Chocolate Ganache
Chocolate ganache is a shiny glaze, icing, sauce, or filling for pastries, made from chocolate and cream. Adjusting the amounts of chocolate and cream you can use it in various ways- check my notes and tips. Depending on the ratios, ganache is so versatile and is one of my favorite things to use in desserts. It can be used as a pourable glaze, filling for cakes or pastries or tarts, truffles, and so so much more! A very basic skill to master in the field of pastry that will take your desserts to the next level.
Happy baking!
Servings: 1
Total Time: 20 mins
Ingredients:
1/2 cup heavy cream
3/4 cup semi sweet cooking chocolate, ideally couverture
2 tbsp unsalted butter
Directions:
In a sauce pan, warm cream. Do not boil it, just heat it up. It will take about 5 mins.
Turn off the flame and add chopped couverture and ensure it is submerged in the cream.
Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the centre out. It will come together.
Once the chocolate and cam is combined well, add the butter and whisk it in.
The ganache is ready. It should be smooth and shiny.
Store in an airtight container in the fridge for upto 3 weeks.
Notes/Tips:
Make sure you do not boil the cream while making the ganache.
The better quality of chocolate, the more flavorful the ganache will be. Ideally use couverture.
Pourable ganache- Use ratio of cream to chocolate 1:1
Ganache for a truffle- Use ratio of cream to chocolate 1:3
Reheat- Reheat on a low temperature. If you microwave it- microwave for 30 sec intervals whisking it in between.
If the emulsion breaks and becomes grainy keep whisking it add a little more chocolate. It can happen if you reheat it at a high temp.
You can replace the chocolate with milk and white chocolate too. For white chocolate you might need to add 1-3 tbsp more.
