Ganache, or chocolate cream icing, is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
Note:For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Ingredients
3½ cups (800 g)
Ingredients
Step 1
In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
Step 2
Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Do ahead:Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate.
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Reviews (20)
Back to TopGreat ganache. If substituting white chocolate for the dark you need to adjust the ratio of cream to white chocolate, either by reducing the amount of cream or increasing the amount of white chocolate. The ratio should be about 4:1, chocolate to cream, otherwise the the ganache will not firm up enough to be used as a frosting or filling.
acanadiancook
3/27/2016
Easy and so delicious!
natsavy
Montreal, QC
2/12/2012
This ganache is like fudge! Its insanely creamy and thick and so simple to make!
groovitudy
Winter Park, Co, USA
11/26/2011
Tasted just like bakery ganache.
bondm
Savannah, GA
5/10/2010
First of all, super simple. I made the smaller recipe and the quantity was perfect for some Passover brownies. Secondly of all, just fantastic. I wanted a frosting so I whipped 1/2c. cream and folded it into the ganache making a very simple mousse. Amazing. Would be good with up to a T. of coffee and or cinnamon and or some liquor as well.
rachbregs
3/30/2010
i use this for the filling for truffles. it has good texture. When you cover with cling film, please be sure to press it down to the surface of the ganache, getting most of the air out. it makes a big difference.
Anonymous
Melbourne Australia
3/27/2010
Brilliant. And so much easier than sifting icing sugar for buttercream (though I still like buttercream). I will be making this more often!
gsmaud
Johannesburg, South Africa
2/14/2010
Perfect classic ganache!
sailoranna
Los Angeles, CA
8/3/2009
Used semi-sweet...yum. Stuffed between 2 vanilla bean sugar cookies. Excellent and special!
stoli
Tamarac, FL
8/24/2008
Divine!
Patrincia
Virginia
3/29/2008
I love how this turned out!! I made this according to the recipe... except...instead of pouring into a bowl, I poured it into 3oz clear espresso glasses, filling only the bottom quarter/third of the glasses. Chilled as directed. Then I folded in an equal amount of stiff, very cold whipped cream to the remainder. After both had set, I spooned my make- shift mousse in on top of the ganache in the clear glasses. To serve, I put still- pourable whip on top and decorated. Beautiful layers in a clear glass. I used half semi- sweet, half unsweetened bakers chocolate. This was perfect for the base, but to sweeten up the mousse, I needed to sweeten the whip. One recipe (and only a few dishes to clean) for a very decadent, beautiful dessert!
scarlettloveusa
Portland, OR
3/13/2008
Great staple for any baker. I would also recommend folding it into whipped cream while still slightly warm to make a light chocolate mousse or balling it up and coating it in chocolate powder or coconut or nuts to make truffles.
Anonymous
Philadelphia, PA/Setauket, NY
6/15/2007
This is very, very good, but makes WAY, WAY more than enough for one 2-layer cake. Consider making 1/4 of the recipe at most.... You pour it (still liquid, just barely beginning to thicken) over a cooled cake, so it really takes very little. I made a sacher torte with it: two layers dark chocolate cake - cooled, raspberry jam for filling, ice with a thin layer of chocolate buttercream spread smooth, and then pour the ganache over and let it harden. Restaurant quality!
Anonymous
New Hampshire
3/5/2007
Warmed up a bit, it makes a divine topping for a bowl of vanilla ice cream and strawberries.
a chocoholic
Washington, DC
7/7/2006
My dirty little secret: Make a cake out of a box. Nobody can tell when you top it with this simple, fantastic ganache.
supercara7
Salt Lake City, UT
6/14/2006
