Make Ganache

Simply cream and chocolate, ganache is a delicious confection. It can be used to fill or top cakes, cookies, and other desserts. Best of all, it can be used as a glaze, a topping, or even whipped. It sounds complicated, but making ganache is actually quite simple!

Ingredients

  • 12 ounces semisweet, bittersweet, or milk chocolate
  • 1 cup heavy cream

Steps

Making Basic Ganache

  1. Chop your chocolate. The higher-quality chocolate you use, the better your ganache will turn out. With a serrated knife, finely chop the chocolate until there are no chunks of it left. This ensures that it will melt evenly. Place in a heat-proof bowl.
  2. Bring your cream to a boil over medium high. Bring the cream to a boil on your stovetop. When it's come to a boil, immediately remove from the burner
  3. Slowly mix cream and chocolate. Pour a little bit of cream at a time into the bowl, then stir. Once all the cream is in, stir until smooth. It should have a glossy texture.
    • Now would be the time to add in any liquor to give your ganache a little bit of a kick.
    • Your ganache might also profit from some flavorings. A teaspoon of vanilla extract does wonders; a bit of peppermint oil gives the ganache a cool burst of flavor.
  4. Let stand 10 minutes to cool, then serve with cakes, cookies, or whatever you else desire!
    • Refrigerate your unused ganache. When you're ready to bake the next batch of cookies or coat your next chocolate cake, simply reheat the ganache over a double boiler.
  5. Finished.

Modifying Your Ganache

  1. Tweak the different proportions depending on what you use the ganache for. Making basic ganache is a piece of cake. Getting the ganache so that it's perfectly suited for its partner in crime in another story. Here are some proportions that you can use as a guideline when making ganache.[1]
    • For glazes, particularly hard glazes — 3 parts chocolate to 1 part heavy cream, along with a tablespoon or more of corn syrup
    • For truffles — 2 parts chocolate to 1 part heavy cream
    • For cake filling — equal parts chocolate and heavy cream
    • For soft icing — 1 part chocolate to 2 parts heavy cream
  2. Create whipped ganache by refrigerating and then whipping. Take your basic chocolate ganache and set it in the refrigerator so that it's just a tad cool before whipping. Pour the ganache into a metal or ceramic bowl and then beat with an electric whipper, just as you would make whipped cream out of heavy cream.[2]
  3. Make ganache for piping. Let the ganache cool completely and thicken up some. When you can spoon your ganache into a piping back and it holds its form, its ready for action.



Things You'll Need

  • Cutting board
  • Serrated knife
  • Heat-proof bowl

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  • Make a Simple Chocolate Ganache
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  • Make Dairy Free Chocolate Ganache

Sources and Citations

  1. ↑ http://www.thekitchn.com/all-about-ganache-41099
  2. ↑ http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/
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