Chocolate Ganache Recipe
9 August 2020

How to Make Chocolate Ganache

Chocolate ganache is one of the most important recipes to understand in pastry, as it has a huge amount of uses in many different varieties of pastry products. Ganache is most commonly used in creating layered desserts, be poured over the top of cakes or muffins or can be used to produce small confectionery items like truffles. Ganache can also form the base of desserts like mousses, where it may be lightened with whipped cream, and have a variety of different flavours added often in the form of flavoured oils or extracts.

For the recipe below we will make a thick and glossy ganache, suitable for many different uses, but you can easily amend the recipe to produce a thinner ganache, if you wish to use it as a pourable sauce rather than a pipeable mix for topping cakes. This ganache recipe should accommodate almost anything you would ever want for any true chocoholic. You may also note the presence of butter, which will add a glossy finish to the ganache. It is not needed for a great ganache, so can be left out if needed.

This recipe can also be adjusted to produce a white chocolate ganache, but when making this mix with white chocolate do remember to be extra careful with the temperature as white chocolate burns at a lower temperature than milk or dark chocolate.


Chocolate Ganache Ingredients

  • 430g Whipping Cream
  • 500g Dark Chocolate
  • 70g Salted Butter

Chocolate Ganache Recipe

  • Chop the chocolate into pieces, and put into a large mixing bowl.
  • Put the cream into a saucepan and bring to the boil, making sure not to burn the cream whilst doing so.
  • Once the cream has boiled, pour it into the bowl with the chocolate and whisk from the middle of the bowl, making sure to fully emulsify.
  • Once the chocolate and cream have emulsified, add the butter at room temperature and mix in until fully dissolved.
  • Remove the ganache from the bowl into a shallow tray,and cover with cling film, covering the ganache to prevent forming a skin.
  • Allow the ganache to cool at room temperature, and once it has cooled it will be ready for whatever use you ave for it.

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