Chocolate Ganache (2 Ways)
A two-ingredient chocolate ganache with the right ratios for a pourable glaze, a spreadable frosting and a whipped topping.
Ganache is nothing more than chocolate and hot cream, and the ratio decides what it becomes. Equal parts by weight give a pourable glaze for drips and drizzles. Two parts chocolate to one part cream sets into a thick, spreadable frosting. Whipped when cool, it becomes a light mousse-like topping for cupcakes. The technique is the same each time: heat the cream, pour over finely chopped chocolate, wait, then stir slowly. Use good dark chocolate and the result will be glossy and smooth.
Method
- Chop the chocolate into small, even pieces and place in a heatproof bowl.
- Heat the cream in a small pan over medium heat until it just starts to steam and tiny bubbles form at the edge. Do not let it boil hard.
- Pour the hot cream over the chocolate, making sure all of it is covered. Leave undisturbed for 2 minutes.
- Stir slowly from the centre outward with a spatula until smooth and glossy. Stir in the butter and salt.
- For a glaze, use it warm while still pourable, about 10 minutes after mixing.
- For a spreadable frosting, cool at room temperature for 30-45 minutes, stirring occasionally, until it thickens like peanut butter.
- For a whipped topping, cool the glaze-ratio ganache completely, then whisk with a hand mixer for 1-2 minutes until it turns lighter and fluffy.
Chef's tips
- Chop the chocolate finely; large chunks do not melt evenly.
- Do not stir right after pouring, or the chocolate cools and you get lumps.
- If the ganache splits and looks oily, whisk in 1-2 tbsp warm milk until smooth.
- Do not refrigerate to set quickly; it can turn grainy and hard on the edges.
Watch Purna make something similar
Choco Truffle Balls
What to serve it with
Pour over eggless chocolate sponge, spread on cupcakes, or use as a filling between layers. Warm glaze is lovely over ice cream.
Storage
Keep covered in the fridge for up to 5 days. Warm gently over a bowl of hot water or in short 10-second microwave bursts, stirring in between.
Variations
- Use milk chocolate at about 2.5:1 chocolate to cream by weight (for example 250 g chocolate to 100 ml cream), since milk chocolate sets softer.
- Add 1 tsp instant coffee to the cream for a mocha ganache.
- Add orange zest to the cream and strain before pouring.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
What is the ratio for ganache?
By weight, 1:1 chocolate to cream is a pourable glaze, and 2:1 is a spreadable frosting. For milk or white chocolate use a bit less cream.
Why is my ganache grainy?
It was probably overheated, stirred too early, or cooled too fast. Rewarm gently over a bowl of hot water and whisk in a spoon of warm cream.
Can I use cooking chocolate?
Compound chocolate does not melt smoothly and gives a waxy ganache. Use real dark chocolate or couverture slabs for good results. Chocolate chips can work for a quick ganache, but they contain stabilisers and set slightly firmer, so slabs are best.
How do I fix a thin ganache?
Let it cool longer at room temperature, or stir in 30-50 g more melted chocolate. Thin ganache is usually just too warm. Gently stir while it cools and check every 10 minutes, since it thickens gradually as it reaches room temperature.
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