Chocolate Ganache is a creamy sweet icing or glaze made by mixing chocolate with thickened cream until smooth and glossy. This delicious glaze or sauce can be used in a variety of desserts, including; fillings for pastries, a glaze on doughnuts, a sauce over ice-cream, or even as a spread on sandwiches (my FAVOURITE)!
Ganache is made from two ingredients, chocolate and thickened cream. It is important to use the best quality chocolate to make your ganache, as it will result in a better tasting product.
You can use any chocolate that you would buy to eat, as well chocolate buttons/ chips which you can buy from most major supermarkets. I personally prefer to use good quality chocolate bars chopped up, over chocolate chips, as the chips can sometimes contain ingredients to help them maintain their shape during the baking process.
Over time, I have tried a few tips that I have picked up along the way from other bakers, and from baking blogs which are a wealth of information. Some of the tips i have picked up are:
- cover your ganache with a piece of cling wrap to avoid the top of the ganache forming a crust on the surface.
- refrigerate your ganache once cooled. Whilst ganache is fine to stay out of the fridge for a couple of days, it is always best to be safe.
- Ganache can be frozen for later use. Once frozen, defrost in the fridge, give it a whip and its ready to use.
Dark and Milk Chocolate
Ratio for a thick ganache (used for filling or piping decorations on cakes) is 2:1 – 2 parts chocolate to one part cream
Ratio for a thinner ganache (used as a glaze or sauce or whipped ganache) is 1:1 – 1 part chocolate to one part cream
Ratio for a thick white chocolate ganache is 3: 1 – 3 parts white chocolate to one part cream
Chop your chocolate up finely so that it melts quicker and easier when added to the heated cream. Heat your cream in the microwave till it is hot enough for the chocolate to melt. Add your finely chopped chocolate, and gently fold until all the chocolate is melted and mixed into the cream. Pour into a container, and then leave the ganache to cool.
For flavoured ganache, add flavourings to the cream and then heat to allow the flavours to infuse. Ideas of flavours you can use are: coffee, nutella, peanut butter, lime zest, orange zest, lemongrass, coconut, peppermint, nutmeg, cinnamon or other spices.