Everything You Need to Know About Ganache
Ganache is usually a mixture of cream and chocolate, but is can also be made by mixing warm water with chocolate to make a lovely shiny ganache. Ganache can be used to ice a cake (spreading, piping or pouring) it can be used as a drip and any leftovers can be rolled into truffles.
Ganache can be stored in the fridge for a week and in the freezer for 3 months. Defrost the night before use and warm in the microwave on defrost as needed.
White chocolate ganache can be coloured with powdered colours.
Ganache can be whipped to create a mousse like texture. Use an electric mixer to whip it up once it is cool but not set yet. Use immediately
I find that I often don’t have cream in the fridge, so this is a brilliant alternative when cream isn’t available. I do find it sets a bit quicker than the cream version, so I am still making the cream version for icing cakes and I have included all the recipes below.
When comparing white and dark chocolate, I find that my white chocolate ganache needs a slightly higher ratio of chocolate to cream to set in normal South African weather.
What is meant by ratio?
When the ratio is written 3:1 or 2:1 that means that there are two parts of chocolate to 1 part cream. For example my dark chocolate ganache below is 2:1 (500g chocolate to 250g cream) and my white chocolate ganache is a 3:1 (750g chocolate to 250g cream). 250g cream is equal to 250ml for fresh cream.
For the water ganache, you could adjust the water quantity if needed, but it seems to work well for both types of chocolate as given in the recipe.
Adjusting your ratios
Adjusting your ratios can help ganache to stay stable even in hot weather. If you find that your ganache is not setting as firmly as you would like, increase the ratio of chocolate. So for example a winter ratio might be 2:1 and a summer ratio might be 3:1 (or somewhere in between).
Making cream ganache
To make a regular cream-based ganache, simply warm the cream on the stove, when boiling turn off the heat and add the chocolate, stir until melted. The heat from the cream should be sufficient to melt the chocolate.
Making water ganache
Melt the chocolate and add the hot water (measure everything in g for accuracy). Stir and stir, even when it seems lumpy (it will get there I promise).
Water ganache recipe
Water Ganache
Ingredients
- 340 g chocolate white, dark or milk
- 60 g boiling water
Instructions
- Melt the chocolate in the microwave on low power OR over a bain marie
- Add the water and stir until smooth
Notes
White chocolate ganache recipe
White Chocolate Ganache
Ingredients
- 250 ml cream
- 750 g white chocolate chopped
Instructions
- In a large saucepan, bring the cream to the boil. As soon as the cream starts to boil add the chocolate and switch off the heat. Stir until the chocolate has melted. Store in the fridge for 1 week or in the freezer for 1 month. Can be melted in the microwave.
Notes
Can be rolled into truffles or piped once it has cooled. Finish off your truffles by rolling them in icing sugar, cocoa, chopped nuts or coconut. Use as a filling for moulded chocolates, or dip in melted chocolate.
Dark chocolate ganache recipe
Dark Chocolate Ganache
Ingredients
- 250 ml cream
- 500 g dark chocolate chopped
Instructions
- In a large saucepan, bring the cream to the boil. As soon as the cream starts to boil add the chocolate and switch off the heat. Stir until the chocolate has melted. Store in the fridge for 1 week or in the freezer for 1 month. Can be melted in the microwave.
Notes
Can be rolled into truffles or piped once it has cooled. Finish off your truffles by rolling them in icing sugar, cocoa, chopped nuts or coconut. Use as a filling for moulded chocolates, or dip in melted chocolate.