This chocolate ganache recipe is really easy and only requires two ingredients! You’ll love how easy it is to make this rich and decadent chocolate ganache, the ultimate luxurious chocolate frosting.
Pour it over cakes or let it cool and frost or pipe your cakes and cupcakes with it! It’s also perfect for glazes, filling cakes and making truffles!
Let’s learn today how to make chocolate ganache in detail. In today’s blog I’m going to show you everything you need to know about chocolate ganache and also how to turn it into a frosting for cakes and cupcakes!
WHAT IS A CHOCOLATE GANACHE?
Chocolate ganache is a rich creamy and shiny mixture of cream and chocolate that can be used as a glaze or drizzle, a filling for layering cakes and frosting for cakes and cupcakes. It can be made from white, milk or dark chocolate and flavours can be added. The ganache can also be whipped which has a lighter texture and is great for dessert cakes, cupcake frosting or layering cakes.
Depending on the ratios of each ingredient that you use, ganache can be used as a pourable glaze, filling for cakes or pastries, truffles, and so much more!
INGREDIENTS FOR GANACHE
You only need two ingredients, yes just two – cream and chocolate and 5 minutes to make this simple ganache recipe!
CREAM
The cream I used is Amul whipping cream. You can also use Amul fresh cream which most people use for making ganache. You can also use heavy cream.
CHOCOLATE
Chocolate ganache can be made by using any kind of chocolate be it couverture or compound. You can use block chocolate as well as chocolate chips. Chocolate ganache can also be made with different types of chocolate such as dark chocolate or semi-sweet chocolate, bittersweet chocolate, milk chocolate or white chocolate. My personal favourite is dark chocolate ganache.
RATIO OF CHOCOLATE GANACHE
There are 3 different kinds of ratios used to make chocolate ganache. These different ratios yields different result . The consistency would be completely dependent on the ratio. So choose the ratio depending on the requirements and how you want to use it. My most preferred ratio is 1:2 of cream:chocolate and I have used this ratio to make chocolate ganache today.
- The first ratio and the most popular ratio is 1:1 where you use one part of cream to one part of chocolate. It is preferably used for dripping, dipping, drizzling, filling etc.
- The second ratio is 1:2 where you add one part cream to 2 parts chocolate. This is my go to ganache anytime I need to make one. I love this ganache because it can be used to decorate cakes and cupcakes as it is pipable consistency apart from the ones mentioned above.
- The third ratio is 1:3 where you add one part cream and 3 parts chocolate. This type of ganache will be super thick. Itās mostly used to make truffles because it doesnāt melt easily and hold onto its shape.
METHODS FOR MAKING CHOCOLATE GANACHE
You can make chocolate ganache by following any of the methods below. Each of them use different techniques but the end result is the same. You can choose the one you’re comfortable with.
1. DOUBLE BOILER METHOD
This is the method I used most of the time to make a ganache or melt chocolate for my bakes and desserts.
What is a double boiler?
Double boilers are two pots, one large and one smaller to the first one. They use steam as a heat source to melt or cook food. The larger pot or sauce pan is filled with water that is heated and smaller pot is placed over it to heat the food. This method doesn’t allow the chocolate to cook over direct heat. Double boiler method is used mostly for melting chocolates, steaming food etc.
Take a sauce pan with some water. Place it over medium heat and allow to come to a simmer. Now add the chocolate in a heat proof bowl or pot and place it on top of the sauce pan with hot water. Make sure the bowl doesn’t touch the water. Stir your chocolate in intervals until fully melted. Add your cream in the bowl now and mix this well. Once they are well combined, set it off the heat and let it cool completely.
2. POUR HOT CREAM OVER THE CHOCOLATE METHOD
This is also an easy method for making ganache. However you need to be very careful while heating the cream. Watch out that the cream doesn’t over boil and burn at the bottom of the pan.
Put the cream (heavy cream) in a saucepan over medium heat and bring to a simmer. Once the cream is heated, pour it over the bowl of chocolate and let it sit for about 3-5 minutes undisturbed. This allows the hot cream to soften the chocolate and allows to melt the chocolate before gently stirring. Now stir well to combine.
3. MICROWAVE METHOD
In this method you can melt the chocolate in a microwave using a microwave safe bowl or dish. Melt the chocolate in 10-20 seconds intervals. Be careful, the chocolate can get burnt very easily. Stir the chocolate in every intervals and microwave until itās just melted. Once the chocolate is melted add your cream to the chocolate. Combine well and let it cool completely before you use it.
HOW TO MAKE IT INTO A FROSTING (WHIPPED CHOCOLATE GANACHE)
Another thing that you can do with ganache is whip it and use it to make a frosting.
Basically to prepare whipped chocolate ganache, whipping cream or heavy cream is used. However, the procedure of making the ganache remains the same. Once the ganache has cool down completely, an electric mixer is used to beat the ganache for few minutes until it becomes light, fluffy and airy. The colour will become to lighten which means that your ganache is good to go! Use this to decorate and pipe your cakes and cupcakes.
To make whipped chocolate ganache, let the ganache set in room temperature atleast 3 hours or 30 minutes if setting in refrigerator. Take a beater or stand mixture and whip it like a cream. It will thicken, fluffy, lighten in colour and increase in volume like the picture below. Voila your whipped chocolate ganache is ready. Just use as you want it ā pipe or frost onto cakes and cupcakes!
Whipped chocolate ganache being piped onto chocolate truffle cake
USES OF CHOCOLATE GANACHE
Chocolate ganache is so versatile and can be used in many ways. Here’s some:
- A dipping sauce for things like donuts and Churros.
- Spread onto cakes and cupcakes.
- As a filling between cake layers.
- Use as a drip for cakes.
- Drizzle over cakes and desserts.
- Whip it to make whipped ganache, so fluffy and airy that you can pipe it in cakes and cupcakes.
- As a filling or topping for pastries and tarts.
- For piping decorations
- Rolling into balls to make truffles.
HOW TO MAKE CHOCOLATE GANACHE?
You only need two ingredients to make this simple ganache. Follow my step-by-step guide down below to make your own smooth, silky, and glossy homemade ganache!
STEP 1: CHOP YOUR CHOCOLATE
Chop your chocolate up into small pieces so that they will melt really quickly and easily. You can also use chocolate chips instead of chopped chocolate. Large pieces of chocolate will take longer time to melt and might leave out some chunks or grainy finish ganache.
STEP 2: MELT THE CHOCOLATE
Take a sauce pan with 1-2 inches water. Place it over medium heat and allow to come to a simmer. Now add the chocolate in a heat proof bowl or pot and place it on top of the sauce pan with hot water. Make sure the bowl doesn’t touch the water. Stir your chocolate in intervals until fully melted.
STEP 3: WHISK THE CHOCOLATE AND CREAM MIXTURE
After the chocolate has completely melted, pour the cream over the melted chocolate and mix the two together well starting from the center of the bowl in small circular motion slowly moving outward. Keep moving in one direction, slowly making bigger circles. Once they are well combined, set it off the heat and let it cool completely.
I made a simple recipe video of this easy 2 ingredient chocolate ganache for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you havenāt yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
CHOCOLATE GANACHE VIDEO TUTORIAL
HOW TO STORE CHOCOLATE GANACHE
Always store with a plastic wrap pressed against the surface to prevent any film or skin from forming. You can store the chocolate ganache at room temperature for upto 2-3 days and upto 2 weeks in the refrigerator. You can also freeze chocolate ganache for upto 3 months in the freezer. Before using the frozen ganache remember to thaw in the fridge and then let it come to room temperature. Refrigerating will harden and firm the ganache, so you will want to let it come back to room temperature or heat it again before using.
TIPS & TRICKS
- Chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
- If heating the cream to pour over chocolate be careful not to over heat and boil the cream, just bring to simmer and take off the heat.
- Do not stir the cream immediately after pouring it over the chopped chocolate. Be patient, let the cream do its work. Leave it undisturbed for atleast 5 minutes and gently stir to combine.
- Be careful that the chocolate does not come in contact with water, this will seize the chocolate. Make sure all the equipments are dry and clean.
- You can use any type of chocolate like white, milk or dark/semi-sweet chocolate but most preferably dark chocolate/semi-sweet chocolate. It gives a rich chocolate flavor, texture and not as sweet as milk and white chocolate.
- You can whip the ganache for frosting and piping cakes and cupcakes. Just let the ganache in room temperature for 3-4 hours or atleast 30 minutes in refrigerator. Then using a mixer or beater, beat the ganache as we do for whipping cream.
GANACHE CONSISTENCIES FOR DIFFERENT APPLICATIONS
- After you finish making the ganache, it will be runny, warm and shiny. This consistency can be used as a sauce for dipping, drizzling, pouring over ice cream, desserts, donuts etc.
- To make it thicker let the ganache cool down at room temperature which will result in thicker but runny consistency ganache. This consistency is perfect for pouring over cakes to get a smooth finish, use as drip, or as fillings in layers.
- As the ganache cools down further it will thicken more to a soft peanut butter consistency. This consistency is perfect to spread in between the layer giving it a nice filling and frosting the sides and top of a cake. It can even be used for decorative piping for cakes and cupcakes.
- Keeping the ganache at room temperature for 3-4 hours or refrigerating for an hour or so, will thicken and firm the ganache. This is perfect to whip up using a beater or mixer. It will become fluffier, lighter in colour and increase in volume like the picture below. It can be used for piping or frosting onto cakes and cupcakes!
- After an overnight refrigeration, the ganache turns out so firm. This is perfect for making truffles. You can scoop it up and roll balls to make truffles!
Chocolate ganache used as frosting on Chocolate Cake
HOW TO FREEZE AND THAW CHOCOLATE GANACHE
You can store the ganache in an airtight container. Once you pour the ganache in an airtight container, level it and cover the surface with cling wrap very carefully that the ganache does not come in contact with air or any moisture. Place it in the freezer for atleast 3 months or longer.
To thaw, leave overnight in the fridge and use as required after coming to room temperature. Dab off all condensation from the surface with a paper towel before mixing.
FEW CAKE RECIPES YOU CAN TRY WITH CHOCOLATE GANACHE
Eggless Whole Wheat Chocolate Cake
5 Minutes Microwave Chocolate Cake
Chocolate Ganache Cake
Chocolate Chip Bundt Cake
Custard Powder Cake
Vanilla Cake With Condensed Milk
Chocolate Sponge Cake
Eggless Lamingtons
Gluten-free Vanilla Cake
Milk Powder Cake
Whole Wheat Orange Cake
Double Chocolate Coffee Cake
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
I hope you enjoyed reading the blog, please do share your thoughts about it with me here, I would love to hear from you!
Chocolate Ganache
Equipment
- ļ»æsauce pan
- ļ»æwhisk
- ļ»æglass mixing bowl
Ingredients
- ļ»æ2 ļ»æcups (350 grams) ļ»ædark chocolate
- ļ»æ1 ļ»æcup (240 ml) whipping ļ»æcream/heavy cream ļ»æ(you can use Amul fresh cream)
Instructions
STEP 1: CHOP YOUR CHOCOLATE
- Chop your chocolate up into small pieces so that they will melt really quickly and easily. You can also use chocolate chips instead of chopped chocolate. Large pieces of chocolate will take longer time to melt and might leave out some chunks or grainy finish ganache.Ā
STEP 2: MELT THE CHOCOLATEĀ
- Take a sauce pan with 1-2 inches water. Place it over medium heat and allow to come to a simmer. Now add the chocolate in a heat proof bowl or pot and place it on top of the sauce pan with hot water. Make sure the bowl doesn't touch the water. Stir your chocolate in intervals until fully melted.Ā
STEP 3: WHISK THE CHOCOLATE AND CREAM MIXTUREĀ
- After the chocolate has completely melted, pour the cream over the melted chocolate and mix the two together well starting from the center of the bowl in small circular motion slowly moving outward. Keep moving in one direction, slowly making bigger circles. Once they are well combined, set it off the heat and let it cool completely.Ā
Video
Notes
- Chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
- If heating the cream to pour over chocolate be careful not to over heat and boil the cream, just bring to simmer and take off the heat.
- Do not stir the cream immediately after pouring it over the chopped chocolate. Be patient, let the cream do its work. Leave it undisturbed for atleast 5 minutes and gently stir to combine.
- Be careful that the chocolate does not come in contact with water, this will seize the chocolate. Make sure all the equipments are dry and clean.
- You can use any type of chocolate like white, milk or dark/semi-sweet chocolate but most preferably dark chocolate/semi-sweet chocolate. It gives a rich chocolate flavor, texture and not as sweet as milk and white chocolate.
- You can whip the ganache for frosting and piping cakes and cupcakes. Just let the ganache in room temperature for 3-4 hours or atleast 30 minutes in refrigerator. Then using a mixer or beater, beat the ganache as we do for whipping cream.
Well, if you make this 2 ingredient chocolate ganache please do leave a feedback in the comments box below or snap a photo and tag At My Kitchen on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
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would this work well with full fat coconut milk in place of heavy cream?