{"id":18043,"date":"2019-04-22T14:06:41","date_gmt":"2019-04-22T19:06:41","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=18043"},"modified":"2022-04-05T13:34:02","modified_gmt":"2022-04-05T18:34:02","slug":"chocolate-ganache","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/chocolate-ganache\/","title":{"rendered":"The Complete Guide to Chocolate Ganache"},"content":{"rendered":"\n

You can easily make amazing chocolate ganache using two ingredients – chocolate and heavy whipping cream. It takes five minutes to make using either a range or microwave, and goes so well with just about every dessert.<\/p>\n\n\n\n

The key to making it the right consistency for your particular dessert is knowing both the ratio of chocolate to cream to use<\/em> and the temperature the mixture should be at<\/em>. I delve into all of the details here.<\/p>\n\n\n

\n
\"Ganache<\/figure>\n<\/div>\n\n\n

Depending on the amount of cream used, ganache can be moist (like the filling for chocolate truffles) or stiff (like a cupcake frosting). It’s most commonly used as cake filling, a poured glaze, a spread or piped frosting<\/a>, a decorative drizzle, as the base for truffles, or as a bonbon filling.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n
\n
\"Overhead<\/figure>\n<\/div>\n\n\n

You’ll need heavy whipping cream and chocolate to make ganache. That’s it.<\/em><\/p>\n\n\n\n

But, because there are only two ingredients, the quality of the chocolate really<\/em> matters.<\/p>\n\n\n\n

Choose the best semisweet, bittersweet, or dark chocolate that you can find.<\/strong> I suggest picking one that you love to eat all on its own (try to not eat it all before it goes into the recipe). Chop it finely so it will melt easily if it isn’t already in chip or disc format.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Regardless of the ratio of chocolate to cream you use, the process remains the same.<\/p>\n\n\n\n

First, bring heavy whipping cream just to boil either in the microwave or on the stove (I prefer the microwave).<\/p>\n\n\n\n

Next, pour it over a bowl of small pieces of chocolate.<\/p>\n\n\n\n

Tip:<\/span><\/strong> The ganache will come together quicker if you use small pieces of chocolate.<\/p>\n\n\n

\n
\"Hot<\/figure>\n<\/div>\n\n\n

Let the cream sit on the chocolate for one minute.<\/p>\n\n\n\n

Finally, stir gently with a spoon until the cream and the chocolate are fully combined.<\/p>\n\n\n\n

Tip:<\/span><\/strong> Avoid using a whisk or stirring vigorously because you will incorporate air and cause the mixture to separate!<\/p>\n\n\n

\n
\"Overhead<\/figure>\n<\/div>\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

Ratios of Chocolate to Cream<\/h3>\n\n\n\n

The ratio (by weight)<\/strong> of chocolate to cream is very important when making ganache for different desserts. Below are some loose guidelines that will help you as you experiment to find a ratio that works best for what you’re making.<\/p>\n\n\n\n

Cookies, Cupcakes, and Cakes<\/h4>\n\n\n
\n
\"Ganache<\/figure>\n<\/div>\n\n\n

One of the most popular ratios is equal parts chocolate and cream.<\/p>\n\n\n\n