Ganache · GF (an ode to cream)

I hadn’t intended to include a ganache recipe, ganache is more ratio than recipe: equal parts cream and chocolate, some vanilla and a pinch of salt thrown in for bonus points. But I had several people e-mail me to ask for it, so here it is.

I figure if you know how to make ganache you’re not reading this. If you don’t know how to make ganache, then we’ve probably got a lot to talk about.

Yeah. There is a lot to say about cream and chocolate.

First of all. Cream. I’m not gonna lie, I think off brand grocery store cream is just as good as Land-o-Lakes, so if it came down to it, I’d buy the off brand and spend whatever I saved on better chocolate.

However, if you can get a hold of fresh, non-homogenized, low-temp pasteurized (or raw!) cream, you owe it to yourself to make ganache with it just once. In Kentucky, JD Country Milk is widely available at farmers’ markets and coops, but wherever you live there is surely a dairy selling some cream worth seeking out.

This kind of cream is nothing short of life changing. It’s non-homogenized, so the neck of the glass bottle will be thoroughly blocked by a delicious clot of butter so dense that you could hold the bottle upside down and not spill a drop. Once you actually excavate the butter-clump (ideally to spread on a halved baguette with a little smear of apricot jam…), you’ll find the cream is thicker than ceiling paint, a dreamy off white color, and nothing like any cream you’ve ever had before. It’ll go all weird in your coffee, breaking up into milk and butter, but don’t be scared. Just stir it up.

Uh, sorry. So anyhow, ganache. Once, before you die, make ganache out of fresh cream. If you can’t use great cream, be sure to use great chocolate, never chocolate chips. They may seem convenient, but they’re chock full of stabilizers to help them hold their tear drop shape while baking. Chocolate chips are also usually a bit acidic; this is meant to help their flavor shine through the heavy, fatty cookie dough. It ends up tasting pretty harsh in ganache.

You can use milk or dark chocolate to make ganache; you’ll need an extra pinch of salt to round out the sweetness of milk chocolate. You can make white chocolate ganache too, but it tends to be a little thinner so it takes a bit less cream. I’ll save that for another post.

1/2 vanilla bean, split and scraped
8 ounces cream (use unsweetened coconut milk for vegan/dairy free)
8 ounces chocolate, chopped
1/8 tsp (pinch) kosher salt

Bring the cream to a boil with the vanilla bean, shut off the heat, and allow it to steep for an hour. (If time and money are of the essence, skip the bean and whisk in a 1/2 teaspoon of vanilla extract at the end.)

After the cream and vanilla have steeped, remove the bean. Be sure to rescue all the vanilla-y cream from inside the bean and return it to the pot. Now bring the cream to a boil again, breaking up any skin that has formed on the surface.

Set the cream off the heat and add in the chocolate and pinch of salt, whisking until smooth. I don’t believe in pouring the cream over the chocolate. I think some people just want you to get a lot of bowls dirty…

(If, for whatever reason, and I’m not asking any questions or judging, you’re using kinda crappy chocolate, a 1/4 tsp of espresso powder goes a long way in rounding out the flavor of bad chocolate…Not that I’m endorsing that, or suggesting you’re that sort of person, or that I’ve ever done that before. I’m just saying.)


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Any questions?

Feb 06, 2012 · 10:28 PM

I’ve read many recipes where they state, ‘do not boil the cream.’ They use a double boiler instead, others like yourself say to boil. What is the difference in your experience?

 · Endeavour2828 · 

Feb 07, 2012 ·  9:39 AM

@Endeavour2828, to be honest, I haven’t gone with or even heard of the double boiler method. That sounds way too high maintenance, and more like someone just wanting to write a fancy recipe. Even so, at CIA they recommend double boiling not a double boiler. That is, to bring the cream to a simmer, shut off the heat and wait about 10 minutes, then bring it to a simmer again. This destroys the skin that can form on the surface and results in a smoother ganache. Though if you just use the hot cream straight away, I’ve yet to notice a difference. Hope that info helps!


Apr 08, 2012 · 10:14 AM

What about adding extra stuff like peanut butter or fruit? Does that change the ratio of cream or chocolate to use?

Also, thanks so much for your no-nonsense baking tips. I can’t stand all that prissy stuff. I laughed so hard at your macaronage = the matrix analogy from another post

 · Megan · 

Apr 08, 2012 · 12:07 PM

@Megan, what you add largely depends on what you want to do with the ganache. If you want it to make for a glaze, a tart filling, a sauce, etc. You can definitely whisk in a lot of flavoring elements, strained jam or creamy peanut butter. Often this will break the ganache, giving it a greasy, separated look. To fix it, you’ll need to whisk in more cream until it becomes smooth again.

Because it can take a little experience to know what things will and won’t break the ganache, the safest bets are more concentrated flavors like extracts, liquors, citrus zest, etc. You can also flavor the cream by steeping it with tea leaves, coffee beans, herbs and spices.


Apr 11, 2012 · 12:49 PM

Just discover your blog a few days ago and Love it! trying out your macaron recipes! My 1st batch vanilla ones turned out hollow and feetless (think my gas oven was a little too hot and maybe also need to beat my meringue longer?) but still yummy and chewy. Going to try again but with ganache filling instead of b-cream. Would like to know how long can the ganache keep and can I freeze extras in the freezer? If they can be freezed, how to defrost and use? Thanks lot!

 · Lee Cheng · 

Apr 11, 2012 ·  9:00 PM

@Lee Cheng, it’s tricky getting the feet just right at first. Usually, it involves nothing but practice, practice, practice. But at least they were still delicious! Congrats.

Ganache will keep for about a week and you can definitely freeze any extra. Just defrost gently in the microwave. Once it starts getting melty, stir it between zaps. Alternately, you can re-melt the ganache in a water bath. Hope that helps!


Jun 21, 2012 · 12:03 AM

Hi Stella, when I made the white chocolate ganache it turned out runny and didn’t set up. I did add coconut liquor at the end. How can I fix it? Thank you

 · luv2cook · 

Jun 21, 2012 ·  9:27 AM

@luv2cook, how much coconut liquor did you add? White chocolate ganache, if made with a 1:1 ratio, is very thin. I usually make it with more of a 1:2 ratio (1 part cream 2 parts chocolate). To fix it, you can warm the ganache to room temperature then whisk in some more melted white chocolate.


Jun 21, 2012 · 12:09 PM

I added 1 tablespoon of liquor. Thanks for your help.

 · Luv2cook · 

Aug 29, 2012 ·  6:29 PM

I made this ganache and my cream separated and i couldn’t get it to hold together. Can I use it or not?

 · nanalil · 

Aug 30, 2012 ·  9:09 AM

Hi nanalil, you can bring the ganache together by whisking in more cream. Some chocolates (especially chips) are more prone to breaking, and all they need is an extra splash of cream to smooth out. Hope that solves your problem!


Dec 28, 2012 ·  1:52 AM

Does 8ounces mean 226grams of chocolate and cream? Thanks

 · Alicia · 

Dec 28, 2012 · 10:50 AM

Hi Alicia! You got it.


Feb 19, 2013 ·  3:38 PM

Will this be alright to use as a macaron filling? Or would this recipe be more of a glaze?

 · Z · 

Feb 19, 2013 ·  9:47 PM

Hi Z! This ganache will set up pretty thick, like a truffle, so you can definitely use it for a macaron filling. When you first make it, it will be very liquidy though. You’ll have to refrigerate it for it to set up. I feel like macarons with ganache filling have a shorter shelf life, so enjoy ‘em as soon as you can.


Jul 06, 2013 ·  2:07 AM

So what is your favorite chocolate to use in a ganache? What gives the best, not too bitter, taste? And also melts in the warm cream easily? Sometimes my ganache wont get thick enough to coat a cake for example…like it will stay runny…any tips?

 · Hira · 

Jul 06, 2013 · 12:03 PM

Hi Hira. So long as a recipe uses equal parts chocolate and cream, you should get a fairly thick ganache. But before coating a cake, it’s best to let the ganache stand a few minutes so that it’s warm but not hot. When it’s hot it tends to slide right off the buttercream.

I love any of the chocolates from Callebaut, come in one pound blocks at gourmet shops. But for the little 3oz bars you often find in the snack aisle of Whole Foods or other upscale markets, I’m a big fan of brand called Chocolove (despite their cheesy name). They have a 77% that’s great for baking. There’s also Green & Blacks, and a brand called Divine that I like too.

Milk chocolates (anything 53% or lower, really) have softer texture in ganache, and white chocolates make a very loose ganache and usually do better in a different ratio, like 4 parts chocolate to 3 parts cream.

Hope that puts you on the right track, let me know if you have any other questions!


Jul 06, 2013 ·  1:56 PM

Hmmm…well I understand about the ratio…but Ive never heard of those chocolates…I live in America.

I suppose I should look for something with 77% chocolate content? Thanks anyway!

 · Hira · 

Jul 06, 2013 ·  2:12 PM

Hi Hira! I’m in America too (Kentucky), so those brands may be lurking around under the radar. Here, Whole Foods, Fresh Market and Trader Joes all carry those brands (for the most part) and I can also get them at a local party supply store. But instead of running around town, you can buy them on Amazon too. It’s often cheaper that way because you can buy in bulk.


Jul 22, 2013 · 11:45 PM

Hi Stella! I found your blog when searching for information about macarons and fell in love! I’ve made one batch of vanilla almond ones and they were delicious, even if not quite perfect (but who cares, because cookie). I’m wondering about when exactly to add the vanilla extract- is it after the first boil or at the end of the entire process? Please let me know! Thanks!

 · Hayley · 

Jul 26, 2013 ·  4:22 PM

Hi Hayley! I like to whisk the vanilla extract in at the very end, as it doesn’t always hold up at higher temperatures. Once the chocolate’s melted in, the overall temp drops and it’s a perfect time. Happy baking!


Nov 06, 2013 ·  1:02 PM

For what it’s worth, you can also find those chocolates in Los Angeles at Whole Foods, and in industrial chunks at the cook’s heaven that is Surfas ( — you can also buy online for those not in the area. I’m guessing Amazon is cheaper, but I know Surfas has high turnover so nothing from them should have been on a shelf for too long (not sure if that is an issue for chocolate, though it might be for other products).

 · Sarvi · 

Jul 31, 2017 ·  9:35 PM

I used your chocolate macaron recipe for my fourth batch of macarons. The first batch we wont talk about, 2 and 3 were ok. I came across your recipe and instruction and FABULOUS, batch 4 was a success. Thank you so much! Can’t wait to try the freeze dried raspberry ones.

 · Wendy · 


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