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Different Types of Chocolate Ganache piped onto cupcakes.

How to Make Chocolate Ganache (Storage Tips and Variations)


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  • Author: Grant and Rochelle Murchie
  • Total Time: 10 - 20 minutes (plus cooling)
  • Yield: Enough for 1 x 23 cm (9-inch) cake or 10 - 12 cupcakes
  • Diet: Vegetarian

Description

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.


Ingredients

For the Dark Chocolate Ganache

250g (8.8 oz) Dark Chocolate, finely chopped (we use Callebaut Dark Chocolate Callets)

250ml (1 cup) Heavy Cream

1 tsp (5ml) Vanilla Extract

1/8 tsp Salt


Instructions

Make The Chocolate Ganache

There are several ways to make chocolate ganache. We prefer the ‘double boiler method’, but feel free to try one of the other methods.

Method 1: Double Boiler Technique 

  • Place all the ganache ingredients in a small heatproof bowl.

  • 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.

  • 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 

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

  • Microwave the mixture for 20-30 seconds, then remove from the microwave and stir well. The chocolate won't be fully melted at first, but stir it anyway.

  • Continue heating the ganache in increments of 20-30 seconds, stirring thoroughly after each burst.

  • The mixture will eventually become smooth and creamy. If there are still some lumps from the chocolate, microwave it one last time for only 10 seconds, then stir again until smooth and melted. Mix in the vanilla extract and salt.

Method 3: Warm Cream

  • Place the chopped chocolate in a heatproof bowl.

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

  • 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 truffles, frosting or piping.

 

For Piping 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 the ganache to the bowl of a standing mixer with the whisk attachment attached. (You can also use a hand mixer.)

  • Beat the ganache on medium-high speed for 3-4 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.

Notes

Storage Instructions:

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.

  • Prep Time: 5 - 10 minutes
  • Cooling Time: 2 - 4 hours
  • Cook Time: 5 - 10 minutes
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 193
  • Sugar: 8.3 g
  • Sodium: 32 mg
  • Fat: 15.5 g
  • Carbohydrates: 11.5 g
  • Protein: 1.9 g
  • Cholesterol: 24.9 mg