how to make ganache from scratch

How to Make Ganache from Scratch

make ganacheGanache can be used in many ways – it can be used to top, frost, and layer cakes, to coat truffles, to fill tarts, and to add a luxurious feel to any dessert. It is very simple to make: all you have to do to make ganache is mix finely chopped chocolate with warm cream, wait for the chocolate to completely melt, and then stir everything in until you achieve a rich, glorious, and gooey mess.

And because to make ganache from scratch, you will just need two ingredients, you need to make sure to buy the best quality there is, especially when it comes to the chocolate. The resulting quality of the ganache would heavily depend on the quality of chocolate you use.

When blended together, chocolate and cream form the perfect marriage, resulting in one glorious confection that will greatly improve a dessert recipe. The proportions of the two ingredients may vary depending on where it is going to be used, but traditionally, there should be an equal proportion of chocolate and cream. You can use milk or dark chocolate. You can also add liqueurs and extracts such as peppermint or orange to add more flavor.

It’s All about Texture

Texture comes into play to make ganache, and it all comes down to the ratio of the chocolate and cream. It will have to depend on what you are going to use the ganache for. A soft ganache is great to ice a cake, while a firm ganache is perfect for making truffles. If you are going to use ganache as a glaze to pour over your cake, the chocolate and cream should be in equal parts. If you will be using the ganache as a filling in between two layers of cake or as a frost to cover a cake, use two parts of chocolate and one part cream.

What You Will Need:

  • chocolate
  • heavy cream

What You Need to Do:

  1. Chop the chocolate bar into fine pieces so that it melts away quite easily. You may use the food processor, making sure that the chocolate does not melt while pulsing.
  2. Put the cream on your stove top, using medium to low heat for a few minutes. Make sure not to let the cream boil over. Stir occasionally, and once it starts to simmer, remove the pan from heat and place the cream all over your chocolate.
  3. Mix the chocolate and the cream, starting from the center and working your way outwards.
  4. Once you reach a velvety-smooth consistency, let it sit at room temperature for about 20 minutes.
  5. If you are using the ganache to glaze your cake, place your cake on a wire rack, and a baking sheet under it. Pour the ganache over the top of your cake, using your spatula to cover the cake evenly. If you are going to use the ganache as a frosting or as filling for your layer cake, allow it to cool first, and then beat it in a mixer until it becomes light and fluffy. Once done, you may now frost or fill your cake.

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