1,546 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Chocolate ganache

Name: Chocolate ganache
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 400 g
Cuisine: French
Ingredients: 200 ml cream; 200 g dark chocolate

A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft.

This is the filling used in many chocolates.

342 K 1× 4.1/5 (80 reviews)

15 min.

Easy

2.20 €

400 g

2 Ingredients

Last modified on: January 25^th 2022

For 400 g, you will need:

1 200 ml cream
2 200 g dark chocolate
Total weight: 400 grams

Times for this recipe

Preparation: 5 min.

Cooking: 10 min.

All in all: 15 min.

Step by step recipe

Stage 1 - ⌛ 10 min.

Pour 200 ml cream into a pan over medium heat and bring to the boil.

Stage 2 - ⌛ 5 min.

Break 200 g dark chocolate into pieces and tip them all at once into the cream.

Stir gently with a maryse...

Stage 3

...until the mixture is smooth and evenly mixed.

Your ganache is ready. Leave to cool until it reaches the required consistency. The colder it is, the firmer it will be.

Remarks

The proportions for a ganache are very simple: half cream and half chocolate.

Chocolate lovers will enjoy adding a little coffee (2 tablespoonsful, or 1 teaspoonful of instant coffee powder or granules) to the ganache to boost the flavour even more.

You can also add a vanilla pod to the cream to flavour the ganache.You will note that this ganache is not sweetened, if you want a sweeter taste, you can reduce the proportion of chocolate a little and replace it with milk chocolate, or sweeten the cream to your taste.

Keeping: A few days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=4 %	130 RDI=10 %	120 RDI=20 %	1,660 RDI=80 %	6,930 RDI: 80 %
Per 100 g	2 RDI=1 %	30 RDI=3 %	30 RDI=5 %	410 RDI=20 %	1,730 RDI: 20 %

Possible allergens in this recipe: milk

How much will it cost?

For 400 g : 2.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 6

Little cakes with a chocolate and hazelnut centre

These little cakes have a chocolate and hazelnut ganache in the centre. This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
36 K 1 hour 25 min.

Chocolate Truffles

Chocolate truffles: those dreamy, creamy chocolatey treats, rolled in cocoa powder or a mix of chopped dry-roasted pistachios and almonds.
67 K5 2 hours 55 min.

Hazelnut and chocolate biscuits

This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance.
34 K 60 min.

Flaky chocolate brioche

This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
101 K4.5 16 hours 15 min.

Two-coloured chocolate-orange tart

This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other. You will need to make a divider but, as you will see, this...
74 K5 2 hours 35 min.

This recipe uses (among others)

Dark chocolate

Like these other recipes: Nanou's chocolate cake, Mint and chocolate cream, Chocolate orangettes for Erika, Chocolate rice pudding, How to make chocolate chips, ... See them all 38

Cream

Like these other recipes: Nicholas's fish, Breton Pie, Spinach and Mushrooms with Pesto, Potato gratin, "Moelleux" cake batter, ... See them all 121

Other recipes you may also like

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.

October 6^th 2010463 K3.3 35 min.

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

November 17^th 2024297 K4.5 1 hour 25 min.

Filo leeks and cheese tart

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.

April 17^th 2022307 K4.3 1 hour 15 min.

Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.

June 5^th 2013291 K3.8 2 hours 20 min.

Génoise (Genoa sponge)

A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method.

March 10^th 2019247 K 53 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

I adore Ganache, jh. Thanks for sharing...
Posted by Louise march 23^th 2011 at 17:32 n° 1

Follow this recipe (as 5 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.