Dark Chocolate Ganache (2024)

• dark chocolate chips– we like Ghirardelli chocolate. It’s rich, high-quality, and always comes out perfect. Check the label to ensure cocoa butter is an ingredient versus palm oil or another filler. This is what differentiates real chocolate from candy wafers.
• heavy whipping cream– do not use whole milk or half and half. The ganache will not be set up properly.

Substitutions and Variations

• White chocolate ganache– Follow the same process except use white chocolate chips in place of dark chocolate.
• Dairy-free (vegan ganache)– use full-fat canned coconut milk in place of whipping cream.
• Type of chocolate– the recipe can be made with semisweet chocolate, milk chocolate, or white. You can use bars of chocolate or chips.
• Whipped chocolate ganache– use when you want a light, airy, and semi-sweet frosting. Once the ganache has completely cooled whip it on medium speed for a few minutes so it’s light and spreadable.
• Piped chocolate ganache– transfer the cooled ganache to a pastry bag with a tip and pipe it onto cupcakes.

Step 1: In a small saucepan over medium heat or microwave in a heatproof bowl, warm cream until it’s steaming. Pour the hot cream over the chocolate. Cover the bowl with a plate for 2-3 minutes to trap the heat and soften the chocolate.

Step 2: Stir the mixture of chocolate and cream.

Step 3: You want the ganache to be smooth and glossy.

Step 4: Pour the ganache over your cake and use a spatula to smooth it down the sides. You can also spoon it into a tart or over cupcakes.

• If you are using chocolate bars, chop them using a serrated knife. It makes the process easier.
• Some like to use a double boiler to melt the chocolate. This is acceptable but directly over the stovetop or microwave yields the same results.
• The smaller the chocolate pieces the quicker it will melt. Do not use large chunks as there is not enough heat to melt them completely.
• Don’t skip out on good quality chocolate. The melted chocolate really shines and you don’t want to risk it being grainy or separated.
• This ganache has a natural glossy sheen, however, some like to add a little corn syrup to the mixture if you are pouring it over the outside of a cake.
• To add the ganache to cakes use it while it’s pourable just after you have stirred the chocolate in.

Fun Fact

Did you know it took over 8 years to develop the recipes for milk chocolate? –Mashed

How to store ganache recipes?

Keep leftovers in the fridge in an airtight container for up to 1 week or freeze them for 3 months.

What is chocolate ganache?

Why won’t my ganache harden?

Incorrect chocolate-to-cream ratio: If the proportion of cream is too high, the ganache may remain soft. Ensure that you are using the correct amount of cream and chocolate.
Insufficient cooling time: Ganache needs sufficient time to cool and set properly. If you haven’t allowed the ganache enough time to cool, it may not have had the chance to solidify. Place it in the refrigerator for a longer period, usually a few hours or overnight, to allow it to set completely.
Temperature issues: Ganache can be sensitive to temperature. If it’s too warm in your baking area, the ganache may have difficulty setting.
Low-quality chocolate: If you used low-quality chocolate with a higher fat content or added ingredients that hinder the setting process, it may not firm up as expected. Opt for high-quality chocolate with a sufficient amount of cocoa solids for better results.
Incorrect cream consistency: Using a cream with a lower fat content or a higher water content may result in a softer ganache. Use heavy cream or whipping cream, which has a higher fat content, to ensure a firmer ganache.
Overheating the ganache: Chocolate can become unstable if exposed to excessive heat, so it’s essential to melt the chocolate and cream gently. Use a double boiler or microwave in short bursts, stirring frequently, to prevent overheating.

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