Chocolate Ganache

5 from 14 votes

How to make Chocolate Ganache! A simple, two-ingredient recipe for a delicious frosting, filling, drip, or glaze. | livforcake.com

Course Dessert

Cuisine French

Prep Time 10

Cook Time 5

Resting Time 1

Total Time 1 15

Servings cups

Calories 1541kcal

Author Olivia

Ingredients

Firm Filling/Frosting - Dark Chocolate Ganache

600 g dark chocolate finely chopped
300 g heavy whipping cream or double cream

Firm Filling/Frosting - Milk Chocolate Ganache

650 g milk chocolate
260 g heavy whipping cream

Firm Filling/Frosting - White Chocolate Ganache

700 g white chocolate
200 g heavy whipping cream

Drip/Soft Filling/Whipped Ganache/Glaze - Dark Chocolate Ganache*

2 oz dark chocolate finely chopped
2 oz heavy whipping cream or double cream

Drip/Soft Filling/Whipped Ganache/Glaze - Milk Chocolate Ganache*

3 oz milk chocolate
1.5 oz heavy whipping cream

Drip/Soft Filling/Whipped Ganache/Glaze - White Chocolate Ganache*

3 oz white chocolate
1 oz heavy whipping cream

Instructions

Chocolate Ganache:

Place finely chopped chocolate into a glass or metal bowl.
Scald the cream by bringing it just barely to a simmer. Pour over chopped chocolate.
Cover bowl with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth.
Place plastic wrap directly on the surface of the ganache. Allow to cool and thicken before using. Do not refrigerate.

Firm Filling/Frosting:

Let ganache firm up overnight at room temperature. Use as is as as a filling and/or frosting.

Drip/Soft Filling/Whipped Ganache/Glaze:

Allow ganache to cool completely and thicken slightly before using as a drip. I let mine cool and thicken overnight, then warm it in the microwave for 3-5 seconds before using.
* Note that the amounts shown are enough to make a drip. You will need to increase the amounts to make a filling, whipped ganache, or glaze.

Notes

The volume of ganache for the filling/frosting should make enough to fill and frost a two layer 8" cake.

The volume of ganache for the drip is enough to do a drip on a 6" cake.

If you want to do a glaze all over a cake or cake roll, use the Drip proportions but increase the amounts. Pour the glaze over a fully frosted chilled cake (place a cooling rack on top of a parchment-lined baking sheet and place the cake on that before pouring the ganache over -- makes for easier cleanup).

Nutrition

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