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Ganache
custard sweet
Ganache is a luxurious blend of chocolate and cream, and its texture can vary depending on the ratio used. From silky spreads to firm piping or whipped toppings, mastering ganache means understanding the balance between cream and chocolate. This guide covers the ideal ratios for white, milk, and dark chocolate based ganache.
Info
- Prep Time: 10 minutes
- Cooling Time: Varies by use (30 min to 2 hrs)
- Difficulty: Easy
Ingredients
- High-quality chocolate (white, milk, or dark), finely chopped
- Heavy whipping cream, warmed (not boiling)
Ganache Ratios by Type & Use
Dark Chocolate Ganache
- For piping: 2:1 (chocolate:cream) – firm and stable
- For spreading: 1:1 – smooth and creamy
- For whipping: 1:2 – light and airy when whipped after chilling
Milk Chocolate Ganache
- For spreading: 1.5:1 – slightly firmer due to lower cocoa content
White Chocolate Ganache
White chocolate has higher fat content and less cocoa solids, so it requires more chocolate to achieve the same consistency.
- For piping: 3:1 – thick and stiff
- For spreading: 2:1 – smooth and spreadable
- For whipping: 1:1 – soft and light after whipping
Procedure
- Chop the chocolate into small pieces and place it in a heatproof bowl.
- Warm the cream until steaming (do not boil).
- Pour the warm cream over the chocolate and let it sit for 2–3 minutes.
- Gently stir from the center outward until fully melted and smooth.
- Cool as needed:
- Let cool at room temperature to use as a spread or pipe.
- Chill and whip for whipped ganache.
Notes
- Use a scale for accurate weight-based ratios.
- For best texture, strain ganache through a sieve before using.
- Flavor options: Add vanilla, espresso, or liqueur for extra depth.