classic chocolate ganache

Ah, chocolate ganache. How do I love thee? Let me count the ways.

A classic for a reason, a chocolate ganache is the perfect filling for macarons, cakes, sandwich cookies, and more. What’s even better is that it is ridiculously easy to make and, at its core, only requires two ingredients every baker almost always has on hand - chocolate and heavy cream.

The most important thing to remember that different types of chocolate have different amounts of milk fat in them, so the amount of cream you use will vary depending on the type of chocolate. Dark chocolate has the least amount of milk fats, so it is a 1:1 ratio of chocolate to cream. Milk chocolate is a 1.5:1 ratio of chocolate to cream, while white chocolate is a 2:1 ratio of chocolate to cream. Here’s how that translates to a recipe:

Dark Chocolate Ganache

• 100g dark chocolate (60% cacao or more)

• 100g heavy cream

Milk Chocolate Ganache

• 100g milk chocolate

• 75g heavy cream

White Chocolate Ganache

• 100g white chocolate

• 50g heavy cream

Regardless of the type of ganache you’re making, the method is the same:

• Pour heavy cream into a small saucepan and put on medium-low heat on the stovetop.

• While the cream is heating, place your chocolate into a bowl.

• When the cream is steaming and just starting to simmer along the edges, remove from heat and pour directly over your chocolate.

• Immediately cover your bowl with a lid, plate, or some kind of covering. Let stand for 5-7 minutes.

• After 5-7 minutes, remove and hand whisk the chocolate and cream until everything is combined and the ganache is smooth and glossy. Let cool at room temperature until it is the desired consistency for piping.

Et voila! It’s that simple. From this foundational recipe, you can experiment with adding other flavors, extracts, or colors. Enjoy!