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2:1 ratio chocolate ganache in a bowl.
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5 from 1 vote

What is Ganache

This baking guide delves deep into what ganache is and uncovers the secrets of this decadent, velvety-smooth chocolate delight. From defining what it is to choosing the finest chocolate and mastering the art of ratios, this guide will answer all your questions.
Prep Time15 minutes
Waiting Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Servings: 8
Calories: 266kcal
Author: Katalin Nagy

Equipment

Ingredients

  • 170 g Semi-sweet Chocolate good quality dark chocolate eg. Callebaut 811 Dark chocolate callets
  • 170 g Heavy cream 36% fat
Metric - US Customary

Instructions

  • Place the finely chopped chocolate in a medium heat-proof bowl.
  • Bring the heavy cream to a simmer over medium heat. Do not let the cream come to a boil.
  • Pour the warm heavy cream over the chopped chocolate in the bowl and let it sit for 3 to 4 minutes to soften the chocolate.
  • Stir the chocolate and cream together with a rubber spatula until the chocolate is fully melted and smooth.
  • The ganache is now ready for use. You can immediately use it as a drizzle. To use it as a glossy glaze, let it cool for 15 minutes before pouring it over your cake. If you plan to make truffles, chill it in the fridge for about an hour, and for pipeable frosting, refrigerate it for approximately 4 hours.
  • Once the ganache has cooled, you can also make a mousse-like whipped ganache frosting by whipping it with an electric mixer for about 4 minutes on medium-high speed.

Notes

Ingredient notes:
  1. Measure your ingredients with a Digital scale for accuracy.
  2. Good quality chocolate (eg. Callebaut) will make the best chocolate ganache.
  3. Use high fat content heavy cream (36%). 
Technique notes:
  1. Make sure you read my Expert tips and troubleshooting section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking. 
 
Ganache ratios:
This recipe is based on the 1:1 ganache ratio for using semi-sweet or bittersweet chocolate, but you may need to alter the ratio depending on your desired consistency.
1:1 ratio (Thick Glaze/Filling/Frosting):
  • 170 grams dark chocolate
  • 170 grams heavy cream
2:1 ratio (Very Thick/Truffles/Tart and Pie Fillings):
  • 170 grams chocolate
  • 85 grams heavy cream
1:2 ratio (Thin/Pourable/Dipping):
  • 85 grams chocolate
  • 170 grams heavy cream
 
However, if you are using a different type of chocolate, you will also need to adjust your ratios accordingly. Here are the recommended ratios for different types of chocolate when making ganache:
  • Dark chocolate: Use the above ratios.
  • Milk chocolate: It's best to go with a 1,5:1 or 2:1 ratio.
  • White chocolate: A 1:2 ratio is ideal to create a very thin, pourable ganache. But to make it thicker the ratio is usually 3:1 or even 4:1 (chocolate to cream).
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Nutrition

Calories: 266kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 11mg | Potassium: 189mg | Fiber: 2g | Sugar: 11g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 2mg
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