Simple Chocolate Ganache

This ganache is delicious and can be catered to any application. In it’s simplest form ganache is a mixture of chocolate and heavy cream. And learning how to make the perfect ganache is much easier than you think.

This ganache recipe can be coupled with all types of flavors including, fruits, coffee, tea and many many more.

How thick or thin you make your ganache depends on the ratio of heavy cream to chocolate used. And this recipe can easily be altered for your specific needs.

A thick ganache will have a higher ratio of chocolate to heavy cream. This larger amount of chocolate allows it to set when it cools into a semi-solid state.

A thick ganache is a great base for cake filling and truffles. It also makes a delicious and rich cake frosting.

A thinner ganache is made by increasing the proportion of heavy cream to chocolate. And a thinner sauce is perfect for glazing tortes. While if you do a 2:1 ratio of cream to chocolate it makes an ideal whipped topping.

How To Make A Simple Chocolate Ganache

The basic ganache recipe calls for equal parts heavy cream and chocolate. You can also add more heavy cream to create a thinner ganache. For this recipe we will show the ingredients for a thick sauce with a yield ideal for frosting a cake. You can adjust your yield up or down as needed.

Ingredients

• 2 Cups Heavy Cream
• 2 Cups Chopped Chocolate

Instructions

Start by taking your chopped chocolate and placing it in a bowl. Now bring your heavy cream to a boil. Once boiling pour it over your chocolate.

Allow the mixture to rest for about two minutes and then whisk by hand until it is smooth.

If you are making a thick ganache you will instead boil your cream in a larger pot and once it comes to a boil you will remove it from the heat and add your chocolate to the cream.

Whisk by hand until well blended.

Now you have the perfect chocolate ganache.

FAQ

Does ganache get hard?

As it cools it will become firmer. But when you bring your ganache back to room temperature it will soften again.

What is the difference between icing and ganache?

Icing is a combination of sugar and milk, and can contain egg, butter, cream cheese, and additional flavoring.

Ganache is a combination of chocolate and heavy cream. A thick ganache can be used as a frosting.

What makes ganache thick?

The higher the chocolate to heavy cream ratio, the thicker a ganache is.

Does chocolate ganache need to be refrigerated?

If not being used immediately it should be refrigerated.

Does ganache go hard in the fridge?

Chilled ganache does firm up.

Does whipped ganache set hard?

If chilled it will become stiff. To soften stiff, whipped ganache simply bring it to room temperature.

What can you substitute for heavy cream in ganache?

Well not strictly a ganache, melted ice cream can be substituted for heavy cream to make a ganache like mixture.

How long does chocolate ganache last in the fridge?

Ganache will last up to one week in the refrigerator.

Which is better ganache or buttercream?

Both buttercream and ganache are versatile dessert components. They have their strengths and weaknesses so which is best depends on your desired outcome.

Buttercream makes a great filling and frosting as does ganache.

Can it be reheated?

Ganache can be reheated and this is part of the process of fixing broken ganache.

Can ganache be baked?

Finished ganache can be baked but does not need to be.

Can it be frozen?

Yes it can be frozen until needed.

Can it stay at room temperature?

If being used at a later time it should not be left out at room temperature. Keep refrigerated if not using immediately.

Conclusion

The key factor in making the perfect chocolate ganache is getting your heavy cream to chocolate ratio right. Always know if you want a thin or thick sauce before preparing your ganache. More chocolate will thicken your ganache making it perfect for frosting and filling while a higher heavy cream content will provide a ganache great for glazing or whipping.