Ganache is chocolate buttercream. Although it seems, due to its name, to be very sophisticated, it is simple and quick to prepare, and it tastes wonderful. White and milk chocolate ganache is very tasty as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)
Typically, for ganache, use one part chocolate to one part cream. For white chocolate, you can take two parts chocolate to 1 part cream, for milk chocolate - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.
And to level the cakes - under the mastic - you can use regular one, but if there is some complex shape, then it is better to prepare double ganache, that is, two parts of dark chocolate to one part of cream. I prepare ganache for mastic, so I make just such a cream in this master class.
But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.
Products:
100 grams of cream 20-35%
200 grams dark chocolate
Ganache: recipe. How to make chocolate cream
1. Cut the chocolate into small pieces.
2. Add chocolate to cream.
3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out to be in the center, then stir the whole cream, it will also quickly become homogeneous.
4. The chocolate was stirred and the cream became homogeneous.
5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.
Ganache is an incredibly delicious chocolate cream originally from French cuisine, used to decorate cakes and various kinds of desserts, and also simply as a chocolate sauce. Today we will tell you how to make it from different types of chocolate and offer a recipe for making ganache without cream.
Chocolate ganache cream - recipe
Ingredients:
- bitter chocolate – 110 g;
- cream with fat content 33-35% – 125 ml;
- butter – 55 g;
- – 55
Preparation
Chop the dark chocolate finely with a knife and place in a suitable bowl. In a ladle or saucepan, mix the cream with powdered sugar and place over medium heat. Heat the mixture, stirring, almost to a boil, but do not let it boil. After this, remove the container with sweet cream from the heat and pour it over the chocolate pieces in the bowl. Leave the mass without stirring for two to three minutes, and then stir vigorously with a whisk. Now add soft butter, make sure it completely dissolves in the cream, continuing to stir with a whisk. Depending on the purpose for which you will use the ganache cream, you can use it immediately warm or cool it and keep it in the refrigerator for several hours.
When choosing dark chocolate for making ganache, keep in mind that the higher the percentage of cocoa beans in it, the thicker the ganache will be.
White chocolate ganache with mastic - recipe
Ingredients:
- one and a half glasses of cream with a fat content of 33-35%;
- white chocolate – 600 g.
Preparation
The process for making white chocolate ganache with mastic is identical to that described above, except that it does not contain butter or powdered sugar. Otherwise, chop white chocolate in exactly the same way and pour in cream heated almost to a boil. After two minutes, stir the mixture with a whisk or immersion blender until smooth and the chocolate slices are completely dissolved. Now cover the ganache with a piece of cling film so that it completely adheres to its surface. This way, a crust will not form on the surface of the cream. Cover the container with the ganache with another sheet of film and put it in the refrigerator overnight or for at least seven hours.
Ganache without cream - recipe
Ingredients:
- dark chocolate – 200 g;
- – 175 ml;
- brown sugar – 50 g.
Preparation
In this case, we will use coconut milk instead of cream. If you choose chocolate without animal ingredients, then this ganache recipe is definitely suitable for vegetarians and those who fast.
When starting to prepare the ganache, use a knife to chop the chocolate into slices as small as possible. Shake coconut milk in a jar, pour it into a ladle and dissolve brown sugar in it. Place the container on the fire and heat the mass to a temperature of 90 degrees. After this, pour it into the chopped chocolate, and after a couple of minutes, stir with a spatula or whisk until the chocolate slices are completely dissolved.
Milk chocolate ganache - recipe
Ingredients:
- milk chocolate – 300 g;
- cream with fat content 33-35% – 200 ml;
- a tablespoon of butter.
Preparation
The proportions for preparing milk chocolate ganache are somewhat different from the previous ones. It will be needed in 
in this case, one and a half times more than black chocolate and the same amount less than white chocolate. Since milk chocolate is usually sweeter than dark chocolate, granulated sugar is not used here.
To prepare this ganache, grind milk chocolate and pour in cream heated almost to a boil. After two minutes, stir the mixture until the chocolate pieces are completely dissolved and stir in the butter.
The thickness of the ganache prepared according to any of the recipes can be adjusted by reducing or increasing the amount of chocolate or cream.
Nowadays it is difficult to imagine the work of popular confectioners without such cream as white chocolate ganache. Every self-respecting chef knows about its unique properties.
This cream:
- keeps its shape perfectly;
- suitable for applying warm glaze;
- suitable for mastic;
- holds its shape well on cupcakes;
- It reacts better than other creams to heat, i.e. does not melt;
- Waffle and sugar pictures do not flow down on it.
Ganache is a homogeneous mixture of chocolate and heavy cream, brought to an emulsion. Butter is sometimes used as a substitute for cream, but this cream is much richer. In any case, the original ganache emphasizes cream.
Origin story
The search for the perfect, stable cream for cakes could have taken pastry chefs forever, if not for one fateful incident. Ganache is translated from French as “fool”, and the history of the creation of the cream is quite funny.
The sloppy cook spilled hot cream into the melted chocolate and tried to hide the evidence of his carelessness by stirring everything. But the experienced chef saw through the trickster, and an annoyed “Ganache!” was heard throughout the kitchen. But before writing off the mistake as scrap, the chef decided to try what happened and adapt the find to some dish. He was amazed by the delicate taste and over time improved the cream recipe, making it an important part of the confectionery art. Only one thing reminded cooks of the origin of the cream - the ridiculous name ganache.
White chocolate ganache appeared a little later, when white chocolate bars took their rightful place in the confectionery craft. This comes after years of disdain for chocolate without cocoa liquor and its recycled status.
The composition of this popular cream is extremely simple - chocolate and cream. But the properties of the finished product, which are so valued by confectioners, fully depend on the quality of these ingredients.
White ganache starts with premium white chocolate. Not suitable for cream:
- porous;
- with fillings;
- with vegetable fats instead of cocoa butter.
The easiest way to find good chocolate is in specialized confectionery stores.
As for the cream, it should be as rich and fresh as possible, preferably homemade. If you cannot find such cream, then in the process of preparing the ganache, butter is introduced into the mixture, which must also be of the highest quality.
Another advantage of white ganache is the ability to color it with gel dyes. Thanks to this, the cake can be made in any possible color.
Both ingredients are taken in a ratio of 3 to 1 if the cream is used for leveling, and 2:1 in cases of decorating cupcakes. The total mass of cream and butter should not exceed the specified proportions.
For example, for alignment let's take:
- 540 g white chocolate;
- 180 ml cream from 30%;
- or 80 ml of cream and 100 g of butter 82.5%.
Among other things, white ganache can be given any flavor using fruit or berry purees. The following proportion is observed here: as much puree is added, as much cream is taken away. But the total percentage of fruit and berry mass should not exceed 30% for thick purees and 20% for thinner mixtures.
Because of the intricacies of mixing and temperature balance, heating and melting is best done in a double boiler, so have two thick-walled metal containers ready. When cooling, it is better to use a glass bowl. Prepare the dishes in advance; they should be dry and clean.
Cooking process
White chocolate ganache starts with chopping the chocolate. The original recipe calls for mixing separately heated cream and melted chocolate, but this is a very difficult process for a beginner.
- Combine the chocolate and cream in one container and place them in a prepared water bath. For stirring, choose a silicone spatula or a regular spoon. The chocolate will begin to melt little by little.
- The chocolate will clump at first, but this is normal - the dissolution should proceed smoothly.
- At the end of the process, a smooth, homogeneous mass with a glossy sheen is obtained. If coloring is provided for the cream, dyes are introduced at this moment.
- The cream is removed from the heat and cooled to 40 degrees Celsius.
- If you introduce butter, that very moment has come. The oil should be at room temperature. It is introduced and everything is thoroughly mixed.
- The next step is cooling. The ganache is poured into a glass bowl and covered tightly with cling film. The container is placed in the refrigerator for a couple of hours until it hardens.
- After this, it is taken out and beaten with a mixer. As a result, the mass brightens, increases in volume and becomes more pliable.
White chocolate ganache is ideal for covering the cake immediately after the procedure. If the cream has already warmed up, it is better to cool it a little again. It is best to apply the cream with a dry, hot spatula, this will ensure even distribution.
Attention, errors!
Here are the main mistakes when creating and working with ganache:
- In many recipes, it is customary to heat the ingredients separately. However, separate melting of the ingredients by an inexperienced pastry chef often leads to separation of the ganache and the impossibility of further working with the mixture.
- You should not use wooden spatulas or spoons when mixing, as they easily absorb odors and can impart foreign flavors to the cream.
- Even if you've become an expert at melting chocolate in the microwave, you shouldn't do it when working with ganache. To obtain the desired structure, a precise temperature balance is required, which is impossible to maintain due to the different heating rates of chocolate and cream, as well as the lack of constant stirring.
- In some recipes, cooks pour hot cream over the grated chocolate to achieve the desired mass. However, this method is fraught with overheating of the top layer of chocolate and its delamination.
- When using ganache as a layer between the cakes, keep in mind that this is a very dry cream and when using it, the cakes need to be soaked.
- The ganache may crack if the cake has not stood sufficiently and has shrunk, or the cream layer is too thin.
- If the cream does not harden, you have used low-quality products. But you can save it by adding a little melted and cooled chocolate.
As you may have noticed, ganache is not as simple as it seems. But with due patience, you can create a real culinary masterpiece that will meet all expectations!
To bake a delicious, aesthetically attractive cake, you need to prepare ganache cream for it. It fits perfectly under mastic. What is ganache, and why is it so attractive to housewives? The main quality of the cream is the minimum amount of products used. It is suitable for any type of baking and has an exquisite taste. To prepare ganache correctly, you need to have skill. She comes with experience, but you must definitely try your hand.
What is ganache
Creamy chocolate cream for a cake doesn’t surprise anyone now, but it wasn’t always like that. This emulsion was invented completely by accident, but its delicate taste was quickly appreciated. Chocolate ganache in the classic version is prepared on the basis of cream. But confectioners have gone further and offer a version of cream made with butter. It can also consist of these two components. A prerequisite for the cream is the presence of chocolate.
History of the cream
The recipe for chocolate ganache appeared thanks to an accident, and was entrenched in cooking for a long time. His invention again involved French chefs. They have long been considered tastemakers.
The young cook accidentally spilled cream into the melted chocolate. The boss scolded him very much for this offense. He called the careless pastry chef “ganache,” which translates from French as “fool.” Subsequently, we tried the milk chocolate ganache and were amazed by its delicate taste, but the unpresentable name stuck to it forever.
There are several types of this French delicacy. Chocolate buttercream is made with a base of: cream, butter, or both. The main thing in preparation is the proportions and quality of the ingredients. Chocolate ganache is used for cakes, muffins and pastries.
Features of the composition
A ganache recipe can include different types of chocolate. This is the main component, the quality of which determines how successful the cream will be.
You can use any chocolate for ganache. The proportions must be observed correctly to achieve the required fat content and consistency.
- Classic ganache involves the use of dark chocolate. In this case, the components are taken by weight in a 1:1 ratio.
- Milk chocolate ganache is less fatty. For him, the proportion changes to 2:1.
- White chocolate requires a lot of cream. Their proportion to sweetness is 4:1.
- Ganache with dark bitter chocolate is also made at a 1:1 ratio, but it has a specific taste. Children most likely will not appreciate it.
The proportions of the cream depend on how much cocoa butter is contained in the chocolate. The less it is, the greater the need to compensate for fat content. There is practically no cocoa butter in white chocolate, so the proportion looks like 4:1.
Cream ganache is considered the easiest to prepare. It also has fewer calories and is easier on the stomach. A delicious cream can be created using cream and butter. It is the most difficult to prepare. The oil composition is easy to prepare. It turns out greasy and heavy on the stomach.
Traditional recipe
The ganache cream for covering the cake according to the traditional recipe, performed by French chefs, looks like a clearly proportional cream, in which every gram must be taken into account. At home, you can experiment and look for the most acceptable options. Covering the cake with ganache allows you to correct the roughness of the cake layers and give the dessert a respectable look. The cream turns out very tasty. It's rich and very chocolatey.
Product composition
In order for the ganache to turn out correctly, it is necessary to observe the proportions and adhere to the classic set of products. For the cream you will need:
- 250 g heavy cream;
- 250 grams of dark chocolate.
Butter ganache cannot be called classic, but this product is a cream substitute. In order for the cream to be of high quality, the ingredients must be only selected. Dark chocolate ganache has a rich flavor. The fat content of the products is very high, and this is one of the features of the product. Chocolate ganache cream has a viscous consistency and is used hot.
Preparation
Having chosen the best products, you need to begin the cooking process. To properly make chocolate ganache according to the classic recipe, you need:
- The tile must be broken into pieces. The chocolate is placed in a saucepan. There is no need to grind it too much; the product will still melt at temperature.
- The cream is heated in a separate bowl. They should be brought until bubbles appear around the edges, but not boiled.
- Heated cream is poured into a saucepan with chocolate pieces. You cannot do the opposite so that the product does not burn.
- Then you just need to stir with a spatula until the chocolate melts completely.
The butter ganache also turns out smooth and homogeneous. Its quality depends only on the selected products. Knowing how to make ganache, you can quickly decorate cupcakes and cakes. The cream can be stored in the refrigerator under cling film for 2 days, so it is sometimes prepared in advance. It does not require heating; at room temperature it takes on the required consistency.
Chocolate ganache for coating the cake with honey
Delicious chocolate cream with cream has a lot of variations. You can prepare ganache with milk or sour cream, add condensed milk and butter to it. The option with honey is also popular. The recipe for chocolate ganache for drips on the cake has a delicate taste and aroma.
Ingredients:
- 100 g cream;
- 150 g dark chocolate;
- 50 g butter;
- 50 g honey.
This ganache is used to cover the cake. It is better to use dark chocolate, as the cream will be very sweet with white. Chocolate ganache for coating is used under mastic or to coat the sides, make drips, add color variety, and layer the cakes. This cream can be called universal. Ganache for a cake with honey is prepared in the same way as the classic one.
- It is necessary to heat the cream and melt the chocolate in it.
- Heat the honey slightly and mix with the creamy mixture.
- Finally, add the oil and mix everything until smooth.
The ganache cream for the cake is soft and fragrant. It can be stored in the refrigerator. Ganache with honey, milk and white chocolate will be very sweet, it is advisable to choose black.
Video of making chocolate ganache
Recipe for cream ganache with chocolate
Delicious and aromatic chocolate cream with cream can decorate the cake. When purchasing products, you need to pay attention to their composition. If you plan to use chocolate cream for the cake, then a bitter bar will not work. Especially when the main eaters are children. In this case, it is better to choose a ganache recipe made from milk chocolate. It is not as tart and sweeter.
White and dairy products contain less cocoa butter. Its fat content is significantly reduced. In order for the ganache to have the desired consistency, it is necessary to balance the content of chocolate and cream, and also add butter.
Ingredients:
- 500 g white or milk chocolate;
- cream in the amount of 350 g;
- butter – 50 g.
In the pastry shop, cream ganache for decorating the cake is prepared in compliance with all proportions. Professionals have extensive experience in this matter. When preparing ganache at home, you can adjust the amount of a particular product to achieve optimal consistency and taste. As a result, the cream should be smooth and homogeneous.
In order to make ganache for a cake correctly, you need:
- The cream is heated over the fire until bubbles appear.
- They are poured into pre-prepared chocolate and mixed until smooth.
- At the final stage, softened butter is introduced, which should melt depending on the temperature. This requires constant stirring.
Cream for a cake made from cream and chocolate without butter may turn out less concentrated. The main task is to achieve homogeneity by constant stirring. Knowing how to make ganache from milk and white chocolate, you don’t have to worry about the quality of your baked goods.
Ganache for mastic
To create a culinary masterpiece with smooth surfaces, the method and technology of preparing ganache are important. Mastic is spread only on perfectly “camouflaged” cake layers. Chocolate ganache is suitable for decorating and leveling the cake.
Ingredients:
- 100 g dark chocolate;
- 100 g butter.
In order to prepare chocolate ganache for mastic, you need:
- We cook only in a steam bath. All equipment and products must be prepared in advance.
- Place chocolate and softened butter in a thick-bottomed saucepan. The mass must be heated until the main component is completely dissolved and with constant stirring.
- After the cream becomes homogeneous, it is removed from the steam bath and sent to cool for 30 minutes.
To properly glaze the cake with ganache, you need to cool it a little so that the cream thickens. Water carefully and level with a knife. The cake with ganache becomes smooth and ready for fondant.
Ganache glaze
The chocolate ganache for coating the cake can be thick or thinner. Then it will become a good layer for cakes. Can milk ganache cream be applied to the top layer of dessert? Of course, you just need to cool it a little and water it in doses so that it doesn’t spread. For the glaze you need:
- 350 ml milk;
- 50 g sugar;
- 400 g chocolate.
Making ganache with milk is similar to the classic recipe. As in other cases, the basis is the quality of the products and compliance with proportions.
- Over high heat, heat the milk to 90 degrees.
- Sugar is poured into it and stirred until completely dissolved.
- Finally, add the milk mixture to the chocolate and melt it. Regular stirring will ensure uniformity.
- The soft component of the saucepan is whipped with a mixer at high speed. The ganache turns out light and airy.
The cream can be used warm or cooled. Ganache is suitable for covering a cake with smudges or simply for pancakes and pancakes.
Cream for filling cakes
Chocolate ganache can be used to decorate not only a cake, but also small cupcakes or pastries. It is used as a cream and does this function perfectly. You need to know a few secrets that allow you to make it light and airy. Not only chocolate cake, but also brownies will acquire a special taste with buttercream.
Ingredients:
- 150 g chocolate;
- 100 g cream;
- 50 g butter.
If you choose dark chocolate for the cream, you can add granulated sugar to taste. The recipe for ganache cream is prepared according to the classic principle. The cream is heated, the chocolate is melted in it and finally the butter is added. Then cool the ganache a little in the refrigerator. Before use, you need to beat it with a mixer for 3 minutes to give it airiness. The result is a ganache for cakes - the best cream for decoration.
Ganache with sour cream
If you have absolutely no time, and the cake requires decoration, then the technology for making ganache with sour cream will captivate you with its simplicity. You don’t even need to buy chocolate for the cream. The question arises: how long can such ganache be stored or kept in the refrigerator? The cream can last for 2 days. Chocolate ganache has a simple and affordable recipe. It will require:
- 8 spoons of sour cream;
- 6 small spoons of cocoa;
- 6 teaspoons sugar.
All components must be placed in a saucepan. Put it on the fire and cook, stirring constantly, until thickened. Sugar is used in the cream to give it more sweetness, since sour cream is sour. Whipped dark chocolate ganache becomes fluffier. It needs to be cooled a little in the refrigerator. Beat the ganache for 3 minutes at high speed. If the cream contains cream and chocolate, then it is perfect for cakes, pastries and other baked goods. Ganache can also be used to decorate cakes and cupcakes.
Ganache with condensed milk
A custom ganache made from chocolate, butter and condensed milk is prepared without cream. It can be used to fill a cake as a cream. This recipe is based on condensed milk.
Ingredients:
- chocolate – 250g;
- 200 g butter;
- 150 g condensed milk.
The ganache for layering and filling the cake is softer, but very tasty. In order to make ganache correctly and achieve the desired consistency, you must:
- melt chocolate and butter in separate containers in a steam bath;
- Bring condensed milk to room temperature;
- mix it with melted butter and beat lightly;
- add the resulting mixture to the chocolate;
- stir until smooth.
This mixture should be immediately greased onto a chocolate cake or filled into baked goods. It can be stored in the refrigerator, but it hardens quickly.
White chocolate cream
One of the most complex versions of the cream is considered to be ganache for covering a white chocolate cake. It is required that it spreads and not lie in one unpresentable cake on the top cake.
We will need
The softest and lightest chocolate ganache includes the following components:
- cream – 50 ml;
- 100 g white chocolate;
- 25 g butter.
Milk ganache is suitable for layering chilled cakes. You can decorate the top of the dessert with warm cream.
Cooking step by step
It is not difficult to prepare chocolate ganache as a decoration for a cake; you just need to strictly follow the proportions so as not to disturb the consistency.
- The cream is heated to 90 degrees.
- They need to be poured into a bowl with prepared chocolate.
- The whole mass is mixed until smooth. The chocolate should be gone.
- Finally, oil is added to the cream and mixed.
- To decorate a cake or fill a pastry, the mixture is cooled and whipped.
The cream can be used for cakes, meringues or straws. For all desserts except cake, chocolate ganache requires beating for 3 minutes.
Rum ganache
A cake covered with ganache and rum is perfect for an adult group. It has a delicate aroma and spicy taste. The dish has a variety of recipes, but ganache with expensive alcohol remains the privilege of adults. It has distinct notes of cognac or rum. This ganache is needed for cakes or small pastries. It does not harden much and turns out soft.
Products
The recipe for chocolate ganache for coating a rum-flavored cake includes the following ingredients:
- chocolate – 250 g;
- cream – 250 ml;
- a spoonful of expensive alcohol.
A small list of products puts the cream in the category of the most affordable and in demand.
How to cook
To make colored ganache for drips or classic black with the addition of rum, you need:
- You need to heat the cream very hot on the stove, but do not bring it to a boil.
- Pour the hot liquid into the previously broken chocolate.
- It is recommended to stir the mixture until it reaches a homogeneous consistency.
- Finally, add another spoonful of cognac or rum and mix again.
- For cakes, you can make whipped ganache. Before this, the cream is cooled. Then beat it for 3 minutes.
The ganache must be used immediately so that it does not lose volume. A very simple cream always decorates baked goods.
Each dessert requires a special approach. In order to prepare ganache at home, you need to follow a few simple rules.
- In order for the ganache to turn out correctly, it is recommended to adhere to the ratio and proportions of chocolate and cream.
- Products must only be of high quality.
- Cream for cream is used from 33 percent fat content and above.
- The composition of the product can include any chocolate, but the proportions of the entire cream depend on the amount of butter in it.
- Dark chocolate ganache is richer. Products are taken in equal proportions.
- To make ganache, you can also use dark dark chocolate, but it is intended for the amateur. Powdered sugar makes it sweeter.
- Ganache dessert should have a uniform consistency. If you can’t mix it, it means the quality of the products is failing or the heating was done incorrectly.
- Simple chocolate ganache can be made with milk or condensed milk, honey or cream. The main thing: maintain proportions.
Every housewife should know how to make ganache for a cake. They can decorate any other dessert, grease cakes or decorate cupcakes. Knowing how to decorate a cake with ganache, you don’t have to worry about the taste and appearance of your baked goods.
All lovers of sweets, as well as those who love to bake this sweet, definitely know what ganache is and how to prepare it. There are also those people who have never heard such a name. That is why below we will talk about this interesting element of cooking, as well as recipes for its preparation.
So, ganache is basically a chocolate cream that is used as a layer or as a top layer for cakes and other desserts.
It is known that this sweet addition to dishes was first prepared in France, and that recipe included only three main ingredients - classic dark chocolate, cream and butter. Depending on the purpose, the ganache can be either thicker or thinner.
Classic recipe
How to make ganache (step by step):
Classic cream is perfect for layering pastries, cakes, and also as a filling for croissants. Ganache is the ideal element for making chocolate truffles, as well as any other confectionery dish in French cuisine.
Other options for making ganache
In addition to the classic recipe for this chocolate mousse, there are many others that are perfect for various delicacies, meeting all the taste preferences of those with a sweet tooth. And one of these recipes is ganache with the addition of rum.
Recipe No. 1 - Ganache with rum, which requires the following:
Preparing the rum recipe will take only 15-20 minutes, and the calorie content of the product per 100 g will be about 357 kcal.
Step-by-step preparation:
- As usual, you need to start with chocolate: you need to break it into small pieces;
- Place the cream in a container that can be heated in a water bath. The cream must be brought to a boil and immediately removed from the heat;
- Pour chocolate slices into hot cream, then beat both ingredients until smooth;
- Last but not least, you can add rum (or cognac), after which mix the chocolate mass well again. The ganache prepared according to this recipe is ideal for coating the cake.
Along with the classic recipe, you can prepare a sweet, creamy mass using not dark chocolate, but white.
Recipe No. 2 - Ganache made from white chocolate, which requires the following products:
This delicacy is prepared quite quickly - no more than 20 minutes. The calorie content of the product will be about 280 kcal per 100 g.
How to prepare ganache according to this recipe:
- Pour the cream into a suitable container, place it on a fire or water bath, and then gradually bring to a boil;
- Remove the boiling cream from the heat, add the white chocolate slices, gradually mix both ingredients using a whisk or mixer to obtain a homogeneous mass;
- Place the resulting creamy chocolate mass in the refrigerator to cool;
- The finished white chocolate mass can be used as a coating for cakes.
Ganache was invented 150 years ago, but over all these years its basic recipe has never changed: only cream, chocolate and butter are always used. If desired, the recipe can be supplemented with other ingredients - powdered sugar, cognac or rum, add coconut milk to the cream or replace dark chocolate with white or milk, but in general the three main ingredients never change.
The classic cooking method (as in the first recipe) does not contain sugar, so the taste of this delicacy will be creamy and at the same time spicy, since bitter chocolate will give it bitterness.
Ganache, the recipe of which uses rum, can be left in the refrigerator for a while until it hardens, then beat it with a whisk and use a pastry syringe to decorate the cake. In this case, the delicious chocolate mass will turn out to be very airy and light.
If the ganache is being prepared solely for coating cakes, it is best to use it immediately after preparation. And if you want to make a filling from it, then it must be left in the refrigerator for 12 hours.
Chocolate for ganache must be broken into cubes or small slices. This will ensure a more even distribution in the hot cream. If desired, you can grate the chocolate, then it will melt faster and be distributed more evenly.
It should be remembered that the ganache retains its glossy shine only if it is used while still hot. When the mass cools, it acquires a matte tint.
