Ganache is the Swiss Army knife of the chocolate world. This simple two-ingredient wonder can transform into silky truffles, glossy glaze, or fluffy frosting depending on how you handle it.
The Basic Ratio
Ganache is simply chocolate and cream. The ratio determines the result:
- 1:1 – Pourable glaze for cakes
- 2:1 – Truffle consistency, pipe-able
- 3:1 – Firm truffles for rolling
Making Perfect Ganache
Heat cream until just simmering, pour over finely chopped chocolate, let sit for 2 minutes, then stir from the center outward until smooth and glossy.
Troubleshooting
If your ganache breaks and looks grainy, add a splash of warm cream and whisk vigorously. It should come back together beautifully.