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DARK CHOCOLATE GANACHE

Dark chocolate ganache made with just 2 ingredients! Smooth, silky, and endlessly versatile. Perfect for cakes, truffles, frosting, and drips.
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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Equipment Method Notes

Ingredients
  

Base Recipe:
  • 200 g dark chocolate 55-70% cocoa, finely chopped
  • Heavy cream amount based on chosen ratio
Optional Add-ins:
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1-2 tablespoons espresso powder
  • Pinch of flaky sea salt

Equipment

  • 1 Kitchen scale (non-negotiable)
  • 1 Instant-read thermometer (optional)

Method
 

  1. Prepare chocolate: Finely chop dark chocolate into small, uniform pieces. Place in a heatproof bowl.
  2. Heat cream: Pour heavy cream into a small saucepan. Heat over medium-low until it just simmers. Do not boil.
  3. Pour and rest: Pour hot cream over chopped chocolate. Let sit undisturbed for 3-5 minutes.
  4. Emulsify: Stir gently from the center outward in small, tight circles until completely smooth and glossy.
  5. Use or chill: Use immediately for glaze, cool for filling, or chill for frosting/truffles.

Notes

The Ratios: Dark Chocolate Ganache
 
Consistency Ratio (Choc:Cream) Cream for 200g Chocolate Best Used For
Glaze 1:1 200g Sauces, pouring over cakes, dipping
Drip 1.5:1 133g Drip cakes, pourable glazes
Soft Filling 2:1 100g Cake & cupcake fillings
Frosting 2.5:1 80g Whipped ganache, piping
Sharp Edges 3:1 67g Sharp-edge cakes, warm weather
Truffles 3.5:1 57g Rolled truffles, molded fillings
Structural 4:1 50g Carved cakes, modeling chocolate
  • Always weigh your ingredients. Ganache is science, not guesswork.
  • Use high-quality dark chocolate. No chocolate chips (they contain stabilizers).
  • Do not boil the cream. Boiling can cause the ganache to split.
  • Let the chocolate and cream rest. The 3-5 minute resting period is crucial for the emulsion.
  • Stir gently. Vigorous stirring can incorporate air bubbles and cause splitting.
  • Temperature matters. In summer, use a firmer ratio. In winter, a softer ratio works.
  • When in doubt, start firmer. You can always soften ganache by warming and adding cream.
  • Storage: Store in an airtight container at room temperature (3-5 days) or refrigerate (1-2 weeks). Freeze for up to 1 month.