Chocolate Ganache Recipes

Chocolate Ganache Recipes (Ratios of Cream to Chocolate)

Dark Chocolate Ganache: 1 cup of heavy cream + 2 cups of dark chocolate nibs/buttons

Milk Chocolate Ganache: 1 cup of heavy cream + 2 1/2 cups of milk chocolate nibs/buttons

White Chocolate Ganache: 1 cup of heavy cream + 3 1/3 cups of white chocolate nibs/buttons

(See our chart here on Quantities of Frosting to Fill & Cover Different Size Cakes)

Chocolate Ganache: How-To

• Add the chocolate nibs/buttons to a heat-proof bowl.
• Bring the cream to the boil (just about) over a medium heat and then pour it over the chocolate.
• Leave the chocolate to melt in the heat of the cream, stirring occasionally.
• If the cream cools before the chocolate is fully melted, place the bowl in the microwave and give it a few pulses of heat to melt the remainder.
• The ganache will set as it cools to a spreadable consistency ideal for ganaching your cakes.
• If you’re not using it immediately, refrigerate until it’s needed. Then pulse in the microwave for 5 second intervals to bring it back to spreadable consistency.