It’s all about the ratios.
Something about the word “ganache” is super intimidating. It just sounds so fancy and impossibly French.
Don’t let its impressive name fool you, though. Homemade chocolate ganache is way more accessible than you might think. In the end, you’re really just melting chocolate into heavy cream—and let’s face it, that’s going to be delicious no matter how you do it. Heck, you could throw some cream and a Hershey bar into the microwave and call it ganache if you really wanted to.
But there is one key factor that separates a good ganache from a great one: ratios.
First things first, though, let’s talk about how to make a simple ganache.
WATCH: Coffee Liqueur Ganache Icing
OK, so remember the thing I said about the Hershey bar in the microwave? I was trying to make a point—but please don’t do that. A ganache is like anything else: Quality ingredients are essential to a quality outcome.
You don’t have to go crazy, though. Baker’s chocolate or Ghirardelli will do just fine. Semisweet or a dark variety is preferable, as milk or white chocolate will likely be too sweet.
To make a ganache:
- Chop your chocolate bar into small-ish pieces. They don’t need to be tiny, but small enough to quickly melt.
- Heat the cream in a saucepan until it’s hot, but not boiling.
- Add the chocolate and stir once it starts to melt.
- Pour the mixture into a bowl and whisk until smooth and silky.
Seriously, that’s all there is to it. Now, let’s talk about ratios.
The amount of chocolate to cream you use will depend on what you intend to do with the ganache.
You’ll almost always use one of three ratios—1:1, 2:1, or 1:2. Here’s how to decide which one is for you:
If you’re making cake filling or a thick glaze, use a 1:1 ratio—equal parts chocolate and cream.
If you’re making truffles or a thick, fudgy ganache, use a 2:1 ratio—two parts chocolate to one part cream.
If you’re making a thin glaze, use a 1:2 ratio—one part chocolate to two parts cream.
Have a hankering for chocolate now? We’ve got you covered: