Chocolate ganache is a basic pastry component utilized for a wide variety of uses. Learn the process of how to make chocolate ganache, the standard ganache ratios, and how to use it for truffles, cake filling, frosting, and glazes.
INGREDIENTS US CustomaryMetric
- 2 Tablespoons unsalted butter softened
- 1/4 cup whole milk 2% and sweetened condensed milk will also work
- 4 ounces bittersweet chocolate finely chopped or grated
- Place chopped or grated chocolate into a medium-sized, heatproof bowl and set aside.
- Place milk and butter into a small saucepan over medium heat. Cook 2-3 minutes, stirring occasionally, until butter has melted completely. Increase heat to medium-high and allow mixture to cook another couple of minutes until you see tiny bubbles around the edge of the saucepan.
- Do not allow the milk to boil or it will burn.
- Pour the hot milk into the bowl of chocolate and allow it to sit for 5 minutes, then stir until the chocolate has completely melted and the mixture is glossy and smooth.
- Use as is for a simple dessert topping over cake, ice cream, or cookies. For a thicker chocolate ganache, allow it to set room temperature for about an hour, stirring every 10 minutes. It will set up more quickly if it is refrigerated.