Chocolate Ganache

Chocolate ganache is the sensual vixen of glazes.

It’s so rich and luxurious you’d think it would take a long time to prepare, but that’s not the case. Ganache takes just a few minutes to get hands on and only three ingredients. Not only is it delicious, but it’s versatile and so easy to make.

What is chocolate ganache?

Dark chocolate ganache in its simplest of warm cream and chocolate stirred together.

This is an easy semi-sweet chocolate chip ganache recipe, but you can substitute milder milk chocolate, white chocolate, or bittersweet for this type of chocolate. It is up to you which chocolate you use.

You can vary the consistency of the ganache by adding more cream for a glaze or less cream for a truffle. You can also enhance the flavor of ganache by adding salt, topping the cream with vanilla or citrus, and adding a deeper, foolproof shine by adding a tablespoon of corn syrup.

How to make chocolate ganache

Some people like to go to the confectioner and use couverture, which is chocolate made with extra cocoa butter to give it a glossy finish. You can find it in some stores in the US and online, but it’s more expensive than other chocolates. I have two kids that I’ll be sending off to college soon, so couverture is too rich for my blood.

You can also chop chocolate bars, but I have better things to do with my time so I kept it simple. Chocolate chips or wafers are handy because they melt faster without having to break out a cutting board and knife.

If you’re feeling like a super chef, by all means chop your chocolate out of a baking bar. Using good quality chocolate for this recipe is essential as it is the main ingredient. Guittard or Ghirardelli are two of my favorite brands of chocolate that I use for all my baked goods.

Use heavy cream (with at least 30 percent milk fat) for this recipe. You need something with that fat percentage to properly emulsify the ganache. Heat the cream until steaming before adding it to the chocolate. If the cream is too hot, the chocolate will burst, rendering it useless.

If you have a thermometer, the ideal point to heat the cream is 150°F. If you don’t have a thermometer, watch for steam rising from the top of the cream, but you don’t want any bubbles. Instead of heating heavy cream on the stovetop and pulling out a double boiler, I microwave my heavy cream on high for 1 1/2 to 2 minutes. super easy.

After pouring the hot cream over the chocolate chips, let sit for 8-10 minutes, then whip. Add liqueurs or flavorings and you have chocolate ganache.

How to Flavor Chocolate Ganache

When flavoring your ganache with flavorings, liqueurs or extracts, it’s important to remember that this could potentially affect the final texture of the ganache. I like to add everything from herbs to liqueurs, but it’s important to know when to add which ingredients.

It is best to stir in anything that is liquid after you have mixed the chocolate and cream.

To steep dry ingredients like herbs, spices, fruit, nuts, or citrus, add them to the cream while it’s heating up, remove the saucepan from the heat, and let sit for 20 minutes. You may need to reheat it slightly before straining and adding to the chocolate to melt properly.

Here are a few ideas:

Ingredients to add after combining cream and chocolate:

• cognac
• brandy
• rum
• Coffee Liqueur

Pour on the cream while it warms, reheat and strain before combining with the chocolate:

• Herbs like rosemary or thyme
• nuts
• Fruits, such as cherries, berries and citrus peel
• rose petals

Color the chocolate ganache

There aren’t many colors of the rainbow that ganache will take on.

You can make chocolate ganache black or a deeper brown, but that’s about it. With white chocolate ganache, you have more options. Either way, you’ll need to use oil-based candy paints to tint it. Water based (or gel) food coloring can cause the chocolate to set, I do not recommend using it.

Simply add a few drops of your oil based candy coloring to the warm ganache and stir with a whisk until you achieve the desired shade.

How to store chocolate ganache

Covered chocolate ganache can be stored at room temperature for up to 3 days. You want to wait to cover and store your ganache once it’s completely cooled. If you try to keep the ganache hot or even warm, condensation can form on the lid and drip back into the chocolate, increasing the chances of the chocolate setting or blooming.

You can also store the ganache in the fridge for up to 7 days or freeze it for up to 3 months. Simply allow the ganache to thaw before using and warm to the proper fluidity to use as desired. Do this by gradually heating it over a water bath. Place a glass or metal mixing bowl over a saucepan of simmering water with the cold ganache and allow to heat until whipped smooth. This usually takes between 5 and 10 minutes.

Chocolate ganache troubleshooting tips

When it comes to working with ganache, there’s nothing more important to remember than that water isn’t chocolate’s friend.

Water will cause the chocolate to set or grainy, so it’s really important to be careful not to get water into the ganache while you’re working with it. Here are some more tips for making the best chocolate ganache.

Ganache too runny? Add more chocolate chips (1/4 cup each) and microwave the mixture for 30 seconds before stirring to thicken slightly.

Ganache too tight? Add more warm cream to the ganache (1/4 cup at a time) to thin it until it resembles a ketchup-like consistency.

Ganache too lumpy? Microwave it for 30 seconds, then whisk until smooth. Repeat microwaving and stirring until it reaches your desired consistency.

Ganache looks gray, separated or grainy? If the ganache is gray or set off, the cream may have been added to the chocolate too hot, or some water got into the mixture.

• To set a separated ganache, gradually add a tablespoon of warm cream to the mixture and beat until glossy and smooth.
• To set a grainy ganache, microwave in 30 second intervals to remelt the chocolate. Whisk vigorously to smooth the chocolate and get the right consistency.

Chocolate ganache 3 ways

Most people are surprised at how versatile chocolate ganache can be, even with minimal effort on the part of the ganache maker. In just a few minutes, your ganache can go from a glassy to a mousse-like consistency. That means it’s one of the most baker-friendly glazes in the kitchen.

Chocolate Ganache Glaze: Allow the ganache to cool for 15 minutes, stirring with a whisk every five minutes. Pour it over your desserts or ice cream.

Chocolate Ganache Frosting: Let the ganache cool for 25-30 minutes, stirring with a whisk every 10 minutes until the ganache retains a stiff peak. This recipe will frost a 3-layer, 8-inch cake.

Whipped Chocolate Ganache: Use an electric hand mixer to bring the chocolate ganache from its stiffer glazed state to a mousse-like consistency. Just beat on medium speed until light brown in color and fluffy, about 5 minutes.

Chocolate Ganache Frosting Snapshot

Why you should do it:

• Taste: decadent, rich, spicy
• texture: thick, silky, versatile (can be thick, light and airy or dense)
• Piping: Chocolate Ganache Frosting and Whipped Ganache are great for piping borders or cords. Not great for solid roses.
• Works best on: Layer cakes, sheet cakes, cupcakes or a frosting for ice cream, donuts or eclairs
• Head Start: Great recipe to make ahead, chocolate ganache keeps at room temperature for 3 days

Things to note:

• Doesn’t play well with water
• It cannot be colored with normal gel colors
• It is not suitable for hot outdoor functions