Easy Chocolate Ganache Recipe (2024)

FAQs

What is the basic formula for ganache? ›

2:1 Ratio Ganache

For a very thick, almost solid fudge-like ganache which is perfect for making truffles or thick fillings for cookie sandwiches, macarons, or tarts, you want to use twice as much chocolate compared to the cream. This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream.

1:2 ratio - thin ganache glaze

Use one part chocolate to two-part cream to achieve a thin, pourable ganache glaze suitable for dipping fruit in or pouring over ice cream. This chocolate sauce is perfect for whipped ganache, which is like a combination of chocolate whipped cream and chocolate mousse.

The easiest way to replace cream in your ganache is by using milk. If you want to still have a rich flavor and make up for the loss of fat in your ganache, you can add butter. But, if you're looking to reduce the fat content in your ganache, then there's no need to add butter.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

In contrast to icing, ganache contains cocoa solids, so it is usually thicker and heavier. However, its consistency is versatile – if you need a thinner ganache, you can simply add more cream to the mixture. Icing is less adaptable and tends to always have a fairly runny texture.

There is usually more chocolate than cream in ganache filling, which gives it a thick and creamy texture. This thickness is what helps hold all the layers of cake together and give it a denser mouthfeel.

For an all-purpose ganache, one that can go from pourable to spreadable to scoopable, use a cream-to-chocolate ratio of 2:3 (bittersweet, semisweet) or 1:3 (milk chocolate, baking chips).

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

Add more chocolate

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

What happens if you over whip ganache? ›

If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It's possible you either whipped it for too long or you didn't wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl.

Place heavy cream in a medium-sized microwave-safe bowl.

Heat on high for 40 seconds until the cream is bubbling and hot. Add in the cocoa powder and whisk until smooth. Add in the powdered sugar and vanilla, then whisk until smooth. The ganache will become shiny.

Main Chemicals, Compounds, Components

Cocoa is the most important component, containing theobromine or C7H8N4O2. Sugar is what sweetens it: C6H12O6+C6H12O6=>C12H22O11+H2O. It also contains a lot of caffeine: C8H10N4O2.

Chocolate ganache is a type of glaze, sauce, or filling that combines melted chocolate and cream. This chocolatey creation ideal for covering cakes, stuffing pastries, and drizzling over desserts.

Technically to prepare this ganache the procedure remains the same but in order for whipping it up you need to make sure that the cream you are using is heavy cream. The cream you use should have a minimum fat content of 30%. Completely cool your ganache before mixing in the cream.