Chocolate ganache is all about proportions and temperature. It's an easy job, but getting any one of those parameters wrong will cause your cream to break and turn sandy — and what we want here is a shiny, mildly runny, yet firm texture.
There are many ways to make this amazing cream, and the quantity of each ingredient depends on the ganache's final use. In general, the proportion of chocolate to cream for a layered cake filling should be 1:1 — equal parts of both main ingredients. However, when making chocolate truffles or a Krantz cake filling, the proportions need to be 2:1 chocolate to cream — double the chocolate — to achieve a high chocolate percentage and a full-bodied, dense texture.
When using ganache for cake icing, the proportions will be 1:2 chocolate to cream or water, meaning the chocolate is half the amount of cream or water. The consistency will be runny and light — perfect for pouring over a cake and getting that great sauce effect, like in the Sacher Torte.
Timing is Everything
Keep in mind that this cream needs to be refrigerated for at least an hour, so make it in advance whenever you're preparing a cake or anything else. It also keeps in the fridge for up to 3 days, so it's a great idea to get it done early and just have it waiting.
There are a few methods to make this filling. In some cases you boil the cream and pour the boiling liquid over the chocolate, mix, then add the butter afterwards. Any way you choose is fine, as long as the proportions are right and you're working with good products.
Method
1
Making the ganache· 12 minutes
Place both Chocolates in a bain marie (small bowl over hot water with no contact between the water and bowl, the chocolate is cooked on steam). add cream and cocoa powder and melt the mass until fully integrated and smooth. once incorporated take out of the heat, add the butter and smooth, the sauce should be smooth and shiny.
refrigerate for a minimum of 2 hours before use, if used same day it's best left at room temperature on the counter to cool.
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
Can I use all dark or all milk chocolate instead of a mix?▾
Yes, swap freely based on your taste — all dark gives you a more intense, slightly bitter filling, all milk keeps it sweeter and softer.
Do I have to refrigerate it for 2 hours?▾
If you're using it the same day, just leave it on the counter to cool at room temperature instead — refrigeration is only needed if you're making it ahead.
Why add the butter at the end and not at the start?▾
Adding butter off the heat gives the ganache that smooth, glossy finish — if you melt it in too early you risk losing that shine.
Can I substitute double cream with something else?▾
The recipe calls specifically for double cream, which is high-fat and key to the texture — a lower-fat cream will make the ganache thinner and less stable as a filling.
Can I make this ganache ahead of time?▾
Absolutely — refrigerate it for at least 2 hours before using, so it firms up to a spreadable, fillable consistency.
