Chocolate Ganache
A rich chocolate ganache recipe that's super simple to make and only uses two ingredients. Thick fudgy ganache is an incredibly versatile addition to luxury dessert recipes.
Published: July 23, 2021 · Modified: March 11, 2024 by Jennifer Ryan
This chocolate ganache is a favorite in our house; this recipe is perfect for icing cupcakes and covering celebration cakes. When it’s still soft, you can use the chocolate ganache as a dipping sauce. Also, when the ganache is in its more solid form; it’s great for making homemade chocolate truffles.
This chocolate fudge cake recipe is made using this ganache, and it looks and tastes stunning. This was my birthday celebration cake present to him. He loves ganache, so he was over the moon with this fudge cake.
What is chocolate ganache?
Chocolate ganache is normally a 1:1 ratio mixture, using the same amount of double cream as the chocolate. This rich chocolate ganache recipe is incredibly versatile and can be used in many ways and in lots of different recipes. It can be used as a dessert dipping sauce, cake frosting, dessert fillings, and can even be made to make chocolate truffles. Ganache starts off warm and runny and as it cools, it thickens and becomes more solid. To make your chocolate ganache, first, warm your cream, then add in your dark chocolate and let it melt. Once the chocolate has melted, simply stir until it’s well incorporated and has a smooth, creamy, and glossy texture. Place it in your fridge for a couple of hours to thicken. When it is thick enough to spread, you can ice your layer cake or cupcakes.
Can you make ganache with single cream?
Making ganache with single cream is surprisingly easy! All you have to do is heat the cream and then slowly add it to your chopped chocolate. This simple process creates a smooth, velvety ganache that can be used for all sorts of delicious recipes. You’ll be amazed at how easily you can create a decadent and luxurious treat with just a few ingredients! But if you’re looking for a thicker ganache, it would be better to use heavy or double cream.
How to make the best chocolate ganache?
This is a two-ingredient recipe. It’s super simple to make and tastes absolutely amazing too. To make the perfect chocolate ganache you have to use double cream or heavy whipping cream. If you use single cream or whole milk, your ganache won’t set properly and you won’t be able to ice your cake efficiently. If you are looking for a dairy-free alternative, you can use a can of full-fat coconut milk. Simply heat it up in the same way as the cream, then measure out the amount you need.
How to store your chocolate ganache
Ganache can be kept at room temperature for 2 days, as long as you keep it covered and in a cool place. It can be stored in your fridge for up to 2 weeks if it is covered. This ganache will harden the colder it gets in the fridge, but it will soften again as you bring it back to room temperature. Ganache won't set or go rock hard unless you freeze it, and you can also freeze this chocolate ganache recipe for up to 1 month. Just be sure to thaw your ganache out completely before using it. I recently bought myself a few glass containers with lids to help store any food that needs to be refrigerated or frozen. This set of storage containers with lids comes highly rated on Amazon; it also comes with fast & free delivery for Amazon Prime members too.
What is chocolate ganache made of?
Chocolate ganache is made of two simple ingredients, chocolate and cream. Despite its minimal ingredients, the combination of these two can create a rich, creamy consistency that can be used to top cakes and cupcakes or be melted down and used as a decadent topping or dip.
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Chocolate Ganache
Ingredients
- 500 ml Double cream
- 500 g Dark chocolate
Instructions
How to make the chocolate ganache
- Pour the double cream into a saucepan and heat over a low heat for a few minutes. Stir slowly, watching that the cream doesn’t simmer or boil.500 ml Double cream
- Once your cream is hot, remove from the heat.500 ml Double cream
- Add in your dark chocolate and place a saucepan lid on top and leave it for about 3-5 minutes to melt the chocolate.500 g Dark chocolate
- After a few minutes, uncover and stir slowly until the ganache is well incorporated and has a smooth, creamy and glossy texture.500 ml Double cream, 500 g Dark chocolate
How to thicken your ganache
- Place your liquid chocolate ganache into the fridge for a couple of hours to thicken. Remember to check on it periodically to see if it is thick enough to spread. Leaving your Ganache in the fridge to long can make it go too hard for us. If this happens, then you will have to wait longer for the ganache to thaw out and soften again.
- When your ganache has cooled and it is thick enough to spread, you can use it to ice your layer cake or cupcakes.
Notes
Nutrition
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If you are looking for a recipe to use this chocolate ganache with, take a look at Love Food Feeds chocolate fudge cake, its absolutely delicious.
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You can’t call it fudge cake without chocolate ganache, this is a must have recipe.