Two ingredients, endless textures
Ganache is just chocolate and cream, yet the same two ingredients make firm truffles, a silky cake filling or a glossy drip. The difference is the ratio of chocolate to cream by weight, and the type of chocolate. More chocolate gives a firmer ganache; more cream gives a softer, more fluid one.
Starting ratios used by the calculator
| Use | Dark chocolate | Milk chocolate | White chocolate |
|---|---|---|---|
| Truffles or firm filling | 2 : 1 | 3 : 1 | 3.5 : 1 |
| Frosting or filling (whipped) | 1.5 : 1 | 2.5 : 1 | 3 : 1 |
| Drip or glaze | 1 : 1 | 2 : 1 | 3 : 1 |
Ratios are chocolate : cream, by weight. Milk and white chocolates contain less cocoa solids and more sugar and milk, so they need more chocolate to set to the same firmness. Brands differ, so treat these as starting points and adjust.
Worked example
You want to make a drip for a layer cake with 6 oz of dark chocolate:
- Ratio for a dark chocolate drip: 1 : 1.
- Heavy cream: 6 ÷ 1 = 6 oz by weight, about 5.75 fl oz or a little under ¾ cup.
- Total ganache: 12 oz, about 340 g, enough for a generous drip on an 8-inch cake.
For truffles with the same chocolate, the 2 : 1 ratio would call for 3 oz of cream and give about 9 oz of ganache, or about 18 truffles of ½ oz.
Method
- Chop the chocolate finely, or use good-quality chips or callets, and put it in a heatproof bowl.
- Heat the cream until it just begins to simmer at the edges.
- Pour the hot cream over the chocolate and let it stand for a minute or two.
- Stir from the center outward with a spatula until smooth and glossy, or use an immersion blender for the smoothest emulsion.
- Let it set at room temperature. For a drip, use it when it has cooled to about 90 °F and flows slowly. For whipped frosting, chill it, then whip until light.
Cream and flavor
Use heavy cream or heavy whipping cream, with 36 to 40% fat. Lighter cream may give a ganache that never sets properly. You can add a tablespoon of butter for shine, a pinch of salt, or flavor the cream by steeping vanilla, coffee, citrus zest or spices in it. Replace a little cream with liqueur for adult truffles, keeping the total liquid the same.
Troubleshooting
- Too runny: add more melted chocolate, or chill it.
- Too stiff: warm gently and stir in a little warm cream.
- Split or oily: whisk in a spoonful of warm milk or blend with an immersion blender to bring the emulsion back.
- Grainy: the chocolate overheated or seized; gentle heat and blending can sometimes rescue it.
Ganache keeps for about a week in the refrigerator, well covered, and can be frozen for up to three months.