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How to make chocolate ganache

How to make chocolate ganache

by Ünal Güler

A must for every chocolate lover! In Basics from The BakerMama, I show you how to make chocolate ganache that’s rich and chocolatey with a smooth, glossy finish.

Chocolate ganache in a clear glass bowl with a metal spoon.

Basics by The BakerMama

Welcome to Basics from The BakerMama! I created this guide series to help beginning cooks improve their skills, make the most of their time in the kitchen, and create great family memories. I hope you like it!

Simply pampering

Glossy, creamy and so chocolatey. The rich and versatile chocolate ganache is a chocolate lover’s dream. Learn step by step how to make chocolate ganache perfect for spreading on cakes and cupcakes. I also share how you can adjust the thickness of your ganache for all of its wonderful uses!

Chocolate ganache in a clear glass bowl with a metal spoon.

A simple method

This easy chocolate ganache recipe uses the microwave. It saves time and the end result is beautiful. You can also warm the cream in a small saucepan on the stove over medium-low heat before adding the chocolate. But this process takes longer and I’m usually in a hurry!

Chocolate ganache in a clear glass bowl, with a hand holding a spoonful of chocolate over it.

Recipes for chocolate lovers

Ways to use chocolate ganache

As it cools, the chocolate ganache will naturally thicken. Before cooling, you can adjust the consistency by slowly adding more cream until the desired consistency is reached.

Don’t wait until it cools to add cream. This will create a lumpy or grainy ganache! Heat is required to keep it smooth.

The consistency of the ganache really depends on the ratio of cream to chocolate. My chocolate ganache recipe is perfect for spreading or squirting. Find more uses for chocolate ganache and tips for getting the right texture.

  • Filling: Thickest. To get the right consistency for filling chocolate truffles or cupcakes, use a little less cream. Remember that as it cools it will only thicken!
  • Spread or squirt: This recipe is perfect for spreading on a cake. Follow the directions as they are written.
  • Pour and drizzle: Thinnest. To pour ganache over cupcakes or drizzle over ice cream, slowly add more cream until you have a pourable consistency. The ganache will firm up as it cools.
Chocolate ganache in a clear glass bowl.

Frosting vs. Ganache

What is the difference between chocolate ganache and frosting? Mainly sugar! Whipped cream is a topping made from melted semi-sweet chocolate and cream (and sometimes a little gelatin or butter). Chocolate icing is made from cocoa powder, butter, and lots of sugar.

Quality and size of chocolate are important

When it comes to making ganache, the quality and size of your chocolate matters. I recommend using semi-sweet chocolate chips or dark chocolate. The smaller the chocolate chips, the easier it is to make a smooth ganache. That’s why I tend to use chocolate chips or finely chopped chocolate.

I don’t recommend milk chocolate for a ganache, as it makes for a much less intense flavor.

Chocolate ganache in a clear glass bowl with a whisk on the side.

What do I need to prepare chocolate ganache?

  • Chocolate chips (semi-sweet or dark) or finely chopped chocolate
  • Unsalted Butter
  • whipped cream
  • whisk
Chocolate Ganache by The BakerMama

How to make chocolate ganache

  • Place the chocolate chips and butter in a microwave-safe bowl.
  • Microwave on low power until just melted, about 1 minute.
  • Stir until completely melted, then stir in the cream until smooth.
Prepare chocolate ganache in a clear glass bowl.
  • Leave to cool for a few minutes. If the ganache is too thick, stir in a little more cream.
Chocolate ganache in a clear glass bowl with a metal whisk.

More basics for better baking

  • How to prepare homemade whipped cream: With this whipped cream, you will ditch the canned goods once and for all. It’s a simple, sweet homemade twist that can’t be beat.
  • How to make an egg wash: A simple egg wash will give your cakes, scones and cookies a crunchy, golden brown, glossy finish. It’s the perfect finishing touch!
  • To Prepare a Graham Cracker Crust: Sweet and buttery and the perfect blend of chewy and crunchy! A graham cracker crust is the easiest and most delicious crust you will ever make!
  • To prepare cinnamon sugar: Featuring a cinnamon-to-sugar ratio that’s perfect for sprinkling, garnishing, or tossing into your favorite recipes.
  • How to brown butter: Simple techniques that unravel the secret of making golden, frothy, flavorful butter. Browned butter has a caramel-like aroma and a nutty, savory flavor. It adds an extra deliciousness to your favorite baking and cooking recipes.

How to store chocolate ganache

How to store chocolate ganache: Leave to cool completely. Cover with cling film and press lightly against the ganache to prevent a film from forming. Store in the fridge for up to a week.

Ganache can be stored at room temperature for a day or two. However, I recommend refrigeration.

FreezePlace the ganache in a freezer-safe container or bag and store for up to three months. Let the frozen ganache set in thawing overnight in the fridge.

Chocolate ganache in a clear glass bowl.

I hope you find these simple basics helpful! If you make anything using my BakerMama Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see it and others can be inspired!

xoxo,

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Description

A must for every chocolate lover! In Basics from The BakerMama, I show you how to make chocolate ganache that’s rich and chocolatey with a smooth, glossy finish.


  • 1/2 cup Chocolate chips (semi-sweet or dark)
  • 1 tablespoon unsalted butter
  • 1/2 cup whipped cream


  1. Place the chocolate chips and butter in a microwave-safe bowl.
  2. Microwave on low power until just melted, about 1 minute.
  3. Stir until completely melted, then stir in the cream until smooth.
  4. Leave to cool for a few minutes. If the ganache is too thick, stir in a little more cream.


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