Ganache

Ganache is a smooth, silky mixture of chocolate and warm cream, stirred until the two form a stable emulsion. Depending on the ratio, it can be a pourable glaze, a spreadable frosting or a firm, scoopable filling for truffles and bonbons.

How ganache works

Hot cream is poured over chopped chocolate. The heat melts the chocolate, and gentle stirring disperses the fat in the water-based cream into tiny droplets, creating an emulsion that looks glossy and feels velvety. If it is overheated or stirred too hard, the fat can separate and the ganache "breaks," looking greasy or grainy.

Ratios and textures

• More cream than chocolate — a soft, pourable ganache for glazing cakes or dipping.
• Equal parts — a spreadable ganache for frosting and fillings.
• More chocolate than cream — a firm ganache that can be scooped and rolled into truffles.

Milk and white chocolate contain less cocoa solids and set more softly, so recipes use more chocolate relative to cream to get the same firmness.

Flavored and plant-based ganache

Chocolatiers flavor ganache by infusing the cream with tea, coffee, spices or fruit, or by stirring in purées, butters and spreads. For vegan or dairy-free versions, coconut cream or other plant milks replace dairy cream.

Ganache and Polkadot truffles

Ganache-style fillings are what make a truffle feel luxurious. The Polkadot chocolate truffles pair a Belgian chocolate shell with rich, flavored centers: a hazelnut filling in the Nutella Truffles, a strawberry cream center in the Berries and Cream Truffles, and a fruity center in the Blueberry Jam Truffles. Because creamy fillings are softer than solid chocolate, keep truffles cool and enjoy them fresh; see shelf life for more.