Ganache cream

Name: Ganache cream
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 23
Ingredients: Dark chocolate 55% 14.1 oz; Fresh liquid cream 1 cup; Butter soft 5 tbsp

it es fr de br

484

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 484
Carbohydrates g 32.7
of which sugars g 32.7
Protein g 4.2
Fats g 37.4
of which saturated fat g 22.06
Fiber g 0.8
Cholesterol mg 56
Sodium mg 19

Difficulty: Easy
Prep time: 10 min
Cook time: 5 min
Serving: 23
Cost: Average
Note + the cooling time

PRESENTATION

Ganache cream—honestly, it's a classic French delight with a quirky origin story. So here's the thing: it all started in a Parisian pastry shop. Imagine this—a young apprentice accidentally poured hot cream into chocolate. And instead of a disaster? This creamy mix-up created ganache, a smooth, glossy mixture that's now a staple in desserts. It's like magic. You'll find it as a cake filling, a rich layer in tarts, or piped onto profiteroles. The secret? It's in how chocolate and cream blend together. Add a bit of butter, and you've got an extra silky and shiny finish.

One of the coolest things about this ganache recipe is its versatility. Really, you can choose dark chocolate for deep flavor or opt for milk, white, or even ruby chocolate to switch it up. People often compare it to namelaka or chocolate pastry cream—since they all share that smooth, melt-in-your-mouth texture.

Making your own chocolate ganache? It's part of the fun. Some like it thicker for truffle centers, while others prefer more cream for a smooth cake glaze or a shiny dessert topping. It can also be whipped into ganache frosting that’s light and fluffy. Seriously good for cupcakes or layering between sponge cakes. In France, ganache is celebrated in both fancy patisseries and homemade treats. For sure. You can add a splash of espresso, a bit of orange zest, or even a pinch of sea salt for a unique twist.

Compared to other rich chocolate creams, ganache stands out for its glossy appearance and super moist texture. There's something really satisfying about cracking through a thick layer of chocolate glaze and digging into that soft, velvety center. No question about it. Whether you are baking for a special occasion or just indulging in a sweet treat, homemade ganache brings a touch of French magic into your kitchen—mistakes and all. And, look, ganache is sure to impress with its rich flavor and elegant finish. Really really great.

How to prepare Ganache cream

To prepare the ganache cream, as a first step, pour the cream into a saucepan 1 and bring it to a simmer. Meanwhile, finely chop the chocolate 2 and place it in a bowl 3.

When the cream is hot, pour it over the chocolate in at least 3 additions. Pour about 1/3 of it into the bowl with the chocolate 4 and start mixing; meanwhile, keep the cream warm by placing it back on very low heat. Once the first addition of cream has been incorporated, add half of the remaining cream 5, mix (always keeping the cream warm), and once it is fully incorporated, add the last part 6. Stir vigorously until a smooth consistency is achieved.

At this point, also add the soft butter cut into cubes, a little at a time, as it should also be incorporated gradually 7 and continue to mix with the spatula until it is completely melted. Your dark chocolate ganache is now ready, but if you prefer, you can blend it with an immersion blender for a few seconds 8, being careful not to incorporate air. In this way, you will obtain a smoother texture and can use it as you prefer 9!

Storage

The ganache cream can be stored for one day outside the refrigerator, or in the refrigerator well covered for 2-3 days.

Advice

If you use chocolate with a higher cocoa percentage, it will be necessary to add more cream.

These amounts will give you a basic ganache, perfect for using as a filling for a tart or a cake, such as a Heart-shaped cake for example. Depending on what you will use it for, you will need to adjust the amount of cream: to make a covering ganache, for example, you will need to use more cream, while to achieve a cremino, you should reduce it.

If you want a whipped ganache, you should whip it with electric beaters until completely cooled: just place the bowl in a larger one in which you have already poured ice and water. See the procedure in the Yule Log (Buche de Noel) recipe!

For the translation of some texts, artificial intelligence tools may have been used.

Ganache cream

PRESENTATION

How to prepare Ganache cream

Storage

Advice

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