache until firm, then beat with a hand mixer until it lightens in color and holds stiff peaks.
When it doesn't go to plan.
Always chop your chocolate with a sharp knife; the finer the pieces, the faster it melts without needing excessive heat.
If the ganache appears broken or oily, whisk in a tablespoon of cold cream one teaspoon at a time to re-establish the emulsion.
Store at room temperature for up to two days if you need a spreadable consistency; refrigerate for longer storage, but bring to room temperature before use.
The ones that keep coming up.
Can I use milk chocolate?
Yes, but it contains more sugar and less cocoa butter. Use slightly less cream—about three-quarters of a cup—to achieve the same consistency.
Why is my ganache grainy?
Usually because the cream was too hot or you stirred too vigorously, incorporating air. Let it rest and try smoothing it with a gentle, slow stir.