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chocolate ganache using chocolate chips

by Tate Stokes Published 3 years ago Updated 2 years ago

How to make chocolate ganache, step by step?

Simple Chocolate Ganache, Step-by-Step

  1. Bring heavy cream to a boil in a heavy bottomed saucepan. Pour chocolate into the hot cream. Let sit for 60 seconds before stirring.
  2. Stir, IN ONE DIRECTION, to create a smooth ganache emulsion.
  3. Cool Ganache: Refrigerate ganache for 15 minutes, stir well in the same direction as before. ...

What is ganache and how is it used?

Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries.

How to make chocolate ganache without heavy cream?

  • 2 Cups Chopped Chocolate
  • 1 1/3 Cups Whole Milk or Sweetened Condensed Milk
  • 2/3 Cup Unsalted Butter

How to make ganache shiny?

Ganache also loses its shine if the chocolate and cream mixture seizes or splits. To make chocolate ganache retain its shine, you need to add butter, corn syrup, or glucose syrup and keep it at room temperature. Making chocolate ganache is a reasonably straightforward process.

How do you make chocolate chip ganache?

How to Make Chocolate Ganache:Bring heavy cream to a simmer on the stove top, stirring occasionally. ... Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. ... Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake.

What can I use instead of chocolate ganache?

The best substitutes for ganache are buttercream, whipped cream, glaze, poured icing, a pre-made frosting, dairy free ganache, or custard.

How do I melt chocolate chips?

Place chocolate chips in a heatproof bowl: Place the chocolate chips in a microwave-safe bowl and heat in the microwave for 30 seconds. Remove, stir, and repeat: After the first 30 seconds, remove the bowl from the microwave and give the chocolate a stir. Be careful: the bowl will be hot!

Can I use half and half to melt chocolate?

Pour the hot half and half on top of the chocolate. Using a whisk, stir the mixture. It will progress from very separate elements to melty chocolate and cream, then (oooooh) to a smooth, silky, chocolatey substance.

What can I substitute for heavy cream in ganache?

Chocolate Ganache Without Heavy Cream RecipeLuckily you can still make a great ganache without the cream.For your heavy cream substitute you can go with either whole fat milk or sweetened condensed milk.Ingredients.Tip: Use the best quality chocolate you can afford.

Does 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.

Can chocolate chips be melted?

Chocolate chips are the perfect size for melting. They are already uniform in size which helps for even melting. If you choose to use pieces of a chopped chocolate bar, make sure to try break them in uniform pieces. Do not add any water when melting chocolate.

Will chocolate chips harden after melting?

The melted chocolate will start melted until it hardens. It will take about an hour for it to harden at room temperature, 10 to 20 minutes in the fridge, and 5 to 10 minutes in the freezer. After that, you have to melt it again.

Why do chocolate chips not melt?

Chocolate chips are made to retain their shape. They don't melt as easily as baking chocolate or other types of melting chocolate because they contain less cocoa butter than those chocolatey items. On the upside, chocolate chips have more surface area than baking bars, which speeds up their melting time.

What does adding butter to ganache do?

Add butter Add a little bit of softened, unsalted butter, and stir until it's incorporated. This will give the ganache a little more richness, and help it shine.

Why does chocolate ganache go grainy?

If your ganache looks grainy and curdled, the emulsion has broken. The fat is separating from the watery liquid, usually because there isn't enough liquid to hold the amount of chocolate solids suspended in the mixture. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously.

How do you make chocolate ganache with half and half?

Place the chocolate in a heatproof bowl.In a saucepan, bring the half and half to the simmering point. Remove from heat, and pour over the chocolate.Stir with a whisk. ... Once smooth, let the ganache rest for 15-20 minutes before using, so that it can attain a pourable but thickened consistency.Enjoy!

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.

What is chocolate ganache?

It is a rich, creamy, glossy glaze, icing or sauce that’s used as a topping on many different pastries. With different ratios of cream and chocolate, it can also be used to make truffles or thick fillings or frostings for desserts. It is simple and easy to make by using only 2 ingredients: chocolate and heavy cream.

What is the difference between ganache and frosting?

Frosting is made with other high fat ingredients such as butter or shortening along with powdered sugar and milk. Ganache only needs heavy cream and chocolate.

How long does it take ganache to set?

It takes 1 hour to set. The setting time really depends on the humidity in your area. More humidity = Slow setting.

How to make chocolate ganache recipe from scratch?

Heat ingredients in saucepan- This includes chocolate chips and heavy cream.

How to use ganache?

Topping – Use it as a drizzle for cakes, cupcakes, breads, cookies, pies. Try it on this Buttermilk Pound Cake or Marble Cake or even this Chocolate Guinness Beer Cake.

Ganache ratio

1:2 ratio (1 cup chocolate to 2 cups heavy cream)- Great for dips, fondue (can be used in chocolate fountain too), thin glaze, drinking chocolate. Overall, thin consistency.

Chocolate ganache filling

The ratio for this is 1:1 (1 cup chocolate to 1 cup heavy cream). Once the mixture is prepared, let it cool to room temperature. It will be a thick pudding- like consistency.

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.

Rich and creamy chocolate ganache comes together in a jiffy and only requires 3 simple ingredients. Use it as a glaze, frosting, or dip for all your chocolate dessert needs

Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks.

What is Chocolate Ganache?

Dark chocolate ganache at its most basic warm heavy cream and chocolate stirred together.

How to Make Chocolate Ganache

Some folks like to go full-on pastry chef and use couverture, which is chocolate that is made with extra cocoa butter in order to achieve a high gloss finish. You can find it at some stores around the US and online, but it is more pricey than other chocolates.

How to Flavor Chocolate Ganache

It's important to remember when flavoring your ganache with flavoring, liqueurs or extracts, that it could potentially affect the ganache's final consistency. I love to add anything from herbs to liquors, but it’s important to know when to add which ingredients.

How to Store Chocolate Ganache

Chocolate ganache can be covered and stored at room temperature for up to 3 days. You want to wait to cover and store your ganache once it has cooled completely.

Tips for Troubleshooting Chocolate Ganache

When it comes to working with ganache, there’s nothing more important to remember than water is not the friend of chocolate.

Chocolate Ganache 3 Ways

Most people are surprised at how versatile chocolate ganache can be, even with minimal effort on the part of the ganache-maker. In a matter of minutes your ganache can go from glaze to mousse-like in consistency. That means it’s one of the most baker-friendly icings in the kitchen.

Why we love this recipe

You can make ganache with chocolate chips and you probably have them on hand.

Why make chocolate ganache without cream?

A classic ganache is made with heayvy cream. Substituting a lower fat percentage of milk is ideal for anyone wanting less calories and saturated fat.

How long does it take for ganache to set?

Ganache can be used almost immediately as a warm chocolate topping. To use as a decorative glaze for cakes, cupcakes, and pies, allow ganache to briefly cool and thicken, but thin enough to pour.

Recipe tips

Soften refrigerated ganache to a spreadable texture by allowing it to sit at room temperature an hour or two before using.

Easy Chocolate Ganache Without Cream

Make the easiest microwave Chocolate Ganache without cream and with chocolate chips. It's rich, silky, and ready in a few minutes!

What is Ganache?

Ganache (pronounced guh-NAASH and rhymes with wash), also called chocolate ganache, is simply a mixture of two ingredients: chocolate and heavy cream. Sometimes another flavoring is added, such as a liqueur or extract. Yet, by combining just two ingredients, you can create cake filling, poured glaze, icing or frosting, or the base for truffles.

How to Make Ganache

The first thing to consider is how you want to use the ganache: as a pourable glaze, as a whipped frosting, or as a truffle base. What you use it for determines the chocolate to cream ratio and whether you use the ganache while it's warm or at room temperature.

Chocolate to Cream Ratio

As we mentioned above, the ratio of chocolate to cream is very important. We present three options below, but you can use these as loose guidelines and experiment to find a ratio that works best for you.

Cooled Ganache

Here's how the three different types of ganache look after they have cooled in a bowl for two hours.

Milk Chocolate and White Chocolate Ganache

Because there is a higher fat content in milk and white chocolate than in semisweet, bittersweet, or dark chocolate, use a higher percentage of chocolate to cream than you otherwise would for the thickness of ganache that you would like. For example, instead of a 2:1 chocolate to cream ratio, try a 3:1 chocolate to cream ratio.

Flavored Ganache

If you want to add other flavors to your ganache, you can mix in extracts, flavoring oils, or alcohol after mixing the cream and chocolate together. You can also add flavor by steeping the cream in tea or herbs and straining before heating and pouring over the chopped chocolate.

Troubleshooting Chocolate Ganache

Occasionally you might encounter a dry-looking or cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils might separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product.

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      • 18. /vendor/laravel/framework/src/Illuminate/Routing/ControllerDispatcher.php:45
      • 19. /vendor/laravel/framework/src/Illuminate/Routing/Route.php:261
      • 20. /vendor/laravel/framework/src/Illuminate/Routing/Route.php:205
    • select * from `nova_menu_menu_items` where `nova_menu_menu_items`.`menu_id` = 1 and `nova_menu_menu_items`.`menu_id` is not null and `parent_id` is null order by `parent_id` asc, `order` asc, `name` asc
      22.95ms/vendor/outl1ne/nova-menu-builder/src/Models/Menu.php:35receivinghelpdeskask
      Metadata
      Bindings
      • 0. 1
      Backtrace
      • 19. /vendor/outl1ne/nova-menu-builder/src/Models/Menu.php:35
      • 20. /vendor/outl1ne/nova-menu-builder/src/helpers.php:33
      • 22. /vendor/laravel/framework/src/Illuminate/Routing/Controller.php:54
      • 23. /vendor/laravel/framework/src/Illuminate/Routing/ControllerDispatcher.php:45
      • 24. /vendor/laravel/framework/src/Illuminate/Routing/Route.php:261
    • select * from `nova_menu_menu_items` where `nova_menu_menu_items`.`parent_id` in (1) order by `order` asc
      7.68ms/vendor/outl1ne/nova-menu-builder/src/Models/Menu.php:35receivinghelpdeskask
      Metadata
      Backtrace
      • 24. /vendor/outl1ne/nova-menu-builder/src/Models/Menu.php:35
      • 25. /vendor/outl1ne/nova-menu-builder/src/helpers.php:33
      • 27. /vendor/laravel/framework/src/Illuminate/Routing/Controller.php:54
      • 28. /vendor/laravel/framework/src/Illuminate/Routing/ControllerDispatcher.php:45
      • 29. /vendor/laravel/framework/src/Illuminate/Routing/Route.php:261
    • select `id`, `post_title`, `slug` from `posts` where `status` = 'publish' and `posts`.`deleted_at` is null order by RAND() limit 10
      2.08s/app/View/Composers/SidebarView.php:22receivinghelpdeskask
      Metadata
      Bindings
      • 0. publish
      Backtrace
      • 14. /app/View/Composers/SidebarView.php:22
      • 15. /app/View/Composers/SidebarView.php:12
      • 16. /vendor/laravel/framework/src/Illuminate/View/Concerns/ManagesEvents.php:124
      • 17. /vendor/laravel/framework/src/Illuminate/View/Concerns/ManagesEvents.php:162
      • 20. /vendor/laravel/framework/src/Illuminate/View/Concerns/ManagesEvents.php:177
    • select * from `fake_users` where `fake_users`.`id` = 28657 limit 1
      2.34msview::2dd102cf0462e89a4d4d8bc77355d767652bf9aa:15receivinghelpdeskask
      Metadata
      Bindings
      • 0. 28657
      Backtrace
      • 21. view::2dd102cf0462e89a4d4d8bc77355d767652bf9aa:15
      • 23. /vendor/laravel/framework/src/Illuminate/Filesystem/Filesystem.php:108
      • 24. /vendor/laravel/framework/src/Illuminate/View/Engines/PhpEngine.php:58
      • 25. /vendor/livewire/livewire/src/ComponentConcerns/RendersLivewireComponents.php:69
      • 26. /vendor/laravel/framework/src/Illuminate/View/Engines/CompilerEngine.php:61
    App\Models\FakeUser
    1
    Outl1ne\MenuBuilder\Models\MenuItem
    1
    Outl1ne\MenuBuilder\Models\Menu
    1
    App\Models\JsonPostContent
    1
    App\Models\Post
    11
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        _flash
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        PHPDEBUGBAR_STACK_DATA
        []
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        status_code
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        status_text
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        format
        html
        content_type
        text/html; charset=UTF-8
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        []
        
        request_request
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        request_headers
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        request_server
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