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Prep Time 15 mins
Cook Time 0 mins
Resting Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert, Essentials
Cuisine French
Servings 550 g
Calories 210 kcal


  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Cling wrap
  • Hand or stand mixer equipped with the whip


  • 150 g Milk chocolate Bahibe 46% of Valrhona
  • 110 g UHT cream 35% milk fat
  • 10 g Inverted sugar Optional
  • 280 g UHT cream (cold) 35% milk fat


  • Melt the chocolate pistoles at 45°C using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Bring the smaller portion of cream to boil.
  • Add the hot cream gradually to the melted chocolate (in 3 to 4 times). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will ensure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • The ganache may be not very smooth after the first additions, but keep on stirring energically in the center, the edges will end up by being perfectly combined.
  • At the last addition your ganache should be smooth and shiny.
  • Add the bigger portion of UHT cream COLD and combine.
  • Cover with cling wrap directly on the surface and aloow it to stiffen in the refrigerator for at least 4 hours (ideally overnight).
  • Whip the ganache at low speed (like a chantilly) and use immediately.
Keyword Ganache, Whipped