How to make the perfect chocolate ganache?
Instructions
- Chop the chocolate and place it in a large bowl. Set aside.
- Heat cream in a saucepan over medium-low heat until the mixture begins to steam. Do not simmer or boil.
- Pour the warm cream over chopped chocolate in a bowl. Stir gently to cover all the chocolate. ...
- Whisk or stir the cream and chocolate together gently until it's combined into a smooth ganache. ...
What chocolate is used for ganache?
TIPS, TRICKS, & TECHNIQUES
- You typically want to use semi-sweet chocolate for ganache. ...
- One of my favorite ways to flavor ganache is to steep fresh herbs or spices right in the milk and then strain them out before pouring it over the chocolate. ...
- Ganache can be stored covered in the refrigerator for up to 1 week. ...
How to make homemade chocolate frosting?
- 2 ¾ cups confectioners' sugar
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons butter
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
Does chocolate ganache need refrigeration?
You have to have a Classic Ganache Recipe that uses high fat heavy cream with chocolate, and then it can be generally stored on the cool side of room temperature for about 2 days only, IF emulsified properly, with the proper balance of ingredients, otherwise refrigerate. You can leave ganache out at room temperature.
What is the difference between chocolate frosting and chocolate ganache?
What is the difference between ganache and fudge frosting? Fudge frosting is usually made with cocoa powder, milk, butter and powdered sugar while ganache is made with chocolate and heavy cream.
How do you make chocolate ganache icing?
How to Make Chocolate GanachePlace finely chopped chocolate into a heat-proof glass or metal bowl.Heat cream on the stovetop until just simmering. If it's boiling, the cream is too hot and could separate or even burn the chocolate. ... Let the two sit for a few minutes before stirring.Stir until smooth.
Can you frost a cake with chocolate ganache?
This is chocolate ganache is really easy and you only need two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it!
Will chocolate ganache harden?
Chocolate ganache can be made thicker by allowing it to harden or adding more chocolate: To harden, allow it to cool at room temperature or in the refrigerator. It will naturally harden up and get thicker as it cools.
How do you put ganache on a cake?
1:263:14How to Pour Chocolate Ganache with Zoë François of ZoëBakes - YouTubeYouTubeStart of suggested clipEnd of suggested clipIt won't cling it will just run right off the side. So just if it's seems thin just let it cool offMoreIt won't cling it will just run right off the side. So just if it's seems thin just let it cool off for about 10 15 20 minutes until you have a nice thick ganache. So once you have it poured.
What makes ganache shiny?
The corn syrup is the key ingredient that gives it the extra gloss and keeps the ganache shiny even after being refrigerated.
What happens if you whip ganache?
Whipped ganache takes regular ganache and turns it into a light and fluffy chocolate lovers dream! Whipped ganache is much like a mousse but without added eggs. I love making whipped ganache to lighten a heavy, decadent ganache. Makes a really great option for frosting a cake!
How much ganache do I need to cover a cake?
I usually try and do 1/2 ratio to cake. So, if my cake layer is 1″ thick, then my frosting will be close to 1/2″ thick. For ganache filling, you might use a bit less because it's so dense! For the ganache I made the filling about 1/3″ thick.
Does ganache frosting need to be refrigerated?
The general rule is that classic ganache may stay at room temperature for up to 2 days then must be refrigerated. If you'd rather be safe (which I recommend), keep it refrigerated for all storage. Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.
What can I substitute for cream in ganache?
If you want to make ganache frosting and you do not have heavy cream on hand you can substitute melted ice cream. Melt the ice cream and then measure out the same amount that was called for in heavy cream.
How do you make ganache stiff?
To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you'll want twice as much chocolate as cream.
How long does it take for ganache to set on cake?
Apply a thin layer of ganache to the sides and tops to secure all of the cake crumbs. 5. Smooth out ganache one last time making sure no areas are beyond the 6-inch cake base. Place cake in the refrigerator for approximately 5-10 minutes to allow ganache to set.
A Simple Chocolate Frosting
Chocolate Ganache Frosting is the perfect topping for your favorite cake or cupcakes! Once you see how simple something this decadent can be (using only THREE ingredients) this will be your go-to frosting!
Why This Recipe Works
Using heavy or whipping cream you have makes this a recipe that can be made with easy to find ingredients.
Chocolate Ganache
What is a chocolate ganache? Chocolate Ganache is an easy and versatile dish made from chocolate and cream that can be used as a dessert topping, glaze, filling, or even served on its own.
Keeping it Simple
I’ve kept this recipe super simple using just 3 ingredients that you most likely already have on hand.
Which Chocolate Is Best
I recommend Dark Chocolate which is no less than 54% cocoa solids as it tastes great without being too sweet, melts easily and sets well with the cream.
What is the difference between ganache and frosting?
Ganache is made with high quality chocolate and heavy whipping cream. Buttercream frosting, on the other hand, is made with butter, shortening, cocoa powder and powdered sugar. It can also be tinted with gel coloring and flavored with extracts.
How do you thicken ganache for piping?
First, use the correct ratio- 2:1 (16 oz. chocolate and 8 oz. heavy cream).
Does ganache need to be refrigerated? Can it be frozen?
Since dairy (e.g. heavy cream) is used, leftovers must be refrigerated to prevent it from going bad.
What type of chocolate is best for ganache?
The main goal is to use the highest quality of chocolate you can find. Typically, it should have at least 53% cocoa. The higher the quality, the better the flavor and consistency. I highly recommend the following: Callebaut, Guittard or Ghriadelli.
How do you sweeten chocolate ganache?
You cannot add powdered sugar or granulated sugar because that will alter the smooth consistency of this icing and make it lumpy/ grainy. Your only option is to use milk chocolate, which is obviously sweeter than dark chocolate.
Semisweet or Dark chocolate ganache frosting
The best ratio for this is 2:1 (16 oz. chocolate and 8 oz. heavy cream).
Milk chocolate ganache frosting
The best ratio for this is 2.5:1 (20 oz. chocolate and 8 oz. heavy cream).
What's the best kind of chocolate to use for chocolate ganache?
We recommend using semisweet chocolate chips for this easy chocolate ganache recipe (and using the ganache for these chocolate ganache peanut butter cupcakes !). Don't have a bag of semisweet chips? You can use dark baking chocolate instead. Just follow the steps in this ganache-topped chocolate cake recipe.
How long does it take for chocolate ganache to harden?
It takes about two hours at room temperature for chocolate ganache to completely cool and set. You can speed up the process by placing the ganache in the refrigerator. Keep in mind that you'll only want to thicken spreadable or whipped ganache, like in this three-layer chocolate ganache cake.
What can you substitute for heavy cream in ganache?
There are plenty of substitutes for heavy cream. Melted butter and 2% milk works well, or you could use sweetened condensed milk. If you're looking for a dairy-free alternative, try coconut cream. (Here's how to make chocolate ganache, step by step.)
2 Ingredients in Chocolate Ganache
Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
Best Chocolate to Use in Chocolate Ganache
The best chocolate for chocolate ganache is a pure chocolate baking bar, such as Bakers or Ghirardelli brands. Pure chocolate is sold in 4 ounce bars in the baking aisle near the chocolate chips. Do not use chocolate chips because they will not melt into the best ganache consistency.
Piped Chocolate Ganache
If you’re craving a pure chocolate topping for your desserts, choose chocolate ganache. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes. Super intricate piping tips aren’t ideal. Wilton 1M piping tip or Ateco 844 piping tip are my favorites for piped chocolate ganache. I used Ateco 844 in these photos.
Whipped Ganache
Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.
These 2 Tricks Make Chocolate Ganache Even Easier
Here are my 2 super simple tricks that make ganache even easier to make.
Troubleshooting Chocolate Ganache
After writing an entire cookbook ( Sally’s Candy Addiction) on chocolate and candy, I’ve seen it all when it comes to making chocolate ganache. Seized chocolate? Yep. Grainy ganache. Yep, that too. Here are 3 problems you could encounter and how to fix each.
How to Make Chocolate Ganache
You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.
WHY USE GANACHE INSTEAD OF BUTTERCREAM?
I love a good buttercream, but if you are really going for the maximum chocolate flavor, this is your best bet. It’s got the same fluffy texture as buttercream, but with TONS more rich chocolate flavor.
HOW TO MAKE CHOCOLATE GANACHE
Making ganache is super-simple, and you only need 2 ingredients: chocolate and cream.
CAN THIS BE MADE AHEAD?
It’s a good idea to make this ahead, since waiting for the ganache to reach the perfect consistency can be a bit of a pain.
HOW TO STORE CHOCOLATE GANACHE
Ganache is fine at room temperature for a couple of days. But any longer than that, and it should probably go into the fridge.
Ingredients for chocolate ganache
8 oz (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips 1 cup heavy whipping cream Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.
How to Make Chocolate Ganache
1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
How to Glaze a cake
Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter. See that cake? Whoa Mom that’s next 🙂 and I’m really excited about it!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.