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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
22/12/2025
Hot chocolate for many is as simple as stirring cocoa powder and sugar into hot milk, watching clumps form and going at it extra hard to make those lumps dissolve. While this is okay, it is quite basic. This Christmas, go for an upgrade by using the luxurious ganache in your hot chocolate.
Ganache is a silky mixture of chocolate and cream that professional bakers have been using for years. When you use it as your hot chocolate base, you get a drink that's smoother, richer, and more consistent, with an unbeatable flavour. While chocolate bars are always a good idea, Ganache offers a more economical option, somewhere between cocoa powder and a chocolate bar. So, this Christmas, make your own batch of ganache and reserve it for when the mood for hot chocolate strikes.
The quality of your hot chocolate depends entirely on what goes into it. You can make a batch of ganache ahead of time and store it in the refrigerator for up to a week. When the craving for hot chocolate strikes, simply warm your milk, drop in a spoonful or two of ganache, stir, and you're done. Here's what you need:
For the ganache base:
For serving:
Using quality chocolate rather than compound chocolate makes a significant difference in both taste and texture. Avoid using chocolate chips. As for the milk, use full-fat milk to create the creamiest, most indulgent hot chocolate.
Chop the chocolate finely: The smaller the pieces, the faster and more evenly they'll melt. Make sure to use a sharp knife with the chocolate not too chilled.
Don't overheat the cream: You want it hot enough to melt chocolate but not boiling. If you see rapid bubbles, remove it from the heat immediately.
Stir slowly when making the ganache: Use a spoon and stir very slowly until you have a silky smooth ganache. Stirring aggressively can incorporate too much air and create a less smooth texture.
Warm ganache from the fridge: If you've refrigerated your ganache, it will be quite firm. Warm it in the microwave for 10-15 seconds or on the stovetop over low heat before adding it to your milk.
Experiment with ratios: Start with the standard 1-2 tablespoons per cup and adjust from there. Some people prefer a lighter hot chocolate, while others want something stronger and sweeter, akin to a chocolate bar.
Add spices to the milk: For a desi twist, add crushed cardamom pods, a cinnamon stick, and a few cloves to your milk while heating. Let these infuse for a few minutes, then strain before adding your ganache. The warm spices complement the chocolate.
Keep the whipped cream at room temperature: If you're topping with whipped cream, let it come to room temperature first. Cold cream will instantly cool your hot chocolate, making it lukewarm instead of properly hot.
Don't use low-fat milk. You'll sacrifice the creamy texture that makes ganache hot chocolate special. The fat content is what carries the chocolate flavour and creates that luxurious mouthfeel.
Avoid microwaving your chocolate directly to melt it. This often leads to scorching or seizing. Using the heat of warm cream is a better method.
Don't store ganache for longer than a week, even refrigerated. After that, the texture can become grainy and the flavour less fresh.
Never add cold ganache directly to cold milk and then heat them together. You'll end up with chocolate chunks floating in milk. Always heat the milk first, and then add the ganache.
Make your ganache on a Sunday afternoon, and you've got instant hot chocolate ready for the entire week. Store it in an airtight container in the refrigerator. When you want hot chocolate, scoop out what you need, warm it slightly, and stir it into hot milk.
For even more convenience, portion your ganache into ice cube trays. Once frozen, pop the ganache cubes into a freezer bag. Each cube equals roughly one serving. Drop a cube into hot milk, stir as it melts, and you have instant gourmet hot chocolate. The ganache can also be frozen for up to three months, but the texture will be compromised.
Chilly evenings, rainy afternoons, or anytime you need comfort in a cup, ganache-based hot chocolate delivers. It's the shortcut that doesn't taste like one, the convenience that doesn't sacrifice quality, and the technique that turns a simple drink into something genuinely special. Make a batch this week. Once you taste the difference, you'll never go back to the old powder-and-milk method again.
