Indulge in the rich, silky world of chocolate ganache! This versatile treat can be a glaze, filling, or frosting, and can even be whipped into a fluffy delight. Let’s dive into the art of making ganache!
Tips for Perfect Ganache
Remember to chop your chocolate finely for the best melting results. And don’t rush the cooling process; let it work its magic!
Favorite Uses
This ganache is perfect for topping cakes, filling pastries, or simply enjoying by the spoonful. Trust me, you’ll love it!
Ingredients
- 1:1 Ratio Ganache:
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- 2:1 Ratio Ganache:
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- 1:2 Ratio Ganache:
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Instructions
- Prepare the Chocolate:
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Step 1- Chop the Chocolate: Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
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Step 2- Heat the Cream: Pour the cream into a small saucepan set over medium-high heat and bring just to a boil. Immediately remove from heat and pour over the chopped chocolate. Let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce (emulsions form better at 90 to 110°F).
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Step 3- Whisk to Combine: Whisk the mixture in one direction until smooth and creamy. This may take a little while - just keep whisking until smooth, cohesive, and shiny.
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Step 4- Cool and Set: If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping into balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.
- Whipped Ganache:
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Step 5- Make Whipped Ganache: To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until light in color and fluffy in texture. Be careful not to overwhip as this can create a grainy texture. If this happens, reheat the ganache in a double boiler, then strain and start again.
Nutrition
- Calories: 200, Fat: 15g, Carbs: 18g, Protein: 3g
Cooking techniques
Emulsification is key in making ganache. Be patient while whisking to ensure a smooth finish. Additionally, chilling times are crucial for achieving the desired consistency.
Variations or substitutions
Feel free to experiment with different types of chocolate, such as dark, milk, or white chocolate, to suit your taste. You can also infuse the cream with flavors like vanilla, espresso, or liqueurs for a unique twist!
Storage tips
Store any unused ganache in an airtight container in the refrigerator for up to a week. Reheat gently to bring it back to a pourable consistency if needed.
Notes
Allergen info: Contains dairy and chocolate. Adjust the ratios for your desired thickness and use quality chocolate for the best results!
