The Quickest Way to Make Silky Chocolate Ganache (& Truffles)

August 11, 2015

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating of our kitchens easier and more fun.

Today: We're always looking to make easier ganache. Here's how to do it meltdown-free—in a food processor.  

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Making chocolate ganache can be a little messy—with all that melted chocolate flowing around. For some, making a chocolate ganache can also seem a bit time consuming and unpredictable. However,  with a few helpful tips and a piece of equipment you probably already have sitting in your kitchen, it can be a simple, quick process. 

When making ganache in the food processor, there’s no need to melt down the chocolate or dirty up bowls. All it takes is a quick spin of the chocolate and hot cream in the food processor, and it’s ready to use.


Here’s how to do it:

To make 12 ounces of thin, flowing ganache for topping ice cream or desserts, start with 4 ounces of chocolate and 8 ounces of heavy cream (1:2 ratio). For a soft but slightly firmer ganache (for cake filling or icing), adjust to 1:1 ratio chocolate to cream. For a firm but still creamy ganache for rolled truffles or bonbons, the ratio should be closer to 2:1 chocolate to cream. 

More: Make no-bake, 5-ingredient chocolate bonbons.

Roughly chop the chocolate into medium sized or smaller pieces and place it in a food processor bowl that is fitted with a stainless steel blade. If using chocolate pistols or chips, no need to chop it up—just add them to the processor.

Securely fasten on the food processor lid, with the top spout open.


In a small pot, bring the heavy cream to a full boil. (Be sure to let the cream come to a full rolling boil before adding it to the chocolate. Since the chocolate is still in its solid form, the cream needs to be very hot for the chocolate to melt). Once boiling, turn on the food processor and allow it to pulverize the chocolate for a few seconds.

Next, steadily pour the hot cream through the food processor spout onto the spinning chocolate. If you prefer, you may also stop the food processor, remove the lid, pour in the hot cream, reattach the lid, and start processing again (with the top spout closed).

Allow the mixture to process until it just comes together. (If it is mixed too long, it runs the chance of breaking, and the result will be grainy. Also, over-mixing incorporates too much air into the mixture, which makes it hard to get a smooth finish.) Stop and scrape down the inside of the bowl, then give a quick pulse to combine. That’s it! You’re all done. The ganache is ready to be poured out and used.

Now that you have ganache ready, without a fuss, here are some ways to put it to good use:


Below is also a recipe for silky chocolate ganache truffles. It includes the addition of butter to enhance the smoothness and flavor of the final ganache. It makes for the creamiest and silkiest of truffles.

Also included is a small amount of glucose, which creates an even smoother and longer lasting ganache. You may substitute it with light corn syrup or honey if needed. If you prefer to not use glucose, simply omit. Have fun and experiment with flavors by adding any of your favorite spices or liqueurs—or roll the pieces in other ingredients, such as chopped nuts or toasted coconut flakes.

Silky Chocolate Truffles

Makes 50 to 60 truffles 

510 grams high quality semi-sweet or dark chocolate, up to 65%, roughly chopped
412 grams heavy cream
50 grams glucose, light corn syrup, or honey (optional)
110 grams unsalted butter, cut into small cubes
100 grams high-quality cocoa powder, for coating

See the full recipe (and save and print it) here. 

Photos by Teresa Floyd 

See what other Food52 readers are saying.

  • Picholine
  • Natalie Marmer
    Natalie Marmer
  • Practically Eating
    Practically Eating
  • mtncook
  • Gloria
Teresa Floyd is a freelance photographer, food writer, and pastry chef living in Kansas City, MO. She is the creator of Now, Forager, a pastry blog focused on seasonal pastries and desserts.


Picholine January 13, 2017
Ok Grams vs Oz
Natalie M. October 21, 2015
Hard to tell the size of the pan for cooling. A loaf pan or a cookie sheet pan?
Teresa F. October 21, 2015
Hi Natalie, an 8x8 or 9x13 baking pan works best. If you use the 9x13 the truffles will just be thinner. Also, if you click on the "see full recipe" link (at the bottom of the article) it will give you step by step instructions to help you along. Thanks for the question and I hope you enjoy them!
Practically E. August 12, 2015
Ratios are still off, 4:12 is 1:3, not 1:2.
mtncook August 12, 2015
I agree with Jenn--the ratios seem backwards.
Teresa F. August 12, 2015
Hello! Yes, there was an error in the writing and I have shared the proper ratios with Jenn (a few comments down). Thanks, mtncook!
Gloria August 12, 2015
Sorry for my ignorance, but can you change grams to ounces in the truffle recipe???
Ali S. August 12, 2015
Here you go:

18 ounces dark chocolate
14.5 ounces cream
1.75 ounces glucose
4 ounces butter
Jenn K. August 11, 2015
Is there an error in the ratio suggested here?
"For a soft but slightly firmer ganache (for cake filling or icing), adjust to 1:2 ratio chocolate to cream." - wouldn't 1:2 chocolate to cream make a runnier, not firmer ganache than 1:1?
Teresa F. August 12, 2015
Hi Jenn,

Yes, there is an error in the ratios listed. For a thin ganache (for topping ice creams, etc.) the ratio is 1:2. For a medium ganache (cake fillings, etc.) the ratio is 1:1. For a firmer ganache (truffles, etc.) the ratio is 2:1. Thanks for catching that and it should be updated soon!
Ali S. August 12, 2015
Updated! Thanks for catching.
drbabs August 11, 2015
I don't know; I think it's just as easy to melt the chocolate with the heavy cream and then you don't have to clean the food processor.
Bella B. August 11, 2015
It looks so easy! I will have to try this.

xoxoBella |