Chocolate Ganache (2024)

FAQs

What happens if you put too much cream in ganache? ›

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

So, if you know you're going to make an 8″ round cake and you're going to have 3 layers of ganache in there, then you'll need 21 oz. of ganache. Using the ratios of 2:1 to make the ganache, you know that you can use 14oz of dark chocolate and 7 oz of heavy cream to get your 21 oz!!

Yep, that too. Here are 3 problems you could encounter and how to fix each. Chocolate Isn't Melting: If the chocolate isn't melting, it wasn't chopped fine enough or the cream wasn't warm enough. Chop the chocolate into very small pieces and warm the cream until it's just simmering.

Chill and beat too-thin ganache to turn it into whipped ganache. Cover the ganache with plastic wrap and set it in the fridge for an hour. Take it out and use a hand-mixer to beat the ganache until it gets fluffy and turns a lighter shade of brown.

Warm the existing ganache up so both the melted chocolate and ganache are about the same temperature. This will help the two mixture incorporate without getting lumpy.

A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, it's typically used for making truffles or a stiff chocolate ganache frosting.

Using a hand blender really helps all the ingredients incorporate (emulsify) and prevents it from splitting. This ensures that when the ganache is whipped it stays smooth and stable.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

Start in the center and work outward until the mixture is smooth, but be sure not to overmix. Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. See more ways to use ganache in the notes.

Can I put ganache straight onto cake? ›

Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds. You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake. It's delicious either way.

The general rule is that classic ganache may stay at room temperature for up to 2 days, then must be refrigerated. If you'd rather be safe (which I recommend), keep it refrigerated for all storage. Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.

Add the water gradually, starting with a teaspoon and whisking vigorously in between additions, until you see the ganache starting to become smooth and cohesive again. Continue to whisk until the mixture smooths out entirely, adding more hot water only as necessary.

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

You don't need to temper if you're simply adding melted chocolate into a batter, mousse, or ganache.

If it gets too thick, you can gently reheat it until it reaches the right consistency. Always remember that the ganache thickens as it cools.

There's no need to boil the cream, simply bring it to a low simmer. Use a thickened cream, heavy cream or whipping cream. The better quality the cream and the chocolate you use, the better your ganache will be.

Basic Tips for Preventing Oily/Split/Grainy Ganache: Do not let the cream boil – only bring it to a simmer. If the cream is too hot it will overheat the fat in the chocolate, causing it to separate.

As for the heavy cream, I recommend choosing a variety with the highest fat content possible. In grocery stores, most heavy cream has about 36% milk fat, but many professional kitchens opt for heavy cream with 40% milk fat. Higher milk fat content provides richer flavor, smoother texture and a more stable ganache.