Ahhhh…. Ganache. Oh, you beautiful, beautiful creature of the sweet life. You came into my cake world, turned it upside down. Now I daydream, longing to once again place you between every slab of cake and fondant that come before me. Yes, it’s a love story.

I’ve included 3 ways to make the ganache… why? Because some things work better for some based on what products your working with or how much you may need.

  • The traditional way: Pouring hot cream over chocolate and stirring until emulsion.
    • Pros: Great for most chocolates, small chips and small buttons.
    • Cons: You can sometimes run into problems where you chocolate won’t melt all the way, which then causes your chocolate to crystalize later on (gets grainy). Rewarming in the microwave sometimes works, but sometimes it can cause your chocolate to separate.
  • Double Broiler: Cream and chocolate over a double broiler until emulsion.
    • Pros: More controlled, slow melting creates the best environment for chocolate to shine! Allows a smoother transition for the emulsion process.
    • Cons: It can take a little bit longer, but really, nothing too crazy.
  • Microwave: Cream and chocolate in a container warmed in microwave until emulsion.
    • Pros: Great for small batches. I use this alot when I just need a litttttle more ganache or when I’m making colored ganache.
    • Cons: Not suggested for large batches, can cause over heating leading to separation.
Print Recipe
Dark Chocolate Ganache for Icing
The perfect choice for your tiered or carved cakes. Preferred especially under fondant.
Votes: 2
Rating: 5
Rate this recipe!
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Votes: 2
Rating: 5
Rate this recipe!
Instructions
Traditional Method
  1. Measure out chocolate. I use a mixer for my ganache because I think it come out more consistent and I save a lot of energy (which i like to do early on in the cake makin day!).
  2. Measure cream in a sauce pan, bring to a boil over medium/high heat.
  3. Poor hot cream over chocolate, swirl bowl until all the chocolate is covered. Allow to set for 30 seconds.
  4. Start mixing with the paddle attachment on low. Tip: If your mixer is pretty full of ganache, place plastic wrap over your bowl/mixer to catch any flying heavy cream/chocolate once the mixing process begins! You don't want a mess on your hands 🙂
  5. See cooling/storage directions at bottom of the page!
Double Broiler
  1. Measure out your chocolate. Add your cream to the same bowl.Tare and measure.
  2. Place bowl over a pot of steaming water. Heat should be set to low/medium. Make sure the water is NOT touching the bottom of the bowl, you simply want to heat the bowl with the steam produced by the water.