Ganache usually combines chocolate and cream. More cream creates a pourable glaze; more chocolate creates a firm filling. The exact ratio changes with chocolate type, cocoa percentage and intended use.
Two ingredients, many textures
Ganache usually combines chocolate and cream. More cream creates a pourable glaze; more chocolate creates a firm filling. The exact ratio changes with chocolate type, cocoa percentage and intended use.
Create a stable emulsion
Chop chocolate finely, heat cream according to the recipe and pour it over the chocolate. Let it stand briefly, then stir from the centre outward until glossy. Avoid vigorous whisking that traps air bubbles.
Control temperature
Warm ganache flows, room-temperature ganache thickens and chilled ganache becomes firm. Use the texture needed for glazing, spreading or whipping rather than judging only by clock time.
Fix common problems
If small unmelted pieces remain, apply very gentle heat. If the mixture looks oily or split, gradual stirring with a small amount of warm liquid may restore the emulsion. Large temperature differences are a common cause of instability.
Store safely
Ganache contains dairy unless made with an alternative formulation. Follow the recipe and local guidance for room-temperature display and refrigeration. Bring chilled ganache back gradually when a softer texture is needed.