3 ways to make and use ganache, from a thin chocolate glaze to thick and fudgy truffles

• Ganache is a mixture of chocolate and heavy cream.
• Changing the ratio of chocolate to cream will change the final texture of ganache.

Silky and rich with flavor, ganache is a smooth mixture of chocolate and heavy cream that can be used for a variety of purposes, whether that be a filling, glaze, or topping for baked goods. It's also used to make decadent chocolate truffles or bonbons.

Ganache can be made at home in just a few steps with the correct chocolate-to-cream ratios and a bit of patience. Read on for expert tips and tricks to make ganache in your own kitchen.

What is ganache?

"Ganache is an emulsion of chocolate and heavy cream. The ratio of these two ingredients determines the consistency of ganache and what it is used for," says Jürgen David, director of pastry research and development at the Institute of Culinary Education.

In selecting chocolate for chopping, it's important to use as high of quality as possible. "When selecting chocolate, think about it like picking a cooking wine. If you wouldn't want to drink it, you should not cook with it," David says.

It's best to avoid using chocolate chips when making ganache, says Liz Marek, baker, instructor, and author behind Sugar Geek Show. Bar chocolate will provide a better consistency. "In general, chocolate chips contain a smaller amount of cocoa butter, since most are made for baking," says David.

Quick tip: Ganache can be made into a rich frosting by letting it cool and thicken (you can whip it to make it fluffy if you'd like), but it is not the same as typical buttercream frosting. American buttercream frosting is made using butter, confectioner's sugar, and milk to produce a lighter, fluffier consistency.

Ganache ratios

Ganache is made by combining chocolate and cream, but the amount of each ingredient can vary depending on how you plan to use the ganache. Less chocolate should be used for a thinner glaze, while more chocolate will produce a thicker ganache for truffles. A batch of ganache can easily be doubled by increasing the amount of chocolate and cream, while keeping the ratio the same.

Quick tip: Ganache can be made dairy free by swapping the heavy cream for full fat coconut milk. Use an even swap. Be sure the chocolate you're using is also dairy free for true vegan ganache.

What is ganache used for?

• 1:1 ganache: Use a 1:1 ratio to top a cake with luscious, chocolate ganache. "Letting the ganache cool overnight will produce a creamy and smooth frosting that is soft at room temperature," says Marek. This ratio can also be used to top a batch of brownies.
• 1:2 ganache: "You can increase the ratio from 1:1 to 2:1 to make a very stable ganache that can be rolled into balls and made into truffles," says Marek. Roll these easy, three-ingredient truffles in sprinkles, chopped nuts, cocoa powder, or shredded coconut.
• 2:1 ganache: Use a ratio of two parts cream to one part chocolate to make a thin chocolate glaze. Transfer the cooled ganache into a piping bag to drizzle over cupcakes, cakes, and ice cream.

How to make ganache

No matter the ratio of chocolate to cream, the steps to making ganache remain the same.

1. Chop the chocolate. Use a sharp knife to chop the bar of chocolate into small, pea-sized pieces. Chopping the chocolate helps to melt it evenly.

2. Put the chocolate in a heatproof bowl. Transfer the chopped chocolate to a medium-large heat-safe bowl that can withstand the hot cream.

3. Heat the cream. Heat the heavy cream in a pot on the stovetop on medium heat, until just simmering. Do not bring the cream to a rolling boil. If the cream is overheated or reduced too much it can throw off the emulsion process, leading to a broken ganache.

4. Pour the cream over the chocolate. Once simmering, remove the heavy cream from the stovetop and pour it over top of the chocolate in the bowl.

5. Let it sit. Allow the mixture to sit for two minutes. This will let the hot cream begin to melt the chocolate.

6. Stir until smooth. Use a rubber spatula or whisk to stir the mixture in small circles. "It should have a pudding-like texture before making larger circles to emulsify the rest of the mixture," says David. Start stirring from the middle of the bowl, working outwards. Stir until the ganache is completely smooth.

7. Allow it to cool and thicken. Leave the ganache out at room temperature to fully cool before using. This gives it time to thicken.

Insider's takeaway

Ganache is made by combining chocolate and heavy cream. The ratio of chocolate to heavy cream will determine the ganache's final texture. It is a luscious addition to cakes and brownies, and thicker ganache can also be used to make chocolate truffles.