Ganache 1 2 3: How to Make Ganache!
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When you hear the word "ganache", you might start to feel a little intimidated, but you don't have to! Our Ganache 1 2 3 comes together in a snap! And we've included some helpful hints to make sure the process is as fun and easy as possible. Don't be afraid; you're just a few steps away knowing how to make ganache for a chocolate dessert that's downright indulgent.
What You'll Need
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Let's talk about ratios! How are you using your Ganache?
- As a Glaze: This is the easiest chocolate ganache ratio in our list. 1 cup chocolate to 1 cup heavy cream. You'll want to use ganache glaze while it's still warm (the hotter it is the faster it flows). Our over or dip items to create a smooth and shiny finish. Let glazed items firm up at room temperature. Do not refrigerate to cool.
- As a Filling or Frosting: Want to learn how to make chocolate ganache for cake? Use the ratios for our chocolate ganache frosting recipe, and you can't go wrong! It's just 2 cups chocolate to 1 cup heavy cream. Let cool at room temperature until thickened. Stir occasionally, so it cools evenly. When the mixture has thickened, use it as a filling or frosting. For a lighter mousse-like texture, fit your stand mixer with the wire whip and beat. The more you beat, the fluffier the ganache will become. Whip until the ganache doubles in volume.
- As a Base for Bars, Candies, or Truffles: This truffle ratio is our personal favorite! 2 cups chocolate to 1 cup heavy cream. Spread ganache on a flat surface, like a rimmed baking sheet (if you want to cut it into squares later) or a baking dish (if you plan on using it as a base for bars with several layers) to cool. You could also leave the ganache in a mixing bowl to cool and, when it's chilled, use a mini cookie scoop or melon-baller to scoop it out and roll into balls. Regardless of how you're going to use it, bring ganache to room temperature, and then chill in refrigerator until firm, about 8 hours. For truffles, dust the ganache balls with powdered sugar, cocoa powder, or roll in chopped nuts.
If you want to know how to make ganache, you need to know a thing or two about how to pick your chocolate. Semi-sweet or bittersweet chocolates are typical for ganache. White and milk chocolate tend to make the ganache runnier, so cut down on the heavy cream accordingly. For fail-safe results, chocolate needs to be chopped finely. If you're using chocolate chips, know that they are specifically formed to resist melting, so make sure you give these a rough chop too.
What to Do
- Place cream in a heavy saucepan over low heat., until it starts to form tiny bubbles on the surface. Do not boil it. Remove from heat.
- Pour hot cream over chopped chocolate based on the ratios above. You may also add a flavoring to it such as orange, peppermint, or almond extract. Depending on what flavors you're adding, you might want to add 1/8 teaspoon of salt for every cup of chocolate.
- Avoid stirring mixture right away and let it sit 3 to 5 minutes first. Then, stir it slowly until the mixture is smooth and silky.
A Few More Helpful Tips
- Allow the ganache to cool slowly at room temperature, before placing it in the fridge. Doing this will help the chocolate and cream to bond more securely and develop a nice shine. Cooling too quickly can cause it to separate.
- To avoid sugar crystal skin forming, cover your finished ganache with plastic wrap. Make sure you place it directly on the surface.
- If the fat starts to separate from the heavy cream, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again.