Chocolate Ganache

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

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

  1. Break your chocolate into small pieces, place it into a heat proof bowl and add the whipping cream.
  2. 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.
  3. Cover it with plastic wrap, making sure the plastic wrap touches the chocolate ganache, so it won't form a skin.
  4. Let it cool completely.*

Glaze

  1. Let the chocolate ganache cool down a little.
  2. 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

  1. Let the chocolate ganache cool down to room temperature, this can take up to a day.
  2. Use a palette knife or spatula to spread it onto a cake or any other sweets you'd like.

Topping or Filling

  1. Let the chocolate ganache cool down for a few hours, the outside of the bowl shouldn't feel hot or cold.
  2. Use an electric mixer with whisk attachment(s) to whip up the chocolate ganache, for about 5 minutes.
  3. 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.
  4. 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:

 

   

   

   

  

      

   

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