Fingerlic's All About Chocolate Ganache
Unlock the Secret to Perfect Ganache! Discover a simple, 2-ingredient recipe for a versatile frosting, filling, drip, or glaze that’s sure to elevate your baked goods.
Two simple ingredients come together to create rich, velvety ganache: chocolate and cream. For optimal results, high-quality chocolate with a high cocoa butter content is a must. Couverture chocolate, like Callebaut, Valhrona, or Scharffen Berger, yields a silky smooth texture. If these aren’t accessible, Lindt or Ghirardelli can be good alternatives.
Chocolate to Cream Ratios
Using ratios allows you to scale your ganache recipe up or down. A 2:1 ratio, for instance, means using twice as much chocolate as cream.
Here are some examples:
2:1 ratio: 200g chocolate to 100g cream or 2oz chocolate to 1oz cream
3:1 ratio: 200g chocolate to 67g cream or 6oz chocolate to 2oz cream
Simply apply the ratio to your desired batch size to achieve the perfect balance of chocolate and cream.
The type of chocolate used affects the ganache ratio. Here’s a breakdown:
- Dark Chocolate (high cocoa solids, low milk solids): 2:1 (chocolate:cream)
- Milk Chocolate (balanced cocoa and milk solids): 2.5:1
- White Chocolate (no cocoa solids, high milk solids): 3.5:1
Whipped Chocolate Ganache
Whipping set ganache transforms its texture and color. It becomes lighter, almost peanut-butter-like, making it perfect for frostings and fillings. While whipped ganache is common, I prefer the rich, dark color and smooth texture of unwhipped ganache. Though softer and trickier to work with, it’s ideal for certain applications. You can whip any type of ganache – white, milk, or dark – to achieve the desired consistency.
- Hot Cream Method: Chop chocolate finely, heat cream to a simmer (scalding), pour over chocolate, cover, and rest. Stir gently until combined.
- Microwave Method: Heat chopped chocolate and cream in short intervals, stirring between each heating.
- Use high-quality (couverture) chocolate for best taste and texture.
- Chop chocolate finely for even melting.
- Use a glass or metal bowl, depending on the method.
- Choose cream with high fat content (heavy whipping or double cream).
- Use an immersion blender to aid emulsification.
- Stir gently from the center outwards until smooth.
- Boil the cream, as it can cause the ganache to split.
- Overheat the chocolate, especially in the microwave.
- Use a whisk, which can incorporate too much air.
- Stir too vigorously, causing the ganache to break.
- Agitate the ganache while it’s cooling or setting.
- Refrigerate the ganache prematurely, making it too firm.
- Coloring: Add gel or powdered colors to white chocolate ganache after it’s smooth for vibrant hues.
- Flavoring: Infuse cream with herbs or tea leaves before heating, or add flavorings, extracts, or liqueurs after the ganache is smooth.
- Too Soft: Too much cream or not enough chocolate. Adjust the ratio for desired consistency.
- Too Firm: Too much chocolate or not enough cream. Adjust the ratio accordingly.
- Store ganache at room temperature for up to 2 days, in the fridge for 2 weeks, or freeze for 3+ months. Ensure airtight storage.
- Omitting butter reduces the risk of splitting due to excess fat. Chocolate and cream are sufficient for a stable ganache.
Ready to elevate your baked goods with rich, velvety ganache?