A simple cream and chocolate ganache is a delicious confection. You can use it to fill or coat cakes, pastries and other desserts. Even better, ganache can be used as a cake layer, topping or even stirred into it. From the name, ganache may sound difficult to make, but it's actually quite easy to make!
Ingredients
- 350 grams of semi-sweet, bittersweet or milk chocolate
- 1 cup heavy cream
Step
Method 1 of 2: Making Simple Ganache
Step 1. Chop your chocolate
The higher quality chocolate you use, the better the ganache you will make. With a serrated knife, finely chop the chocolate until no lumps remain. That way, all the chocolate can melt evenly. Put it in a heatproof bowl.
Step 2. Bring your cream to a boil over medium heat
Bring the cream to a boil over the compote. When it starts to boil, remove it from the stove immediately.
Step 3. Slowly mix the cream and chocolate
Slowly pour the cream into a bowl, then stir. Once all the cream is in the bowl, stir until smooth. By now your mixture should have a glossy texture.
- Now is the time to add flavorings to your ganache to amplify the taste.
- Your ganache will be even more delicious with flavorings. A teaspoon of vanilla extract is perfect for adding flavor to ganache, a little peppermint oil will make it even more delicious.
Step 4. Allow 10 minutes to cool, then serve with cakes, pastries or whatever you like
Freeze any ganache you haven't used. When you're ready to re-bake or coat the chocolate cake, you can simply heat the ganache in a double pan
Step 5. Done
Method 2 of 2: Modifying Ganache
Step 1. Use different ratios of chocolate and cream according to the dessert you are going to serve with the ganache
Making simple ganache is an easy money thing. Getting them to match their partner's diet is another matter. Here are some comparisons that you can use as a guide for making ganache.
- For coating cakes, especially hard layers -- 3 parts chocolate to 1 part heavy cream, along with a tablespoon or so of corn syrup.
- For truffles - 2 parts chocolate to 1 part heavy cream
- For cake filling -- 1 part chocolate to 1 part heavy cream
- For a soft layer of cake - 1 part chocolate to 2 parts heavy cream.
Step 2. Make the ganache shake by freezing it and then whisking it
Take your simple chocolate ganache and place it in the fridge so that it is cool enough before beating. Pour the ganache into a ceramic or metal bowl and then beat with an electric stirrer, as you would whipped cream out of heavy cream.
Step 3. Make the ganache pipe shape
Let the ganache cool completely and thicken. When you can scoop your ganache into the pipe and hold it in shape, then your ganache is ready.
