Learn how to make chocolate ganache with this easy tutorial. This simple ganache recipe requires just two ingredients and you can have different consistencies by varying the ratio of each ingredient. The process takes just 5 minutes!
Chocolate ganache almost sounds intimidating, doesn’t it? I used to think it was some complicated technique for making chocolate ganache but in actuality, it’s so incredibly simple.
It requires just two ingredients: chocolate and heavy cream. You can adjust the ratios of each ingredient to achieve different consistencies depending on how you plan to use it.
We’ll talk more in-depth about this as we go along.
How to make chocolate ganache
First, start with a quality brand of semisweet chocolate. I typically use Ghirardelli or Scharffen Berger but Bakers is also a great option.
Most recipes I’ve seen call for the chocolate to be coarsely chopped but I prefer to chop it finely. The smaller the pieces, the quicker they melt before the heavy cream cools down.
It’s important to make sure the chocolate is fine enough to melt evenly so the ganache ends up perfectly smooth.
Warm the heavy cream in a small saucepan over medium-low heat. It’s not necessary to boil or simmer the cream. You just want it nice and steamy.
You’ll know it’s warm enough if you stick your finger in and can leave it for about 3 seconds.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
Once the cream is heated, pour it over the chopped chocolate and make sure all the pieces are fully submerged.
Let it sit for about 3 minutes so the chocolate has time melt all the way through.
Then, stir gently until it starts to come together. It might look speckled and broken at first but just keep stirring until it comes together into a creamy, smooth chocolate ganache.
And you’re done. See how simple that was?
Now let’s talk about the different ratios of chocolate to heavy cream and how you use each one.
Chocolate ganache ratio
There are three different ratios of chocolate to heavy cream when making chocolate ganache. Each one yielding a different consistency for how you plan to use it.
A ganache that you plan to roll into truffles needs to be thicker than a ganache you plan to use for glazing a cake. The ingredients will be the same but the ratio of chocolate to cream will vary.
The ratios are based on weight.
1:1 ratio – this is one part chocolate to one part cream. So, 4 ounces of chocolate to 4 ounces of heavy cream. This ganache is perfect for filling a layer cake or using in a frosting.
2:1 ratio – this is two parts chocolate to one part cream. So, 8 ounces of chocolate to 4 ounces of heavy cream. This ganache is used for rolling into truffles.
1:2 ratio – this is one part chocolate to two parts heavy cream. So, 4 ounces of chocolate to 8 ounces of heavy cream. This ganache is best used as a thin glaze.
It’s important to use each chocolate ganache when it’s at the right temperature. This will vary depending on what you are making.
Chocolate ganache used for truffles needs to be cooled until it’s thick or you won’t be able to roll it. On the other hand, chocolate ganache used for glazing a cake needs to be warm and pourable.
What’s the best chocolate for ganache?
Bittersweet and semisweet chocolate is best for making chocolate ganache. I don’t suggest using milk chocolate or white chocolate.
Semisweet chocolate is what I use most when making ganache because it’s already lightly sweetened and pairs well with other ingredients.
While bittersweet chocolate will yield a wonderfully rich ganache, I find that it’s slightly too bitter for most desserts. You can sweeten it slightly by adding a tablespoon of granulated sugar to the heavy cream. As the cream warms, the sugar will dissolve and blend beautifully into the ganache.
Also, a tablespoon of corn syrup works wonderfully for adding a slight sweetness. Plus it adds a gorgeous shine to the chocolate ganache.