How to make perfect chocolate ganache (easy recipe)

Posted: December 13, 2024 Last modified: December 23, 2024
How to make perfect chocolate ganache (easy recipe)

Homemade chocolate ganache is very easy to make. In short, it is a mixture of chocolate and (double) cream. I will explain how to make a nice creamy white chocolate ganache, a milk chocolate ganache and a dark chocolate ganache.

Chocolate ganache

Today’s recipe is one of those recipes that is super easy to make, but still gets quite a lot of questions from my followers. So I figured it was time to give it a stage of it’s own to make sure you can make a delicious and perfect ganache every single time. So voila, my easy chocolate ganache recipe.

In the pictures you will see 3 types of ganache: dark chocolate ganache, milk chocolate ganache and a white chocolate ganache. I have used this ganache in many recipes in Laura’s Bakery, but it deserves its own basic recipe. There are also a number of different ways you can use this recipe. Like making truffles or make a whipped ganache. The possibilities are endless!

Making chocolate ganache

How to make chocolate ganache

Recipes with ganache

Where to start? I have made an incredible number of recipes using ganache and they are all so delicious. There are also many ways to use chocolate ganache. For example, as a topping for a cake, a brownie or a tartlet. I will soon be sharing much more delicious recipes featuring ganache in all shapes and sizes. But here’s a baking tip I love: pour milk chocolate ganache over a vanilla cake!

For making ganache you really only need two simple ingredients; chopped chocolate and heavy whipping cream. Now the ratio of chocolate to cream can vary depending on the type of chocolate which is why I am sharing the ratios of each ingredient in the recipe card.

Apart from the chocolate and the cream you will need a small saucepan and a rubber spatula is also a handy tool to have on hand.

You can also whip up the ganache and use it as an airy topping for pastries like chocolate cupcakes, or simply as a creamy filling for a bonbon or chocolate truffles. Or simply pour over ice cream. Or use as a cupcake filling. Mmmm. There is no end to the usage of this simple ganache recipe.

When we think of ganache, we often think of the brown chocolate version. But the white chocolate version is just as tasty and easy to make. The nice thing about it is that you can also give it a beautiful color of your choice. You will need a special chocolate food coloring or an oil-based (gel) food coloring. You mix the coloring with the liquid melted white chocolate and then work it into the recipe.

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Making ganache

Chocolate ganache for layer cakes

Layer cakes where the chocolate ‘drips’ from the top are incredibly beautiful and are also called drip cakes. The chocolate ganache you use for a drip cake has a different ratio to the one I have included in the recipe below. I will share a recipe for a drip cake soon and will also give you the correct ratio for that then.

Why isn't my ganache setting?

This only happens when it cools. Once you’ve mixed the warm cream with the small pieces of chocolate it will take some time for the chocolate to set and get the right consistency of the ganache. When the chocolate ganache cools but is still not as firm as you would like it to be? It’s best to add more chocolate (or less cream) next time. The more chocolate you add, the firmer the end result will be.

Using filled chocolate bars

In theory, you can make this chocolate ganache with all your favorite chocolate bars. The question is whether the fillings in these bars will taste very good in the end result. I would chop coarse fillings with a knife first. If it is the best chocolate to use for making a ganache is debatable but if you happen to have a lot of bars of chocolate leftover it is worth the try to make them into a chocolate frosting.

You can also use a combination of different types of chocolate. For example, a ganache with semisweet chocolate and bittersweet chocolate, remembering that the hot cream will also have to be converted to these proportions. I would always go for a good quality chocolate for the best flavor.

How much ganache do I need?

The amount of chocolate ganache you need to cover a cake, fill a tart or top a brownie depends entirely on the size of the cake and the desired thickness of the ganache layer. The best way to know for sure is to always check the respective cake recipes where the ganache is used.

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How to make chocolate ganache

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Making ganache

Ganache can be used in all sorts of recipes and is not difficult to make. I’ll show you how to make different types of chocolate ganache!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 1 portion

Ingredients 

Dark Chocolate Ganache

  • 100 grams dark chocolate
  • 100 ml whipping cream

Ruby Chocolate Ganache

  • 125 grams ruby chocolate
  • 100 ml whipping cream

Milk chocolate ganache

  • 150 grams milk chocolate
  • 100 ml whipping cream

White chocolate ganache

  • 200 grams white chocolate
  • 100 ml whipping cream

Instructions

Making the ganache

  • Chop the chocolate and place in a heatproof bowl.
  • Heat a pan of heavy cream over medium heat. As soon as it starts to bubble, pour the cream into the chocolate. Stir with a spatula until all the chocolate is melted.
  • Your ganache is now ready to be used! There are two ways to use it.

Pour over a cake

  • If you are going to pour the ganache over a cake, add a small knob of butter. This will keep the ganache shiny when it sets.
  • Allow the ganache to cool to room temperature before pouring it over the cake. Make sure it remains sufficiently liquid.

Whip into a firm filling

  • You can also whip the ganache into a firm filling. Place the bowl in the fridge, but check and stir the ganache from time to time. If you wait too long, the mixture will harden too much.
  • Remove the bowl from the fridge when the ganache has cooled but can still be stirred. Beat the ganache with a mixer, it will be like chocolate cream. Use the cream immediately as it will start to set.
Tips

You can also add a liqueur to the ganache if you like. Replace some of the whipped cream with the liqueur, otherwise the ganache will become too liquid. Mix in the liqueur when all the chocolate and cream have melted.
How to store

Ganache cannot be made in advance and must be used immediately, unless you are making truffles.

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