How To Make Traditional Chocolate Ganache

"Ganache." Is that not the single prettiest culinary term you've ever heard? It rolls off the tongue in just the same way that the deliciously bittersweet, creamy filling rolls into macarons or on top of cake. Our friends at ChefSteps wrote in this week with a recipe for traditional-style ganache that might be among the easiest concoctions we've ever assembled. It also makes for some incredibly smooth food porn that's bound to have you craving a dark-chocolate treat in no time.

Dark chocolate, butter, cream and sugar: four ingredients you likely already have at home are all that are needed to put together the versatile final product. Let's get to cooking some ganache. Ganache. Ganaaaaaaache! We just can't stop saying it out loud.


200 grams dark chocolate 70%

80 grams butter

240 grams cream

20 grams sugar


  • Chop chocolate into small pieces, about 2-3 mm in size. Place in medium bowl and reserve.
  • Cut butter into cubes about 1 cm each. Reserve.
  • Heat cream and sugar until just boiling, stirring occasionally. Pour mixture over chocolate. Let stand 10 minutes or so, until chocolate is mostly melted.
  • Using a spatula and starting from the middle of the bowl, slowly stir the chocolate and cream until incorporated. Stirring from the inside out helps fully melt the chocolate and better incorporates all fat crystals to ensure a smooth texture.
  • Add cubed butter to the bowl. Using the spatula, fold in butter until thoroughly incorporated.
  • Set ganache aside to cool at room temperature. Do not stir or agitate the ganache while cooling; that can break it. The ganache is ready to pipe when you can tilt the bowl without making the ganache flow.
  • ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics and a $14 class called Coffee.