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Recipe: Chocolate Ganache
Summary: This is easy to make and can be used to top any chocolate cake or hot as a sauce with desserts. Using the proportions below it will set about as hard as butter in the fridge so it is good for truffles or for if you want it to hold its shape when piped. If you require a thiner ganache use equal portions of cream and chocolate.
Ingredients
- 200g (7.05 ounces) chocolate
- 70-100ml cream
- 1 tablespoon glucose syrup (optional)
- 1 tablespoon butter (optional these two help make it shiny)
Instructions
- Place chocolate pieces in a bowl
- Heat cream until it just starts to boil
- Pour the cream over the chocolate, making sure it is completely covered. Then let sit for a couple of minutes.
- Stir until it becomes smooth
Quick notes
Pour it over a cake just like that or leave the bowl on the bench until ganache reaches a spreadable consistency and pipe in swirls onto cupcakes. You can also mix ganache into butter cream for a real chocolatey tasting icing. If you are making it ahead store in the fridge. It will set very firm but you can microwave until you get the desired consistency.
Variations
If you want flavoured ganache add extras to the cream before you heat it eg: a few mint leaves or grated orange rind – then strain it once it is boiled.
Preparation time: 5 mins
Cooking time: 5 mins
Diet tags: Gluten free
Number of servings (yield): 12
Calories: 146
Fat: 12
Protein: 1
My rating
Recipe by howtocookthat.net.
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Hi, Love your cake and recipe. I have a question about the chocolate ganache recipe, what type of cream do you use?
If you are in the usa then heavy whipping cream is what you need. If in Australia then whipping cream or plain cream is fine, anything that is around 30% fat or more.
Where can I get the templates you showed in the video for chocolate garnishes. piped designs, please!!!, thanks
Hi marceia, on the chocolate decorations page towards the bottom of the post: http://www.howtocookthat.net/public_html/chocolate-decorations-for-desserts/
Hi, do have a recipe for making chocolate? and please teach us how to make chocolates without putting it to the fridge. thanks a lot you have helped a lot people.
Hi Ben, have you seen this post? http://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/ Is that what you needed?
Hi Ann. Can I use corn syrup instead of glucose syrup? What is the difference between the two?
Hi Sherry yes you can
Australian glucose syrup [liquid glucose] comes from wheat. Corn syrup [US] is a thinner syrup which has a high level of glucose with some other sugars present.
For the small amount in the ganache an equal swap of glucose to corn syrup is fine.