I do not usually post on Saturday, but I have a BIG cake post on Monday. I figured I would whet your appetite with my favorite cake filling today.
Chocolate ganache is more a method than anything else. The name Ganache implys fancy, but in reality it is one of the most simple to prepare dessert sauces. It can be used as a topping for your favorite ice cream sundae or it can be used as a filling in between cake layers. No matter how you use it ganache is crazy yummy.
When ganache is warm it is like a hot fudge sauce. It can be swirled on cupcakes & brownies or used as a drizzle for plating desserts. It can fill tarts and be used to enrobe a cake too. When chilled & thickened it can be used in a piping bag for decorations.
The neat thing about ganache is that it is just two ingredients: Heavy Cream and Chocolate. That’s it. Done. What could be more simple and fabulous! Here is all you need know to make a creamy chocolate ganache.
- For Dark Chocolate - one part Bitter Sweet or Semi-Sweet Chocolate and one part Cream (1:1)
- For Milk Chocolate - one and a half parts Chocolate to one part Cream (3:2)
- For White Chocolate - 2 parts White Chocolate to one part Cream (2:1)
- Break chocolate into chunks and put in a stainless steel or heat resistant bowl. Bring cream to a boil in a saucepan over medium high heat. Remove cream from the stovetop and add it to the chocolate. Stir to combine until all the chocolate is melted. Add any additional flavorings to taste.
- Use ganache warm or let it cool to room temperature depending upon if you are using it as a glaze, filling etc.
- To reheat your ganache put the bowl over a pot of gently simmering water (a bain marie) and stir until creamy. Or if you are using a microwave safe bowl you can soften it in that on a low heat setting, stirring frequently. Just be careful not to scorch the chocolate.
- I always use the highest quality chocolate I can get my hands on. Scharffen Berger is one of my favorites.
- You can store ganache in the fridge & re-heat to get it back to desired consistency. If the chocolate separates when cool, it should come together again when re-heated.
- See the Variations below for some great recipe substitutions and ideas.
- Add a few drops of your favorite extract or spices to change up the flavor. Coconut, cinnamon, pumpkin pie spice, vanilla, peppermint, almond, espresso & orange all pair nicely with chocolate. You can even add a pinch of cayenne for heat!
- If you glaze a cake with ganache then you can sprinkle nuts, sprinkles, sugar crystals, coconut flake, dried fruit, etc before it sets so it they will stick.
Chocolate Ganache Recipe Links
- Gluten Free No Bake Chocolate Pecan Tarts MarlaMeridith.com
- Banana Cake with Chocolate Ganache and Walnuts Glorious Food
- Halloween Chocolate Orange Layer Cake Bakingdom
- Pistachio Cupcakes Annies Eats
- Pumpkin Cheesecake with Nutella GanacheVanilla Sugar