Making Smooth Chocolate Ganache
There is no mystery to ganache, only temperature management. If you master the emulsion of fat and liquid, you can use this as a base for everything from fillings to firm-set icing.
Use a heavy bottom for the cream
Avoid using chocolate chips, as they contain stabilizers that prevent a smooth melt. Use a block of chocolate and chop it into even shards.
- small heavy-bottomed saucepan
- heat-proof mixing bowl
- silicone spatula
- serrated knife
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 1/2 cupheavy cream
- 1 tbspunsalted butter, room temperature
The slow circular stir
Start stirring from the center of the bowl in tight, slow circles. As the chocolate begins to melt into the cream, gradually widen your circles until the mixture turns glossy and uniform.
The method.
Prepare the chocolate
Place the chopped chocolate and butter into a dry, heat-proof bowl.
Heat the cream
Bring the cream to a gentle simmer in your saucepan over medium heat. Look for small bubbles forming around the edges; do not let it reach a rolling boil.
Combine
Pour the hot cream over the chocolate. Let it sit undisturbed for three minutes to allow the heat to penetrate the center of the shards.
Emulsify
Use a spatula to stir slowly until the ganache is smooth, dark, and glossy. If lumps remain, continue stirring gently.
Set
Leave at room temperature for at least two hours if you need a firm texture for piping or rolling, or use immediately as a warm pourable glaze.
Other turns to take.
Dark Truffle Filling
Increase the chocolate ratio to 2:1 (weight) for a firmer texture that holds its shape when rolled.
Whipped Ganache
Chill the ganache until soft, then use a hand mixer to aerate it until it lightens in color and holds stiff peaks.
When it doesn't go to plan.
If the ganache breaks or looks greasy, add one teaspoon of warm milk and stir vigorously to pull the emulsion back together.
Never let water touch the ganache while it is melting; even a drop can cause the chocolate to seize into a grainy mess.
Keep the bowl covered with plastic wrap touching the surface if you are leaving it to set at room temperature to prevent a skin from forming.
The ones that keep coming up.
Why did my ganache split?
Usually, this happens if the cream was too hot or if the chocolate wasn't chopped finely enough, leading to uneven melting.
Can I use milk chocolate?
Yes, but you will need less cream because milk chocolate contains more milk solids and cocoa butter than bittersweet chocolate.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe