How to make chocolate ganache, step by step?
Simple Chocolate Ganache, Step-by-Step
- Bring heavy cream to a boil in a heavy bottomed saucepan. Pour chocolate into the hot cream. Let sit for 60 seconds before stirring.
- Stir, IN ONE DIRECTION, to create a smooth ganache emulsion.
- Cool Ganache: Refrigerate ganache for 15 minutes, stir well in the same direction as before. ...
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 shiny chocolate ganache and fix ganache problems?
Try these hints:
- Place your ganache over a double boiler and heat slowly. Stir gently to melt the fat again. ...
- Slowly drizzle a couple of teaspoons of warm milk or cream into the mixture, stirring continuously and gently to smooth out the mix.
- Add some finely grated chocolate and stir to melt to thicken the ganache again.
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.
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What brand of chocolate is best for ganache?
Ghirardelli brandsThe 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.
How do you make Gordon Ramsay's chocolate ganache?
Chop the chocolate into reasonably small bits and put in a bowl. Put the cream in a small saucepan and heat until it is nearly boiling. Pour over the chocolate and stir until the chocolate has melted. ... When it has all melted in, add a knob of butter, for sheen. Pour over your fairy cakes and decorate.
What is the ratio of chocolate to cream when making ganache?
1:2 Ratio1:2 Ratio. For thin, pourable ganache glaze use a 1:2 ratio, one part chocolate to two parts cream. This is great for dipping fruit in or pouring over ice cream! It's especially perfect for making whipped ganache, which is photographed above.
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 kind of chocolate does Gordon Ramsay use?
1:268:34Gordon Ramsay's Guide To Chocolate - YouTubeYouTubeStart of suggested clipEnd of suggested clipAnd that's how you get addicted to real chocolate chocolate is not just an addictive treat it's anMoreAnd that's how you get addicted to real chocolate chocolate is not just an addictive treat it's an amazing ingredient here's my take on which kind to use for what.
How do you make Jamie Oliver chocolate cake?
0:024:56Chocolate Cake | Jamie Oliver - AD - YouTubeYouTubeStart of suggested clipEnd of suggested clip3 tablespoons of cocoa powder sort of lightly cheap. And I'm just going to loosen that with a littleMore3 tablespoons of cocoa powder sort of lightly cheap. And I'm just going to loosen that with a little boiling water just to make a little paste. So once you mix to chop it up. Let's get that in there.
How do you keep ganache soft?
Ganache can be stored covered in the refrigerator for up to 1 week. It becomes much more stiff once cold. To soften it, allow it to come to room temperature or heat it in short bursts in the microwave until your desired consistency is reached.
Does chocolate ganache set hard?
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 long do you whip ganache for?
Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.) When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
Why do you add butter to ganache?
5. 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 ganache go dull?
Chocolate ganache is shiny when warm, but it will turn to a rich, matt brown as it cools. 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.
Why is my chocolate ganache not shiny?
Generally, if the temperature of your ganache goes too high, it will cause the fat in the chocolate to separate. This results in a oily/split/grainy ganache. The severity of the graininess will depend on how overheated your cream was.
How do you make ganache from scratch
Chocolate ganache is as a simple as melting the ingredients together and stirring until smooth, there really isn’t much more to it. You can then use that sauce as a chocolate ganache filling, glaze, or drip on cakes. I like covering my cookies with it and creating double layers of dripping goodness off of my cakes.
Does ganache harden?
Yes and no, different recipes will set differently the chocolate ganache ratio can vary greatly depending on what you want. If you want a thicker sauce twice as much chocolate to cream versus a 1:1 ratio. This ganache recipe does harden if made correctly, which allows you to stack cookies or goodies after it’s set without any issues.
Does chocolate ganache need to be refrigerated?
It can be. Usually ganache is good at room temperature for up to 2 days, but if you’d like to place it in the fridge for a faster set or just to let it chill, it can last up to a month in the fridge if you keep it covered.
What type of chocolate should I use?
I recommend using different types of chocolate to suit your needs. If you’re serving the dessert to a bunch of adults who love dark chocolate, you can create a more bitter tasting ganache by using a higher amount of darker chocolate.
How to make the best chocolate ganache ever
Melt your butter in a small saucepan over medium heat and then add in your cream.
The BEST Chocolate Ganache EVER
Best Chocolate Ganache Ever made with just 3 ingredients & yields the silkiest, smooth & rich ganache. You MUST TRY my recipe- the "secret" ingredient makes my chocolate ganache incredible!
How long does it take or chocolate ganache to set?
It really doesn’t take that long, maybe 15-30 minutes depending on the room temperature. If you’re in a hurry you can always stick it in the fridge to get it to set more quickly. The type of chocolate that you use does play a role in the setting speed too.
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.
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.
Start with the Chocolate Ganache
Ganache is a simple icing made with cream poured over chocolate. It is effortless to make and only requires three ingredients: semi-sweet chocolate chips, heavy whipping cream, and unsalted butter. This delicious icing is key for this recipe because it adds a luxurious touch and stays juicy and moist for days!
Bake Your Cake!
What I love most about this recipe is that you don’t need a mixer! You can whip it up in a couple of bowls without having to wash tons of dishes afterward! And, while the recipe highlights all the measurements in detail, here are the key ingredients to a successful chocolate cake:
Assemble, Slice, and Serve!
This cake tastes absolutely divine on its own, but you may top it off with some fun additions to take it up a notch! I love berries because they balance the flavor and add a beautiful splash of color.
Notes
Toppings are totally optional for this cake as it tastes absolutely divine on its own! However, you may use strawberries, raspberries, shaved chocolate, buttercream icing, crushed nuts, toasted coconuts, sprinkles, or your favorite cake topping to decorate your cake!
Why this recipe works
Here's why we love this dark chocolate ganache recipe and why it works in a wide variety of applications.
How to make it
Here's an overview of what you'll do to make a perfect batch of dark chocolate ganache. This is what a 1:1 ratio looks like. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
Chocolate truffles
To make chocolate truffles, you'll use the 1:¾ ganache ratio. Here's what to do:
Chocolate fondue
To make chocolate fondue, simply prepare a batch of the 1:1 ¼ ratio ganache. I love this consistency because it clings beautifully to fruit slices, banana bread, and other dipping items, but it doesn't solidify at room temperature. You can serve it warm, as is traditional for fondue, or leave it out in a small bowl at room temperature for dipping.
Rich drinking chocolate
This Italian-style hot chocolate — sometimes called Florentine drinking chocolate — is a total 180 from the kind made with the packet, or even homemade hot chocolate made from cocoa powder. To make a phenomenal hot chocolate for sipping out of a demitasse:
Recommended flavorings
To flavor ganache, you've got several options. You can steep ingredients such as fresh mint, citrus zest, or tea leaves in the cream and strain before using. You can add up to a tablespoon or two of an extract, liqueur, or fruit puree without altering the consistency too much.
How to fix broken ganache
This is a simple, straightforward recipe that doesn't require any advanced skills. However, chocolate can be finicky to work with, especially where temperature is concerned. If you heat it too much, the emulsion will break. If you rush the chopping or mixing process, it may not melt thoroughly. It happens to the best of us. Here's what to do.