Chocolate Ganache
Chocolate ganache is a simple emulsion of hot heavy cream and finely chopped chocolate. By pouring the hot liquid over the solids and letting it sit undisturbed, you create a smooth, stable base that can be used as a liquid glaze, a firm piped filling, or, when whipped, a light aerated frosting.
Temperature is the only variable that matters.
Use a high-quality chocolate with at least 60% cocoa solids for the best structural stability. Ensure your cream is steaming but not at a rolling boil to avoid burning the milk solids.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Whisk
- Chef's knife
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 1 cupheavy whipping cream
- 1 tbspunsalted butter, room temperature
The Staged Pour
Do not stir immediately. Let the hot cream soften the chocolate for two full minutes before initiating contact with the whisk to allow the fats to bond correctly.
The method.
Prep the chocolate
Place the finely chopped chocolate into a heat-proof glass or stainless steel bowl. Smaller, uniform pieces melt faster and more evenly.
Heat the cream
Bring the cream to a gentle simmer in your saucepan over medium heat. Look for small bubbles forming around the edges; remove from heat immediately before it begins to boil over.
Combine
Pour the hot cream over the chocolate. Tap the bowl once on the counter to ensure the cream settles into the gaps, then let it sit untouched for two minutes.
Whisk to shine
Begin whisking from the center of the bowl in tight, circular motions. As the center turns dark and glossy, slowly widen your circles until all the cream is incorporated.
Finish
Stir in the butter until fully melted. This adds a subtle sheen and prevents the surface from drying out as it cools.
Other turns to take.
Soft Glaze
Increase the cream to 1.5 cups for a thinner, pourable consistency suitable for coating cakes.
Firm Truffle
Use a 2:1 ratio of chocolate to cream to create a dense texture that holds its shape when scooped into balls.
When it doesn't go to plan.
If the ganache breaks or looks grainy, whisk in a tablespoon of room-temperature cream to re-emulsify the fats.
Always chop your chocolate with a serrated knife to minimize shards flying across your workspace.
If storing in the fridge, press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
The ones that keep coming up.
Why did my ganache turn oily?
The cream was likely too hot or you stirred too aggressively. Stop immediately and add a splash of warm cream to bring it back together.
Can I use chocolate chips?
Avoid them if possible. They contain stabilizers that prevent them from melting cleanly into the cream, which often results in a gritty texture.
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