Chocolate Ganache Three Ways (Printable Version)
Transform chocolate and cream into silky ganache for drips, truffles, or frostings in just minutes.
# What You'll Need:
→ 1:1 Ratio Ganache (for thick glazes, fillings, frostings)
01 -
227 grams high-quality chocolate, coarsely chopped
02 -
240 grams heavy cream
→ 2:1 Ratio Ganache (for truffles, tart fillings, solid fudge-like texture)
03 -
227 grams high-quality chocolate, coarsely chopped
04 -
120 grams heavy cream
→ 1:2 Ratio Ganache (for pourable, thin, or whipped ganache)
05 -
114 grams high-quality chocolate, coarsely chopped
06 -
240 grams heavy cream
# Steps to Follow:
01 -
Using a serrated knife, coarsely chop chocolate and place into a heatproof mixing bowl.
02 -
Pour heavy cream into a small saucepan. Warm over medium-high heat until just reaching a boil, then immediately remove from heat.
03 -
Pour heated cream over chopped chocolate. Let stand for 5 to 10 minutes to melt the chocolate and reduce the mixture’s temperature.
04 -
Whisk vigorously in one direction until the ganache is exceptionally smooth, cohesive, and glossy.
05 -
For a glaze, cool for 15 minutes before pouring. For truffles, cover and chill for 1 hour until malleable, then portion into balls. For frosting, refrigerate for 4 hours until almost solid before using.
06 -
For whipped ganache, chill a 1:2 ratio ganache for approximately 1 hour until thickened. Whip with an electric mixer equipped with a whisk attachment, slowly increasing speed to medium-high, until light in color and airy. To avoid graininess, do not overwhip; if the mixture becomes grainy, gently reheat and whisk until smooth before cooling and rewhipping.
# Additional Notes:
01 -
For best melting and consistency, select baking chocolate bars over chocolate chips, as chips may not melt fully due to stabilizers.
02 -
Optimal ganache emulsification occurs between 32°C and 43°C (90°F to 110°F).