How do you make ganache

All Rights Reserved. Chocolate Ganache. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Chocolate Ganache sheigzz. Chocolate Ganache momlovestocook. Chocolate Ganache Erin Johnson. Chocolate Ganache aleung. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews.

Most helpful positive review Zuperbre. Rating: 5 stars. Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake.

Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.

Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. It becomes matte when cooled as pictured on the cake at the top. Firmly cold out of fridge — after an overnight chill, it will be so firm you can scoop it up and roll balls to make truffles!

This is a good way to make ganache fluffier so it tastes less rich and dense, making it suitable for piping onto cupcakes and spreading generously over cakes as you would with Chocolate Buttercream. To make whipped chocolate ganache , place a bowl and the whisk attachment of your beater or stand mixer into the fridge to chill.

The reason for this is to keep the ganache cool while whipping the whipping generates friction, which in turns warms the ganache causing it to melt and soften. Place ganache into your chilled bowl and whip it like cream. It will lighten in colour and increase in volume. Then just use as you would chocolate buttercream — pipe or frost onto cakes and cupcakes! Even with the Wilton 2D closed tip pictured below, I started getting raggedy edges as I continued piping.

Note however, while whipped ganache can be piped, it is not as stable as Chocolate Buttercream. Depending on the quality of the chocolate you used, the piped frosting might split and look untidy.

In truth is generally better used for spreading rather than piping. There are various reasons why you might want a perfectly smooth Chocolate Ganache frosting on a cake. You might desire a pristinely smooth cake surface for your cake decoration, or you require a perfectly even base for a flawless Mirror Glaze. Ganache is one of those things that are fundamentally really easy but have a few pitfalls that can catch you out.

Here are my tips and tricks to help you sidestep or solve them! Chips and melts are safer than chocolate blocks — the chocolate chips and melts like Nestle, Cadbury and Tolllhouse sold at everyday grocery stores in the baking aisle are intentionally made so they are more stable and easier to work with than block chocolate.

Couverture chocolate which is a high class chocolate used by chocolatiers, patisseries and fine dining restaurants. Cream too hot — chocolate is a fickle thing and it really hates liquids that are too hot. It will make this phobia known to you by splitting or seizing or becoming grainy. If your cream starts boiling, let it cool down fully then start again;.

Just pop it in the microwave for 20 seconds on high, stir for a while, repeat as necessary until smooth;. Split ganache — when you see streaks of oil, this means the ganache has split. This happens because either the cream was too hot, OR you somehow got water into the mixture eg.

But this too is fixable. Heat up 2 tablespoons of milk until warm NOT boiling! Melt some more chocolate separately and whisk it in until smooth. Cool and re-use;. Ganache is too thick — thin by whisking in warmed cream.

I am very cautious and use 1 teaspoon at a time — because it is a pain if you make it too runny then you have to thicken it! Always cool to room temperature first, then refrigerate once fully cool otherwise condensation will form and the water might split your ganache ; and.

Ganache is not practical for super-hot weather — ganache is best consumed at room temperature for the best eating experience, so it melts in your mouth. Not very suitable for frosting cakes. Chocolate ganache is, after all, chocolate, so it will melt in hot temperatures. Fridge — a week or the expiry date of the cream you used — whichever is shorter;.

Place fully cooled chocolate ganache in an airtight container and smooth the surface as best you can. Then cover with cling wrap, pressing down so it covers the surface. Place in freezer for up to 3 months probably even longer ok! To thaw, leave overnight in the fridge. Dab off all condensation from the surface with a paper towel before mixing. If it splits, fix it using the warmed milk method I described above in the troubleshooting section.

And with that, I have said my piece! Who knew there was so much in my head that I had to share about a simple chocolate ganache! It really is a fabulous secret weapon to have up your sleeve that you can use to instantly make virtually any dessert ultra-luxe.

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You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. It was delicious and made so easy with all of the helpful hints you give throughout the recipe.

Fabulous and so easy to make. Love it! Hi Nagi, Love your recipes. A zero fail rate and oh so delicious. I usually use block chocolate but have a whole load of dark Cadbury melts to use. I remember I totally did not understand what that meant at all.

Basically, it just means how much chocolate to cream are you using. The first number represents chocolate, the second cream. I have listed below the ratios I use for my ganache. I only use semi-sweet dark chocolate or white chocolate both from Guittard. This ganache uses equal parts of chocolate and heavy cream always stays a bit soft. This soft ganache can also be whipped to make a whipped ganache frosting.

This ratio is most commonly used in the cake decorating world. I also like using this consistency for my sculpted cakes because when the frosting sets fully, it keeps a cake very stable. Tea makes for some excellent flavors in ganache. Milk chocolate is great for making ganache but because it contains more sugar and milk solids, it is not as stable as dark chocolate.

You will need to use a bit more chocolate for this ganache to set firm. I use a ratio but I know some people go as high as Cynthia White from CAKED By Cynthia White uses white chocolate ganache exclusively for her high-end clients and never has issues with cakes melted or shifting in the super hot weather. Water ganache is ganache made with water instead of cream.

The taste is still just as good but with no added dairy. Water ganache makes the most perfect little drips for drip cakes. Melt your white chocolate in a glass bowl over a double boiler or in the microwave. Do not over-heat. Let cool to 90 degrees before piping onto the cake or if using to frost your cake, let thicken to peanut butter consistency before using.

I know that when I first started baking I did not know that chocolate actually came in many many MANY different forms. Basically, the higher the quality of chocolate you use, the better your ganache is going to taste. You can buy chocolates in bars at the grocery store but that can get expensive. Your best bet is to look for good quality chocolate either from a restaurant supply store or cake decorating store near you or you can buy on Amazon. I use Guittard semi-sweet dark chocolate wafers because I can buy them at my local Winco in bulk and they are a good price.

Ganache can get grainy from whisking when the milk is too hot. Ganache can be left at room temperature for 48 hours, refrigerated for 1 week or frozen for 6 months.

Warm ganache up in the microwave in 15 second bursts or let it come to room temperature naturally. Be sure to watch the video below on how to make chocolate ganache and I hope this post has helped you have the confidence to go forth and make some ganache! Cake Batter and Frosting Calculator Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only.