What is Chocolate Ganache and How to Make It?
What is Chocolate Ganache?
Chocolate ganache is a rich, silky mixture made by pouring hot cream over chopped chocolate. It’s a versatile ingredient that can be used as a sauce, frosting, glaze, filling, or for dipping.
When warm, ganache is pourable. When cool, it’s spreadable. And when cold, it’s rollable into truffles.
How to Make Chocolate Ganache
To make chocolate ganache, you need just two ingredients measured in equal weight proportions: chocolate and cream. The basic steps are:
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Finely chop the chocolate and place it in a heatproof bowl.
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Heat the cream in a saucepan until simmering.
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Pour the hot cream over the chopped chocolate and let sit for 5 minutes to melt.
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Gently stir the mixture until smooth and shiny.
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Allow to cool to desired consistency, stirring occasionally.
Tips for Perfect Ganache
- Use high-quality chocolate bars or chips, not chocolate chips which can be harder to melt.
- Measure the chocolate and cream by weight for best results.
- Chop the chocolate finely so it melts evenly.
- Heat the cream just to a simmer, not a full boil.
- Stir gently with a spatula, not a whisk, to prevent air bubbles.
- If the ganache seizes, add a bit more warm cream and stir vigorously.
Uses for Chocolate Ganache
Ganache has endless uses in baking and desserts:
- Frosting for cakes and cupcakes
- Filling for layer cakes, cookies, and pastries
- Topping for cheesecakes, brownies, and pies
- Dip for fruit, marshmallows, or churros
- Drizzle for ice cream or waffles
- Base for chocolate truffles
Ganache can be refrigerated for up to a week or frozen for 3 months. Reheat gently to use again.
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