Ganache

Ganache is a rich, smooth mixture of chocolate and cream that serves as a foundation for countless confectionery and pastry applications. In its simplest form, it is made by pouring hot cream over chopped chocolate and stirring until the two blend into a glossy, velvety emulsion. By adjusting the ratio of chocolate to cream, you can create anything from a pourable glaze to a thick, scoopable truffle filling.

A typical soft ganache for truffles uses equal parts chocolate and cream, while a firmer version for cake fillings uses more chocolate and less cream. Butter, glucose syrup, or liqueurs are often added for extra smoothness, shine, or flavor. Ganache is used as a filling for pralines and bonbons, a frosting or glaze for cakes and tarts, a base for chocolate mousse, and a center for hand-rolled truffles. Mastering the emulsion — avoiding splitting or graininess — is the key skill for working with this versatile preparation.

Find out more about ganache — including recipes, ratio guidelines, and troubleshooting tips — in the articles below.