Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream, used as a glaze, sauce or icing used as filling for pastries, to make truffles or to glaze cakes.
Before making a ganache, you will need a good quality chocolate (dark or white) to melt. Chocolates with around 70% cocoa content will make your desserts much tastier.
There are a few ways you can melt chocolate, to use it in desserts or as a chocolate ganache such.
- Using an electric chocolatiere melting pot, which is not absolutely necessary.
- Using the microwave. This is the easiest way, however, you must be careful to use a microwave safe container. Break chocolate in smaller pieces and put your microwave to low heat. Melt it for 1 – 2 minutes, stir with spoon and if it has not melted completely, add 1 minute more and repeat. Add remaining ingredients and mix.
- Another way is to heat the heavy cream on the stove top and then remove it from the heat, add the chocolate and other ingredients and mix until it melts.
- Finally, the method I use is to melt the chocolate in a double boiler also called bain Marie or water bath. If you don’t have a double boiler use a saucepan and a metalic bowl which fits on top of the pot. Add about 1 – 2 cm water in the pot and add the bowl with the chocolate on top. Bring to boil, reduce heat and stir chocolate until it melts. Add the remaining ingredients and mix.
The less heavy cream you add, the result will be a harder ganache when it cools, so if you want a soft ganache it’s advisable to add equal amount of chocolate and heavy cream depending on the result you want
Cooking time: 10 minutes (in double boiler)
- 225 grams good quality chocolate, sweet, semi-sweet, bitter, couverture, white etc.
- 3/4 cup (180 ml) heavy cream
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoon liqueur of your choice, amaretto, grand marnier, baileys, etc.(optional) to match the taste of your dessert.
- 225 grams good quality chocolate
- 225 ml heavy cream
- 1 tsp honey
Note: Apart from the chocolate of your choice the remaining ingredients may change to make the ganache healthier. Butter may be substituted with becel proactive margarine, heavy cream may be substituted with low fat cream or 0% fat milk.
For a vegan ganache use couverture chocolate which does not contain milk and substitute whipping cream with vegan cream or with syrup. You can flavour it with liqueur, zest, coffee etc.
Kopiaste and Kali Orexi,