Chocolate Ganache Everything You Need To Know About It (Traditional)

How To Make Chocolate Ganache

What You Need:

Ingredients
Dark chocolate – I use Plaistowe Dark Block (the 70% cocoa one is quite bitter so normal dark one for me!)
Heavy cream – I use whatever I can get, usually just a thickened cream

Chocolate Ganache Proportions

These proportions are based on weight. For example, a 1:1 ratio means 100g chocolate to 100g cream.

• Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
• Chocolate truffles: 2:1, two parts chocolate to one part cream.
• Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

Equipment
Kitchen scale
Heavy bottomed sauce pan
Spatula or wooden spoon

Instructions

1. Weigh the chocolate: Weigh out the amount of chocolate called for in your recipe. If you aren’t following a recipe, start with a small amount and make more as needed.
2. Measure the cream: Based on the ratio chart above and how you’re intending to use the ganache, weigh the amount of cream needed for the ganache in a separate bowl.
3. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it’s not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
4. Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
5. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
6. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
7. Cool the ganache: Cool the ganache as specified in your recipe, or as described here:

• If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.
• To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
• To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until you’ve reached the right consistency again.)
• The easiest way to work with ratios is to measure both the cream and the chocolate by weight.