Perfect Chocolate Ganache Recipe
The French word, “ganache” refers to the delicious combination of chocolate and cream, which makes it a lovely addition to your dessert menu. In its hot and liquid state, it becomes a delectable addition to ice cream. When warm, you can simply pour it over sweet pastries such as cookies and cakes resulting in a soft glaze. At room temperature, it may be mixed to produce fluffy ganache frosting, Or chill it, then roll into little balls and finish off with dusted cocoa to create decadent truffles. This sweet and saucy concoction lends a more sophisticated flavor to desserts.
Making chocolate ganache from scratch is a valuable skill to learn, especially if you love creating French patisserie for friends and family. By learning how to make chocolate ganache, you can customize the recipe to your taste or those of consumers, too.
In this article, we will teach you the fundamentals of how to make the perfect chocolate ganache.
What is Chocolate Ganache?
The perfect chocolate ganache ratio is 1:1 which is a mixture of chocolate and warm cream. By rule, creams with higher fat content will result in a richer and more stable finish. For a more innovative take on ganache, you may use coconut cream, too. This baker’s staple is then stirred continuously until it reaches a smooth, silky, and shiny consistency. The term, “ganache” may sound intimidating and sophisticated, but preparation is relatively quick and easy.
Its versatility as a dessert makes it a luscious addition not only to French cakes and pastries but to other types of desserts, too. Chocolate ganache can be used as a dip, filling, spread, frosting, topping, or even a decadent layer in cakes. The applications are virtually endless.
What is the Best Chocolate to Use in Chocolate Ganache?
If the perfect ganache is what you’re aiming for, make sure to use a pure chocolate baking bar. Never use chocolate chips because they do not melt into the ideal ganache consistency. If there are no chocolate bars available, you may use chocolate chips but only those from quality brands.
If you are going to make the traditional ganache, it is recommended to use semi-sweet chocolate. In essence, semi-sweet chocolate contains 35% to 45% cacao. It is sweeter than bittersweet or dark chocolate varieties but darker and less sweet than milk chocolate and white chocolate varieties.
What is the Difference Between Ganache and Frosting?
Ganache always features chocolate melted into cream-like consistency. Although ganache may come in various consistencies, the most commonly used is that which is close to a maple syrup consistency. On the other hand, frostings are characterized by its thicker consistency. All frostings always include butter in its list of ingredients. One cool quality of ganache is that it can be whipped into a ganache frosting.
What is the Setting Time for Ganache?
The setting time of ganache will depend on variables such as the quantity of liquid used and existing ambient temperature, but typically, it will take a few hours to fully set it on a bowl. When poured on a surface and then spread thinly, the setting time will only take about 10 minutes.
How do you Properly Store Chocolate Ganache?
The freshly-made ganache will remain in good condition at cooler room temperature for up to two days. On the third day, chocolate ganache preparations need to be refrigerated to retain its taste and quality. If you want to make it last longer, place the ganache in an air-sealed container and it will be fine for up to four weeks when stored in the refrigerator and up to two months in the freezer.
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Here are the ingredients you need for a quick and easy ganache recipe:
- 8 ounces of semisweet or bittersweet
- 1 cup heavy cream
- Cut the chocolate bar roughly into small pieces. Make sure to use a large serrated knife when cutting chocolate bars. The grooves assist in chipping away the hard chocolate bar texture. If you are using chocolate chips, you can use them as is or give them a few chops with the knife. Slicing the chocolate into smaller pieces adds surface area and facilitates easy melting with less heat and minimizes the chances of burning. Place the melted chocolate in a bowl then set aside.
- Heat the cream on a stovetop or microwave oven until it is just about to boil.
- Slowly pour the cream over chocolate. Cover the bowl and set aside for a minute.
- Stir the mixture until the chocolate is dissolved and becomes glossy. In the case of unmelted chocolate pieces, you can place it in a microwave at 50% power for about 10 seconds and then mix again.
- If you are making a ganache to be used as frosting or whipped filling, let the ganache cool and set at room temperature, with occasional stirring up to an hour. The next step is to beat it with a mixer set on medium-high speed for two to four minutes until it appears pale and fluffy.
You can use the freshly made chocolate ganache with milk or cream right away. You may use it as a fruit dip or drizzle on top of cupcakes, cakes, and ice cream to name a few. When you wait longer to let it cool completely, you may scoop the ganache and use it as spread onto desserts.
Here are additional professional tips for making chocolate ganache:
- Never burn your chocolate. If you use burnt chocolate, the mixture will not achieve a smooth and silky consistency and will ultimately taste bitter.
- If the chocolate ganache glaze preparation comes out runny, let it cool down until it sets. Once cool, you can add more chopped chocolate and then heat the mixture in low heat.
- Chocolate ganache thicker than desired consistency can be heated up once again or mixed with additional warm cream, vanilla, or any liquid you prefer.
- You can use any type of chocolate for a ganache. If you want to use white chocolate, make sure to use very low heat as white chocolate burns easily.