Ganache is one of the best frostings and is the most preferred one by all cake decorators. A basic ganache requires just two ingredients the cream and the chocolate. Chocolate ganache is not limited to your cakes and cupcakes. You can make chocolate truffles, pipe in between cookies, glaze your brownies cheesecakes and so on. In other words, ganache can be used for glazing, frosting and for truffles.

The choice of the chocolate is very important while preparing the ganache. Always use the best quality chocolates for better results. Use chocolate with more than 50% cocoa content for best results.

Cream with the fat of not less than 25%should be used for making the ganache. More the fat content more will be the richness of the ganache. The milk solids in both the cream and chocolate help the ganache to set.

Ganache can be cooled until scoopable consistency in order to pipe it onto the desired baked goods. This can also be whipped until soft peaks, Don’t over whip. Whipped ganache can be used to pipe on cakes, cupcakes, brownies etc as mouse filling for cakes.

• To crumb coat cakes, or to make truffles or pipe ganache, the standard ratio,i.e chocolate to cream is 2:1
• For chocolate glaze, the standard ratio is 1:1
• For whipped ganache, the standard ratio is 2:1
• For the white chocolate ganache, the standard ratio is 3:1

Ganache can be stored in airtight plastic /ziplock or glass containers in the fridge for 3-4 days and in a freezer for 2-3 months. The ganache has to be stored for at least 6 hours for it to firm up. Before using the ganache take it out and keep it for an hour to thaw.

You can also prepare ganache in a microwave oven. Add cream and chopped chocolate in a microwave-safe bowl. Place it in the microwave and heat it at 15 seconds burst. After every 15 seconds remove and stir thoroughly. Once mixed set it aside to cool.

Here is how you can prepare chocolate ganache.

Ingredients

Fresh cream

Chocolate(  Dark /White chocolate)

Method

• Heat the cream by continuously stirring. The cream should just come to a boil and not a roaring boil i.e, the edges of the cream should form bubbles.
• Add the chopped chocolates into it. Leave it for a few seconds. Now start mixing it with the spatula till you get a smooth and shiny ganache. Make sure it is smooth and lump free. Let the ganache cool completely to room temperature.
• To use as drizzle or glaze, you could use it at this stage.
• Cover the ganache to avoid sugar film formation. and let it sit at room temperature until thick scoopable consistency like buttercream. You can whip it or directly frost or pipe onto your cakes when the ganache is set like a spreadable consistency.

Ganache Recipe

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Neena

Ingredients

• Fresh cream
• Chocolate(  Dark /White chocolate)

Instructions

1. Heat the cream by continuously stirring. The cream should just come to a boil and not a roaring boil i.e, the edges of the cream should form bubbles.
2. Add the chopped chocolates into it. Leave it for a few seconds. Now start mixing it with the spatula till you get a smooth and shiny ganache. Make sure it is smooth and lump free. Let the ganache cool completely to room temperature.
3. To use as drizzle or glaze, you could use it at this stage.
4. Cover the ganache to avoid sugar film formation. and let it sit at room temperature until thick scoopable consistency like buttercream. You can whip it or directly frost or pipe onto your cakes when the ganache is set like a spreadable consistency.

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