bake · Bake

How to Make Chocolate Ganache

Name: How to Make Chocolate Ganache
Ingredients: 8 ounces chocolate; 8 ounces heavy cream

Heat heavy cream until it just begins to simmer, then pour it over chopped chocolate in a 1:1 ratio by weight. Let it sit for two minutes, then stir from the center outward until smooth and glossy. This creates a versatile base that works as frosting, filling, or glaze depending on temperature and consistency.

Total time: 15 min
Hands-on: 15 min
Difficulty: Easy

Ingredients

8 ounces chocolate
8 ounces heavy cream

Step by step

Chop the chocolate finely. Use a sharp knife to chop 8 ounces of good chocolate into small, uniform pieces. Dark chocolate works best, but milk or white chocolate work too. Put the chopped chocolate in a heatproof bowl.
Heat the cream. Pour 8 ounces of heavy cream into a small saucepan. Heat over medium heat until you see small bubbles forming around the edges and steam rising. Don't let it boil.
Pour cream over chocolate. Remove the cream from heat and immediately pour it over the chopped chocolate. Make sure all the chocolate is covered by the hot cream.
Let it sit undisturbed. Wait exactly two minutes. Don't stir, don't touch it. The heat needs time to melt the chocolate completely.
Stir from center outward. Start stirring in the very center with a whisk or wooden spoon, making small circles. Gradually work your way outward in larger circles until the mixture is smooth and glossy.

Tips & troubleshooting

Room temperature chocolate melts more evenly than cold chocolate straight from the fridge
If your ganache breaks and looks grainy, add a tablespoon of hot cream and stir vigorously to bring it back together
For glazing, use ganache when it's still warm and pourable. For piping, let it cool until it holds its shape
Cover ganache with plastic wrap pressed directly onto the surface to prevent a skin from forming
Ganache keeps in the fridge for up to a week and can be gently rewarmed in the microwave

Variations

Butter Ganache. Add 2 tablespoons of room temperature butter after the ganache is smooth for extra richness and shine.
Flavored Ganache. Steep herbs, spices, or tea in the cream for 10 minutes before straining and using. Try lavender, cardamom, or Earl Grey.
Liqueur Ganache. Stir in 2-3 tablespoons of rum, brandy, or liqueur after the ganache is smooth. Add it slowly to prevent breaking.
Whipped Ganache. Let the ganache cool to room temperature, then whip with an electric mixer until light and fluffy for a mousse-like texture.

Questions

What's the right ratio of chocolate to cream?: Equal weights work perfectly for most uses. For a firmer ganache that's good for truffles, use more chocolate. For a thinner glaze, use more cream.
Can I use milk instead of heavy cream?: Heavy cream has the fat content needed for smooth ganache. Milk won't give you the same rich texture, but you can use it in a pinch with slightly less liquid.
Why did my ganache turn grainy?: Usually from overheating the cream or stirring too vigorously too soon. The chocolate seized up. Add hot cream a tablespoon at a time while stirring to fix it.
How long does ganache last?: Up to a week in the fridge, covered. It will firm up when cold, so let it come to room temperature or warm it gently before using.