This week we are going to talk all about ganache.  I like saying the word ganache “gah/nahsh” because it sounds so fancy.  But, it is not fancy at all.  It only has two ingredients: heavy cream and chocolate.  The plus… it is simple to make, super delicious and very versatile.  It is my go-to recipe because of its stability and works perfectly under fondant.  Anyone that knows me, knows that I love chocolate, therefore this is right up my alley and a win-win for me.

The first time I made ganache, I remembered saying to myself, it can’t be this easy.  I have not looked back since.  While I mostly used it for my carved cakes such as the British teapot cake and the violin cake I sometimes use it for a very simple cake such as my Mr. M & M cake.  Believe it or not, it is that easy.  

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What is chocolate ganache?

Ganache is a deliciously smooth and shiny mixture of heavy cream and chocolate that can be used as a glaze, make truffles, and as frosting.  The greater the percentage of cocoa the richer the ganache.  When available I use Trader Joes Pound Plus that is 72% cocoa dark chocolate. However, ganache can be made with semi-sweet or bittersweet chocolate, milk chocolate and/or white chocolate.

What is the ratio of heavy cream to chocolate:

The ratio of chocolate to heavy cream is different depending on the type of chocolate and the purpose.  To create a glaze or filling use a 1:1 ratio.  This means one part heavy cream and one part chocolate or 8 oz chocolate to 1 cup (8oz) heavy cream.  This ratio is a bit runny but it is just as delicious.

I prefer to use dark chocolate ganache which is a 2:1 ratio i.e. two parts dark chocolate (16oz) and one part (1 cup – 8oz) heavy cream.  Especially if I plan to cover a cake with fondant or to make truffles. Once, the ganache sets it has a nice hard coating (not too hard that it’s not edible) that can give you a very sharp edge around your cake.  I use the same ratio for carved cakes as well depending on the design.

For warmer weather, I suggest increasing the ratio to 2 1/2:1 or maybe 3:1.  Remember that no matter what ratio you use, in warmer weather chocolate does and will melt. Therefore, it is best to keep your cake in a cool place at all times.

Dark/Semi-Sweet/Bitter-Sweet Chocolate: 2:1 ratio, 2 parts semi-sweet (16oz) chocolate to 1 cup heavy cream

Milk Chocolate 3:1 ratio, 3 parts (24oz) milk chocolate to 1 cup (8oz) heavy cream

White Chocolate: 3:1 ratio, 3 parts (24oz) white chocolate to 1 cup (8oz) heavy cream

Dairy-Free Dark Chocolate Ganache: 2:1, 2 parts (16oz) dairy-free chocolate (Enjoy life) and 1 part (1 cup) coconut cream (I prefer the coconut cream from Trader Joe’s).

How to Make Chocolate Ganache:

Ingredients

• 16 oz (1 lb) semi-sweet chocolate
• 1 cup heavy cream

Heat heavy cream either on a stovetop or in the microwave, bring to a shimmer.  Another method is to add the chocolate and heavy cream and melt over a pot of boiling water.

Add chocolate to a large bowl. 

Then pour the heavy cream over the chocolate and let it sit until it is fully melted.

At this point, you will want to stir, resist the urge and let it sit until it is fully melted.

After the chocolate is completely melted, stir until there are no more lumps and the ganache is nice and shiny.

Let it sit until it thickens up or place in refrigerator for about 30 minutes or more.  Remember to mix every now and then (Or Not) to keep it nice and smooth.  To use bring to room temperature.

Frequently asked questions:

Can you flavor ganache?

Yes, you can flavor ganache by flavoring the heavy cream.

Can you refrigerate chocolate ganache?

Yes, ganache can be refrigerated.  However, you will have to bring it back to room temperature to work with it.

Can you reheat chocolate ganache?

Yes, ganache can be reheated, I do recommend doing so in short bursts.

Why has my ganache split?

When ganache splits the fat has separated from the cream because you probably over-mixed your ganache.  The solution: Heat about two tablespoons of heavy cream either on the stove top or in the microwave and add to the ganache.  Let it sit for a few minutes then stir.  Watch it come back to life.  Rule of thumb, once the chocolate has melted and combined with the heavy cream, stop stirring and walk away.

Why is my ganache grainy?

Ganache is grainy when the heavy cream is overheated.  When this happens melt the chocolate over the stove top, by stirring with a wire whisk until it comes together.  To prevent this from happening, make sure the heavy cream is not boiling hot, bring it to a simmer.

Can chocolate ganache be piped?

Yes, ganache pipes very well.

Can you paint chocolate ganache?

Yes, you can paint ganache see my Winnie the Pooh cake.

Can you make ganache out of candy melts?

Yes, but it will make a hard shell similar to cake pops.

How about you, what is your experience with ganache?

Other posts that are super useful:

Ultimate Buttercream Guide

Painting with Buttercream

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