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Esther's tips for making the perfect chocolate ganache:

  • If you prefer a deeper, more intense chocolate flavour in your ganache, I recommend using dark chocolate with at least 60% cocoa solids. Milk chocolate and white chocolate ganaches have a creamier consistency and sweeter taste, so there’s no need to add sugar.
  • If you’re short on time, you can use the ganache straight away while it’s still warm and pourable for a smooth, glossy finish over your cakes. Alternatively, leave it to cool until it thickens for a more spreadable consistency.
  • I often add a little vanilla extract, a splash of espresso, or a pinch of sea salt to enhance the chocolate flavour. A drop of orange liqueur or peppermint extract also works well for a special occasion.
  • Leftover ganache keeps well in the fridge for a few days. I sometimes roll chilled ganache into small balls and dust them with cocoa powder for an easy homemade chocolate truffle treat.

Units:
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Nutrition: Per serving (12)

  • kcal233
  • fat20g
  • saturates12g
  • carbs10g
  • sugars8g
  • fibre2g
  • protein2g
  • salt0.08g
    low
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Method

  • step 1

    Put the chocolate in a large, heatproof mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer over a medium heat, stirring continuously until the sugar is melted. Turn up the heat and bring to the boil, then quickly remove from the heat. Pour over the chocolate and whisk until smooth and glossy.

  • step 2

    Use straight away or leave to cool until thick enough to spread on a cake. Alternatively, set aside to cool completely, then beat with an electric whisk until light and fluffy, and ready for spreading.

What is ganache?

Ganache is typically a mixture of melted chocolate and cream used to fill truffles or decorate bakes. The cream is heated to a simmering point and then poured over the chocolate, before the two are whisked together. The ratios of chocolate to cream can be adjusted to give different consistencies, depending on how you wish to use it. Our recipe also includes sugar for a touch of sweetness.

Uses for chocolate ganache

As mentioned above, ganache is commonly used as a filling for chocolate truffles, but it’s also delicious when spread over cakes and other bakes. Try our chocolate ganache drip cake for a tutorial on how to decorate your cake with a showstopping drip effect.

If you simply wish to slather your bake in silky ganache, you can’t go wrong with our ultimate chocolate cake or white chocolate cake.

It can also be used as a filling for cake layers, as with our chocolate drizzle and truffle torte. Or try ganache as a tart filling – check out our sea-salted chocolate and pecan tart or chocolate and date tart.

Need a simple and speedy dessert? Make ganache the star of the show in these effortlessly easy pudding pots, served with ciabatta toasts, sea salt and a drizzle of olive oil.

Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
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A star rating of 3.9 out of 5.28 ratings
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