Dessert 101: Chocolate ganache

Hey guys 🙂

Updated post: better pictures, better instructions 😀

Today’s  post deals with one the absolute basics of patisserie and dessert: chocolate ganache. The vast world of desserts is incomplete without this very versatile component. It is very easy to make and you should definitely give it a go!


What is chocolate ganache?

To put it simply, it a mixture of cream and chocolate. But oh no, don’t get fooled by the simplicity of the ingredients! It has a myriad of uses, all depending on the thickness of the ganache. Various cream to chocolate ratios result in different thicknesses:

  1. 1 part cream: 1 part chocolate= saucy, poured on cakes for a beautiful, smooth chocolate finish.
  2. 1 part cream: 2 parts chocolate= thick ganache, perfect for piping and whipping for fillings
  3. 1 part cream: 3 parts chocolate= very thick ganache, perfect for rolling into truffles. Add flavoring and liqueurs to it, and you’re in chocolate heaven!

So basically, the quantities depend on what you need. I use a 1: 1.5 ratio, because I want something with the consistency of Nutella.

How long does it last?

Since cream is a main ingredient, it can spoil easily. However in the fridge it can last for a week. And the freezer? Three whole months! Yes. So you have no excuse to not keep this on hand. I try to always keep some in the freezer. And trust me, it doesn’t last long. I use it up within three weeks.

I used single pouring cream here because only this is available to me. You can use double cream. The higher the fat content of the cream the more stable the ganache is, and more easily whipped, in case you want to use it as a frosting.

Okay, so how do we make it?

Thought you’d never ask! Here we go:


Duration: 15 mins. Yes, only!

Semi-sweet dark cooking chocolate, chopped – 300 gms

Single pouring cream – 200 ml


1. Chop the chocolate into fairly small, even sized pieces. This ensures that it will melt quicker and completely. The result is a smooth ganache with no unmelted pieces of chocolate.


2. Heat the cream thoroughly over medium flame. Turn off the heat when bubbles appear on the sides of the sauce pan.

3. Pour the hot cream over the chocolate.


3. Stir around, after 30 seconds. Mix well to ensure all the pieces are completed melted and well combined.


food is so beautiful!

4. Now pour it into a container and store it  in the freezer for future uses.  Control the urge to eat it by the spoonfuls. Must. Control.


You can add liqueurs, essences, chopped nuts… Basically any flavor or texture you want! Think of this as a canvas, and add your own twists to it!

Happy experimenting guys!


2 thoughts on “Dessert 101: Chocolate ganache

  1. Pingback: Neha's Lab

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