Chocolate Ganache | Daily Dine

Chocolate Ganache

Recipe video above. Made with just cream and chocolate, ganache is a baking staple with many applications that adds a spot of instant luxury! A pourable fudge sauce when warm, for glazing cakes or making drip decorations, to a spreadable and pipable frosting when cool, or for making truffles when cold (use this recipe for truffles). The possibilities are endless - here's just a few ideas!While it is simple to make, things can go wrong if made without care. So follow the directions and read the Key Points below.Rule of thumb - The lighter the chocolate, the softer it is, so the less cream you use.Makes 2 cups / 500 ml - enough to frost 1 layer round 20 - 23cm / 8-9" cake (top and sides), smear onto 12 cupcakes, or sauce for 6 to 8 sundaes.2 layer cakes (filling, sides and top) - double the recipe (click on servings and slide). Slightly more than you need, but better to be safe than sorry!

View original recipe on recipetineats.com

sweetwestern

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 2

Nutritional Information

Calories:267 kcal

Carbohydrate:16 g

Cholesterol:42 mg

Fat:22 g

Dietary Fiber:2 g

Protein:2 g

Saturated Fat:13 g

Sodium:14 mg

Sugar:10 g

Ingredients

250g/ 8oz dark chocolate or semi-sweet chocolate block ((up to 50% cocoa, Note 1))

1 cup thickened / heavy cream (, pure cream or whipping cream (Note 2))

375g/ 12 oz milk chocolate block ((Note 3))

1/2 cup thickened / heavy cream (, pure cream or whipping cream (Note 2))

400g / 14 oz white chocolate block ((Note 4))

1/3 cup + 1 tbsp thickened / heavy cream (, pure cream or whipping cream (Note 2))

See Chocolate Truffles recipe ((less cream for firmer ganache))

Instructions

Step 01
Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl - including all those little powdery shards!
Step 02
Heat cream: Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil - it might cause the chocolate to split or go grainy. (Note 6)
Step 03
Pour cream over chocolate: Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.
Step 04
Wait 10 minutes: Leave for 10 minutes. Do not cover (Note 7).
Step 05
Stir until smooth: Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)
Step 06
Milk & white chocolate only: Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir - this should be enough to fully melt the chocolate. (Note 5)
Step 07
Troubleshooting: If your ganache splits (ie. oil streaks) or is grainy, or it's too thick or thin, see above in post for how to fix these problems.
Step 08
Cooling: If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don't get a skin forming) and continue to cool.
Step 09
Pourable / dipping sauce / pour glaze - allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required - pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.
Step 10
Spreadable frosting - cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 - 20 minutes.
Step 11
Whipped Ganache - Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.
Step 12
Truffles - cool overnight in the fridge until firm. Use this Chocolate Truffles recipe.
Step 13
More ideas and uses - Click here: What to do with chocolate ganache!

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