Chocolate ganache
This recipe makes approximately 2,2-2,5 dL ganache depending on which type of chocolate used
Chocolate ganache is a versatile and delicious cream that can be used in many different ways. Best of all, it consists of two ingredients: cream and chocolate. Plus butter if you want to achieve an even rounder flavor, but it can easily be omitted. I always use it, though. Just because.
Here you'll find the ratio I use between chocolate and cream - it's different whether it's dark or white chocolate.
I love chocolate ganache and use it for many different things. In my opinion, it can make even the most simple cakes luxurious and exciting, both in taste and appearance.
Here are some examples of how you can use the delicious ganache, whether it's white, brand, gold or light:
Cake filling: Chocolate ganache is a popular filling for cakes. It can be spread between layers of cake or used as a filling in cupcakes or other baked goods.
〰️ Topping: Ganache can be poured over cakes, cupcakes, brownies or other baked treats for a delicious and glossy finish.
〰️ Dipping: Warmed ganache can be used as a delicious dip for fruit, biscuits, cookies or even marshmallows.
〰️ Frosting: Once the ganache has cooled to a thicker consistency, it can be whipped to a creamy consistency and used as a frosting for cakes or cupcakes.
〰️ Chocolate confectionery filling: Ganache can be used as a filling for homemade chocolate confectionery. It can be combined with other flavorings such as nuts, fruit or alcohol to create different flavors of filling.
〰️ For desserts: Ganache can be used as part of various desserts such as chocolate truffles, chocolate mousse or as a topping for ice cream or panna cotta.
〰️ Cake icing: Ganache can be spread evenly over a cake to create a smooth and glossy surface that acts as a durable icing. For example, on Shrove Tuesday buns.
Enjoy.
Chocolate Ganache
Preparation: 15 minutes Cooling Time: 1-2 hours Total: 1-2 hours
Ingredients
This recipe makes approximately 2,2-2,5 dL ganache depending on which type of chocolate used
Dark chocolate ganache
110 g high-quality dark chocolate, buttons or finely chopped
1 dl. whipping cream
40 g cold butter in small cubes.
Light chocolate ganache
130 g high-quality milk chocolate, buttons or finely chopped
1 dl. whipping cream
40 g cold butter in small cubes.
Gold chocolate ganache
140 g Gold/Amber chocolate, buttons or finely chopped
1 dl. whipping cream
30 g. cold butter in small cubes.
White chocolate ganache
140 g high-quality white chocolate, buttons or finely chopped
1 dl. whipping cream
30 g. cold butter in small cubes.
Method:
Heat the cream in a small saucepan. When the cream is steaming and just below boiling point, pour the hot cream over the finely chopped chocolate. Leave for 30 seconds and then stir vigorously from the center (as you can see in the video above) until the mixture comes together and becomes smooth and glossy. I always use a silicone creamer. Add the butter cubes and stir until melted.
If individual pieces of chocolate don't want to melt completely, you can use an immersion blender, but in short intervals as the friction heat can damage the ganache.
The ganache is now ready to use if you are going to dip something in it. If you're using it to spread on a cake or to pipe on a cake, refrigerate the ganache for 1-2 hours to set. You can whip up the cooled ganache with an electric whisk.
Tips og opbevaring
〰 When you refrigerate your ganache, cover it with cling film so that no condensation or skins form. Once the ganache has set, you can remove the film.
〰 The ganache will keep for 4-6 days in the fridge.
〰 The ganache is freezer safe: When you are ready to use the ganache, remove it from the freezer and let it thaw in the fridge overnight or at room temperature for a few hours. Once thawed, you can reheat the ganache gently either in the microwave with short intervals and stirring between each heating or in a saucepan over low heat on the stove. Be sure to stir regularly to ensure the ganache heats evenly. Once the ganache is back to the desired consistency, it can be used as desired to decorate or fill cakes, cupcakes or other desserts.
〰 Experiment with higher or lower amounts of chocolate for a firmer or more liquid consistency.
〰 Experiment with flavorings such as lime zest, lemon zest, spices or fruit purés.
