The Magic of Ganache. Discover how to create a sumptuous chocolate temptation with just a few basic ingredients – perfect for a variety of desserts.
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Gang: Dessert
Cuisine: Belgian
Keyword: Bullet truffles, chocolate, Chocolate filling, Ganache, Truffles
Totale Tijd: 30 minutes


Basic Ingredients

  • 200gr cream
  • 200gr chocolate (of your choice)
  • 30gr aromas or flavorings (liqueurs, sea salt, cocktails, fruit puree, …)


  1. Melt the chocolate
  2. Cook the cream
  3. Put the cream in the chocolate and mix well.
  4. Allow to cool a bit, then add any flavorings.
The above instructions and ingredients form the basis. The correct ingredients and their ratio along with the instructions may vary depending on what you intend to do with the ganache.

What does a ganache consist of?

Ganache usually consists of at least 2 basic ingredients, being cream and chocolate (milk/fondant/white).
The ratio between the ingredients can vary greatly depending on the final use of the ganache and the desired taste.
In addition, we can give the ganache a specific taste thanks to the use of aromas such as liqueurs, fruit purees, tea, coffee, …

What can I do with ganache ?

  1. Filling for Truffles and Pralines: Ganache is perfect as a rich, creamy filling for homemade truffles and pralines. By whipping the ganache, you get a fluffy texture that melts wonderfully in the mouth.
  2. Frosting for Cakes and Cupcakes: Allow the ganache to cool until spreadable and use it as a frosting for cakes, cupcakes, and other pastries. It gives a smooth, glossy finish and a deep chocolate flavor.
  3. Dip for Fruits and Snacks: Warm ganache can serve as a luxurious dip for strawberries, bananas, marshmallows, or even pretzels for a sweet-salty combination.
  4. Filling for Pastures: Use ganache as a layer between cake layers, in eclairs, or as a filling for macarons for an extra decadent experience.
  5. Sauce over Desserts: Diluted ganache can be draped over ice cream, pancakes, waffles, or crepes as a rich chocolate sauce.
  6. Chocolate mousse: Beat the ganache until light and fluffy and you have a simple, yet delicious chocolate mousse.
  7. Coffee and Hot Drinks: A spoonful of ganache in hot coffee or milk makes for a delicious mocha or hot chocolate.

Can I keep ganache for a long time?

  • In the Refrigerator: Ganache can be stored in an airtight container in the refrigerator for up to 2 weeks. Make sure it’s tightly covered to prevent it from absorbing other odors.
  • At Room Temperature: If the ganache is mostly chocolate and cream, it can be stored at room temperature for a few days. However, if the weather is warmer or if it has other ingredients such as fruit puree or butter, it is better to store it in the refrigerator.
  • To freeze: Ganache can also be frozen. In a tightly sealed container or freezer bag, it can be stored for up to 1 year. Let it thaw in the fridge before using it.
  • Maintaining quality: To maintain the best quality, it is important to gently reheat ganache if needed.

Can a ganache go in the freezer?

Yes, ganache can definitely be frozen. Here are some tips on how to freeze ganache:
  • Cool: Allow the ganache to cool completely before freezing. This will help to prevent condensation.
  • Airtight Packaging: Use an airtight container or a freezer bag to freeze the ganache. This will help to prevent freezer burn and the absorption of other odors in the freezer.
  • Labeling: Don’t forget to write the date and possibly the type of ganache on the packaging, so you know how long it has been stored.
  • Defrost: To use the ganache, thaw it in the fridge. This can take several hours or overnight, depending on the quantity.
  • Reheat: After defrosting, the ganache may be a bit stiff again. You can heat it gently in a microwave or in a bain-marie to make it smooth and spreadable again. Stir it well to prevent any lumps.
  • Shelf life: Ganache can be stored in the freezer for up to a year without significant loss of quality.

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