Chocolate Ganache

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Chocolate Ganache

Chocolate ganache can be used as a filling, frosting or glaze. It can also be used as a chocolate truffle base, truffle filling or a filling in a tart. Because this recipe has only 3 ingredients, use good quality chocolate. Ganache is a staple in every Pastry Chefs kitchen!


Recipe Details

  • Yield: 1-3/4 cups (16 ounces)
  1. Place coarsely chopped chocolate in a heat proof bowl and set aside.
  2. In a small saucepan over medium heat bring the heavy cream to a boil.
  3. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
  4. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
  5. Place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for at least 4 hours. Use immediately if glazing.

47 thoughts on “Chocolate Ganache

  1. can this be made into a white choc ganache by swapping to white choc chips?

  2. Husband asked me to pick up the ingredients for this recipe. I'm looking forward to my Mother's Day dessert already!

  3. 9 oz. semisweet chocolate
    8.2 oz heavy cream
    1 oz. unsalted butter

    This is the converted recipe measurements for the above recipe.

  4. This is my first time making ganache. Is the butter absolutely necessary? I've seen many other recipes that don't call for butter…

  5. I am using this as a filling. Once I fill the cake will it have to be refrigerated? Everything else on the cake will does not.

  6. The cream you use is the same cream you would whip for putting in between layers of sponge cake or using with scones and jam. It should be one that can whip into soft peaks.

  7. The reason for the wrap on the surface is to prevent a crust forming that can make your ganache grainy when used again. This is also the same for custards as it prevents a 'skin' from forming on the top as it sets that is usually undesirable when spooning onto deserts (or eating from the bowl.)

  8. I have used this recipe and waited for it to cool then whip it, turns out like a chocolate mouse light and fluffy. Makes a great cake filling.

  9. tried making white chocolate ganache for the first time,the intent was for filling and frosting but it was too runny even after whipping so i decided to add some powdered sugar hoping it would for soft peaks but it was runny and couldnt hold the cakes together,they tended to slide.what cud have been the problem?