How to make ganache

Well, I get asked a lot how I make my ganache so I thought I should make a little post about it.
I am new to ganache and in no way an expert. I did try a few times to make ganache and it didn’t work as I was doing something wrong each time but I figured out what I was doing wrong and now I find ganache easy :) I know what to do :)
So this is a little guide if you have never made one and you probably do have lots of questions where and how to start. Hopefully this will help a little. The most sufficient way to learn is to try and see what works best for you :)

This ”How to” is for white chocolate ganache. I find dark chocolate easier to work with but I thought I should try white as well.
If you want to make:
– dark chocolate ganache you have to use 2:1 dark chocolate:double cream ratio
– white chocolate ganache is 3:1 ratio of white chocolate to double cream.
So far I have tried these two and still haven’t attempted milk chocolate (I will be back to update this post once I do)
You have to weigh both ingredients (the cream, the chocolate).

White chocolate ganache (the same applies to dark chocolate but different ratios are used)
750g white chocolate
250g double cream
– Chop the white chocolate bar into small equal pieces. It will be easier for you to use white chocolate callets such as Callebaut but this cake was experimental so I decided to try simple supermarket chocolate bars. I am happy to inform you that it worked perfectly well.
– Place in deep plastic bowl. Plastic bowls are great as you can always place into the microwave later to soften your ganache.
IMG_5087– Get a small pan and heat your cream. Stir it constantly and do not let it boil. It has to be scalded and heated throughout.

IMG_5088 IMG_5090
– Pour your cream over the chocolate.

IMG_5091– Move your bowl slowly to get the cream to mix with the chocolate.

– Let it sit for just over minute
– Take a hand whisk and gently incorporate the cream with the chocolate.

– Keep mixing until smooth. If you have pieces not melted place in microwave for 20-30 sec and stir again.

IMG_5094 IMG_5095
– Let it get to room temperature and whisk a few times while doing so.
If you are in rush you can place in fridge to thicken once it reaches room temperature. Keep an eye on it so it doesn’t go too hard. If it does place in microwave for 20sec at time until it gets the consistency for spreading.

IMG_5100 IMG_5101
– It has to be peanut butter consistency and then you can start ganaching your cake. Have fun :)

*Do not use hand mixer to whip unless you are using as filling. I noticed whipping it with hand mixer makes the ganache soft and doesn’t set hard.
*White chocolate ganache will go oily but don’t worry. Keep mixing it occasionally until it gets to the peanut butter consistency. Once it has thickened you can start working with it.
*White chocolate ganache does take longer to set and thicken than the dark so be patient.


12 thoughts on “How to make ganache”

  1. Hi, it is acrylic. I microwave and mix. I don’t whip it. You can store in fridge. Many thanks

  2. You can store it in the fridge until the expiry date of your cream. To bring it back to usable consistency i place in microwave for short bursts, mix then microwave again if necessary. I use acrylic disc on top but you can use another cake card. Hope this helps.

  3. Hi, what kind of material is your black cake base made of in your picture that you used when icing your cake? – masonite? acrylic? Also, can you store unused/leftover ganache in fridge? for how long? – can you rewhip and reuse? Thanks! great tutorials!

  4. Hi, how do you store the ganache if you don’t use it all? In the refrigerator? Will it need to be rewhipped by hand if you need to use it since it will be hard? Also, what is the black base that you are using on top of your cake?

  5. Hi, You need dark chocolate of 70% cocoa content. It will be runny but it will start to set harder. Leave it at room temperature and mix regularly until it gets to the peanut consistency or you can put it in fridge. Dark chocolate ganache is 2:1 ratio. Hope this helped.

  6. What kind of chocolate can I use to make chocolate ganache. I tried Wilton and merkens dark chocolate melts and it did not work. The ganache did not get the peanut butter consistency but rather runny.

  7. Thanks a million, have never attempted it but will try this soon!!!!

  8. Hi, I am not sure what would the alternative be in the USA. As far as I am aware some people use whipping cream in the UK which might be the same as heavy cream in USA.

  9. Hi, I live in USA is double cream and heavy cream the same thing? If not, under what name can i find it?

Comments are closed.