Chocolate Ganache is the best thing ever happened to all chocolate lovers . Ganache is indeed a fancy word but don’t get intimidated by it because it’s the simplest ,yummiest of all frostings and extremely versatile .
So lets talk about this easiest decadent and sinful frosting of all times. If you haven’t tried it yet wait until you do it because you will see yourself ganaching anything and everything.
Chocolate Ganache is not limited to your cakes and cupcakes . There is so much more to ganache . You can make chocolate truffles , pipe in between cookies, glaze your brownies, cheesecakes, in short use on any baked goodies. Slather it on your toast , make ice creams , enjoy chocolate fondue ,drizzle it on pancakes , waffles, ice creams , add a dollop of ganache to your coffee and you will have the best café mocha ever.nd
Ganache is a very sturdy frosting and most preferred one by all cake decorators . It forms a wonderful base for fondant covered cakes too.
If you are feeling low or depressed just have spoonful or two of this luscious treat and you will automatically feel better.
Not convinced yet….
What if I say you need just 2 main ingredients that is chocolate and heavy cream and is ready within minutes following the simple steps shown below
- Gather you ingredients
You will need cream and chocolate plus any flavorings or spices if you desire
- Warm up the cream
- Chop the chocolates
- Add cream to the chocolate
- Mix everything until shiny smooth and lumpfree
TADAAAA!!!! Ganache is ready
Lets talk about the ingredients in brief
Always use the best quality chocolate for optimum results.
Best ones are dark chocolate or semi sweet / bitter sweet chocolates.
Look for chocolate bar or chips with cocoa content more than 50 % cocoa for best results
Chop chocolate in smaller chunks so that they melt quickly once you add the cream
Do Not use candy melts or chocolate without cocoa butter
You will easily find cooking / baking chocolate bars / chips on the baking isle of any departmental store
White chocolate can be used for white ganache .
Always look for heavy cream or heavy whipping cream with fat content 33 % or more for best results
More fat content means richer and stabilized ganache
Extracts and spices
You can add vanilla ,lavender or other extracts to the ganache if desired .
Add these after ganache is ready – smooth and silky and lumpfree .
You can infuse the hot cream with flavors too – add Spices like cinnamon , ginger powder , lavender after cream is warmed up – let the flavors blend for 2 minutes. Strain the mixture and rewarm it until simmer before adding it to the chocolate.
Melted Butter / corn syrup
They can be added to chocolate ganache to give an extra sheen or for glazing . You can add them after adding cream to the chocolate .
1 -2 Tsp melted butter /corn syrup for every 1 cup of chocolate ganache
Very much optional .
As I said only 2 main ingredients
Chocolate and cream
Lets talk about the ratios
There are 3 ways to use ganache
Though ganache is forgiving ratio wise , its best that you stick to the standards for successful results.
Meaning ganache is cooled until scoopable consistency so that it can hold shape and can be directly piped onto desired baked goods.
The standard ratio For piped ganache ,frosting and crumb coating cakes , making chocolate truffles is
2:1 chocolate : cream which beans 2 parts of chocolate and 1 part of cream by weight.
Yes your best bet is to weigh both chocolate and cream but you know what my kitchen weighing scale was broken and I didn’t buy it for a year . I have had beautiful ganache by measuring the ingredients in cups too . So go ahead use your measuring cups if you don’t have a weighing scale.
The standard ratio for chocolate glaze is 1:1 i.e equal parts chocolate and cream
It is best used for dipping fruits , crackers , warm fondue , dipping cookies and glazing cakes
Whipped chocolate ganache / chocolate mousse filling
My favorite form of ganache . Its so much like chocolate mousse .
Standard ratio for whipped ganache is 2:1 chocolate : cream , however I have experienced 1.5 : 1 ratio chocolate : cream works perfect . But feel free to experiment.
Chocolate ganache is allowed to set until its soft scoopable consistency then whipped until soft peaks . Do not over whip . Ganache should be at room temperature soft and not hard if you intend to whip it or else it will separate or turn grainy.
Whipped ganache can be used to pipe on cakes , cupcakes , brownies etc , as mouse filling for cakes .
White chocolate ganache
White chocolate ganache uses 3 :1 ratio i.e 3 parts of chocolate and 1 part of cream
You can tint chocolate to any color using oil based and not water based food colors.
I know its too much of information but do go through it carefully to minimize mistakes .
Store ganache in an air tight plastic or glass container.
Ganache can be stored at room temperature in cool dry place upto 2 days
4 days in the fridge and 2-3 months in the freezer .
Chocolate ganache will stiffen in fridge as well as freezer
Just thaw it until it comes to room temperature , do not re heat to accelerate the process unless you are a pro
Step by step ganache followed by the recipe
Gather the ingredients
Measure chocolate and heavy cream
Simmer heavy cream in a heavy bottom pan stirring occasionally . Let it come to a boil
Pour over the chopped chocolate evenly
and cover loosely with a lid to trap the heat so that the chocolate melts successfully
Let it stand this way for 30 seconds.
Now slowly , and I mean slowly not vigorously start mixing it with a hand held whip or a spatula in round motion .
It will look gritty at first but will slowly come together
Have patience and stir it for few minutes
See how silky smooth and shiny it looks .
Make sure its smooth and lumpfree
Let the ganache cool completely to room temperature – should take 10 minutes or so
At this point you can use it as drizzle , glaze etc
Or cover with plastic cling wrap , touching the ganache to avoid sugar film formation .
Cover it with a lid and let it set at room temperature until thick scoopable consistency like buttercream.
I like to leave ganache to set overnight on kitchen counter and not in the fridge. It works perfect , never gets hard.
After ganache is set , like spreadable consistency you can whip it or directly frost or pipe onto your cakes.
wanna have a bite
- 12 oz chocolate
- 1 cup heavy cream
- or follow the desired ratio mentioned in the post
- Chop the chocolate and place it in a big bowl
- Heat cream in heavy bottom pan stirring occasionally .
- After it comes to a boil pour over the chocolate evenly and let it sit loosely covered for 30 seconds
- Uncover and start mixing it slowly. After few minutes of stirring it will start coming together . Stir until the mixture is emulsified and shiny smooth without any lumps .
- You are done .
- Congratulations . You just made Chocolate Ganache.
- Use ganache right away or cover with plastic wrap and lid to let it thicken and set at room temperature .
This recipe can frost one 8" cake
or pipe 12 cupcakes depending on the design used
You can double or triple the quantity if desired .
Vegan version of ganache
1 cup dairy free creamer / coconut cream
12 oz dairy free semi sweet chocolate chips ( I use Trader’s Joe)
As mentioned above in the post .
This was my first ever ganached cake 8 years ago . Not a great picture but very special to me . I have glazed cake with ganache and swirled white chocolate
Have fun with it , the possibilities are endless.
I have tried to simplify the post as much as possible . Do let me know if I have missed anything.
Cakes frosted with chocolate ganache can be stored at room temperature for 1 day and in the fridge for upto 3- 4 days in the fridge . Just take it out 30 minutes before you want to consume it.
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section.
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This recipe is adapted from savorysweetlife – the most versatile ratio which always works beautifully for me .
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