Ganache 1 2 3: How to Make Ganache!


Ganache 1 2 3: How to Make Ganache!

Ganache 1 2 3
Enough to cover a cake

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. 
A Note on Chocolate:
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

  1. 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.
  2. 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.
  3. 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. 

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