Chocolate Ganache

Probably one of my most used recipes; chocolate ganache. Whether you prefer white chocolate, milk chocolate or dark chocolate: this is a recipe you won't want to do without. Put it on a cake or on some brownies, a cream puff or just eat it as is. Whatever your heart desires. Either way I'm sure you'll enjoy it.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

White Chocolate Ganache (1:3 ratio)*

  • 50 grams of Whipping Cream
  • 150 grams of White Chocolate
  • Optional: Food Colouring, powder or oil based

Milk Chocolate Ganache (1:2 ratio)*

  • 50 grams of Whipping cream
  • 100 grams of Milk Chocolate

Dark Chocolate Ganache (1:2 ratio)*

  • 50 grams of Whipping cream
  • 100 grams of Dark Chocolate

*The ratio is what's important here. If you want a thicker or thinner ganache you can change this up a bit.

Tools

What you'll need

  • Heat Proof Bowl
  • Silicone Spatula
  • Plastic Wrap
  • Optional: Small Boiling Pot*

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

Microwave Method

  1. Break your chocolate into small pieces, place it into the heat proof bowl and add the whipping cream.
  2. Heat this in the microwave for short intervals of time and stir gently in between, until the chocolate has completely melted.
    NOTE: Make sure the cream and chocolate are well incorporated before using, just stir gently.
  3. Place some plastic wrap directly on top of the ganache to keep it from forming a skin as it cools.
  4. Let it cool at room temperature.

Au Bain-Marie Method

  1. Break your chocolate into small pieces, place it into the heat proof bowl and add the whipping cream.
  2. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the chocolate melt. Stir gently occasionally until the chocolate has completely melted.
    NOTE: Make sure the cream and chocolate are well incorporated before using, just stir gently.
  3. Place some plastic wrap directly on top of the ganache to keep it from forming a skin as it cools.
  4. Let it cool at room temperature.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

 

How to use

Glaze

  1. Let the ganache cool down a little.
  2. While it's still fluid pour it gently on top of a cake or dip some cupcakes into the ganache to glaze them.

You could also pour it on top of some brownies or blondies. Or dip some cream puffs into it to give them a nice chocolate ganache coating.

Frosting

  1. Let the ganache cool down to room temperature, this can take up to a day.
  2. Use a palette knife or spatula to spread it onto anything you'd like.

Use it to frost a cake or cupcake or anything that can use a little more chocolate goodness. Keep in mind it doesn't need a very thick coating, it has plenty of flavour to it.

Filling or Topping

  1. Let the ganache cool down for a few hours, the bowl shouldn't feel hot or cold.
  2. Use an electric mixer with whisk attachment(s) to whip up the ganache, for about 5 minutes.
    NOTE: The ganache should lighten in colour and the volume should increase a little, but it won't whip up like whipping cream usually does.
  3. Once your ganache has lightened in colour cover it with plastic wrap once more and let it sit for a couple of hours.
  4. After a couple of hours it should be a little firmer and easier to pipe into or onto anything you'd like.

Personally I love this form of chocolate ganache the most, because it's a bit lighter. Use it on top of cupcakes or as a filling for chocolates.

Used in

Used in the Following Recipes:

 

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