What Is the Basic Formula for Ganache?

Let’s cut to the chase—ganache is all about the perfect ratio of chocolate to cream. For a classic ganache, the basic formula is 1:1 —equal parts chocolate and heavy cream. But when it comes to a strawberry ganache recipe, we tweak it slightly to incorporate the fruit’s natural moisture. Here’s the hack: use 8 ounces of high-quality white chocolate and 1/2 cup of heavy cream , combined with 1/4 cup of strawberry puree . This balance ensures a silky-smooth texture while letting the strawberry flavor shine. Pro tip: If you’re using dark or milk chocolate, adjust the cream ratio slightly to avoid overpowering the strawberry notes.

How to Add Fruit to Ganache Without Losing Texture?

Adding fruit to ganache can be tricky, but it’s totally doable with the right approach. The key is to use strawberry puree instead of fresh chunks. Here’s how: blend 1 cup of fresh strawberries until smooth, then strain the mixture to remove seeds. This gives you a concentrated, smooth puree that blends seamlessly into your strawberry ganache recipe. Meanwhile, make sure your chocolate and cream mixture is warm but not boiling when you add the puree. This prevents the ganache from splitting or becoming grainy. And remember, a little goes a long way—too much puree can make your ganache runny.

Can You Freeze Strawberry Ganache?

Absolutely! Freezing is a great way to extend the life of your strawberry ganache. Simply store it in an airtight container or wrap it tightly in plastic wrap. It’ll keep for up to 2-3 months in the freezer. But wait—there’s more! When you’re ready to use it, thaw it in the fridge overnight. Give it a gentle stir or reheat it slightly to restore its creamy texture. Pro tip: If it separates, a quick whisk or blend will bring it back to life.

Why Is My Strawberry Ganache Too Runny or Too Thick?

Runny or thick ganache can be frustrating, but it’s an easy fix. If your strawberry ganache is too runny, it’s likely due to too much cream or strawberry puree. To thicken it, add more chocolate—about 1-2 ounces at a time —and stir until smooth. On the flip side, if your ganache is too thick, it might need more cream. Warm up 1-2 tablespoons of heavy cream and mix it in gradually until you reach the desired consistency. Pro tip: Temperature plays a big role here. If your ganache is too runny, let it cool at room temperature for 10-15 minutes. If it’s too thick, gently reheat it over a double boiler.

How to Fix Broken Strawberry Ganache

A broken ganache can feel like a disaster, but don’t panic—it’s fixable! If your strawberry ganache separates or looks grainy, it’s usually due to overheating or adding cold ingredients to warm chocolate. Here’s the hack: transfer the ganache to a bowl and add 1-2 tablespoons of hot cream . Whisk vigorously until it emulsifies and becomes smooth again. If that doesn’t work, blend it with an immersion blender for a foolproof fix.

Strawberry Ganache Recipe: 5-Step Creamy Dessert Perfection

Name: Strawberry Ganache Recipe: A Sweet Treat in 30 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: 1 cup (about 150g) fresh strawberries, hulled and finely chopped; 1/2 cup (120ml) heavy cream; 8 oz (225g) semi-sweet or dark chocolate, finely chopped; 1 tablespoon (14g) unsalted butter; 1 teaspoon (5ml) vanilla extract

Description

Luscious strawberry ganache made with fresh strawberries and high-quality chocolate, perfect for cakes, cupcakes, and pastries.

Ingredients

Scale

1 cup (about 150g) fresh strawberries, hulled and finely chopped

1/2 cup (120ml) heavy cream

8 oz (225g) semi-sweet or dark chocolate, finely chopped

1 tablespoon (14g) unsalted butter

1 teaspoon (5ml) vanilla extract

Instructions

Puree the strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds.

Chop the chocolate into small, even pieces.

Heat the heavy cream in a double boiler or heatproof bowl over simmering water until warm but not boiling.

Add the strawberry puree to the warm cream and stir gently to combine.

Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy.

Add the butter and vanilla extract, stirring until fully incorporated.

Let the ganache cool at room temperature for 15-20 minutes to thicken slightly, or refrigerate for 30-40 minutes for a thicker consistency.

Notes

For a stronger strawberry flavor, substitute vanilla extract with strawberry liqueur.

If ganache is too thick, gently reheat it. If too runny, chill it longer.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 20g
Sodium: 10mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg