There are a few recipes that every home baker needs to know like the back of their hand. Ganache, with only two ingredients and two steps to create it, is one of a few baking fundamentals that can elevate homemade dishes to sweet, chocolatey bliss. Despite its simplicity, ganache often scares bakers away from attempting to make it themselves at home. Today, in an effort to conquer this Everest, we are going to cover the basics on ganache so that you can create decadent, chocolate dishes with ease from here on out. We’re also going to learn how to make 4 different types of homemade chocolate truffles from a single ganache base, so if you’re interested in making some treats for your valentine (or yourself, no judgement here!), this is a post you’ll want to listen in on. Let’s get started!
What Is It?
Ganache is the mixture of warmed cream and chocolate that can be used to glaze, fill, coat, or whip into baked goods and desserts. Ganache can take on a variety of forms depending on the cream to chocolate ratio, and the concentration and preparation of these two ingredients will alter the final product.
How Do You Make It?
All ganaches begin by heating heavy whipping cream until hot but not boiling. The warm cream is poured over finely chopped chocolate and allowed to rest for a few minutes until the chocolate has melted enough to be stirred into the cream. When combined, the chocolate and cream transform into a smooth and rich liquid that we know as ganache.
What Are the Different Types of Ganache?
The proportion of cream to chocolate will determine how viscous your final product will be. A higher cream:chocolate weight ratio will land you a more thin chocolate glaze, while a ganache with more chocolate than cream will result in a thick, fudgy texture. Here are three basic cream:chocolate ratios that you need to know.
1:1 – One part cream to one part chocolate
Using the same weight of cream and chocolate will result in a thick fudge sauce consistency. When warm, this ganache can be poured thickly over cakes, breads, and ice cream, yet when chilled, the ganache can be used to fill cakes, pastries, and tarts. If whipped, this ganache ratio will transform into a hardening frosting that is perfect for cakes to be covered in fondant. You might remember this ganache from marble loaf pound cake .
1:2 – One part cream to two parts chocolate
Ganache will become thick and viscous as you increase the amount of chocolate to cream. The more chocolate, the thicker it will be. We will use this ratio later today to prepare homemade truffles, but you might remember a similarly rich ganache from the mint chocolate sandwich cookies.
2:1 – Two parts cream to one part chocolate
When warm, this ganache will be a thin, pourable glaze that can be used to coat baked goods, but when allowed to cool, this ganache ratio will whip into a light and fluffy frosting that will stay soft upon setting.
What Else Do I Need to Know About Ganache?
There’s a few other things that will affect your final ganache. First: time and temperature. A warm, freshly made ganache will be a bit more loose than one that has been resting at room temperature or chilled overnight in the fridge. Given enough time and cool temperatures, all ganaches will firm up somewhat from their warm state. For example, if you’ve prepared a thick ganache with more chocolate than cream, you’ll find the ganache is pourable and saucy while warm, but will harden up to a firm, malleable consistency after some time in the fridge. Cold ganache will always be more firm than a warm one, so if you find that your final outcome is not as thick as you anticipated, it may be that you just need to let it rest a bit more.
The type of chocolate that you choose to use will also affect your final ganache. While most recipes call for bittersweet or semisweet chocolate, ganache can be made with white or milk chocolate as well. The type of chocolate you choose will affect the flavor and texture of your ganache, so be sure to use chocolate that you would normally enjoy eating on its own.
Finally, ganache can be flavored with a few simple add-ins. Extracts, liquors, and even nut butters can be whisked into a warm ganache to to add flavor the the chocolate base. I’ll share a few simple variations below, but be sure to tell me if you have any favorites that I need to try!
Homemade Chocolate Truffles
Let’s be honest. There’s nothing sweeter than romance via chocolate on Valentine’s Day and no better way to share that love than by making homemade chocolate truffles. Now that you’ve mastered ganache, you can easily prepare 4 different homemade chocolate truffles to show love to your boo thang. Of course there’s a million other options, but here are a few rich candies to get started with:
Simple Chocolate Truffles
The gold standard for chocolate candies, these babies are the most basic form of truffle, prepared by scooping firm rounds of chilled ganache and rolling it in cocoa powder. These are perfect for the more-is-more kind of chocolate lover in your life.
Peanut Butter Truffles
Here, peanut butter is stirred into the warm ganache before it’s chilled to a thick consistency. Once firm, simply scoop small mounds of chocolate to roll and refrigerate until cold. The chilled balls are then dipped in a coating of melted chocolate and sprinkled with chopped peanuts.
Dark Chocolate Sea Salt Truffles
Simple, rich, and decadent are these truffles, made by preparing a dark chocolate ganache with the addition of sea salt. Once chilled, balls of ganache are dipped in dark chocolate, and a sprinkle of sea salt gives these little guys a sophisticated look with that sweet and salty taste.
Similar to the peanut butter truffles, these hazelnut truffles are made by stirring chocolate hazelnut spread into the warm ganache. I like to roll the chilled truffles in chopped hazelnuts, but certainly you could dip these in chocolate as well.
A Few Other Truffle Filling Variations:
Boozy Truffles: Add 1 tablespoon of rum, bourbon, coffee or orange liqueur into the warm chocolate ganache recipe.
Vanilla Truffles: Add 3/4 teaspoon vanilla extract to the warm chocolate ganache. Roll the finished balls in powdered sugar.
Coconut Truffles: Add 1/2 teaspoon coconut extract to the warm chocolate ganache and roll the finished balls in toasted sweetened coconut.
Peppermint Truffles: Add 1/4 teaspoon peppermint extract to the warm chocolate ganache and roll the finished balls in crushed candy canes.
Ok, I’m Obsessed with Ganache. How Do I Get Started?!
Ganache and homemade truffles are one of the easiest recipes you’ll make all year. Once you know how to make a base ganache you can make a ton of different treats like peanut butter chocolate cheesecake, mint brownie ice cream cake, and pretzel millionaire bars. With Valentine’s Day just around the corner, you’ll be glad to have this technique in your pocket, and you honey booboo will be even more thrilled. Give these homemade chocolate truffles a try and let me know what you think! #MonthofChocolate will continue next week, so stay tuned for more milky cocoa goodness!
Making homemade ganache is simple and only requires two ingredients. Use some basic ratios to learn how to make the perfect ganache your recipe needs!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Dark Chocolate, finely chopped
- Heavy Whipping Cream
- Place the chocolate in a bowl and set aside while you prepare the cream.Warm the cream in a saucepan over medium-low heat until cream is hot and beginning to steam. Do not boil.
- Pour the warm cream over the chopped chocolate and cover the bowl tightly with plastic wrap. Allow it to rest about 5 minutes, and then use a spoon or spatula to stir the chocolate and cream together. If the chocolate is not completely melted you can microwave the chocolate and cream together in 15 second increments, stirring until the two have combined.
- Allow the ganache to cool to your desired consistency. You can expedite this process by placing the bowl in the refrigerator. Stir it regularly to keep it uniform in consistency.
For a thick glaze/ cake or pie filling:
- Use a 1:1 chocolate to cream ratio.
- Weigh equal amounts of cream and chocolate. For example, you may use 2 ounces of heavy whipping cream and 2 ounces of chocolate to make 4 ounces of ganache.
- If you plan to frost a cake with this ganache, allow it to cool and then whip with a paddle attachment until fluffy in the bowl of a stand mixer.
For truffle thick ganache:
- Use a 1:2 cream to chocolate ratio.
- Weigh out double the amount of chocolate to cream. For example, you might combine 2 ounces of cream and 4 ounces of chocolate to make 6 ounces of truffle thick ganache.
- If you plan to use this ganache to make truffles, chill the ganache until it is firm enough to scoop.
For a thin glaze/ whipped ganache:
- Use a 2:1 cream to chocolate ratio.
- Weigh out double the amount of cream than chocolate. For example, you might combine 4 ounces of cream and 2 ounces of chocolate to prepare 6 ounces of thin ganache.
- For whipped ganache, allow the cream to set out or chill in the fridge until slightly thickened and viscous. Place in the bowl of a stand mixer and use the whisk attachment to beat until light and fluffy. Be sure to not overbeat- you may make butter!
If you know how to make ganache, these homemade truffles are a cinch! Four variations will make for a beautiful homemade dessert!
- Prep Time: 20
- Total Time: 20
- Yield: 18
- 4 ounces (115 gm) bittersweet chocolate, chopped
- 2 ounces (60 gm) heavy whipping cream
- Cocoa powder (for classic truffles)
- 1/4 cup (60 gm) creamy peanut butter (for peanut butter truffles)
- 6 tablespoons (90 gm) chocolate hazelnut spread (for hazelnut truffles)
- Sea Salt (for dark chocolate truffles)
- 1 cup (180 gm) chopped bittersweet or semisweet chocolate for dipping, optional
- Toasted peanuts or hazelnuts, finely chopped, optional
- Place the chopped chocolate in a small mixing bowl
- Heat the heavy whipping cream until hot. Pour over the chocolate, stir to combine, and cover the bowl with plastic wrap. Allow to rest 5 minutes and then stir to combine until smooth. Microwave in 15 second increments if the chocolate is not thoroughly melted. If you plan to make classic truffles, refrigerate this mixture until firmed but still malleable. Scoop out 2 teaspoon sized balls and roll them in cocoa powder. Refrigerate to firm and then serve at room temperature.
For peanut butter truffles:
- Stir the peanut butter into the warm ganache and place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. Place the balls back in the fridge to cool. In the meantime, melt the additional chocolate in a double boiler set over medium-low heat. Roll each chilled ball in the melted chocolate and place on a piece of parchment or wax paper to set. Sprinkle with chopped peanuts and cool completely in the fridge.
For hazelnut truffles:
- Stir the chocolate hazelnut spread into the warm ganache and place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. Roll each ball in the finely chopped hazelnuts and place in the fridge to set.
For sea salt truffles:
- Sprinkle in a small pinch of salt and stir to combine. Place in the fridge to chill. Once the ganache is set but still scoopable, spoon 2 teaspoon sized balls (I use a small cookie scoop) of ganache and roll gently in your hands. In the meantime, melt the additional chocolate in a double boiler set over medium-low heat. Roll each chilled ball in the melted chocolate and place on a piece of parchment or wax paper to set. Sprinkle with sea salt and allow to firm up at room temperature or in the fridge.