There is nothing more decadent than a smooth and rich chocolate ganache. Whether it’s drizzled over chocolate cake, or layered in an ice cream sundae, it’s an effortless way to turn any basic dessert into something extra special. All you need is a couple of minutes to spare and some simple pantry staples to whip together a batch of your own. Traditional chocolate ganache is made with dark chocolate, however, you can use any type that you have on hand. Just make sure it is of high-quality as a delicious chocolate will always make for an even better ganache.
1. Choose the thickness
The thickness of your ganache is dependent on what weight ratio of chocolate to 35% cream you use. All you have to do is follow these simple rules to get the right texture for what you’re making:
For a pourable glaze: 1 part chocolate to 2 parts cream, or 250 g chocolate to 500 g cream.
For a spreadable glaze: 1 part chocolate to 1 part cream, or 250 g chocolate to 250 g cream.
For a chocolate truffle: 2 parts chocolate to 1 part cream, or 500 g chocolate to 250 g cream.
Finely chop your chocolate
Make sure your chocolate is finely chopped to ensure it melts smoothly and evenly. Transfer to a large bowl so there’s enough room to comfortably add, then stir, the cream.
2. Heat the cream
You never want to melt your chocolate and cream together. Instead, heat the cream solo in a saucepan over medium-high, just until it comes to a boil. Immediately pour it over the prepared chocolate, but don’t stir right away!
3. Let stand for 1 minute
Letting the mixture stand allows the heat from the cream to properly melt the chocolate, before you incorporate the cool air that comes along with stirring. This will make sure you ganache stays silky smooth with not a clump in sight.
4. Stir until glossy
The chocolate with go through a few different stages the more you stir, so make sure you keep going until the mixture is shiny. Always use a spatula so you can get in every corner, and stir constantly until it is thick and extra glossy.
5. To chill or not to chill
If you’re making a ganache to be rolled into truffles, you will need to chill it completely before rolling. Otherwise, you can use the ganache immediately. If you’d like to make any ganache ahead of time, it can also be stored in the fridge until ready to use, just let it come up to room temperature before using.