Chocolate Ganache


Chocolate Ganache

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind.

Portion Size: 400 ml
Prep Time: 10 Minutes


125 ml Double cream 
250 gm Chocolate 
25 gm Butter 


1. Grate the chocolate. Melt the butter. Add the butter to the cream, bring to the boil,(Take Care not to burn the cream bring to the boil then remove from heat) then add the grated chocolate.
2. Remove from the heat and stir until the chocolate has dissolved, allow to cool.
3. When cool, whisk until the mixture is completely smooth.


1. Boiling the cream will eliminate any acid taste present. Use the freshest cream possible to maximise the storage time of the ganache.
2. Ganache may be flavoured with the addition of spirits, liqueurs, flavourings and essences. When using flavouring such as coffee it should be added to the cream and whisked in before adding to the chocolate. If using liqueur it should be added after whisking the ganache.
3. The ganache is ready to be whisked once it has cooled. The test for this is to stir it with a whisk and hold the whisk up. If the ganache sticks and does not run off, it is ready.
4. The consistency can be varied by altering the ratio of cream or chocolate. For a thinner mixture, increase the cream, for a thicker mixture increase the chocolate.
5. The texture can be further varied according to the type of chocolate used, a chocolate with a high cocoa butter content will produce a firmer texture.
6. Different coloured chocolate may be used: plain chocolate will produce a brown ganache, milk chocolate will produce blonde ganache and white chocolate white ganache.
7. Storage: in a refrigerator at 5°C for about 1 week. Ganache can be frozen but will loose volume on defrosting and is never as good as the fresh product.

Gnache Uses:

Ganache may be used if 4 different ways:
1. Used hot, it can be poured over a sponge (or similar base) rather like fondant when it will set into a thin, soft textured coating.
2. When refrigerated, ganache will set to a firm paste which may be moulded into chocolate centres or sweets.
3. Whisking ganache when slightly warmed will produce a light cream which may be piped into a variety of patterns, rather like butter cream.
4. It may be used on its own as a filling or mixed with other ingredients or filling mediums.
Chef Tip:
1. Always Wash your hand’s before any food preparation begins.
2. I can not emphasize enough try these recipes with your kid’s, My children love to watch and get involved mainly making soups/recipes homemade, can’t beat it Enjoy.
3. If you have any questions feel free to email me at , i will reply almost instantly to help in any way i can.
4. 1 ml (milliliter) is the equivalent of 1 gm (gram).
It's only fair to share...Tweet about this on TwitterShare on Google+Share on LinkedInPin on PinterestShare on FacebookShare on TumblrShare on Yummly
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Homemade Brandy Sauce

  • Brandy Butter

  • Jaeger Sauce

  • Pastry Cream

  • Homemade Toffee Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *