Oh My Ganache: 16 Tempting Chocolate Recipes (2024)

FAQs

What does adding butter to ganache do? ›

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.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

You can try a few different tricks to thicken your ganache rather than scrapping the entire batch. Cooling, whipping, or adding more chocolate to the ganache will generally produce a thicker product and let you get on with your baking project.

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!

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.

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.

Personally I would recommend ganache over buttercream for crumbcoating and covering. Buttercream can be used as the filling if you like but definitely, if you want a sturdy structure, ganache is your man for for detailed work! I think a quarter of an inch buttercream filling is quite adequate enough in each layer.

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.

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.

Chocolate Isn't Melting: If the chocolate isn't melting, it wasn't chopped fine enough or the cream wasn't warm enough.

Can you over whip ganache? ›

If you're going to use a whipped ganache for a mousse cake, do not overwhip it. It should be whipped just enough to hold. The less you whip your ganache, the airier and lighter it will be. On the contrary, if you want to pipe it on a tart, for example, it's better to whip a little bit more.

Pro Tip: Keep in mind that the longer the ganache sits, the thicker and more of a frosting or mousse it becomes, but it won't become hardened. Once it has cooled, or after refrigeration, you can whip it into a frosting (see instructions below).

Heat heavy cream in a saucepan over medium high heat, and bring to a scalding temperature, which is 180ºF. If you don't have a thermometer, this is when the edges of the cream start to bubble, but it hasn't reached a full boil yet. Remove the cream from the heat and immediately pour onto the chocolate.

Typical ganache calls for heavy cream, but half and half can be used if absolutely needed! But please remember that because it is thinner, it will result in a finished ganache that is also thinner and less rich.

Use The Ganache

In liquid form, it works as the purest, most chocolatey sauce, glaze, or drizzle. Pour it into a tart shell and chill for an easy, ultra-rich dessert. As it cools, the ganache will harden and can be shaped into truffles, used to frost a cake, or fill sandwich cookies.

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

How to fix split Butter Ganache If you have overheated your butter, your Butter and Chocolate can separate. Here's how to fix it- 1. Cool it down to room temp for 15 mins, mix it, then let sit for another 15 minutes and mix again. By this point there should be no more fat separation.

For a firmer ganache, you want the chocolate ratio to be double the ratio of heavy cream (2:1). Don't use too much cream or you will be left with a thin runny ganache. The chocolate ganache did not cool long enough. As the chocolate ganache cools, the consistency of the ganache gets thicker.