This is an easy chocolate ganache recipe for smooth, shiny, and delicious dark, milk, or white chocolate ganache. Make decadent drips on the side of your layer cake, let it set up to make a creamy frosting, or form it into rich truffles. Perfect this baking staple with a few easy tips and tricks explained in this blog post.
Most ganache recipes dont explain why things go wrong, and it can be really intimidating when you fail to mix just two ingredients together. The secret is, that not all chocolate is the same! Different brands of chocolate can change your ratio and sometimes lead to broken, oily, or hard ganache. Follow my tips for how to fix ganache when these problems occur, and understand the science behind it!
Dark Chocolate Ganache Frosting Ratio – 2:1
- A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, its typically used for making truffles or a stiff chocolate ganache frosting. This would be 16 ounces of chocolate and 8 ounces of cream, or 32 ounces of chocolate and 16 ounces of cream.
- Pro-tip: Flavor your ganache by steeping herbs or spices in the cream. Tea makes for some excellent flavors in ganache like my rose chocolate truffle recipe.
Dark Chocolate Ganache Drip Ratio – 1:1
- A 1:1 ratio is one part chocolate and one part cream (equal parts chocolate and cream) are typically used for very soft frostings, a chocolate drip, or for a glaze. For example, this would be 8 ounces of chocolate and 8 ounces of cream.
- This soft ganache can also be whipped to make a whipped ganache frosting.
Chocolate Ganache Recipe | All My Tips and Tricks!
FAQ
How long does it take for ganache to harden?
Does ganache set solid?
Does ganache harden at room temperature?
Does chocolate ganache firm up?
How to make chocolate ganache?
The other ingredient in a chocolate ganache is the cream. Cream with a fat content of at least 25% should be used while making the ganache. More the fat content more will be the richness of the ganache. The milk solids in both the cream and chocolate help the ganache to set. Whipping cream (both non-dairy and dairy) can also be used.
Does chocolate ganache Harden?
Yes, it does. So why didn’t yours? The most common reason for the ganache to not harden is too much cream relative to chocolate. The preferred ratio of chocolate to cream will depend on how soft or firm the desired ganache is.
Does chocolate ganache really work?
Personally, there is nothing great than using actual or coverture chocolate. But even compound chocolate works. The other ingredient in a chocolate ganache is the cream. Cream with a fat content of at least 25% should be used while making the ganache. More the fat content more will be the richness of the ganache.
What kind of chocolate should I use for ganache?
Because there are very few ingredients in this recipe, use the best quality chocolate you can. Heavy Cream, Whipping Cream, or Double Cream thins out the texture of the chocolate. The final texture of the ganache depends on the ratio of the cream to chocolate. Salt is optional but rounds out the flavor of the ganache and is highly recommended.