The Best Chocolate Ganache Recipe

IngredientsFirm Setting Ganache 2:1

  • 16 ounces dark or semi-sweet chocolate
  • 8 ounces heavy whipping cream
  • 1 teaspoons fine salt
  • 1 teaspoon vanilla extract or any other extract

Soft Ganache Frosting 1:1

  • 8 ounces 60% high quality chocolate Such as callebaut – about $8/lb
  • 8 ounces heavy whipping cream
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract

White chocolate Ganache

  • 18 ounces white chocolate
  • 6 ounces heavy whipping cream
  • 1 ounces fine sea salt

Instructions

  1. chocolate ganache Instructions
  2. *Note* using a scale is recommended for accuracy and to ensure your ganache turns out.
  3. Weigh out your chocolate in a heat proof bowl
  4. Heat cream in a sauce pan until steam starts to rise from the surface but isn’t boiling yet.
  5. Pour hot cream over the chocolate, push the chocolate down so that it’s all under the surface of the cream and let it set for 5 minutes.
  6. Add salt and vanilla and whisk everything together until it’s smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
  7. If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache
  8. Ganache can be kept in the refrigerator for 1 week for frozen for up to 6 months.

This article and recipe adapted from this site

The Best Chocolate Ganache Recipe
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