Master how to make silky smooth, glossy, and rich chocolate ganache with this step-by-step recipe. It’s made using just three ingredients – milk chocolate, dark chocolate, and cream – and couldn’t be easier to make. Whether you choose to dunk, drizzle, spread or pipe, chocolate ganache is a delicious way to elevate your baked goods!
This recipe is created in partnership with Menier Chocolate. I only recommend products and ingredients that I personally love, use and trust!
Your Ingredients List
Milk Chocolate (minimum 30% cocoa solids)
Milk chocolate adds sweetness and a creamy richness to the ganache. I love using Menier Milk Chocolate because it melts beautifully into a smooth consistency and has a rich flavour that isn’t overly sweet. The quality of Menier Chocolate really shines through in this ganache and is especially important when you’re only working with a few ingredients!
Dark Chocolate (minimum 70% cocoa solids)
Dark chocolate is what brings a depth of flavour and a slightly bitter taste (in a good way!). The higher cocoa content balances out the sweetness of the milk chocolate and creates that glossy ganache appearance. Again, Menier 70% Dark Chocolate is my go-to here – it’s easy to work with, melts like a dream and gives the ganache a rich and luxurious flavour.
Double Cream
Double cream is high in fat (around 48%), which gives ganache its luxurious texture and rich taste. The fat from the cream emulsifies with the cocoa butter in the chocolate, resulting in a smooth, velvety ganache that doesn’t set too hard. Perfect for drizzling over a cake or whisking to make a fluffy frosting. While most ganache recipes use a 1:1 ratio of chocolate to cream, I like to use a little more cream as I’ve found it creates a silkier texture. Double cream is called ‘heavy cream’ in the US.
Why you’ll love this Chocolate Ganache
- FLAVOUR: This chocolate ganache is rich, smooth and indulgent! The milk chocolate adds a creamy sweetness, while the dark chocolate brings a deep, slightly bitter edge to balance everything out.
- TEXTURE: Silky, glossy and spoon-licking good. When it’s warm, it’s pourable and perfect for drizzling. As it cools, it thickens up into a soft, spreadable texture and once chilled, it can be whipped into a fluffy frosting.
- EASE: Super easy! There’s no need for anything fancy – just a bowl, a saucepan and a spatula or whisk.
How To Make Chocolate Ganache
Step 1: Chop the chocolate
Start by finely chopping both the milk and dark chocolate. The smaller the pieces, the easier and quicker they’ll melt. I like to use a mix of milk chocolate and 70% dark chocolate because it gives that lovely balance of sweetness and bitterness. But you can use all dark chocolate if you would prefer. Once the chocolate is chopped, tip it into a glass bowl and set aside.
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Step 2: Heat the cream and pour over the chocolate
Pour the double cream into a small saucepan and place it over medium-low heat. You don’t want to rush this bit, warm it slowly until the cream is piping hot and simmering. Look out for small bubbles forming around the edge of the pan and steam rising from the surface. Don’t let it boil or you’ll risk scorching the cream and splitting your ganache.
Once the cream is steaming hot, pour it directly over your chopped chocolate. Make sure all the chocolate is covered, then pop an upside-down plate over the bowl and leave it for one minute. The trapped heat gives the chocolate time to melt down before you stir it, resulting in a smoother ganache.
Step 3: Stir to combine
After the minute is up, remove the plate and stir slowly using either a spatula or spoon. Begin from the centre of the bowl and work your way outward in small circles. The mixture will start off looking streaky or a bit split, but don’t panic! Just keep stirring slowly and it will gradually come together into a glossy, smooth, velvety ganache.
Ganache Troubleshooting
Even though ganache is super simple to make, things don’t always go to plan! Don’t worry, most ganache mishaps are easy to fix with a quick tweak. Here’s how to get things back on track…
The ganache is too thick
This can happen if your chocolate ratio is a bit high, the chocolate hasn’t melted properly, or your cream isn’t warm enough. Pop the bowl over a pan of simmering hot water and stir gently until it loosens. Make sure the bowl isn’t touching the hot water.
The ganache has split/turned grainy
Just add 1-2 teaspoons of cold cream and stir gently. Keep adding a little at a time until the ganache comes back together and the texture smooths out.
The ganache is too thin and won’t thicken up
If your ganache is still too runny after cooling, try popping it in the fridge for 15-20 minutes. It’ll thicken up as it chills.
How To Use Chocolate Ganache
One of the best things about chocolate ganache is how versatile it is. Pour it, whip it, pipe it, dip it – the options are endless! I use it in lots of my bakes for example, as a filling in this Tonka Bean Chocolate Tart, spread on top of this Chocolate Marble Cake, or as a topping for this Black Forest Gateau Cake.
- Dunk, drizzle, fill, drip: Use the ganache while it’s still warm to dip cupcakes for a smooth, glossy finish, or drizzle it over brownies or cookies for a luxe touch. You can also spread it between sponge layers, or let it drip beautifully down the side of a cake for that classic chocolate drip effect.
- Spread: Let the ganache cool in the fridge for 1 hour or until thickened, then spread over cupcakes, cakes, brownies, and cookies for a rich, glossy frosting. You can also chill it overnight, then scoop it up with a teaspoon, roll it into balls and coat it in cocoa powder… now you’ve just made the best chocolate truffles!
- Whip and pipe: Once the ganache has chilled, whip it with an electric mixer for 1-2 minutes until it’s light, fluffy and mousse-like. It’s perfect for piping swirls on cupcakes or celebration cakes, or for use as a rich, creamy filling in pastries.
How To Make Chocolate Ganache
Ingredients
- 100 grams Menier Milk Chocolate
- 100 grams Menier 70% Dark Chocolate
- 220 millilitre Double cream In the US, double cream is called heavy cream
Instructions
- Finely chop both chocolates and place in a heatproof glass bowl. The smaller the pieces, the more easily they’ll melt.100 grams Menier Milk Chocolate, 100 grams Menier 70% Dark Chocolate
- Pour the cream into a small saucepan and set over medium heat. Stir gently until it’s steaming hot – look for tiny bubbles forming around the edges. Don’t let it boil!220 millilitre Double cream
- Pour the hot cream over the chopped chocolate. Cover the bowl with an upside-down plate to trap the heat and leave it for 1 minute.
- Remove the plate and begin stirring from the centre outward using a spatula or whisk. Continue until the ganache is smooth, glossy, and fully combined.
