Making ganache
Ganache can be used in all sorts of recipes and is not difficult to make. I'll show you how to make different types of chocolate ganache!
Servings: 1 portion
Ingredients
Dark Chocolate Ganache
- 100 grams dark chocolate
- 100 ml whipping cream
Ruby Chocolate Ganache
- 125 grams ruby chocolate
- 100 ml whipping cream
Milk chocolate ganache
- 150 grams milk chocolate
- 100 ml whipping cream
White chocolate ganache
- 200 grams white chocolate
- 100 ml whipping cream
Instructions
Making the ganache
- Chop the chocolate and place in a heatproof bowl.
- Heat a pan of heavy cream over medium heat. As soon as it starts to bubble, pour the cream into the chocolate. Stir with a spatula until all the chocolate is melted.
- Your ganache is now ready to be used! There are two ways to use it.
Pour over a cake
- If you are going to pour the ganache over a cake, add a small knob of butter. This will keep the ganache shiny when it sets.
- Allow the ganache to cool to room temperature before pouring it over the cake. Make sure it remains sufficiently liquid.
Whip into a firm filling
- You can also whip the ganache into a firm filling. Place the bowl in the fridge, but check and stir the ganache from time to time. If you wait too long, the mixture will harden too much.
- Remove the bowl from the fridge when the ganache has cooled but can still be stirred. Beat the ganache with a mixer, it will be like chocolate cream. Use the cream immediately as it will start to set.
Tips
You can also add a liqueur to the ganache if you like. Replace some of the whipped cream with the liqueur, otherwise the ganache will become too liquid. Mix in the liqueur when all the chocolate and cream have melted.
How to store
Ganache cannot be made in advance and must be used immediately, unless you are making truffles.