Probably one of my most used recipes: chocolate ganache. Whether you prefer white chocolate, milk chocolate or dark chocolate: this is a recipe you won’t want to do without. Put it on a cake or on some brownies, cream puffs or use it to make truffles.
Chocolate Ganache
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
A tasty chocolate topping, or filling, for any dessert.
Ingredients
Dark Chocolate Ganache (1:2 Ratio)
- 50 grams of Whipping Cream
- 100 grams of Dark Chocolate
Milk Chocolate Ganache (1:2 Ratio)
- 50 grams of Whipping Cream
- 100 grams of Milk Chocolate
White Chocolate Ganache (1:3 Ratio)
- 50 grams of Whipping Cream
- 150 grams of White Chocolate
Instructions
- Break your chocolate into small pieces, place it into a heat proof bowl and add the whipping cream.
- Place the bowl on top of a saucepan with a small layer of water in it, on medium heat. Stir until the chocolate has melted completely and the whipped cream and chocolate are well combined.
- Cover it with plastic wrap, making sure the plastic wrap touches the chocolate ganache, so it won't form a skin.
- Let it cool completely.*
Glaze
- Let the chocolate ganache cool down a little.
- While it's still fluid pour it gently on top of a cake or dessert or dip some cupcakes or cream puffs into the chocolate ganache to glaze them.
Frosting
- Let the chocolate ganache cool down to room temperature, this can take up to a day.
- Use a palette knife or spatula to spread it onto a cake or any other sweets you'd like.
Topping or Filling
- Let the chocolate ganache cool down for a few hours, the outside of the bowl shouldn't feel hot or cold.
- Use an electric mixer with whisk attachment(s) to whip up the chocolate ganache, for about 5 minutes.
- Once it has lightened in colour and increased in volume a little, cover it with plastic wrap once more and let it sit for a couple of hours.
- After a couple of hours it'll be a little firmer and easier to pipe into or onto any dessert.
Notes
*Dependant on what you plan to do with the chocolate ganache, if you want to use it as a glaze don't let it cool completely before use.
Pay attention to the ratio of whipped cream to chocolate:
- White Chocolate Ganache (1:3)
- Milk Chocolate Ganache (1:2)
- Dark Chocolate Ganache (1:2)
Used in the following recipes:
