Chocolate Ganache

How to Make Chocolate Ganache

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1. Put the chopped chocolate in a heatproof bowl.

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2. Heat the cream in a small saucepan over medium heat until it is steaming and small bubbles form at the edges. Do not let it boil.

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3. Pour the hot cream over the chocolate, making sure that all the pieces are covered, and leave it for 2 minutes without stirring.

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4. Stir gently with a spatula from the centre outwards, in small circles, until the ganache is smooth and glossy. Stir in the butter and salt.

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5. Use warm as a glaze poured over a cake, or leave it to thicken to a spreadable frosting, or whip it with a whisk until pale and fluffy for a mousse-like filling.

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Tips for Making Chocolate Ganache

• Chop the chocolate finely. Small pieces melt evenly in the hot cream, whereas large chunks leave the ganache lumpy.
• If the ganache splits and looks oily, stir in a tablespoon of warm milk or cream, a little at a time, until it comes back together.
• For truffles, use 300 g of chocolate to 150 ml of cream, chill until firm, scoop and roll in cocoa.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Chocolate Ganache

• Chocolate cake
• Fresh raspberries
• Profiteroles

Storing & Reheating Chocolate Ganache

Keeps in the fridge for up to 1 week and freezes for 2 months. Warm gently in short bursts in the microwave, stirring, to pour again.

Chocolate Ganache FAQ: Common Questions

Chocolate Ganache Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.