Making Ganache
An emulsion of hot cream and chocolate that creates a rich, glossy, versatile base for truffles, tart fillings, glazes, and frostings. Ratio of cream to chocolate controls final texture.
When to Use This Technique
- Chocolate fondue and sauce
- Chocolate truffle filling
- Cake glazing
- Thick chocolate frosting
Temperature Guide
Temperature Range
Cream to 180°F / 82°C — just before boiling
Visual Cue
Cream steaming, small bubbles at edges — remove before full boil
Readiness Test
Poured ganache is fluid and glossy. Set ganache: firm at room temp, scoopable when cold.
Step-by-Step Instructions
Ratios: thin glaze 3:1 cream:chocolate. Sauce 2:1. Truffle filling 1:1. Thick frosting 1:2.
Tip
Write ratio on recipe — it determines the entire final use of the ganache
Finely chop chocolate — uniform small pieces melt evenly
Tip
Large chunks melt unevenly and cause lumps. Chop to rice-grain size.
Heat cream to just below boiling — small bubbles, steaming
Tip
Boiling cream can break the emulsion. Remove at first bubble.
Pour hot cream over chocolate — do not stir for 2 minutes
Tip
Letting chocolate melt in cream undisturbed prevents cocoa butter separation
Start stirring from center outward in small circles, gradually enlarging
Tip
This circular motion creates emulsion from center out — professional technique
Add softened butter (optional) for extra gloss and richness, stir in
Tip
1 tbsp butter per cup ganache gives mirror-glaze level shine
Equipment Needed
- Heatproof bowl
- Whisk or spatula
- Quality chocolate (50%+ cacao for best result)
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
10-15 minutes + setting time
Category
Baking & Pastry