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Basic Chocolate Ganache Truffle Recipe

Basic Chocolate Ganache / Truffle Recipe


- 1 cup heavy cream (30-40% fat; regular whipping cream maybe be used)

- 1-pound good quality chocolate chips or chopped dark, milk, or white chocolate

*For White Chocolate Ganache, use 1/4 less cream, approximately ¾ cup heavy cream.


1. Pour the heavy cream into a heatproof glass 4-cup measuring bowl. Heat in the microwave for about 2 minutes, or until it is almost boiling.

2. Add the chocolate chips or chopped chocolate to the hot cream. Cover, let it sit for approximately 5 minutes to allow the chocolate to soften.

3. Stir the mixture until the chocolate is completely melted and well blended with the cream. If not completely melted, microwave 10 seconds at a time. This will result in a smooth, glossy ganache.

4. Allow the ganache to cool before using it. You can use it as is, or you can whip it to achieve a lighter texture.

5. Use the ganache as a filling for cakes by spreading it on split cake layers before adding fruit filling or mousse fillings. You can also use it as a topping or decoration for cakes, cupcakes, or pastries.

6. Store any leftover ganache in the refrigerator for up to 2 weeks or freeze it for future use. Defrost the ganache in the refrigerator before reheating it in the microwave to soften it when you're ready to use it again.

Additional Notes:

- To adjust the consistency of the ganache, add less cream for a firmer ganache or add an additional 1/8 -1/3 cup of cream for a softer ganache.

- You can customize the flavor of the ganache by adding different emulsions, extracts, oils, liqueurs, or powder flavorings according to your taste preferences. This allows you to create unique flavor combinations that complement your cakes and desserts.

- If the ganache seems to separate, you can add a small amount of cold milk or water and stir until it reaches a silky consistency again.

Enjoy this versatile and decadent chocolate ganache as a filling, topping, or decoration for your favorite baked treats!


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