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Chocolate ganache in a glass bowl, a spoon is sticking out.

Chocolate ganache

Delicious with a smooth mouthfeel, chocolate ganache is the most popular and beloved chocolate dessert out there. Made with only two ingredients, it’s so versatile that you can use it almost anywhere. Use it as a chocolate sauce, a filling in your cakes and cupcakes, a finishing layer on your cake, and much more.
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: Chocolate filling, Chocolate frosting, Chocolate spread, Dark chocolate dessert
Prep Time: 5 minutes
Cook Time: 7 minutes
Cooling: 2 hours
Total Time: 2 hours 12 minutes
Servings: 10 portions
Calories: 235kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Rubber spatula
  • Saucepan

Ingredients

  • 250 g dark chocolate I use Callebaut #811 with 54.5% cocoa
  • 250 g heavy cream at least 34% fat, at room temperature

Instructions

  • Place the chocolate into a glass or a stainless still bowl and set aside.
  • Heat the heavy cream in a heavy bottomed saucepan over medium heat until starts simmering, but do not let it simmer. Remove from the heat right away, and pour over the chocolate. Let it sit like this for 3-5 minutes.
  • When time is up, start mixing using a rubber spatula to emulsify. Keep mixing, scraping the sides of the bowl occasionally until smooth and homogenous consistency is reached. Use it right away as a chocolate sauce or cover with plastic wrap to stabilize. Make sure it touches the ganache; there should be no air left between the ganache and the wrap.
  • Let it sit at room temperature to stabilize and thicken. It can take for up to 2 hours before it become a peanut butter consistency. At this stage, use it to frost a chilled cake or as a filling. If it becomes too thick, you can reheat it in the microwave for about 3 seconds at a time and mix to see if you get the desired texture.
  • Or, you can whip stabilized ganache using a hand mixer just until it becomes glossy, fluffy and paler in color. Stop right away and use for piping.

Notes

Stored in an air-tight container, it will last for up to 5 days.
Freeze it for up to 3 months. Thaw in the fridge overnight the day before using it. If it splits, warm the mixture to 34C (93F) to emulsify again.

Nutrition

Nutrition Facts
Chocolate ganache
Serving Size
 
1 portion (3tbsp))
Amount per Serving
Calories
235
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
29
mg
10
%
Sodium
 
12
mg
1
%
Potassium
 
203
mg
6
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
377
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
35
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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