Ganache is a staple when baking. Learn how to make Ganache that’s perfect for frosting cakes, cupcakes, cookies, fillings, truffles, macarons, chocolate fondue, and drip cakes.
If you love chocolate, but you are not sure how to get your chocolate to come out the way you need it, this post is full of tips to help you be successful. Most of these tips I have learned the hard way, by failing and having to fix my chocolate mess. After playing in chocolate this week and failing at a ratio that I thought I had memorized, I decided it was time for a chocolate ganache post.
For years I have thought, chocolate ganache is only two ingredients, why do I need to write a post about it. But, if I have not made ganache in a while, I get the ratios wrong often. So, this post is for me, but I hope if you struggle with remembering the ratios it helps you.
How Do You Make Chocolate Ganache?
- Measure chocolate and cut into small pieces.
- Place in a large bowl.
- Heat heavy cream on the stove until steam begins to rise to the surface. Whisk to keep cream from burning. Do not let it boil. Do not walk away or your cream may burn or boil over.
- Pour the warm heavy cream over the chocolate and push the chocolate under the cream.
- To answer your question, yes, you can heat the heavy cream in the microwave. Heat 8 ounces of cream for about minute. It may need a little longer if the heavy cream is very cold.
- Let stand 3 to 5 minutes.
- Whisk the cream and chocolate together until it is smooth as silt. Start whisking by using small circles in the center of the chocolate. Work the chocolate chunks into the center of the cream.
- Chocolate Ganache will thicken as it cools.
Use a Good Chocolate
If you have trouble making the ganache, chances are it is the chocolate you are using. Use chocolate with a higher amount of cocoa. The better the chocolate you are using, the higher the amount of cocoa, the better your ganache will turn out. Chocolate chips and chocolate candy normally include other ingredients which stop them from melting. When trying to melt chocolate, you do not want to use a chocolate that someone put something in it to help it not melt. Do not use chocolate bark! It may melt, but it is not going to taste good.
What Chocolate Do I Use?
For home use, I usually use Ghiradelli baking chocolate bars. You can purchase them anywhere. They make a 60% cocoa to 100% cocoa. I normally stick with 60%.
Chocolate Ganache Ratio
Ganache ratio simply means how much chocolate to heavy cream you are using. The first number always represents the chocolate and the second number represents the heavy cream.
The ganache ratio will depend on how you are going to use it. If the ganache is not as thick as you would like it, use less cream. The darker the chocolate which has more cocoa, the firmer the ganache will set.
Dark Chocolate Ganache For a Layered Cake Filling Or Thick Glaze Use Ratio – 1:1 – Equal parts Chocolate to Heavy Cream
- 20 ounces semi-sweet or dark chocolate
- 20 ounces heavy whipping cream
Garnache that uses equal amounts of chocolate to heavy cream always stays softer than when using less heavy cream. This ganache is perfect for pouring over cakes as a glaze or even pouring over ice cream. You can also let the ganache cool and whip it using an electric mixer to make a light and fluffy ganache frosting.
Chocolate Fondue 1:1
A popular reason to melt chocolate is making a Chocolate Fondue. It is always a hit at any party and easy to do.
- 16 ounces semi-sweet chocolate
- 16 ounces heavy cream
- One tablespoon pure vanilla
- strawberries, pineapple, marshmallows, cookies, pretzels, and brownies for dipping
Dark Chocolate Ganache Frosting Ratio 2:1
For a thick, fudge-like ganache use two parts Chocolate to one part heavy cream. This thickness will be perfect for truffles or thick fillings for cookies, whoopie pies, macarons, and more. It will also make very stiff piped cake decorations.
- 20 ounces Chocolate
- 10 ounces heavy cream
This ratio is more firm than the 1:1 ratio. When you let the ganache firm a few hours, it becomes thick. It is great for frosting cakes because when it firms up it keeps the cake stable. For a shiny ganache, add a tablespoon of corn syrup with the heavy cream.
When making truffles, you will want to use the 2:1 ratio. It will firm up enough so that you can roll the chocolate in your hands to form a ball.
Milk Chocolate Ganache Frosting Ratio 2.5 to 1
A lot of people love milk chocolate because it is sweeter than semi-sweet or dark chocolate. It does make a fabulous frosting. Because milk chocolate has less cocoa, it is not as stable when it sets up. Therefore, you will need to use less heavy cream.
- 20 ounces of milk chocolate
- 8 ounces heavy whipping cream
White Chocolate Ganache Frosting 3.5:1
White chocolate ganache is my favorite but can be tricky to make because it does not contain any cocoa. For white chocolate to set up correctly, use a 3.5:1 ratio.
- 21 ounces white chocolate
- 6 ounces heavy whipping cream
Ganache is easy to make filling for cakes. It sets up stiff, so it helps keep your cake straight. Below is a picture of white chocolate ganache with a couple of tablespoons of Blackberry jam.
Chocolate Water Ganache for Drip Cakes 6:1
Water Ganache is ganache made with water instead of cream. It makes the perfect drips to drip over the edges of a cake. To make drips on a cake, you can use white chocolate or candy melts. Melt your white chocolate in a double boiler. If you are extremely careful, not to overheat, you can use the microwave. Stir in the water and food coloring and whisk until smooth.
1:2 Ratio For Making Light Whipped Ganache
A one to two ratios is perfect for making a whipped ganache. A whipped ganache is similar to a chocolate whipped cream or a chocolate mousse. When the ganache cools, use a mixer and beat the ganache to a very light fluffy texture. It will be similar to milk chocolate.
Fixing Chocolate problems
- If your ganache is breaking which means it is separating, whisk in a tablespoon of warm water or milk and whisk. Keep doing this until it comes back together.
- If your chocolate is lumpy, heat the whole thing thirty seconds in the microwave and stir. Keep doing this until the chocolate is smooth and creamy.
- If your chocolate is grainy, melt the chocolate over a double boiler and whisk until smooth.
Tips For Adding Additional Flavor To Chocolate
- A a small amount of salt, 1/8 teaspoon.
- Add extracts, espresso powder, fruit purees, or spices.
- Add two to 4 tablespoons of peanut butter or Nutella.
- Infuse your heavy cream with citrus zest, mint leaves, lavender, or coffee beans. Strain the heavy cream before adding it to the chocolate. You will probably need to rewarm the heavy cream after straining it and before adding it to the chocolate.
Storing Chocolate Ganache
- Press a piece of plastic wrap against the surface of the chocolate to prevent a firm from forming.
- The ganache may stay at room temperature for a day. After that, it must be refrigerated.
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