How To Make Chocolate Ganache
Chocolate Ganache is a versatile frosting because there are many ways you can use it. It is made up of only two ingredients: chocolate and whipping cream, and it can be used to make glazes, cake fillings, icings, and whipped frostings. You can change the ratio of chocolate to cream and end up with a totally different consistency and texture. I’ll be sharing how to make it for pouring over desserts, spreading on cakes, and whipping up for decorations.
You can use dark chocolate, milk chocolate, or white chocolate, but each one will have a different ratio when added to the cream. Check out the table below for each type of chocolate and its ratio. Note that the first number represents the chocolate, and the second is the cream. I have not added quantities of ingredients regarding the recipe because quantities will differ depending on what you’re making.
1. Pouring ganache can be used at a liquid consistency for pouring over cakes, and cupcakes, and as a dipping sauce. Drip cakes have been very fashionable, and it’s not a trend that will disappear, so the pouring ganache is your go-to for drip cakes. You can add a teaspoon of corn syrup or butter to the ganache for a glossy shine, it also keeps it from hardening and maintains a good consistency. Go to Perfect Chocolate Drip for my recipe.
2. Whipped Ganache – This is my favorite type which I use all the time for my cakes. Make a chocolate ganache and leave it out at room temperature for 4+ hours, then whip it with an electric mixer, it becomes a perfect whipped ganache, with a mousse-like consistency and it’s perfect for filling, piping on cakes and cupcakes.
3. Spreading ganache – Again the same ganache left sitting out at room temperature for over 12 hours is perfect for spreading on top of cakes. Here you don’t whip it, but just use it as it is. It will be thick and dark, and it will harden to a solid consistency if you use it to cover cakes. That makes it very sturdy under fondant.
Chocolate Ganache For Spreading
- 180 g Whipping cream
- 450 g Milk Chocolate
- Measure your chocolate and chop it finely if it doesn't already come as discs.
- Heat the whipping cream on medium heat just until it steams.
- Remove the cream from the heat and put the chocolate.
- Let it sit in the cream without stirring for just one minute, then start stirring until all the chocolate has melted.
- Cover the ganache with cling film directly touching the surface of the ganache to avoid a skin from forming.
- Let it sit at room temperature for 12 hours before using. After that you can use it as is, or whip it with a whisk for a whipped ganache.
- Look for good quality chocolate such as from a cake decorating store, because chocolate chips have ingredients like stabilizers in them that stop them from melting.
- Store unused ganache in an airtight container in the refrigerator for up to 1 week. You can also freeze the ganache for up to 3 months, and bring it back to room temperature when ready to use.
Chocolate Ganache Ratio Table:
Note that the first number represents the chocolate