Chocolate ganache is one of those creams that may seem tricky at first, but once you learn its secrets, it’s sure to become one of your favourites—perfect for countless delicious variations! Here’s how to make ganache following Venchi’s recipe. How to Make Chocolate Ganache You only need two ingredients: fresh cream and, of course, chocolate. We recommend dark chocolate, but you can choose whichever type you prefer—and if you’re in the mood for some extra-indulgent alternatives, keep reading! Ingredients 200 ml fresh cream 100 g Venchi dark chocolate Method Finely chop the dark chocolate and set it aside in a large bowl. In a small pan, gently heat the cream over a low flame until it nearly reaches boiling point. Monitor the temperature carefully—ideally with a kitchen thermometer—and avoid exceeding 85°C. Pour the hot cream over the chopped chocolate and whisk vigorously until smooth and glossy. Cover the ganache with cling film (touching the surface) to prevent a skin from forming and let it cool at room temperature. Your ganache is now ready! For a thicker consistency (e.g., to use as a cake covering), simply add more chocolate. For a softer, more fluid texture (ideal for filling éclairs or croissants), increase the amount of cream. Keep the ganache in an airtight container—or directly in a piping bag—in the fridge for up to two days. However, this recipe is so quick that you’ll likely prefer to make it fresh whenever needed! Uses for Chocolate Ganache The possibilities are endless: Fill pastries and brioches Frost cakes or tarts Pipe decorative writing on desserts (if you have a steady hand!)For an extra treat, whip it for a few minutes with an electric whisk and turn it into a heavenly mousse for spoon desserts. Variations Dark Chocolate Ganache: the all-time classic. White Chocolate Ganache: a sweet, delicate version that children adore. Milk Chocolate Ganache: smooth and creamy for a milder taste. Gianduia Ganache: prepare as usual, then whip and serve in glass cups topped with chopped hazelnuts—a perfect after-dinner treat. Light Cocoa Ganache: swap cream for water and add icing sugar for a lighter glaze.
