3 May, 2015

Chocolate ganache

Ganache can be of three different consistencies. Very thick ganache that sets quickly that is used to make truffles. A less thick ganache which is used to mask cakes that can also be used to spread over or between layers or to decorate. A runny ganache is usually poured over a cake for a smooth shinier finish. Use good quality dark chocolate buttons or slab.

Here are the standard ratios;

Chocolate truffles: two parts chocolate to one part cream (2:1)

Spreading and masking: equal parts chocolate and cream (1:1)

Pouring or glaze: one part chocolate to two parts cream (1:2) and glucose syrup (optional)

Chocolate ganache
Yields 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Chocolate chopped (dark or milk)
  2. Thickened cream
Instructions
  1. If using a slab, chop the chocolate in to cubes.
  2. Place chocolate in a heat proof bowl.
  3. Boil cream in a heavy based saucepan.
  4. Pour the boiling cream over the chocolate and make sure chocolate pieces are well submerged.
  5. Leave intact for a minute or two.
  6. Using a spatula, slowly stir the centre in circular motion without incorporating air.
  7. Take time to stir until chocolate is melted and the ganache is smooth without lumps.
  8. If there are lumps and the mixture is already cooled, reheat on a bain-marie (double boiler) or microwave for 30 seconds on medium power.
Notes
  1. If using for truffles or spreading, refrigerate until set.
  2. If it’s a poring ganache, pass through a sieve to get rid of lumps and air bubbles and use immediately.
Voddy's Kitchen http://voddyskitchen.com.au/

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