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Ganache – that silky smooth, molten chocolate river of bliss. To me, it’s just perfection. I mean look at it… doesn’t it make you just want to stick your face under it???
No? Oh um… yeah, me neither *wink*
The cool thing about ganache is that 2 very simple ingredients can make something so amazing and so decadent. But what’s even MORE cooler is that those 2 simple ingredients can be used 4 different ways – as a shiny coating, as a whipped frosting, as a piped fudgy frosting or as a truffle.
PrintGanache – 4 ways of total awesomeness!
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Ingredients
- 1 1/2 cups really good chocolate cut into pieces
- 1 cup heavy cream
Instructions
- Place 1 cup of the chocolate pieces in a glass bowl.
- Heat the cream over medium heat just until it starts to get bubbles around the edges.
- Immediately remove it from the heat and pour it over the chocolate pieces.
- Let it sit for 2 minutes and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.
Notes
Pourable Ganache
Allow it to cool slightly to where it’s thicker (not as thick as say molasses), where it’s still pourable – that’s how you get those super decadent shiny coated cakes.
Next is Whipped Ganache – think like if you frost a cake or cup cake. There are a few key points to remember when whipping ganache:
Chill the ganache uncovered in the fridge for two hours, stirring every twenty minutes.
Once the ganache feels cold but is still liquid, think pudding-like, remove it from the fridge and attach the bowl to the mixer.
Whip using the whisk attachment, slowly at first, gradually increasing speed to high. This will thicken rather quickly so watch it. It will begin to hold soft peaks. Watch for it to get just slightly firmer, and don’t allow it to go any further. Over-whipped ganache will look grainy then. If you find that your ganache has gone grainy, you can try to salvage it by placing it over a double boiler or hot water bath for about 10 seconds at a time, whisking, and then returning it to the heat to attempt to re-melt the chocolate. You may need to rewhip the ganache briefly once it returns to room temperature.
Work fast to ice your cake or cupcakes as this will seize up if left to sit.
*** Do not pre-whip your ganache! You only whip it when you’re ready to frost!
Piped ganache
For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. You don’t whip or do anything to it.
Truffles
Just cool til it’s fudgy-scoopable, roll in assorted toppings and eat!
Now at this point, if you allow it to cool slightly to where it’s thicker (not as thick as say molasses), where it’s still pourable – that’s how you get those super decadent shiny coated cakes like this:
Next is Whipped Ganache – think like if you frost a cake or cup cake. There are a few key points to remember when whipping ganache:
- Chill the ganache uncovered in the fridge for two hours, stirring every twenty minutes.
- Once the ganache feels cold but is still liquid, think pudding-like, remove it from the fridge and attach the bowl to the mixer.
- Whip using the whisk attachment, slowly at first, gradually increasing speed to high. This will thicken rather quickly so watch it. It will begin to hold soft peaks. Watch for it to get just slightly firmer, and don’t allow it to go any further. Over-whipped ganache will look grainy then. If you find that your ganache has gone grainy, you can try to salvage it by placing it over a double boiler or hot water bath for about 10 seconds at a time, whisking, and then returning it to the heat to attempt to re-melt the chocolate. You may need to rewhip the ganache briefly once it returns to room temperature.
- Work fast to ice your cake or cupcakes as this will seize up if left to sit.
- *** Do not pre-whip your ganache! You only whip it when you’re ready to frost!
Now we have Piped ganache. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. You don’t whip or do anything to it.
And last we have truffles. Just cool til it’s fudgy-scoopable, roll in assorted toppings and eat!
Hi TKW,
I was just wondering about storage particularly for the pourable ganache. How long will it keep? Can you make it a few days in advance, will it thicken in the fridge and can you just reheat slightly to bring it back to the right consistency? I’m looking at using it for my daughter’s birthday party and just want to prep as much as I can before the actual day. Thank you Trish
Hi Trish!
Keep it in the fridge for as long as you can keep it away from people sneaking it. LOL Seriously it lasts a good week to 2 weeks in the fridge. To reheat just bring to room temperature OR microwave (half power) in 30 second increments.
Best Kitchen Wishes!
PS: Happy Birthday to your daughter!
Hello TKW
Ganache question – I’m not a big fan of Ganache made with semisweet chocolate chips. Can you make the Ganache with milk chocolate or white chocolate? Then whip it or make truffles. Or can I add sugar to mellow and sweeten the semisweet chips? Any suggestions? Thank you, Kama
Hey Kama!
That’s the beauty of ganache! You can make it with pretty much any chocolate mixture. You can use all dark chocolate, milk chocolate or even all white chocolate. Do not add sugar though. You just want to make sure it’s 1 1/2 cups.
Best Kitchen Wishes!
★★★★★
Beautiful post! Thanks so much for sharing how to make ganache – now I’ve got to give it a try!
Well thank you very much Julie! I always have a container of ganache in my fridge. I just love how it’s so versatile!
Best Kitchen Wishes!
AMAZING! You are a genius! I love how you explained this!
LOVE your site!
Thanks Kalie! I just love ganache! Welcome to the TKW family!