Dark Chocolate Ganache Recipe

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high content of chocolate preserves the fresh cream so the final product can last in room temperature for a few days before events are celebrated.

If freshly mixed, while still in a liquid form, it can be used for pouring on cakes for coating or decoration etc. After a few hours of resting it will set in the perfect working condition for masking, sandwiching, piping and decorating cakes. If refrigerated, ganache will set hard like butter. This provides a good condition to coat cakes with rolling fondant.

Chocolate ganache can also be whipped to increase its volume and create milky, lighter color for truffle cream (for example). Whipping ganache can also reduce “heaviness” of a cake.

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 1800
Number of Units: 1
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 600 2.5 cups Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
B 1000 35.2 ounces Dark Chocolate Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods. Room temperature, small pieces
C 200 7 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Room temperature, small pieces
1800

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Method
STEP ACTION DETAIL CONDITION
1 MEASURE Weigh all ingredients.
2 BOIL Heat and boil the cream. Switch off heat when the cream is at boiling point for a few seconds.
3 WHISK Pour the cream on to the chocolate and whisk together. Chocolate is melted
4 ADD Add the butter pieces and mix all together. Butter is melted
5 STORE Allow to sit in room temperature. Ganache is smooth and set
Important Notes
  • You can put the chocolate pieces into the cream after switching off the heat or you can pour boiling cream on the chocolate pieces. Both will work the same however, pouring cream on to chocolate will probably be a little more secure against chocolate being burned at the bottom of the pot if not whisked quickly. The risk is that the mix may get cold before the chocolate is completely melted.
  • Cooking chocolate will achieve nice ganache but couvertures with pure cocoa butter will create a better tasting ganache.
  • Thickened cream could be replaced with fresh cream.
  • After used, always scrape down the sides in the bowl and cover with cling foil.
  • Avoid water dripping on to surface from just-washed hands or wet towels.
  • Keep it in a glass bowl or microwave safe plastic containers so you can reheat and soften in a microwave.
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60 Comments

  • Добрий день Yener . Дякую Вам за Ваші рецепти , а також за Ваші відповіді та увагу . Цей рецепт використовується для маскування торта , а скажіть будь-ласка рецепт dark chocolate ganache (for layering). Буду дуже вдячна Вам.

  • Seder…how do I whip the ganache so it doesn’t split?

  • Hello Serdar, I have had terrible results whipping ganache, it curdles every time. Can you give me some tips on how to keep it smooth and creamy? Please?

    • Serdar Yener

      Well, the ganache is smoothest if it is not whipped. Best you cook the ganache a day before and keep in room temp. Use next day as it is. If you like to whip also whip next day to make it really smooth add a bit more butter. Thanks.

  • Sir, plz I need the ratio for compound milk chocolate ganach?kindly guide me .Thank you so much.

  • hi
    can you learn us the mocca ganache

    Thank you

  • Hi Chef Yener. Can I use condensed milk instead of cream? I am in Africa and the price is a bit stiff

  • Hi Serdar
    I’d like to thank you for the time you give to all us bakers, I love your website and enjoy your tutorials immensely.
    I tried your ganache recipe on a cake yesterday and it feels nice and smooth but it doesn’t hold shape well even though I put the cake in the fridge three times. Later it started to run down under my fondant and show at the bottom. I used dark chocolate and my fondant was light blue so I had to do some fixing. How can I prevent that from happening again? This was a shaped cake but I think I would have a problem keeping a sharp corner unless I change something, but what?
    Kind regards
    Vanessa

    • Serdar Yener

      Hi Vanessa, we have to deal 2 different problems separately. Ganache not holding shape: I used this ganache for last 20 years for thousands of cakes and never have a problem. I do not know exactly what is happened on your bench but allow me to tell you what I usually do. I place the chocolate buttons in a deep bowl (pail) bring the cream just boiling hot and pour on the chocolate. Place a lid on for a few minutes then mix it. When chocolate completely melted the mix is still little warm then I add soft butter pieces (room temp) wait for a while and mix again. Ganache will look like a sauce. I do that day before and leave the mix on the bench closed. Next day the ganache perfect condition for masking. If you keep the ganache longer it will be harder and you have to microwave for a short while to condition again. The second problem, sharp corners: the solution is crust coat that means Right after crumb coat chill the cake and you apply very thin layer of compound chocolate with a scraper then you do your final masking once or twice. Make sure the cake is chilled shortly before the fondant coat. Hope this helps

    • Serdar Yener

      Please make sure you use the right quality chocolate and the right liquid fresh cream. Thanks

  • hello mr. yener, when making milk chocolate ganache, do i use the same proportions? thank you

  • Hi Master
    Is there any other way to soften a pastiliage instead of placing it in a microwave Thank you

  • Chef , is the butter used in ganache unsalted or salted . Thank you

  • From time to time found the mixture curdles even though I use the same method each time. I add the boiled cream to chopped chocolate in a large warm bowl. The only foolproof way I have found to resolve this is to whip the same amount of heated double cream (UK) into the mixture….Voila! perfect ganache.

  • Wonderful recipe- worked perfectly for me 🙂 thank you so much for sharing your knowledge!

  • Thank you very much for sharing your knowledge and expirience

  • Hi Serdar, I am new to cake decorating and trying to make an Olaf for my daughter’s 4ths birthday. I am going to use some of your technics but make it a lying down Olaf instead of 3D. I have made the ganache and it is lumpy and separated. Almost looks curdled. Can I save this or should I start again? Left it out overnight and butter still separated and liquid. Heating it didn’t seem to help. I am chilling it in the fridge and am going to try whipping it.
    Also should I coat the cakes after shaping and layering with ganache (is this called a crumb coat?) or just do a chocolate layer/crust.
    thanks Margaret.

    • Putting it in the fridge and then a light whip saved it! I guess I would like to know what I am going wrong as this has happened to me before using other recipes that did not include the butter. Thank you again

      • Serdar Yener

        probably over heating is the problem. Pour just boiled cream over the chocolate. Mix till all melted. add soft butter pieces and mix till smooth. Live it covered overnight on the table. Next day is happy ganache day. Good luck

    • Serdar Yener

      If you doing it a lying down version, You done have to use chocolate skin, but it is better to use. crumb coat/chocolate coat / final coat( once or twice).

  • Hi Serdar, I am new to cake decorating and trying to make an Olaf for my daughter’s 4ths birthday. I am going to use some of your technics but make it a lying down Olaf instead of 3D. I have made the ganache and it is lumpy and separated. Almost looks curdled. Can I save this or should I start again? Left it out overnight and butter still separated and liquid. Heating it didn’t seem to help. I am chilling it in the fridge and am going to try whipping it. thanks Margaret

  • Hi,
    I love your videos.
    Could you tell me what % the dark chocolate should be
    Thankyou
    Barbara

  • Rita Margolian

    I love your site and can watch all day long. You have helped me learn so much.

  • What size pan did you used for the book cake?

  • Do you have any tips on how to save grainy ganache? I tried your recipe, following the measures exactly, and it is a little grainy. Great tasting, but not quite smooth. Thank you.

  • Hello, I will appreciate if you tell as the percentage of cocoa in the chocolate, I see different at the store. Thanks

  • Hi, can you tell me what thickened cream is? In Europe, I don’t know how it is called? It’s the same with mascarpone or Philadelhia Cream? Thank you!

  • If i wan’t the ganache whipped, so that i can make the olaf cake, when and for how long, in the recipe, will I whip the ganache? by the way, I am using fresh cream. I think that is the only one you can get in Denmark.

    • Serdar Yener

      Totally alright . You can whip the ganache as long as you wish . Take note that, more whipping makes it more lighter . Before you whip ganache must be completely set. Best you cook the ganache a day before keep it in room overnight ( if your room is around 23 C)

  • Chef I really love this ganache. But Indonesia is quite hot. How to make sure that this won’t melt, if it’s not covered with fondant? Should I add more dark chocolate? How much more to be on the safe side? Awaiting your reply soon. Thanks so much chef

  • Merhaba Serdar Bey,
    Sizi gururla ve mutlulukla takip ediyorum.

    I have a question about mocha ganache, if it is ok for you could you please share the recipe of it 🙂

    On the other hand, I make bitterchocolate ganache with 1-2 cream/chocolate without butter, but I will try this one immeadiately.

    Istanbul’dan selamlar & saygılar
    Gülden Erten

    • Serdar Yener

      Gulden hanim selamlar. Mocca ganache en iyi white chocolate ganache ile olur. 1 tepeleme corba kasigi nescafe yi miminum miktarda sicsk suyla eritin ( cok az su ) 1 kg henuz hapilmis beyaz ganache sertlesmeden ilave edin ilave edin. Daha kuvvetli yapamak isterseniz nescafe yi artiabilirsiniz. Kolay gelsin.

  • Thank you for your quick responses on yesterday, but my next question is: Can heavy whipping cream, that is 36% milk fat be used to make the chocolate ganache? I could not find the thicken cream anywhere in my town.

    Thanks,

  • Is thickened cream the same as heavy cream? thanks.

  • Hi Serdar,
    Is it possible to use milk chocolate instead of dark chocolate and still get the sharp edges? Or will it be too soft? I’m just wondering most of my customers don’t like dark chocolate.
    Thanks for your help,
    Avelina.

  • I can’t find thickened cream, can i use whipping cream?

  • Hi! I have 65% Chocolate and it tastes very bitter. Any advise as to how to sweeten it? Thank you so much!

    • Hi Tanya, I am answering on behalf of my dad…he said…
      “You can use a combination of dark chocolate and milk chocolate. This will make it less bitter.”
      Hope this helps!
      Thanks

  • Hi,
    Why do you add butter to the ganache?
    I thought that ganache is made with cream and chocolate only.
    Thank you very much for showing us your extraordinary skills.
    Kind regards
    Yolanda

  • Loved the recipe and it went very well with the Chocolate mud cake.

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