ganache

Ganache is a smooth, glossy mixture of chocolate and cream used in pastries and confections. It serves as a glaze, filling, or candy center and can be prepared in various consistencies from pourable to firm, depending on the intended use and the ratio of ingredients.

To make ganache, finely chop chocolate and place it in a heatproof bowl. Bring cream to a simmer, then pour it over the chocolate. Let sit briefly, then whisk or stir until the mixture is fully emulsified and shiny. Flavorings such as vanilla, espresso, or liqueur may be added.

Texture is mainly controlled by the chocolate–cream ratio and cooling. A 1:1 ratio yields a pourable glaze; 1:2 makes a softer frosting or filling; 2:1 produces a firmer ganache suitable for truffles or stiffer decorations. Higher cocoa content chocolate will also affect set and gloss.

Variations include using milk or white chocolate for lighter color. Dairy-free ganache can be made with plant-based cream or coconut milk. Ganache can be tempered slightly for sheen, or enriched with butter or additional cream for extra richness.

Ganache originated in European pastry traditions, particularly French patisserie, dating to the 19th century. It remains a foundational technique in modern desserts for glazing cakes, coating truffles, and creating rich fillings.