Chocolate ganache is a simple mixture of chocolate and cream that turns into a silky-smooth glaze, a creamy filling, or a fluffy frosting for cakes and macarons. Just two ingredients and a few minutes. In this recipe you’ll find the basic method, the right ganache ratios for every use, and a white chocolate variant.
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📌 Before you start, make sure you have these ingredients ready:
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💡 The chocolate-to-cream ratio decides the texture — glaze 1:1, filling 2:1, truffles 2.5:1, and white chocolate 3:1.
💡 Rescue a split (grainy) ganache by stirring in a little warm cream.
💡 For a more intense flavour use dark chocolate with a higher cocoa content, such as Dark chocolate drops 64% Peru.
💡 Add a spoon of rum, espresso or orange zest for extra aroma.
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Glaze 1:1, filling 2:1, truffles 2.5:1. For white chocolate use 3:1.
Best is 2:1 so the filling holds its shape; for a whipped version use 1:1, chilled.
Usually because the cream was too hot or you stirred too soon. Add a little warm cream and stir gently until it comes together.
Ganache is a cream-based glaze; a classic glaze is usually made from chocolate, sugar and water or butter.
In the fridge 4–5 days; it can be frozen for up to 3 months (thaw in the fridge and gently reheat).
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