How do you make ganache yourself?

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Over a scoop of vanilla ice cream, as a glaze over cake or as a filling in a moelleux au chocolat: chocolate ganache is a must if you like baking and sweets. Fortunately, making it yourself isn’t high math. We explain it in detail for you.

The Food52 YouTube channel explains that there are roughly two categories of ganache: cream-based ganache and butter-based ganache.

Make your own ganache

Whichever method you choose, the proportions for ganache are always the same:

  • For dark chocolate : 2 parts chocolate, 1 part liquid (such as cream, butter, liquid sweetener and/or alcohol)
  • For milk and white chocolate : 2.5 parts chocolate, 1 part liquid (such as cream, butter, liquid sweetener and/or alcohol)

Ganache with chocolate and cream

Making cream-based ganache is not difficult. Cut chocolate into small cubes and place in a heatproof bowl. Heat the cream in a saucepan. When it has reached its boiling point, remove the cream from the heat and pour it over the chocolate chips.

Then wait 15 seconds before you start stirring. By the way, you do that stirring with a certain technique: start with your wooden spoon in the middle and on the bottom of your bowl. Start with small circular motions until you see a ganache starting to form in the core. If that’s the case, make your movements bigger and bigger, until at some point everything melts together into a smooth, shiny mass. Tadaaa!

Ganache with chocolate and butter

For butter ganache, work with melted chocolate. You also want the rest of your ingredients at room temperature, or just a little warmer. Above all, the butter should be easy to move with a spatula.

If you work with dark chocolate, you can also add sweetener (such as honey) and depending on your end goal you can also add a little alcohol (such as bubbles). The latter is, for example, very tasty and common when you use the ganache as a filling for truffles.

Furthermore, it is a matter of simply stirring the ingredients together. Do you want the mixture to stiffen, for example because you want to roll it into balls for truffles? Cover and refrigerate is the message.

And finally, what if you curdle ganache?

Don’t panic: it may look dramatic, but the solution is near. A crazy emulsion can be saved by adding more fat (even if you’re making a cream-based ganache, a knob of butter will save the day) or a dash of alcohol (yes, really). In the latter case, choose a natural spirit, vodka for example.

Heating your ganache briefly (and we really only mean a few seconds) and extra stirring can also help. Come on, anyway!

Source: Culy by
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