First time I learned of ganache
The word ganache just sounds luxurious, doesn’t it?
The first time I heard it, I remember thinking: ooo… aaaah… ganache.
It sounded expensive. Complicated. Like something only pastry chefs whispered about in French kitchens.
And then I made it.
And I realized… this might be one of the easiest, most essential recipes a home cook can master.
What Is Ganache?
At its core, Simple Chocolate Ganache is just chocolate and cream brought together gently. That’s it. No eggs, flour, or mixer. Just heat, patience, and good chocolate.
Ganache was popularized in French pastry kitchens in the 19th century and quickly became a foundation for cakes, truffles, glazes, frostings, and sauces. Once you know it, you start seeing it everywhere.
And the best part?
It’s incredibly forgiving.
Why This Recipe Works
This version focuses on:
- Proper temperature (steaming, not boiling cream)
- Correct ratios depending on how you want to use it
- Timing (letting the chocolate melt before stirring)
This is the same ganache I use to finish my Tiramisu Yule Log, where it creates that glossy, dramatic final pour that makes people stop scrolling.
Ingredients That Matter
Chocolate:
Use a good-quality dark chocolate (60–70%). Bars chopped finely melt more smoothly than chips.
Cream:
Heavy cream provides richness and structure. Don’t substitute milk—it won’t set the same way.
Butter:
Just a touch adds shine and softness.
Espresso Powder (Optional):
Doesn’t make it taste like coffee—just deepens the chocolate flavor.
Step-by-Step: How to Make Simple Chocolate Ganache
- Chop the chocolate finely.
Smaller pieces melt evenly. - Heat the cream gently.
You’re looking for steam—not bubbles. Boiling cream can scorch chocolate and cause separation. - Pour and wait.
This is the hardest part. Let the cream sit for 2–3 minutes before stirring. - Whisk slowly from the center.
You’ll see it come together into a glossy emulsion. - Cool to 88–90°F (31–32°C).
This is the sweet spot for pouring—especially for cakes and logs.
Understanding Ganache Ratios (This Is the Secret)
Once you understand ratios, ganache becomes endlessly flexible.
1:1 Ratio (Chocolate : Cream)
- Pourable glaze
- Drip cakes
- Yule logs
- Frosting when slightly cooled
2:1 Ratio
- Truffles
- Thick cake filling
- Spreadable frosting
1:2 Ratio
- Chocolate sauce
- Ice cream topping
- Hot chocolate base
Master this, and you’ve unlocked an entire dessert category.
How I Use This Ganache
- As the final coating on my Tiramisu Yule Log
- Poured warm over bundt cakes
- Whipped into frosting once cooled
- Rolled into truffles
- Drizzled over brownies or ice cream
It’s the kind of recipe you’ll come back to again and again.
Storage & Make-Ahead Tips
- Store in an airtight container in the fridge for up to 5 days
- Reheat gently over a double boiler or microwave in short bursts
- Stir slowly to restore smoothness
FAQs
Why did my ganache split?
Usually from overheating or stirring too aggressively. Add warm cream a teaspoon at a time to fix it.
Can I use milk chocolate?
Yes, but reduce the cream slightly—it’s softer.
Do I need a thermometer?
Helpful, but not required. Look for thick, glossy, pourable texture.
Can I freeze ganache?
Yes, up to 2 months. Thaw slowly in the fridge.
Final Thoughts
Ganache sounds fancy.
It looks luxurious.
But it’s wonderfully simple.
Once you make it once, you’ll wonder why you ever thought it was complicated. This Simple Chocolate Ganache is proof that some of the most impressive things in the kitchen come from mastering the basics.
And honestly?
That’s my favorite kind of recipe.
Affiliate Disclosure:
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Simple Chocolate Ganache
Equipment
- Heatproof mixing bowl
- Small saucepan
- Whisk or silicone spatula
- Kitchen scale (recommended)
- Instant-read thermometer (optional but helpful)
Ingredients
(1:1 POURABLE GANACHE)
- 6 oz 170 g dark chocolate (60–70%), finely chopped
- ½ cup 120 ml heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon instant espresso powder optional
Instructions
- Place the chopped chocolate and butter in a heatproof bowl.
- Heat the cream (and espresso powder, if using) in a small saucepan until steaming but not boiling.
- Pour the hot cream over the chocolate and butter. Do not stir. Let sit for 2–3 minutes.
- Gently whisk from the center outward until smooth and glossy.
- Allow ganache to cool to 88–90°F (31–32°C) for a pourable consistency.
- Use immediately or store for later use (see notes).
Notes
1:1 (Chocolate : Cream) – Pourable glaze, drip cakes, yule logs
2:1 – Thick frosting, truffles, cake filling
1:2 – Thin sauce, hot chocolate base
Rufus Dewanou says
The Colorful Pantry