How to Make Chocolate Ganache (Storage Tips and Variations)

Learn how to make decadent chocolate ganache with storage tips and variations. Discover the best ways to store ganache, including room temperature and refrigerated methods, for optimal freshness and flavor.

Chocolate ganache is a decadent, rich confection known for its velvety texture and intense chocolate flavor that melts in your mouth. This versatile ingredient is popular for making a variety of desserts and other indulgent treats. Classically made from a mixture of chocolate and cream, ganache (1:1 ratio) can also include other liquid ingredients such as fruit purée or liqueur.

For the best results, use high-quality dark chocolates with a high cocoa content (70% or higher) and heavy cream, which contains more fat than regular whipping cream. Ganache is incredibly versatile and can be used as frosting for cakes and cupcakes, filling for cakes, cupcakes, or pastries, dipping sauce for fruits, churros, and pretzels, glaze for cakes, eclairs, brownies, and donuts, key ingredient in making chocolate truffles, and a topping for cheesecake, ice cream, and other desserts.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Chocolate Ganache
• Chef’s Tips
• Variations
• Storage Instructions
• FAQ's
• How to Make Chocolate Ganache (Storage Tips and Variations)

Why You Will Love This Recipe

• Easy: This chocolate ganache recipe is straightforward and simple to follow, making it perfect for both beginners and experienced bakers.
• Simple ingredients: Using just a few pantry staples like dark chocolate, heavy cream, and vanilla extract, you can create a luxurious ganache without needing hard-to-find ingredients.
• Decadent, rich, and chocolaty: The mixture of chocolate and heavy cream creates a smooth, velvety ganache that delivers an intense chocolate flavor, satisfying any chocolate lover's cravings.
• Equipment needed: With minimal equipment required, such as a heatproof bowl and a double boiler or microwave, this recipe is easy to prepare and clean up after.
• Elevate cakes and desserts: Whether used as a frosting, filling, or dip, this ganache can elevate the taste and presentation of cakes, cupcakes, and any other delicious dessert, making them look and taste professionally made. Try our Dark Chocolate Ganache Cake recipe.

Ingredients

• Dark Chocolate (we use Callebaut Dark Chocolate Callets): Provides the rich, intense chocolate flavor and helps create a smooth texture.
• Heavy Cream: Adds creaminess and helps to achieve the perfect consistency for the ganache.
• Vanilla Extract: Enhances the overall flavor with a hint of sweetness.
• Salt: Balances the sweetness and deepens the chocolate flavor.

See the recipe card for quantities

How to Make Chocolate Ganache

Method 1: Double Boiler Technique

Combine Ingredients

• Place the finely chopped dark chocolate, heavy cream, vanilla extract, and salt in a small heatproof bowl.

Melt the Mixture

• Set the bowl over a pan of barely simmering water, ensuring the bowl does not touch the water.
• Stir the mixture until smooth and melted. (Be careful not to over heat the mixture because the ganache will split)
• Chef's tip: If it looks like your ganache is 'split' it means the mixture got too hot. Simply heat ¼ cup of cream (do not boil or scorch the cream) and mix into the ganache a tablespoon at a time until the mixture emulsifies again.

Method 2: In The Microwave

Combine Ingredients

• Add the finely chopped dark chocolate and heavy cream to a small, microwave-safe bowl.

Heat the Mixture

• Microwave the mixture for 20-30 seconds, then remove and stir well. The chocolate won't be fully melted at first, but stir it anyway.
• Continue heating in increments of 20-30 seconds, stirring thoroughly after each burst.
• If there are still some lumps, microwave it one last time for only 10 seconds, then stir until smooth and melted. Mix in the vanilla extract and salt.

Method 3: Warm Cream

Prepare Chocolate

• Place the finely chopped dark chocolate in a heatproof bowl.

Heat the Cream

• In a small saucepan, heat the cream over medium heat until just under boiling point, being careful not to scorch the cream.

Combine and Melt

• Pour the hot cream evenly over the chopped chocolate in the bowl.
• Let the mixture stand for 1-2 minutes to allow the chocolate to soften.
• Stir slowly with a heatproof rubber spatula or spoon until smooth and melted. Mix in the vanilla extract and salt.

Cool The Chocolate Ganache

• Set aside at room temperature to cool for at least 2 hours or until it has the desired consistency.
• Ganache that’s slightly cooled will have a thin consistency and is perfect to use as a glaze, dip, drizzle, or sauce.
• The longer the ganache is cooled, the thicker it will get. Ganache cooled for 2-4 hours is perfect for chocolate truffles, frosting, or piping.

For Pipping Ganache

• Ganache cooled for 2-4 hours is perfect for chocolate truffles, frosting, or piping.

For Whipped Ganache

• Ensure the ganache is completely cool before transferring it to the bowl of a standing mixer with the whisk attachment. (You can also use a hand mixer.)

Whip the Ganache

• Beat the ganache on medium-high speed for 2-4 minutes, until it becomes light and fluffy. (The color will change from a dark brown to a light brown.)
• Whipped ganache is perfect for frosting or piping.

Chef’s Tips

• Use the right Ingredients and 'Tools': Use a glass or metal bowl, not plastic, and high-quality chocolate, avoiding cheap chocolate chips. Stir with a spoon or small rubber spatula, not a whisk, to prevent incorporating too much air, which can cause the fat to separate and make the ganache greasy.
• Cool Down: Allow ganache to cool down before using it to avoid an overly runny mess. This ensures the thick and creamy consistency needed for cake fillings or frosting.
• Speed Up Cooling: Place the bowl inside another larger bowl filled with ice water to help lower the temperature quickly without affecting the flavor profile. (Don't get any water in the ganache! Water makes ganache seize and it is generally irreversible.)
• Texture Adjustments: For a softer texture, add more cream. For a firmer ganache consistency, add more chopped chocolate.
• Creating Emulsion: This is extremely important as it increases the stability and shelf life of ganache, creating an enhanced flavor and mouthfeel.

Variations

• White Chocolate: Adds sweetness that complements other flavors nicely. (Use a 3:1 good quality white chocolate to cream ratio for a ganache stable enough for frosting. Here's a great White Chocolate Ganache Recipe)
• Milk Chocolate: Provides a milder taste with plenty of richness, especially when combined with cream and other ingredients. (Use a 2.5:1 good quality milk chocolate to cream ratio for a ganache stable enough for frosting.)
• Fruit-based Flavors: Raspberry, orange, lemon, or lime can add tartness and brightness to ganache recipes.
• Liqueurs: Grand Marnier or Kahlua offer subtle hints of alcohol without overpowering the overall flavor profile.
• Spices: Cinnamon, nutmeg, and vanilla can offer warm, comforting notes.
• Instant Coffee Powder: Introduces an extra layer of complexity to the ganache.
• Nuts: Finely chopped hazelnuts or almonds add a crunchy texture and distinct taste when mixed into the ganache mixture.

Storage Instructions

How Long Does Ganache Last in Fridge? (Long Story – Super Condensed Version

• Water and Microbes: Water allows microbes to grow in ganache, making it the enemy of ganache. All ganache contains water, bound up chemically with other ingredients.
• Microbial Growth: Cream can become contaminated with airborne bacteria. Heating kills microbes and evaporates some water.
• Stabilizers: Add invert sugar, corn syrup, glycerol, or sorbitol. These ingredients chemically bond with water, acting as preservatives to create more stable ganache at room temperature. However, use these stabilizers judiciously as it will change the mouthfeel, taste and consistency
• Environment: Maintain an ambient temperature of the kitchen at 68°F (20°C) or less. Ensure a clean environment, equipment, and storage conditions.
• Alcohol: Adding at least 40% proof alcohol can enhance flavor and increase the shelf life of ganache.
• Whipped Ganache: It is a delicious chocolate frosting but cannot be stored for long periods as incorporating so much air increases microbial exposure.

Important Tips for Storing Ganache

• Cool Down First: Always allow ganache to cool down before storing.
• Cover Properly: Cover with plastic wrap that touches the surface of the ganache to exclude air.

Storage Methods

• Room Temperature: Store at 60°F (15°C) or below in an upright airtight container away from direct sunlight or heat sources for up to 2 weeks.
• Refrigeration: Store at 39 - 46°F (4 – 8°C) for up to 1 month if covered correctly with plastic wrap and placed in an airtight container.
• Freezing: Not recommended due to the risk of freezer burn and changes in taste and consistency. If necessary, freeze for up to 3 months in an airtight container. Defrost in the fridge.

FAQ's

Creating the perfect ganache is a blend of art and science, providing a decadent, velvety addition to any dessert. Whether you're a seasoned home baker or just starting, this versatile mixture of chocolate and cream can elevate your baking to new heights. Remember to store your ganache properly in an airtight container to maintain its quality and flavor. 

Try out the different variations and pairings we've suggested to find your favorite combination. Don't forget to leave a comment below with your results and rate the recipe to help other chocolate lovers discover the joys of ganache. 

Happy baking!

Print

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.