Chocolate Ganache

Why You’ll Love This Recipe

I love how simple and reliable this ganache is. It never fails me, whether I’m pouring it over a cake or using it as a filling. The combination of milk and dark chocolate gives me that perfect balance—not too sweet, not too bitter. I also appreciate how versatile it is, since I can drizzle, spread, or whip it depending on what I need.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

100 grams milk chocolate
100 grams dark chocolate (70%)
220 millilitres double cream (heavy cream)

Directions

I start by finely chopping both the milk and dark chocolate and placing them into a heatproof bowl. I make sure the pieces are small so they melt quickly and evenly.

Next, I pour the cream into a small saucepan and heat it gently over medium heat. I stir occasionally and watch closely until it becomes hot and starts to steam, with tiny bubbles forming around the edges. I avoid letting it boil.

I then pour the hot cream over the chopped chocolate. I cover the bowl with a plate and let it sit for about one minute to allow the heat to soften the chocolate.

After that, I remove the plate and begin stirring slowly from the center outward. I keep mixing until the ganache turns smooth, shiny, and fully combined.

Servings and timing

This recipe makes about 1½ cups of ganache, enough to cover a standard cake or 12 cupcakes.
Preparation time takes around 15 minutes total, with no additional resting required unless I want it thicker.

Variations

I sometimes adjust this ganache depending on how I plan to use it. If I want it thicker for piping, I let it cool longer before using. For a thinner glaze, I add a small splash of warm cream. I also like adding a bit of vanilla extract or a pinch of salt for extra depth. Occasionally, I infuse the cream with coffee or orange zest for a different flavor twist.

storage/reheating

I store leftover ganache in an airtight container in the refrigerator for up to 5 days. When I need to use it again, I gently reheat it in the microwave in short intervals or over a double boiler, stirring until it becomes smooth again.

FAQs

How do I fix grainy ganache?

I usually fix it by gently warming it and stirring continuously. If needed, I add a small amount of warm cream to bring it back together.

Can I use only dark chocolate?

Yes, I can, but I find it gives a more intense and slightly bitter flavor. I prefer mixing milk and dark for balance.

Why shouldn’t I boil the cream?

I avoid boiling because it can cause the ganache to split or become too oily instead of smooth.

Can I whip ganache?

Yes, once it cools, I sometimes whip it to create a lighter, mousse-like texture that works great for fillings.

How long does ganache take to set?

I find it starts thickening within an hour at room temperature, but it sets faster if I refrigerate it.

Conclusion

I keep coming back to this chocolate ganache because it’s simple, versatile, and always delivers a beautiful finish. Whether I’m decorating a cake or just adding a rich touch to a dessert, it’s one of those recipes I rely on every time.

Print