Chocolate ganache is one of the fundamental pastry preparations, it has many variations, depending on its intended use.
There are plenty of formulas and recipes of ganache cream for specific confections, desserts, cakes and pastries.
Ganache is a rich and smooth chocolate cream which has many applications. Ganache is commonly used as an icing or glaze, as a filling for cakes and as base for mousses and other pastries.
How to make a ganache?
In its most simple form, ganache is a silky mixture of heavy cream and chocolate couverture. The proportions of cream and chocolate may vary significantly. The exact formula depends on the intended use. Equal parts of cream and chocolate give a soft ganache which can be used as a glaze or mousse base. At the same time, two parts of chocolate to one part of heavy cream make a firm ganache that is suitable for truffles and cake decoration.
The firmness of the ganache also depends on the amount of cocoa solids and cocoa butter in the chocolate. Extra dark, bittersweet chocolate makes a harder ganache then milk chocolate, which contains less cocoa and more sugar. White couverture chocolate makes the softest ganache. You should keep this in mind while adjusting recipes for your needs.
Fruit flavored ganache
In order to create a unique flavour or texture some more ingredients may be added to ganache.
For example, if you prefer the ganache to be more smooth you can add some glucose or corn syrup to the mixture. Fruit juices, purees and alcohols may be used as flavourings to create more variations. If you use fruit purees or juices it is recommended to add some butter to improve the texture of the ganache and give it more smoothness.
To stabilize the ganache some gelatin might be added, the mixture can be used as base for a mousse or as a mousselike filling.
Ganache can also be whipped to achieve a fluffy and light texture. Before whipping the ganache has to be refrigerated for several hours, it should be completely cold.
Chocolate ganache frosting recipe
Ingredients for the chocolate ganache:
- 100 g Bittersweet or semisweet chocolate
- 75 ml heavy cream (min 35%)
Directions for the chocolate ganache:
- Chop the chocolate and place it in a bowl.
- Place the heavy cream into a saucepan and bring it just to a boil, stirring to prevent scorching.
- Pour the cream over the chocolate. Let the chocolate melt completely. Stir until the mixture is homogeneous and smooth. If necessary, warm slightly over low heat to completely melt the chocolate.
- At this point the ganache is ready to be used as a glaze or an icing. You can easily apply it by pouring over the pastries.
If the ganache is intended to be used cold or whipped, let it first cool at room temperature and then it can be refrigerated.
For whipped ganache the mixture has to be cooled completely or it won’t whip properly. With a wire whip or a whip attachment of the mixer, whip the ganache until it is light, thick and creamy.
Ganache can be stored in the refrigerator for around 10 days.
Raspberry and white chocolate ganache recipe
Ingredients for the raspberry ganache:
- 120 g heavy cream
- 120 g raspberry puree
- 50 g butter
- 2 egg yolks (50 g)
- 60g white sugar
- 240 g white chocolate chopped
Directions for the raspberry ganache:
- Combine the cream, raspberry puree and butter in a saucepan and bring to a boil.
- Whip the egg yolks with the sugar until light.
- Gradually beat the hot mixture into the whipped yolks.
- Return the mixture to the heat and bring it to a boil stirring continuously, then remove from heat.
- Place the chocolate in a bowl. Strain the liquid over the chopped chocolate. Stir until all the chocolate is melted and the mixture is homogeneous and smooth.
- Let the ganache cool completely and thicken.
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