Everything about ganache, from the taste to the name, seems fancy to me. I used to think it was something that was outside my reach, a culinary achievement reserved for real chefs. As I grew in kitchen confidence and branched out to try new recipes I eventually learned that ganache really isn’t all that hard.
Ganache is basically made up of heavy cream and chocolate that is solid at room temperature. Once the two are combined you have a rich, decadent topping or filling that tastes amazing on cakes, cheesecakes, truffles, tarts, ice cream, and more. Anyone can make it and it’s one of my favorite ways to take a recipe from good to great, but there are a few things to keep in mind if you want silky smooth ganache every time.
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Get the cream hot
You want your cream to be just this side of boiling when you pour it over your chocolate. Hotter cream will melt the chocolate more quickly and easily. Cream that is only just warm will melt slowly and possibly stall out instead of melting the chocolate completely.
Heat the cream only
Do not make the mistake of combining cold cream with the chocolate and heating them together. I’m sure there is some kind of science behind why, but all I know for sure is that it doesn’t work and leaves you with ugly, lumpy (though still tasty) ganache.
Don’t use cold chocolate
Make sure your chocolate is a room temperature before covering with hot cream. Using cold chocolate will slow down the melting process, and sometimes even stifle it entirely, resulting in lumpy ganache.
Be patient
Once you pour the hot cream over the chocolate, walk away. Let it sit undisturbed for at least 3 or 4 minutes before attempting to stir it. When it is ready to stir you should be able to whisk it together effortlessly into a smooth, lump-free, easily pourable sauce. After you have whisked it smooth, allow it to sit and cool for another few minutes before you pour it on any dessert.
Pay attention to the ratio
Think about what you want to do with your ganache. Do you want to pour it over a cake and have those big luscious drips down the side or do you want to roll it into truffles? This is pretty intuitive, but the ratio of chocolate to cream will change the consistency of your ganache. If you want to pour it go for a ratio of 1:1 or 1:2 (chocolate : cream). If you want it thick enough to roll into a truffle try 2:1 and be prepared to wait longer for it to cool. To learn more about proportions, check out this super helpful article as well.
Bonus tip: You can also use Nutella to make ganache, like I did in this cheesecake recipe. Just reduce the cream a bit since Nutella starts out a little softer than chocolate to begin with.
Hopefully you now feel prepared to make all manner of delicious ganache-topped delicacies.
Ive never made ganache – you make it look easy! Plus literally nutella ganache!??!?!!? wow!!!!!!!
It’s so so good, once you try it you’ll never stop thinking of ways to use it!
I used to make truffles quite often but haven’t for a while. This would make a great treat–and so easy! Thanks for the reminder and the tips
I actually haven’t made truffles in a very long time either!
I know what I am doing this weekend…thanks for this recipe!!! I am going to try it!
You’re welcome! Hope it turns out delicious!
You are making me hungry! I’ve never made ganache but I sure love to eat it 😉
Me too!
Delicious! Perfect for cakes and cupcakes, I need to try this out!
You really do! Ganache is my favorite thing.
off to rummage in my pantry for nutella to make ganache–what ratio do I use for straight out the pan eating?!? lol
I watched a show last night (nailed it) where the contestants tried to make ganache with candy melt-what a train wreck!
Oh goodness, I’ve never tried that but I don’t imagine it would be that great lol
Great tips- I pinned this of course, but that nutella cheesecake looks and sounds amazing! Thanks so much for sharing with Friday Frenzy this week!
Thanks!