Ann Reardon

Chocolate Ganache Recipe


This is easy to make and can be used to top any chocolate cake or hot as a sauce with desserts. Using the proportions below, it will set about as hard as butter in the fridge.  So it is good for truffles or for if you want it to hold its shape when piped. If you require a thinner ganache use equal portions of cream and chocolate.

Ganache Ingredients

200g (7.05 ounces) chocolate (for a really firm ganache use 300g (10.58 ounces) chocolate)
70-100millilitres (3.38 fluid ounces (99.96 millilitres)) (or 1/4-1/3 cup) cream (use the lesser amount for white chocolate and more for dark)
1 Tbsp glucose syrup (optional)
1 Tbsp butter (optional these two help make it shiny)

Place chocolate pieces in a bowl

Heat cream until it just starts to boil
chocolate ganache stir
Pour the cream over the chocolate, making sure it is completely covered. Then let sit for a couple of minutes.
chocolate ganache recipe pour cream
chocolate ganache stirring
Stir until it becomes smooth
ganache
ganache recipe easy chocolate sauce

Pour it over a cake just like that or leave the bowl on the bench until ganache reaches a spreadable consistency and pipe in swirls onto cupcakes. You can also mix ganache into butter cream for a real chocolatey tasting icing. If you are making it ahead store in the fridge. It will set very firm but you can microwave until you get the desired consistency.

Variations

If you want flavoured ganache add extras to the cream before you heat it eg: a few mint leaves or grated orange rind – then strain it once it is boiled.

by Ann Reardon How To Cook That

© All Rights Reserved Reardon Media PL 2020

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

132 Comments View Comments

  1. Rating: 5

    How much ganache will this make? Will it be enough to cover a two layer cake or do I need to double the recipe 🤔

  2. Rating: 5

    I’m not anne, but here’s my advice. In my experience, if you whip up ganache with a whisk attachment (or a whisk, or normal hand-held beaters), it forms a rich whipcream. If you were to use it as frosting, I would suggest refridgerating it, and not freezing, do to moisture. Beware, it will melt quickly

  3. Rating: 4.5

    Hi Anne
    I’ve used your Cake templates for the last two years for my Grandsons Birthday and his 4th is coming up so I’m into it again ! Just wanted to check if I can ice cake with Chocolate Ganache and then freeze ?
    Thanks Anne

    • I’m not anne, but here’s my advice. In my experience, if you whip up ganache with a whisk attachment (or a whisk, or normal hand-held beaters), it forms a rich whipcream. If you were to use it as frosting, I would suggest refridgerating it, and not freezing, do to moisture. Beware, it will melt quickly

  4. Rating: 5

    Hi Anne, can ganache be used to decorate a cake instead of buttercream?
    I’ve seen this being done in many places, but I only fully trust you.
    Please answer me as soon as possible!!!!
    BTW I LOVE YOUR VIDEOS TO DEATH!!!!

  5. Rating: 5

    This was my first time doing a ganache and GOOD LORD IT TURNED OUT PERFECT, THANKS TO YOU!!!
    When I tell you my jaws drop because of how perfect it looked!!
    I will try your other recipes for sure!!

    Have a wonderful day!

  6. Rating: 5

    Hi Ann i was wondering if you could make a checkerboard cake recipe on your youtube channel thanks

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