---
title: Ganaches au Chocolat
description: Base chocolate ganache plus butter and flavored variations — about 300 g.
source: personal cookbook photo (Google Drive)
author: personal
changes: []
language: fr
servings: 1
prep time: 15 minutes
cook time: 3 minutes
course: component
cuisine: French
tags:
  - chocolate
  - ganache
  - filling
  - dessert
  - french
  - scaling
---

Chop @dark chocolate{200%g} finely with a #knife{} (or grate coarsely on a #box grater{}).

In a #saucepan{}, bring @heavy cream{10%cl} to a boil over medium heat, then remove from the heat immediately. Pour the chocolate into the cream and stir off the heat until smooth and glossy.

Pour into a #bowl{}. Use at once, or let cool and set in the refrigerator.

== Ganache au beurre ==

Same method as the base, but use 11 cl cream (instead of 10 cl) and add @soft butter{40%g} to the hot cream at the same time as the chopped chocolate. Chocolate may be dark, milk, white, or mixed.

== Ganaches aromatisées ==

Same method as the base with 11 cl cream. First infuse the cream over low heat for about ~{5%minutes} with aromatics of your choice (coffee, spices, herbs, tea, etc.), then strain if needed and proceed with the chocolate.