Chocolate Ganache

Chocolate Ganache

from recipetineats.com
2 min

Recipe video above. Made with just cream and chocolate, ganache is a baking staple with many applications that adds a spot of instant luxury! A pourable fudge sauce when warm, for glazing cakes or making drip decorations, to a spreadable and pipable frosting when cool, or for making truffles when cold (use this recipe for truffles). The possibilities are endless - here's just a few ideas!While it is simple to make, things can go wrong if made without care. So follow the directions and read the Key Points below.Makes 2 cups / 500 ml - enough to frost 1 layer cake (top and sides), smear onto 12 cupcakes, or sauce for 6 to 8 sundaes.2 layer cakes (filling, sides and top) - double the recipe (click on servings and slide). Slightly more than you need, but better to be safe than sorry!

Ingredients

  • 250g/ 8oz dark chocolate or semi-sweet chocolate block (up to 50% cocoa, Note 1)
  • 1 cup thickened / heavy cream, pure cream or whipping cream (Note 2)
  • 375g/ 12 oz milk chocolate block (Note 3)
  • 1/2 cup thickened / heavy cream, pure cream or whipping cream (Note 2)
  • 400g / 14 oz white chocolate block (Note 4)
  • 1/3 cup + 1 tbsp thickened / heavy cream, pure cream or whipping cream (Note 2)
  • See Chocolate Truffles recipe (less cream for firmer ganache)

Directions

  1. 1

    Chop chocolate:

  2. 2

    Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl – including all those little powdery shards!

  3. 3

    Make Ganache:

  4. 4

    Heat cream: Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil – it might cause the chocolate to split or go grainy. (Note 6)

  5. 5

    Pour cream over chocolate: Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.

  6. 6

    Wait 10 minutes: Leave for 10 minutes. Do not cover (Note 7).

  7. 7

    Stir until smooth: Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)

  8. 8

    Milk & white chocolate only: Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir – this should be enough to fully melt the chocolate. (Note 5)

  9. 9

    Troubleshooting: If your ganache splits (ie. oil streaks) or is grainy, or it's too thick or thin, see above in post for how to fix these problems.

  10. 10

    Cooling: If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don't get a skin forming) and continue to cool.

  11. 11

    How to use:

  12. 12

    Pourable / dipping sauce / pour glaze – allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required – pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.

  13. 13

    Spreadable frosting – cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 – 20 minutes.

  14. 14

    Whipped Ganache – Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.

  15. 15

    Truffles – cool overnight in the fridge until firm. Use this Chocolate Truffles recipe.

  16. 16

    More ideas and uses – Click here: What to do with chocolate ganache !