2 Jan 2014

How to make Ganache

Ganache is the silky soft chocolate cream you find on cakes as a filling or as a frosting. It is what makes a chocolate cake more sinful and delicious, making you want to lick it off!

It is basically made by mixing cream with chocolate. It is very simple to make once you know the basics and ratio of chocolate to cream. Generally, the higher the cocoa butter in the chocolate ( the darker it is), the less cream you will need. So for dark chocolate ganache the ratio will be 2:1 - twice as much chocolate to cream. For milk chocolate - 2.5:1 (chocolate to cream), for white chocolate 3.5:1 ratio is used. It also depends on the type of chocolate you are using. Generally ganache is made with dark / semi sweet or bittersweet chocolate but you can make it with milk chocolate too. 






Chocolate - Use a good brand of chocolate to get the perfect ganache. I used Morde dark compound, it's not the very best but still it tastes good.
Cream - Heavy whipping cream with a fat content of above 35% is what is generally used for ganache but we don't get that here. I used amul fresh cream which is only 25% fat but it works well. You can also use Milky Mist which is supposed to have about 35% butter fat content.
Butter - Use about 1 tbsp of butter for a good shine to the ganache.

There are 3 types of ganache

1. A thin ganache which is poured as a glaze over cakes or ice cream - This has a ratio of 1:1. One part of chocolate to one part cream.
2. Rich ganache which is used for filling and frosting has a 1.5:1 chocolate to cream ratio.
3. Truffle ganache has a ratio of 2:1 (chocolate:cream). This is very thick and can be whipped.

The simple logic is, if you need a ganache to spread, use less cream. If you need a thin flowing ganache, use more cream.

You can also add butter or corn syrup for shine. Any flavors can also be added to the ganache.

I needed a thick ganache to frost the cake, hence used a 2:1 ratio. I have used Morde dark compound to make this ganache.

Ingredients
  • Chocolate - 2 cups
  • Butter - 1 tbsp
  • Cream - 1 cup ( I used amul fresh cream) Use 3/4th cup for an even more thick ganache
Method
1. Chop the chocolate into tiny pieces. Make sure the chopped pieces are all of the same size so that it will all melt at the same time.
2. Heat the cream in a saucepan or a microwave until you see tiny bubbles appearing around the edges. If using microwave, as a general rule, keep for 30 seconds.


3. Once you see the bubbles, remove from heat (otherwise the cream will bubble up and overflow) and pour over the chopped chocolate. 
4. Submerge all the chocolate pieces and let it stand for 5 minutes. 



5. After 5 minutes, start mixing the chocolate and cream together. Add the butter. Keep mixing until it all comes together as a smooth mixture.
6. If there are pieces that have not melted, put it back in the microwave for 30 seconds and mix again until it is smooth. 
7. Once cool, use it if using for glaze. Otherwise, cover it with a cling film and keep it refrigerated until it sets well and use as needed.
8. If refrigerating, bring it to room temperature before using.




Storing Ganache
You can keep the ganache at room temperature for a couple of days. After that it needs to be refrigerated until used. It can be kept frozen for 3 months.

Notes
1. You can reduce the cream a little more if you need a thicker ganache.
2. If after you refrigerate you find it is too thick, microwave for 10 seconds and use.
3. Check out the post on how to make nutella ganache.


Until next time,

Share this post if you found it useful!

28 comments:

  1. Gooey chocolate ! Yumm..visit my space and keep in touch.

    ReplyDelete
  2. can we use cocoa powder instead of chcolate?cake looks so soft

    ReplyDelete
    Replies
    1. No you need to use good quality chocolate for ganache. If you don't have compound, you can use milk chocolates like bournville. But the proportion will vary. I have given the proportion for milk chocolate ganache too.

      Delete
  3. hi, can we use morde chocolate compund for making ganache. I believe chocolate and chocolate compounds needs to be treated differently.

    ReplyDelete
    Replies
    1. Yes you can. I have used morde dark compound only

      Delete
  4. How much fresh cream am I supposed to use for 500g of morde dark compound? Plz help

    ReplyDelete
    Replies
    1. Hi, it depends on what kind of ganache you need. If you need a ganache to pour on your cake, use 1:1 ratio (500 ml cream). If you need a thicker ganache to spread on the cake use 1:2 ratio - 250 ml cream and 500 gm choc. Hope this helps.

      Delete
    2. Thanq beulah!! I have used 2packets of amul fresh cream.. guess I'll have to glaze the cake.. was hoping to pipe some rosettes

      Delete
  5. which butter (brand) do u use both salted and unsalted..TIA

    ReplyDelete
    Replies
    1. I always use amul unsalted butter for all my bakes.

      Delete
  6. Hi, Could you please tell me where can I buy the Morde in Chennai?

    ReplyDelete
    Replies
    1. I get it from Waltax Road - Viveka and Venus Essence stores.

      Delete
  7. Can we use non dairy cream here instead of amul fresh cream?

    ReplyDelete
    Replies
    1. Yes you can. Thaw the cream before heating and don't over heat the cream, it will split easily.

      Delete
  8. Your post are really helpful...for piping with ganache what ratio can be used?

    ReplyDelete
    Replies
    1. Thank you! You can use 2:1 or even 2.5:1 if it's a very hot day.

      Delete
  9. Can we use non dairy cream of tropolite ecotrop??? Plzz reply if yes how many cups or scoops???

    ReplyDelete
    Replies
    1. You can use non dairy creams but you need to be very careful while heating the cream as it can split easily. Use the same amount as the dairy cream.

      Delete
  10. Hi. I've tried this recipe. It is so yum. Also helped me when i was struggling with trying to get heavy cteam.
    One query though. I want to increase my ganache quantity. Have some in my fridge . Can i heat that up and add it to more cut up chocolate?

    ReplyDelete
    Replies
    1. Hi Deepika, thanks a lot! Glad I could help :)
      You can add more chocolate to the ganache but that will make the ganache very thick. So be cautious with how much chocolate you add.

      Delete
  11. Hi, I would like to use a white chocolate ganache (coloured green) to be poured over the cake, so what ratio of chocolate to cream is to be used? Thanks Beulah!

    ReplyDelete
    Replies
    1. I have already mentioned the ratio for white chocolate ganache, follow the same.

      Delete
  12. Hi could you please help me.i tried making ganached using white chocolate compound with 3:1 ratio...after applying to my cake and put in fridge fow few mins. It melted under my fondant cover....can you see any problem with my ratio.thank you

    ReplyDelete
    Replies
    1. For white chocolate compound 3:1 will work or 3.5:1 on a very hot and humid day. But I've never worked with fondant so I can't help you with that.

      Delete

Thank you for stopping by and taking the time to leave a comment. I appreciate you! Please don't leave your blog links or event links here. Thanks for understanding!