You’ll learn how to make ganache for filling, icing, glazing and truffles.  There is so much useful information in this post.  You only need 2 ingredients to make a delicious ganache!

Smooth Chocolate Ganache is dripping from a spoon.

Today I am sharing a ganache recipe.  I mention about ganache in my mint truffles,  lemon coconut bars and chocolate chip cookie cake. And I’ll have more recipes with ganache in my future posts.   So I make a post specifically about ganache where you can refer to as needed.

Let’s start;

What is Ganache?

Ganache is a mixture of chocolate and heavy cream or we can say it is an emulsion of those two.  

An emulsion is a mixture of two incompatible liquids which in this case the cocoa butter that comes from chocolate and water that comes from heavy cream.  If you want to learn more about emulsion, you can check the link (you’ll also see an alternative method of making ganache to one I am sharing below.)

Chocolate Ganache with a whisk

How to Use Ganache

Ganache can be used as a filling or icing for cakes, tarts, etc.  You can also use ganache as a glaze while it is still warm.  Besides all these, truffles are made with ganache!

Can You Make Ganache Ahead of Time?

Absolutely!  Actually, if you are using for cake fillings and making in large amounts, it is always better to make it one day in advance so there will be enough time to chill completely.

How Long Does Ganache Last?

You can cover the ganache with plastic film and keep in the fridge for up to 5 days and in the freezer up to 1 month.

How to Make Ganache Set Quickly?

If you are in a hurry and didn’t make the ganache in advance, pour the ganache in a large, flat pan.  It will easily come to room temperature, then you can immediately refrigerate.  As it is in a flat pan it will quickly set.

The Ratios For Ganache

    1:1 Ratio  Chocolate to Heavy Cream

If you want to use it as a filling, icing or a glaze, you can use 1:1 ratio.

It is 1 part of chocolate in grams or oz to 1 part of heavy cream in grams or oz.

So, if you are using 227 grams(8 oz) of chocolate, you should use 227 grams (8 oz) of heavy cream.

You can use this ratio as a glaze while the ganache is still warm.  For this amount, you should wait almost for 8-10 minutes before pouring the ganache over cakes or other pastries.

If you want to use it as a filling, you should wait for the ganache to be firm enough. 

Chocolate Ganache on a spoon, a bowl with ganache in the background

    2:1 Ratio Chocolate to Heavy Cream

This ratio is good to make truffles and decorating cakes.  It will firm up faster compared to 1:1 ratio.

 If you are using  454 grams (16 oz) of chocolate, you should use 227 grams(8 oz) of heavy cream.

    1:2 Ratio Chocolate to Heavy Cream

 1 part of chocolate to 2 parts of heavy cream makes a light ganache.  You can use as a filling, frosting and thin glaze.  It has a very light color as you can see below(I gently whisked it to achieve a spreadable consistency).   If you like, you can whip it and use as whipped ganache frosting, then the color will be even lighter.

Light frosting ganache is staying on a whisk

My personal preference for cake filling and frosting:

I use the 1:1 ratio for cake fillings and frostings.  I like to feel the chocolate flavor more instead of cream.  Also, I don’t prefer whipped ganache frosting.  But taste change by time, who knows 😉

This is how I use it:  First I let the ganache cool at room temperature for 30-40 minutes(for the amount I share in the recipe card).   Then I keep it in the fridge until it firms which take 30 minutes.  Next, I take it from the fridge and stir with my whisk. I gently whisk, until it thickens, come to a spreadable consistency. You should check the consistency because it can suddenly thicken and may be hard to spread.

It should be soft, spreadable just like the picture below.

Fluffy Chocolate Ganache is staying on a whisk

Advice for cake filling: I already mentioned about this when I shared the recipe of my candied hazelnut.  When I make a chocolate cake, I use ganache and generously sprinkle chopped hazelnuts between the layers as a filling.  This can be something you really may want to try.  Everyone who tastes loves it.

How to Make Chocolate Ganache

First, chop the chocolate into small pieces with a sharp knife.  This part is important as the chocolate can melt easily when it meets the heavy cream. Then put it in a heatproof bowl.

Chopped chocolate on a chopping board with a knife.

Next place the heavy cream into a pan, let it scald, not boil until the small bubbles occur around the edge of the pan.  It should be hot.  Remove from the heat and pour the cream over the chocolate.  Let it sit for 1-2 minutes to allow soften the chocolate.

Pouring the heavy cream over chopped chocolate in the first picture. The mixture staying in a glass bowl to soften in the second picture.

Stir the mixture slowly starting from the middle.  If you want a fluffy texture, you can gently mix with a whisk.  It’s not a problem if some air incorporates.   That’s what I use when I make it for a cake filling. 

If you are making truffles, you may prefer a spoon or a spatula to stir the mixture. (I use my leftover cake filling to make truffles, and they taste great.  Yes, 1:1 ratio and a whisk work for truffles but if I am making from scratch I prefer 2:1 ratio, at least 1,5:1 ratio.)

Mixing the heavy cream and chocolate with a whisk.

Chocolate Ganache is dripping from a whisk.
If you are wondering about white chocolate ganache, I am planning to make a post for it but for now, you can check my lemon coconut bars post where I give the ratios.

I hope you enjoyed this post and make yummy recipes with ganache!

How To Make Chocolate Ganache
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

You only need 2 ingredients to make this delicious and easy ganache!  

Course: Dessert
Keyword: ganache, how to make ganache, ganache for filling, ganache for frosting, ganache for glazing, ganache for truffles
Author: Pastry and Beyond
Ingredients
1:1 Ratio Chocolate to Heavy Cream (Filling, Frosting, Glazing, Piping)
  • 227 grams (8 oz) semisweet or bittersweet chocolate, roughly chopped into small pieces
  • 227 grams (8 oz) heavy cream
1:2 Ratio Chocolate to Heavy Cream (Very Light Filling, Frosting, Glazing)
  • 227 grams (8 oz) semisweet or bittersweet chocolate, roughly chopped into small pieces
  • 454 grams (16 oz) heavy cream
2:1 Ratio Chocolate to Heavy Cream (Truffles, Thick Filling, Frosting, Piping)*
  • 454 grams (16 oz) semisweet or bittersweet chocolate, roughly chopped into small pieces
  • 227 grams (8 oz) heavy cream
Instructions
  1. Chop the chocolate into small pieces with a sharp knife.  Then place it in a heat proof bowl.

  2. Place the heavy cream into a pan, let it scald, not boil until the small bubbles occur around the edge of the pan.  It should be hot.  Remove from the heat and pour the cream over the chocolate.  Let it sit for almost 1 minute (depending on the size of the chocolate pieces)to soften the chocolate.

  3. Stir the mixture slowly starting from the middle until smooth.  You can use a whisk, a spatula or a  spoon.  If you are making truffles or for some reason don't want to incorporate air into the ganache, prefer a spatula or a spoon.

  4. Let the ganache cool at room temperature and then keep in the fridge until it firms.  For glazing: You should apply it while the mixture is still warm.   For filling and frosting:  If you want a spreadable consistency, you can gently whisk it when it is almost firm- until it comes to a spreadable consistency. Make sure to check the consistency during this stage as it can suddenly thicken and may be hard to spread.  For a whipped ganache: After the ganache is firm, place it in stand-mixer with a whisk attachment, or use a hand mixer and whisk until light and fluffy-the color will become lighter as you whisk it.  For the truffles: The mixture has to be very firm so you can roll them easily.

Recipe Notes

* 2:1 ratio is the common ratio for chocolate truffles.  I personally prefer  2:1 ratio, at least 1,5:1 ratio (chocolate to heavy cream)

This is the knife I use to cut the chocolate.

How to Make Chocolate Ganache
How to Make Chocolate Ganache

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