Chocolate Ganache
Ganache is an emulsion, not melted chocolate: the cocoa butter stays suspended in droplets of cream, which is exactly why it shines. Everything comes down to ratio. Equal weights give a pouring glaze, two parts chocolate to one of cream gives a firm filling, and one to two is the base for whipped ganache. Only the cream changes; the method never does.
- Prep
- 10 min
- Cook
- 5 min
- Rest
- 30 min
- Total
- 45 min
- Servings
- 12
- Level
- Easy
- Per serving
- 230 kcal
Ingredients
Makes: about 420 g — glazes a 22 cm cake or fills three layers
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Chop the chocolate
Chop it small with a knife. Large chunks do not melt through and leave lumps behind in the finished ganache.
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Step 2: Heat the cream
Bring the cream to about 85 °C, when bubbles ring the edge. Do not boil it; overheated cream breaks the emulsion.
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Step 3: Pour over
Pour the hot cream over the chocolate and leave it alone for 2 minutes so the heat spreads evenly.
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Step 4: Stir from the centre
Stir in small circles from the middle outwards. It looks grainy at first, then turns glossy and uniform all at once.
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Step 5: Add the butter
When the ganache has cooled to 40 °C, stir in the butter and salt. The butter adds shine and keeps it soft enough to slice.
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Step 6: Let it set
Pour as a glaze at 32–35 °C. For a filling, leave it at room temperature for 30 minutes until it has the body of thick sour cream.
Tips & variations
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Tip
If it splits into oily grains, add 1–2 tbsp of warm cream and blitz with a stick blender kept below the surface.
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Tip
Not a drop of water in the bowl: moisture makes chocolate seize into a dull, stiff paste that cannot be rescued.
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Variation
Whipped ganache: use 200 g chocolate to 400 ml cream, chill for 6 hours, then whip to a pale, airy frosting.
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Storage
A week in a sealed container in the fridge. Reheat in the microwave in 10-second bursts, stirring between each.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 230 kcal | 2,760 kcal |
| Protein | 2 g | 24 g |
| Fat | 19 g | 228 g |
| Carbohydrates | 14 g | 168 g |
Approximate values calculated from standard ingredient data.
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