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chocolate ganache ratio 1 to 1 in a small pitcher and on a spoon
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5 from 1 vote

Chocolate Ganache (with Ratios and Variations)

Here's how to make a perfect dark chocolate ganache, ratios of ingredients for all the ways you'll use it (from truffles to fillings to fondue), and our favorite flavor variations.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sweet Spreads
Cuisine: American
Keyword: ganache ratios
Calories: 184kcal
Author: Carolyn Gratzer Cope

Ingredients

1:¾ Ratio Ganache (Firm, holds its shape)

  • 8 ounces (225 grams) bittersweet or semisweet chocolate
  • ¾ cup (175 ml) heavy cream
  • ½ tablespoon (7 grams) salted butter
  • 1 teaspoon vanilla extract

1:1 Ratio Ganache (Liquid when warm, spreadable when cooled)

  • 8 ounces (225 grams) bittersweet or semisweet chocolate
  • 1 cup (225 ml) heavy cream
  • 1 tablespoon (14 grams) salted butter
  • 1 teaspoon vanilla extract

1:1 ¼ Ratio Ganache (Pourable)

  • 8 ounces (225 grams) bittersweet or semisweet chocolate
  • 1 ¼ cups (300 ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • With a serrated knife, chop the chocolate into very small pieces.
  • Loosely place the chopped chocolate in a medium heatproof bowl.
  • In a very small pot or a 2-cup heatproof glass liquid measuring cup, heat the cream and butter just until it comes to a full boil. Immediately pour the liquid over the chocolate. Gently shake the bowl so that some of the cream heads toward the bottom of the bowl. Let rest for one minute.
  • Pour in the vanilla extract.
  • Starting from the center of the bowl, gently stir the liquid and chocolate together. When the center becomes dark, increase the size of the circle, incorporating more of the ingredients gradually. Keep stirring until the ganache is glossy and smooth.
  • See the notes section below to learn more about how to use ganache.

Notes

Chocolate truffles

To make chocolate truffles, you'll use the 1:¾ ganache ratio. Here's what to do:
  1. Let it cool until it's solid enough to scoop. You won't need to chill it first.
  2. Use two spoons or, ideally, a small cookie scoop to portion the truffles onto a parchment-lined baking sheet. A small cookie scoop holds two teaspoons and is also called a #60 portioner. The precise measurement isn't crucial, but this is about the size that people will expect from chocolate truffles.
  3. Place the whole baking sheet, uncovered, into the fridge for 30 minutes. This will firm up the fats a bit and also create a very thin, slightly dry outer layer that makes the truffles easier to work with.
  4. Use your palms to roll each portion into a round shape. You can make them as perfect or rustic as you like. The photo above shows a variety.
  5. Roll each truffle into a coating of your choice. The sky's the limit, but good contenders include cocoa powder, finely chopped nuts, toasted unsweetened shredded coconut and sprinkles.
  6. Store truffles at room temperature for 24 hours, in the fridge for up to two weeks, or in the freezer for up to a year. Serve at room temperature.

Whipped ganache

For whipped ganache, use the 1:1 ratio. Here's what you'll do:
  1. Let it cool until it firms up to a solid consistency.
  2. Use an electric mixer or the whisk attachment of your stand mixer to whip until light and fluffy.
  3. Whipped ganache makes a great frosting for cakes and cupcakes.

Chocolate fondue

To make chocolate fondue, simply prepare a batch of the 1:1 ¼ ratio ganache. I love this consistency because it clings beautifully to fruit slices, banana bread, and other dipping items, but it doesn't solidify at room temperature. You can serve it warm, as is traditional for fondue, or leave it out in a small bowl at room temperature for dipping.

Rich drinking chocolate

This Italian-style hot chocolate — sometimes called Florentine drinking chocolate — is a total 180 from the kind made with the packet, or even homemade hot chocolate made from cocoa powder. To make a phenomenal hot chocolate for sipping out of a demitasse:
  1. Start with the 1:1 ¼ ganache ratio
  2. Stir in up to ¼ cup hot whole milk, until it's the consistency you prefer
  3. If you like, stir in a few tablespoons of a liqueur or bourbon, brandy, or rum.

Recommended flavorings

To flavor ganache, you've got several options. You can steep ingredients such as fresh mint, citrus zest, or tea leaves in the cream and strain before using. You can add up to a tablespoon or two of an extract, liqueur, or fruit puree without altering the consistency too much. Or you can incorporate a small amount of a solid ingredient like vanilla seeds, instant coffee powder, or ground spices. Try:

Steeped into the cream and strained before using:

If steeping ingredients in the cream, you'll heat the cream twice. Add ingredients and bring to a boil, then let it sit for 30 minutes. Strain and reheat strained cream before pouring over chocolate.
  • 1 tablespoon tea leaves, especially Earl Grey
  • 1 tablespoon orange, Meyer lemon, or lemon zest
  • One crushed cinnamon stick
  • One used vanilla pod (after you've scraped the seeds out for another use)
  • A few sprigs fresh mint or basil, or a few slices fresh ginger

Directly into the ganache after mixing:

A teaspoon or less of a pure extract like vanilla, peppermint, orange, lemon, coffee, almond, or rose.
  • One to two tablespoons of a liqueur like Kahlua, Baileys, Cointreau, Chambord, Poire Williams, Frangelico, Amaretto, Creme de Menthe, or any other good-quality nut-, fruit-, coffee-, or mint-based liqueur that you like.
  • Two tablespoons of strained fruit puree like raspberry, blackberry, strawberry, cherry, prune, or pear.
  • Up to one teaspoon total of ground spices such as cinnamon, nutmeg, and cardamom (try a 2:1:1 ratio) or ground chili.
  • Seeds scraped from half a vanilla pod, or two teaspoons instant coffee powder.
I first published a version of this recipe here in 2011. I've since updated the post for clarity and tweaked the recipe.

Nutrition

Calories: 184kcal | Carbohydrates: 8.3g | Protein: 1.7g | Fat: 16.2g | Fiber: 1.1g