Note: The above table is to demonstrate the chocolate-to-cream ratios only. In the recipes, I have standardised the amount of ganache the recipe makes using any of the above three chocolates. Chop chocolate into small pieces. The smaller the better, to guarantee a smooth melt;. If it boils, it is too hot and may split the chocolate.
If your cream gets too hot, set aside to cool then reheat;. Pour hot cream over chocolate in a heatproof bowl. Stand 10 minutes uncovered. Why uncovered? I found this out the hard way! Mix to combine the cream and chocolate until it becomes a smooth and glossy chocolate sauce. On to the next section! But typically, the more expensive the chocolate, the more prone to splitting it is! To make it thicker, you just need to cool it down.
The cooler it gets, the thicker it gets — and it loses its shine. If you refrigerate overnight, it gets so thick you can roll it to make truffles! Warm and runny — use as a dipping sauce or hot fudge sauce to pour over ice cream, or anything!
Cooler but still runny — a thicker runny consistency, this is perfect for pouring over cakes to get a smooth thick finish, creating drips down the side of cakes, or spreading onto cupcakes so you get a nice smooth frosting. Note: Once Chocolate Ganache cools down after pouring it on, it loses its shine. If you want a shiny chocolate glaze, you need to use a Chocolate Mirror Glaze ;.
Cooled to room temperature — it will thicken to a soft, peanut butter consistency, making it perfect to use as a filling in cakes, and frosting the sides and top. It will look and spread like chocolate buttercream. It can even be used for decorative piping around the edge of cakes.
Just to be clear — the surface of the cake pictured below is chocolate ganache. The glossy chocolate being poured over it is Mirror Glaze!
Mirror Glazes are shiny and reflective when they set, whereas Chocolate Ganache is only shiny when warm and pourable. It becomes matte when cooled as pictured on the cake at the top. Firmly cold out of fridge — after an overnight chill, it will be so firm you can scoop it up and roll balls to make truffles!
This is a good way to make ganache fluffier so it tastes less rich and dense, making it suitable for piping onto cupcakes and spreading generously over cakes as you would with Chocolate Buttercream. To make whipped chocolate ganache , place a bowl and the whisk attachment of your beater or stand mixer into the fridge to chill.
The reason for this is to keep the ganache cool while whipping the whipping generates friction, which in turns warms the ganache causing it to melt and soften. Place ganache into your chilled bowl and whip it like cream.
It will lighten in colour and increase in volume. Then just use as you would chocolate buttercream — pipe or frost onto cakes and cupcakes! Even with the Wilton 2D closed tip pictured below, I started getting raggedy edges as I continued piping. Note however, while whipped ganache can be piped, it is not as stable as Chocolate Buttercream.
Depending on the quality of the chocolate you used, the piped frosting might split and look untidy. In truth is generally better used for spreading rather than piping. There are various reasons why you might want a perfectly smooth Chocolate Ganache frosting on a cake. You might desire a pristinely smooth cake surface for your cake decoration, or you require a perfectly even base for a flawless Mirror Glaze.
Ganache is one of those things that are fundamentally really easy but have a few pitfalls that can catch you out. Here are my tips and tricks to help you sidestep or solve them! Chips and melts are safer than chocolate blocks — the chocolate chips and melts like Nestle, Cadbury and Tolllhouse sold at everyday grocery stores in the baking aisle are intentionally made so they are more stable and easier to work with than block chocolate.
Couverture chocolate which is a high class chocolate used by chocolatiers, patisseries and fine dining restaurants. Cream too hot — chocolate is a fickle thing and it really hates liquids that are too hot. It will make this phobia known to you by splitting or seizing or becoming grainy.
If your cream starts boiling, let it cool down fully then start again;. Just pop it in the microwave for 20 seconds on high, stir for a while, repeat as necessary until smooth;. Split ganache — when you see streaks of oil, this means the ganache has split.
This happens because either the cream was too hot, OR you somehow got water into the mixture eg. But this too is fixable. Heat up 2 tablespoons of milk until warm NOT boiling! Melt some more chocolate separately and whisk it in until smooth. Cool and re-use;. Ganache is too thick — thin by whisking in warmed cream. I am very cautious and use 1 teaspoon at a time — because it is a pain if you make it too runny then you have to thicken it!
Always cool to room temperature first, then refrigerate once fully cool otherwise condensation will form and the water might split your ganache ; and. Ganache is not practical for super-hot weather — ganache is best consumed at room temperature for the best eating experience, so it melts in your mouth.
Not very suitable for frosting cakes. Chocolate ganache is, after all, chocolate, so it will melt in hot temperatures. Fridge — a week or the expiry date of the cream you used — whichever is shorter;. Place fully cooled chocolate ganache in an airtight container and smooth the surface as best you can. Then cover with cling wrap, pressing down so it covers the surface.
Place in freezer for up to 3 months probably even longer ok! To thaw, leave overnight in the fridge. Dab off all condensation from the surface with a paper towel before mixing. If it splits, fix it using the warmed milk method I described above in the troubleshooting section. And with that, I have said my piece!
Who knew there was so much in my head that I had to share about a simple chocolate ganache! It really is a fabulous secret weapon to have up your sleeve that you can use to instantly make virtually any dessert ultra-luxe.
Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! The first one that a lot of decorators swear by is to stir in a little cold cream a tablespoon at a time until it comes back together. And to boil more cream and wait for it to cool is a bit of a pain.
I prefer to just stir the ganache continuously over very low heat until it comes back together. It just takes time… and a strong arm. Chocolate by its very nature is a fickle beast, and the ratios are more like guidelines anyway a bit like the pirate code.
The consistency varies with the type of chocolate used, and the room temperature that you are working in. The basic ratios I use for dark chocolate, 2. Another option is to use this softer ganache as a filling only and make some more ganache at a higher chocolate ratio to use on the outside of the cake. Acrylic ganache scrapers are also a good option. There are a lot of people making them now, so a quick Google should do the trick there, too.
Stacey at Design is now making sets of acrylic scrapers , and they are fab. It includes a super tall one for double barrel cakes that makes life so much easier. I have to say that out of all my cake tools, my acrylic boards aka ganache boards, aka ganache lids are most definitely one of my most-loved.
Those things are worth their weight in gold. The good news is, I know some other places you can get some from. I have a set and they are awesome. I now tend to use the older white boards as setup boards, and my boards to actually ganache with. The only way to stop air bubbles altogether is to get the ganache on top of the cake as smooth and even as possible, and then very slowly press the baking paper onto the cake, starting on one side and smoothing out the air bubbles as you go. You can even use a fondant smoother to do this.
The bit I love most about this way of ganaching cakes is that flipping the cake over makes it so easy to get a level cake and sharp top edge. But some cakes are just too ridiculously heavy to flip upside down, unless you happen to have a rugby player or bodybuilder nearby.
Just make sure you allow yourself a little extra time to finish it. So the sides of the cake have been ganached, the cake has been chilled until the ganache is firm, the top of the cake has been spread with ganache right to and over the edges, the paper has been smoothed onto the cake, and a board has been placed on top.
Now pop your spirit level onto the board, and press around the board until the cake seems level, much like we do when the cake is flipped. Take the board off, and put the cake into the fridge until the ganache is firm. You should have a rim of ganache that extends out the side, over the top edge of the cake. Put the cake back into the fridge. Now you can deal with any ganache that has formed a ridge on top of the cake.
Use a warm metal offset spatula to carefully spread that ganache from the edge back towards the centre of the cake. If you accidentally missed a spot when applying whatever you use to stick your fondant to the ganache , then the trapped air can expand and cause a bubble in the fondant.
You can prick the bubble with a fine pin or needle and gently release the air, smoothing it back with a fondant smoother.
It is easiest if you catch this issue before the fondant has dried too much on the surface. Also, sometimes this can be caused by the cake being squished a little by the weight of the fondant. Dinner plates for big cakes, and side plates for small cakes. I leave the plates on while the cake chills in the fridge to set the filling before I cover the outside.
Since I started doing this I have had far fewer incidents of bulges once the fondant has been applied. Heavy Cream: Also known as heavy whipping cream, this helps to thin out the chocolate.
This ratio is great for a thinner, pourable glaze. In this case, I used 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream. This ratio is great for a thicker glaze and works well as a drip on cakes too. You can see how I used this as a drip on my chocolate cupcakes with peanut butter frosting.
This will create a much thicker ganache, which is great for making candy like chocolate truffles. If you warm your cream in the microwave make sure to keep a close eye on it. If you heat it for too long, it can bubble up and spill over. Let the warm cream sit on the ganache for at least 2 to 3 minutes before mixing it together. Course Dessert. Cuisine American. Keyword how to make chocolate ganache.
Prep Time 5 minutes. Total Time 5 minutes. Author Danielle. Instructions Chop the chocolate and add it to a large heatproof bowl. Set aside. Pour the heavy whipping cream into a microwave safe bowl or a glass measuring cup and heat in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
Pour the warm heavy whipping cream over the chocolate and let it sit for 2 to 3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Allow to cool completely before using on a dessert. Notes Store ganache in an airtight container in the refrigerator for up to 4 days. If needed, warm in the microwave or allow to come to room temperature before using it.
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