Chocolate Ganache
Ingredients
Dark Chocolate Ganache
- 250g/ 8oz dark chocolate or semi-sweet chocolate block (up to 50% cocoa, Note 1)
- 1 cup thickened / heavy cream, pure cream or whipping cream (Note 2)
Milk Chocolate Ganache
- 375g/ 12 oz milk chocolate block (Note 3)
- 1/2 cup thickened / heavy cream, pure cream or whipping cream (Note 2)
White Chocolate Ganache
- 400g / 14 oz white chocolate block (Note 4)
- 1/3 cup + 1 tbsp thickened / heavy cream, pure cream or whipping cream (Note 2)
Chocolate Truffles
- [See Chocolate Truffles recipe](https://www.recipetineats.com/chocolate-ganache-truffles/) (less cream for firmer ganache)
Instructions
- 1
Chop chocolate - Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl – including all those little powdery shards!
- 2
Make Ganache - Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil – it might cause the chocolate to split or go grainy. (Note 6)
- 3
Make Ganache - Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.
- 4
Make Ganache - Leave for 10 minutes. Do not cover (Note 7).
- 5
Make Ganache - Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)
- 6
Make Ganache - Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir – this should be enough to fully melt the chocolate. (Note 5)
- 7
Make Ganache - If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don't get a skin forming) and continue to cool.
- 8
How to use - Allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required – pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.
- 9
How to use - Cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 – 20 minutes.
- 10
How to use - Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.
- 11
How to use - Cool overnight in the fridge until firm. Use this [Chocolate Truffles](https://www.recipetineats.com/chocolate-ganache-truffles/) recipe.
