This is the perfect chocolate ganache recipe you will only need in your baking journal. You can use this in cakes, pastries, cupcakes or enjoy directly from the spoon. If you follow my step-by-step chocolate ganache recipe, you will never try a different one.
I screwed it up the first time I made ganache, because of the ratio of chocolate to cream and then I applied it to chilled cake. Because of this, chocolate ganache got hard and I was not able to spread it properly. It all got so messy although it was tasting delicious.
I also measured quantity of chocolate chips wrong because 1 cup of chocolate chips is not exactly 230gms. This recipe will save you from my past mistakes and it will make you ganache queen or king in no time!
The ratio of chocolate to cream varies and depends on the what chocolate you are making.
To make truffles or stiff frosting for piping, the ratio of chocolate to cream is 2:1. i.e. 2 portion of dark chocolate and one portion of cream.
For filing and frosting of cakes and cupcakes or to make light and airy whipped ganache frosting, the ration of chocolate to cream is 1:1. i.e. 1 potion of milk chocolate and 1 portion of cream.
For thin glaze or dipping chocolate, the ration of chocolate to cream is 1:2. i.e.1 potion of white chocolate and 2 portion of cream.
If you want to make milk chocolate ganache or white chocolate ganache, then the ratio of cream to chocolate differs, please refer to my Chocolate Ganache 101 for detail techniques and ratio.
Table Of Content
- List of ingredients and Importance of each ingredient.
- Equipments required to make this.
- Step by step recipe (with images) to make perfect chocolate ganache recipe.
- Pro tips to make perfect chocolate ganache recipe.
- Video representation of the recipe
- Frequently Asked Questions
- Request
- Detail recipe card with quantity of ingredients and detail steps to make perfect chocolate ganache recipe.
List of ingredients and Importance of each ingredient.
- Chocolate
This is the heart of the recipe and do not compromise with the quality of chocolate while making this chocolate ganache recipe. I like to use semi-sweet chocolate to make this recipe.
- Heavy Whipping Cream
Ratio of chocolate to cream defines the consistency of chocolate ganache. Use of heavy whipping cream, or whipping cream or double cream with minimum fat percentage as 35%
Equipments required to make this ganache
- Whisk
- Spatula
- Heavy bottom pan to heat the cream
Step by step recipe (with images) to make perfect chocolate ganache recipe.
- Finely chop the chocolate.
- heat whipping cream until you can see small bubble from side.
- Once it is warm, pour it to chopped chocolate.
- let it sit for 5-10 minutes. DO NOT MIX IMMEDIATELY.
- Now, mix gently until smooth.
- Put cling wrap on top so that it doesn’t form any skin.
- Keep it aside for 3-4 hours to set. Overnight is best. If you are in hurry then keep it in the refrigerator for 2 hours.
- Now you can use this to cover your cake or as a filling.
Pro tips to make perfect chocolate ganache recipe.
- Use good quality chocolate
This chocolate ganache recipe uses only 2 ingredients out of which chocolate is main ingredient. Please use good quality chocolate with cocoa percentage between 50-60%
- Use chopped chocolate
This recipe involves heating of cream and pouring it over chopped chocolate. It is very important to use chopped chocolate instead of entire bar. So that, heat is properly distributed and chocolate is melted evenly.
- Heating the cream
Temperature of cream matters a lot in this chocolate ganache recipe. It will make or break the recipe. Pour cream in heavy bottom pan and warm it just when it started to bubble from sides.
Video representation of the recipe
Frequently Asked Questions
- Why my ganache is looking grainy?
If you mix chocolate and cream immediately after pouring cream onto chocolate, it may become grainy. It is always recommended to wait for 5 mins after poring the milk.
To fix the grainy ganache, just melt the entire mixture over double boiler and let it set.
- Why my ganache is looking lumpy?
Lumpy ganache can be a problem of temperature of the mixture. Just heat up the entire mixture on microwave with 10 sec intervals.
- How to store chocolate ganache?
Ganache can be stored in air tight container. It can be kept at room temperature for 2 days and refrigerate it for 1 week or you can also freeze it for 6 months. Microwave it with 10-20 seconds interval until the right consistency is achieved or just let it sit at room temperature until it is set.
- Can we flavor this chocolate ganache?
Why not? Just add your flavors in cream. Once we heat up the cream, strain it and pour over chopped chocolate.
Request
Please let me know how this recipe turns out for you in the comments! I really love hearing from you, and your feedback is very much important to me.
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Detail recipe card with quantity of ingredients and detail steps to make perfect chocolate ganache recipe.
Perfect Chocolate Ganache Recipe
Ingredients
Recipe
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Finely chop the dark chocolate.
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Heat whipping cream until you can see small bubble from side.
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Once it is hot, pour it to chocolate.
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let it sit for 5 minutes. Do not mix.
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Now, mix gently until smooth.
-
Put cling wrap on top so that it doesn’t form any skin.
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Keep it aside for 3-4 hours to set. Overnight is best. If you are in hurry then keep it in the refrigerator for 2 hours.
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Your chocolate ganache is ready. You can use this to cover your cake or as a filling.