How to make a chocolate ganache for any dessert
The amazing chocolate concoction known as chocolate ganache is simple to make. It’s used for everything, from layer cakes and glazes to truffles. It’s only cream and chocolate, right,? Yes and no.
Understanding how to make chocolate Ganache, thick or thin, smooth or whipped, requires only two things: temperature and proportion.
Indeed, Ganache is simply the process of adding finely chopped chocolate to warm cream. After waiting for the chocolate to melt, stir the mixture until it becomes a smooth, shiny mass. However, success is all about the details so let’s look at what you need to know about making Ganache.
Understanding Proportion
You can use the same chocolate glaze to glaze your pastries and cakes, like the chocolate ganache you use to make truffles. However, there is one important difference: The ratio of cream to chocolate. Glazes and frostings require a thinner consistency, which means they will need to use a greater percentage of cream. The chocolate percentage will be higher if the glaze is thicker for frosting or rolling into truffles. Here is a quick guide:
Chocolate Ganache Proportions
The amount of chocolate and cream determine these weights. A 1:1 ratio, for example, means that 4 ounces of chocolate are equal to 4 ounces of cream.
- Layer cake filling with thick glaze and chocolate frosting: 1:1. Equal parts cream and chocolate.
- Chocolate truffles 2:1: Two parts chocolate to one portion cream
- Soft frosting and pourable glaze: 1:2. One part chocolate to two portions cream.
Understanding Temperature
You don’t need to boil the cream or simmer it to make Ganache. It just needs to be warm enough to melt the chocolate. This will make it easier to combine the hot cream and the chocolate. Even chunky pieces of chocolate can melt in warm cream if given enough time. If your cream cools too quickly, you can heat it in a double boiler or place your bowl over a saucepan of simmering water.
Also, it is important to make sure your Ganache is at the right temperature for what you are making. Warm Ganache will spread beautifully on a cake and then settle into a smooth glaze. It should not be too warm. If it is too hot, it can become too runny and need to be poured off. However, it will begin to stiffen if it is too cold, and it won’t pour. However, a ganache for truffles will need to cool down until it becomes thick enough to roll into balls. However, it won’t roll well if it’s too cold or stiff.
Be sure to keep an eye on your Ganache so that you can use it in the right window. You can gently heat it in a double boiler or over simmering water until it reaches the right consistency.
Understanding Ingredients
Understanding the ingredients is also important. Ganache only has two ingredients, so each ingredient must be the highest quality. This is particularly true for chocolate. It will have an impact on the consistency and flavour of the Ganache. Important: Ganache should not be made with milk or white chocolate.
Higher cocoa percentages (70% to 72%) make for richer but not too sweet Ganache. If the chocolate is not sweet enough when you first taste it, you can add some sugar. As long as the chocolate is still warm enough to melt the sugar. Keep in mind that melted sugar is essentially a liquid. Don’t add too much to alter the final consistency. You’ll be amazed at how little it takes for the Ganache to become sweetened!
INGREDIENTS
- Dark chocolate
- Heavy cream
EQUIPMENT
- Kitchen scale
- Saucepan with a heavy bottom
- Spatula or wooden fork
INSTRUCTIONS
- Weigh the chocolate. Determine the amount of chocolate required in your recipe. If you don’t know how to make the chocolate, start small and increase as necessary.
- Measure the cream Using the ratio chart and how you intend to use the cream, weigh the cream required for the Ganache separately.
- Heat the cream. Transfer the cream to a small saucepan. Heat for a few moments. It’s okay not to boil or simmer the cream. The cream needs to be hot. When you can place your finger into the cream, it is ready. Keep it there for three to four seconds. Turn off the flame, and then take the cream out of the stove.
- Chop the chocolate while the cream heats. Cut the chocolate into small pieces
- Add the chocolate to the cream. Stir the chocolate well. Mix gently to distribute the chocolate throughout the cream. Let it rest for a while to allow the chocolate to soften.
- Mix the mixture with a wooden spoon or spatula. Stir the Ganache. It may look a little messy at first, but continue stirring until the mixture becomes creamy.
- Cool the Ganache: Cool your Ganache according to the recipe or as described below.
RECIPE NOTES
Chocolate Ganache Proportions
The amount of chocolate and cream determine these weights. A 1:1 ratio, for example, means that 4 ounces of chocolate are equal to 4 ounces of cream.
Layer cake filling with thick glaze: 1, equal parts cream and chocolate.
Chocolate truffles 2, two-parts chocolate to one-part cream
Soft frosting and pourable glaze: 1:1. One part chocolate, two parts cream.
Cooling Ganache
You will use the Ganache to cover a pie, cake, or pastry. It should be thin enough to allow the pastry to float but not too thick.
Cool the Ganache to make frosting or layer cake filling. Beat the Ganache in either a stand mixer or a hand-held mixer until it becomes fluffy and lightens in colour. This takes about 1 or 2 mins.
You can use the Ganache to make chocolate truffles by placing the pan in the fridge. Stir the Ganache until it cools evenly. Stir the chocolate more often as it becomes stiffer. It will become very soft and hard quickly. If this happens, gently simmer the Ganache in water until it reaches the desired consistency.
It is easiest to calculate ratios by measuring the cream and chocolate by their weight. You don’t have to weigh the cream. Eight ounces is 1 cup.
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