.jpg)
Making chocolate ganache is surprisingly easy — it's just two ingredients and a little technique! Here's the basic method:
-
Chop the chocolate: Use good-quality chocolate (dark, milk, or white) and chop it finely so it melts easily. Place it in a heatproof bowl.
-
Heat the cream: Warm heavy cream in a small saucepan until it’s just about to simmer — don't let it boil.
-
Pour and wait: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 2–3 minutes to soften the chocolate.
-
Stir gently: Start stirring from the center outward until it turns silky and smooth.
Standard ratio (by weight):
-
For pourable ganache (like for glazing cakes): 1 part chocolate to 1 part cream.
-
For thicker ganache (like for truffles or frosting): 2 parts chocolate to 1 part cream.
Pro tip: If you want extra shine, stir in a little bit of butter after it's smooth!