I still remember the day when we were told: “Today you’ll be taught how to make chocolate ganache”. It always used to sound a little complicated recipe to me. Well, yes it is and it is not. Confused? The recipe includes just two ingredients that make it a simple one but also it’s really important to understand the temperature and proportion – whether you want your ganache thick or thin, whipped or smooth.
So nothing to worry about because I am going to make you learn how to make it and important things you need to consider while making it perfectly.
Ingredients you’ll need
To make this amazing chocolate ganache easily, you’ll just need chocolate, whipping cream, a microwave and 5 minutes of your day. Bring:
- 4 oz. semi-sweet chocolate
- ½ cup heavy whipping cream
How to make it
- Take a large heatproof bowl and add chopped chocolate into it. Keep it aside.
- Take a microwave safe bowl and pour down whipping cream into it. Microwave it for around 45 seconds-1 minute. You need to keep a strict watch on it so that it doesn’t bubble over in the microwave.
- Now, pour this heavy whipping cream over the chocolate. Set it aside for 2-3 minutes. Whisk the mixture slowly in the middle of the bowl and keep doing it in one direction until you get a smooth and combined mixture.
- Let it cool for around 10-15 minutes before you use it on your dessert. Allow it to cool completely if you want to use the ganache as more of the frosting.
- Well, the chocolate ganache used to glaze your cakes and pastries is the same which is used to roll in the truffles. The only difference is the proportion of the cream to the chocolate.
- For glazes and icings, the consistency should be thinner that means a higher percentage of cream.
- If you want thicker glaze for frosting or if you want to roll into truffles, it needs to be stiffer that means chocolate percentage will be higher.
- Do not boil or simmer the cream to make the ganache, just hot enough to melt your chocolate.
- To enjoy an easy and quick process make sure your chocolate is finely chopped before you mix it with your hot cream.
- Your chocolate ganache should be at the right temperature before you’re using it with whatever recipe.
- A still-warm ganache is just perfect to decorate your cake and settle into a smooth glaze. Make sure it should neither be too hot nor too cold.
- It’s true that truffles want the ganache to cool completely until it is thick enough to roll into balls. But it should not be too cold and stiff as it won’t roll easily.
- In case your ganache has cooled or stiffened too much, simply reheat it over a double-boiler or you can use a pot of simmering water till you get the right consistency.
- Since you need only two ingredients to make your ganache thus, they both should be of best quality. Especially chocolate because this ingredient is the reason for good flavor and consistency as well.
- For a rich and not-too-sweet ganache, your chocolate should have a high percentage of cocoa. But if you want it a little sweet, add some sugar while it is still warm so that the sugar can melt easily.
- Also, remember that sugar when melts down becomes liquid so be careful because adding too much can affect the final consistency.