Chocolate ganache is a 2 ingredient recipe which is incredibly versatile and adds a luxurious touch to anything sweet. It has virtually endless uses. Here you have a guide to all about chocolate ganache.
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Prep Time5 Minutes
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Cook Time1 Minutes
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Chocolate ganache is a 1:1 mixture of chocolate and cream. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.
Ingredients
Directions
Place finely chopped chocolate and cream in a heat-proof glass bowl.
Heat it in a microwave for a minute and stir until all the chocolate is melted completely. Alternatively, you can heat it on the stove top until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate, when it starts to simmer turn off the heat remove from heat and stir until the chocolate is melted. I find this method easy. You can also heat just the cream and then pour it over the chocolate and stir until completely melted.
For a runny ganache you can use it immediately for desserts like doughnuts, or for using as a dip. If you want to pour it over a cake with crumb coat, let it cooled down a bit before pouring.
The more you rest it, the thicker it becomes. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.
If you are looking for a ganache of more defined piping consistency or for frosting between the layers of a layer cake, go for whipped ganache. Refrigerate the ganache for an hour and whip it until stiff, about 4 minutes, until light in color and fluffy in texture
Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove over a double boiler . If using white chocolate, reduce the cream to 2/3 cup (160ml). White chocolate is softer, so you need less cream. Dairy-Free Alternative for Heavy Cream: Use full-fat canned coconut milk.
2 Ingredients in Chocolate Ganache are ;
- Heavy / thickened cream, pure cream, whipping cream and heavy whipping cream can be used, which are more than 30% in fat content. If it’s less than 30% fat, the ganache won’t become firm once cooled, it will be too runny. It’s not a good idea to use half-and-half, whole milk, or any other liquid as the ganache won’t set up properly. If you are looking for a non-dairy alternative, use canned coconut milk.
- Chocolate: You can use semi-sweet dark, milk chocolate bittersweet chocolate, white chocolate or chocolate chips. You need to chop the chocolate in order to be able to easily melt in the cream. You must use cooking chocolate sold, not eating chocolate. Cooking chocolate is made so it melts smoothly. Eating chocolate simply does not melt properly and May ends up grainy and lumpy. The best chocolate to use is semi-sweet, typically between 40 – 50% cocoa, to give rich chocolate flavour and best ganache texture. Avoid bittersweet chocolate or any chocolate > 60% cocoa as it is not sweet enough and the cocoa flavour is too intense for ganache unless you add sugar or sweeteners to it.
TIPS:
- Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove over a double boiler .
- If using white chocolate, reduce the cream to 2/3 cup (160ml). White chocolate is softer, so you need less cream.
- Dairy-Free Alternative for Heavy Cream: Use full-fat canned coconut milk.
Do try the recipe and let me know how it turned out. If you like it please like and share.
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