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Chocolate Ganache



Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream, used as a glaze, sauce or icing used as a filling for pastries, to make truffles or to glaze cakes.

Before making a ganache, you will need a good quality chocolate (dark or white) to melt.  Chocolates with around 70% cocoa content will make your desserts much tastier.


There are a few ways you can melt chocolate, in order to make the ganache:

  1. Using an electric chocolatière (electric chocolate melting pot).

  1. Using the microwave.  This is the easiest way, however, you must be careful to use a microwave safe container.  Break chocolate in smaller pieces and put your microwave to low heat.  Melt it for 1 – 2 minutes, stir with spoon and if it has not  melted completely, add 1 minute more and repeat.  Add remaining ingredients and mix.  For white chocolate, start with 1 minute and continue with 30 seconds.
  2. Another way is to heat the heavy cream on the stove top and then remove it from the heat, add the chocolate and other ingredients and mix until it melts.
  3. Finally, the method I use is to melt the chocolate in a double boiler also called bain Marie or water bath.   If you don’t have a double boiler use a saucepan and a metallic bowl which fits  on top of the pot.   Add about 1 – 2 cm water in the pot and add the bowl with the chocolate on top.   Bring to boil, reduce heat and stir chocolate until it melts.  Add the remaining ingredients, as per recipe and mix.

The less heavy cream you add, the result will be a harder ganache when it cools.  So if you want a soft ganache it’s advisable to add equal amount of chocolate and heavy cream.  Increase or decrease, depending on the result you want to achieve.

Here is an example:

For a thick glaze, use one part chocolate and one part heavy cream, i.e. 75 grams chocolate and 75 grams heavy cream.

To coat chocolate truffles, use two parts chocolate and one part cream, i.e. 100 grams chocolate and 50 grams heavy cream.

For a soft glaze, similar to chocolate sauce, one part chocolate and two parts cream i.e. 50 grams chocolate and 100 grams heavy cream.


Chocolate Ganache

Cooking time:  10 minutes (in a double boiler), 2 – 3 minutes in the microwave


  • 225 grams good quality, dark chocolate
  • 225 ml heavy cream
  • 1 tsp honey


  • 225 grams good quality chocolate, sweet, semi-sweet, bitter, couverture, white chocolate, etc.
  • 3/4 cup (180 ml) heavy cream
  • 2 tablespoons (28 grams) unsalted butter
  • 1 tablespoon liqueur of your choice, amaretto, grand marnier, baileys, etc.(optional) to match the taste of your dessert.

Note:  Apart from the chocolate of your choice the heavy cream may be substituted with low fat cream or 0% fat milk, to make it with less calories.

For a vegan ganache you can use couverture chocolate which does not contain milk and substitute heavy cream with vegan cream, almond milk or with syrup.  You can flavour it with liqueur, zest, coffee etc.


Kopiaste and Kali Orexi,

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