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Best Ganache Recipes

Best Ganache Recipes


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Top Rated Ganache Recipes

This recipe comes from Michel et Augustin’s cookbook “Bake Like a French Pastry Chef,” in which the lighthearted French bakers demystify challenging pastry lessons for the home cook.

This sexy dessert will get you all hot and bothered in more ways than one! Not only is it a super delicious and indulgent dessert, it is made with dark chocolate, long believed to be an aphrodisiac.Adapted from the Hershey’s “Especially Dark” Chocolate Cake Recipe.

This decadent dessert has a buttery graham cracker crust, a homemade caramel pecan filling, and a layer of rich ganache on top. It’s a must-make pie any time of year as it's absolutely irresistible.Recipe courtesy of Imperial Sugar.

Tootsie Rolls — you either love them or hate them. There doesn't seem to be an in-between. For those who fall in the "love" category, we present our Tootsie Roll Cookies! Delicious chocolate thumbprint cookies are filled with an easy-to-make Tootsie Roll ganache and sprinkled with sea salt.Recipe courtesy of Imperial Sugar

Boston cream pie is a tried and true dessert rooted in the hearts of many Massachusetts natives. This recipe puts a twist on the dessert by adding a layer of amaretto pastry cream to the mix.Recipe courtesy of Bake from Scratch

Begin the ganache a day ahead to allow time for the fresh mint leaves to infuse their flavor into the cream. Need a shortcut? Skip the fresh mint infusion and make plain ganache frosting. Flavor it with a drop or two of mint oil or some peppermint extract, to taste.Adapted from “Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies” by Alice Medrich.

A sweet caramel custard stuffed inside a flakey pastry shell doused in rich chocolate ganache and salted caramel — what more could you want out of a dessert? — Leigh-Anne Anderson


Ganache, Soft Filling for Chocolates Etc.

For a &quotteam-building&quot day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best). they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.


How to Make Ganache

The first thing to consider is how you want to use the ganache: as a pourable glaze, as a whipped frosting, or as a truffle base. What you use it for determines the chocolate to cream ratio and whether you use the ganache while it&aposs warm or at room temperature.

Chocolate: Because there are only two ingredients in ganache, the quality of the chocolate really matters. Choose the best semisweet, bittersweet, or dark chocolate you can get your hands on. I suggest picking a chocolate that you love to eat all on its own (try to not eat it all before it goes into the ganache). If the chocolate isn&apost already chips or thin discs, chop it finely so it will melt easily.

Cream: Use heavy cream (also called whipping cream). You can substitute water or milk for all or part of the cream. However, using anything other than cream will affect its shine and luxurious texture.


Related Video

Great ganache. If substituting white chocolate for the dark you need to adjust the ratio of cream to white chocolate, either by reducing the amount of cream or increasing the amount of white chocolate. The ratio should be about 4:1, chocolate to cream, otherwise the the ganache will not firm up enough to be used as a frosting or filling.

This ganache is like fudge! Its insanely creamy and thick and so simple to make!

Tasted just like bakery ganache.

First of all, super simple. I made the smaller recipe and the quantity was perfect for some Passover brownies. Secondly of all, just fantastic. I wanted a frosting so I whipped 1/2c. cream and folded it into the ganache making a very simple mousse. Amazing. Would be good with up to a T. of coffee and or cinnamon and or some liquor as well.

i use this for the filling for truffles. it has good texture. When you cover with cling film, please be sure to press it down to the surface of the ganache, getting most of the air out. it makes a big difference.

Brilliant. And so much easier than sifting icing sugar for buttercream (though I still like buttercream). I will be making this more often!

Used semi-sweet. yum. Stuffed between 2 vanilla bean sugar cookies. Excellent and special!

I love how this turned out!! I made this according to the recipe. except. instead of pouring into a bowl, I poured it into 3oz clear espresso glasses, filling only the bottom quarter/third of the glasses. Chilled as directed. Then I folded in an equal amount of stiff, very cold whipped cream to the remainder. After both had set, I spooned my make- shift mousse in on top of the ganache in the clear glasses. To serve, I put still- pourable whip on top and decorated. Beautiful layers in a clear glass. I used half semi- sweet, half unsweetened bakers chocolate. This was perfect for the base, but to sweeten up the mousse, I needed to sweeten the whip. One recipe (and only a few dishes to clean) for a very decadent, beautiful dessert!

Great staple for any baker. I would also recommend folding it into whipped cream while still slightly warm to make a light chocolate mousse or balling it up and coating it in chocolate powder or coconut or nuts to make truffles.

This is very, very good, but makes WAY, WAY more than enough for one 2-layer cake. Consider making 1/4 of the recipe at most. You pour it (still liquid, just barely beginning to thicken) over a cooled cake, so it really takes very little. I made a sacher torte with it: two layers dark chocolate cake - cooled, raspberry jam for filling, ice with a thin layer of chocolate buttercream spread smooth, and then pour the ganache over and let it harden. Restaurant quality!

Warmed up a bit, it makes a divine topping for a bowl of vanilla ice cream and strawberries.

My dirty little secret: Make a cake out of a box. Nobody can tell when you top it with this simple, fantastic ganache.

After this cooled a little, I whipped it in the stand mixer ( adding a little Amaretto ) and frosted Espresso brownies. Chocolate & chocolate & coffee---doesn't get any better!


A QUICK Chocolate Ganache You Can Use 4 Ways

This video demonstrates the methods for using 1 dark chocolate ganache recipe in 4 ways and demonstrates the amazing properties of a chocolate ganache used at different temperatures to give you multiple ways to use it. It’s one you’ll use again and again..
Follow the video as it demonstrates how to use the following ingredients to create this delicious and versatile ganache:
1 cup (232 g) heavy whipping cream.
4 Tbsp (50 g) granulated sugar.
4 Tbsp (60 ml) water.
1 2/3 cups (227 g) couverture dark chocolate (I used Valrhona 55% Equitoriale it works perfectly for all uses in this recipe)..
Tips & Extras:
“Scald” is defined as “to bring to a temperature just below the boiling point.” Small bubbles will appear under the surface and steam will be present. The liquid will look on the verge of boiling, but it should not be allowed to start boiling in order to prevent it from evaporating. Remove it just before any large bubbles appear..
Each chocolate you choose will/can change the thickness or thinness of this ganache..
The addition of water and sugar make this the perfect ganache for all four of the uses in the video. However, you can eliminate these two ingredients for a thicker ganache..
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I&rsquoll be glad to answer them to help you keep learning more..
Chef Zach.
Dallas Chocolate Classes.
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Please don’t forget to LIKE, COMMENT, SHARE, SUBSCRIBE & CLICK the BELL icon �� to make sure you don&rsquot miss a single video..
Also, check out other videos on these playlists on this channel:
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https://www.youtube.com/playlist?list=PLMQdVyBaF0FJzALsbWpCFhbxDHMpfZt4l.
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Video taken from the channel: Dallas Chocolate Classes


Best chocolate for Chocolate Ganache

Cooking chocolate – You must use cooking chocolate sold in the baking aisle, not eating chocolate. Cooking chocolate is made so it melts smoothly. Eating chocolate simply does not melt properly – it ends up grainy and lumpy

White, milk or dark/semi-sweet can be used – my favourite is dark / semi-sweet (typically between 40 – 50% cocoa, rich chocolate flavour, best ganache texture, not as sweet as milk chocolate)

Avoid bittersweet chocolate or any chocolate > 60% cocoa – not sweet enough and the cocoa flavour is too intense for ganache unless you add glucose or sugar, which this recipe does not cater for because it is “just” a simple chocolate ganache recipe!

Blocks that you chop up yourself melt better and more smoothly than chocolate chips or melts sold in packets. Chips and melts do work – but might need a quick extra zap in the microwave if you find they don’t melt fully and

Chocolate chips are SAFER for first timers (like Cadbury, Nestle, Tollhouse) – these are intentionally made so they are safer to work with, plus you don’t have to chop them. In Australia, look for bags labelled “melts” (pictured below) which are specifically designed to melt well. So if you are new to using chocolate, don’t hesitate to use chips or melts – they still yield excellent, smooth, super chocolatey results.


Ingredients

To really bring out the flavour of the chocolate add a pinch of flaky sea salt to the cream when heating. You can also try infusing the cream with different flavours citrus zest, coffee and mint all work really well.

For a boozy truffle add a liqueur such as Cointreau or brandy or try adding whisky or rum. Just be sure to adjust the amount of liquid accordingly.

For a whipped-style ganache (great for icing cakes) use a 1:1 ratio of chocolate to cream and leave to set in the fridge completely before whisking with an electric whisk until whipped and soft. It will be much lighter in colour and texture.


Making a chocolate ganache with milk

The price of cream is expensive, so I didn’t want to spend the money to buy it. I was feeling discouraged until I used my brain and realized that heavy cream is just milk with a higher percentage of butterfat in it. By using whole milk with butter added to it, a homemade version of heavy cream is created.

After I make homemade cream, I add it to melted chocolate to make chocolate ganache without heavy cream!

My culinary education is paying off! Woot woot!

double boiler. To avoid that problem, chop or grate the chocolate as finely as you can so it’ll melt quickly and smoothly for you.

I’m on a tight grocery budget, but when it comes to the taste and texture of chocolate, I spare no expense. You definitely get what you pay for.

I use bittersweet chocolate in most of my baked goods, mainly to keep the sugar content down, but also because I prefer the deeper flavor that dark chocolate brings.

  1. Splurge on the purchase of the butter, buying a brand with a high percentage of butterfat.

At roughly 3 bucks a pound, it’s not inexpensive, but spending an extra dollar per pound will get you great quality, high-fat butter.

American butter has more water in it than European butter does, so I spend my money on the European stuff. It makes baked goods tastier and frosting creamier. Look for a brand with at least 83 percent butterfat, and buy organic butter if you can afford it. The cows feed on grass instead of corn by-products.

Oh, and let’s not forget about how amazing real organic butter tastes in the creamy mashed potatoes!


Raspberry Chocolate Ganache Recipe

Hey Sweet Friends! Comin’ at ya with a quick recipe! I use this raspberry chocolate ganache for soooo many things because it’s so quick and delicious!

I first used it when I made myself a birthday treat last year. It was PERFECT for my Chocolate Raspberry Cream Tart! I have a recipe and tutorial for this amazing treat here <<< OMG SO YUMMY!

Since then I have used this decadent raspberry chocolate ganache for cake fillings and French Macaron fillings.

Imagine sweet little bites of vanilla bean macarons with raspberry dark chocolate ganache inside *drooling*

Most recently I have used it for the filling in my Valentine’s treats. I modeled these giant macaron hearts off of the now famous Cream Tart. Making them petite and one serving sized and filling them with raspberry compote, raspberry chocolate ganache and Chantilly cream. They are a huge hit! Tutorial comin’ at ya soon, hang tight!

Of course you can always just drizzle it over a bowl of ice cream if you just can’t wait to indulge.

Let’s talk about Ganache really quick

Ganache is pretty easy but it can be finicky if you don’t know what you are doing. A basic ganache requires primarily just two ingredients- chocolate and cream.

The most important thing you want to keep in mind is don’t overheat the chocolate. Chocolate will seize if it gets too hot.

Ratios

Your cream to chocolate ratio will determine the consistency of your ganache. For a semi-sweet or dark chocolate ganache the standard ratio is 2:1. Meaning you would use 2 parts chocolate to one part heavy cream. Example – 8 ounces of chocolate to 4 ounces of heavy cream. This produces a good medium consistency ganache that is soft enough to drip when very warm and solidifies nicely when cooled. You can also whip it for a nice, pipeable frosting consistency when it is has cooled to about peanut butter consistency.

After a batch of ganache has cooled and become hard your can re-soften it by warming it in the microwave in 10 second bursts. Stirring well in between. It will melt very quickly so be careful!

Ganache can keep for months in the freezer.

Ganache can be flavored with many things including flavor extracts, syrups and compounds. Liquors, coffee, caramel and freeze dried fruits and berries. Just wait until the chocolate cools but is still stir-able to avoid splitting the ganache.

For a good trouble shooting guide to help fix a broken ganache check out my friend Kara’s website she’s got you covered in that department. Her post on her website Kara’s Couture Cakes is here >>> Oh My Gosh, Save My Ganache!

Now let’s walk through the process of Raspberry Chocolate Ganache

For that beautifully tart, fresh raspberry flavor I choose to use freeze dried raspberries. To me this imparts the most true raspberry flavor. You could use a raspberry compound but I have found it doesn’t quite have that fresh raspberry flavor and it pretty pricy!

You can either use the raspberry powder or whole raspberries and powder them yourself. I get mine on Amazon and this is the one I like. Click the photo for the Amazon link.

And of course I am a chocolate snob, so I love using Valrhona. My favorite is the Valrhona Chocolate Pearls. I use them for EVERYTHING. But they are not inexpensive! You can make a good ganache even using Ghirardelli Semi Sweet Chocolate Chips

Now you are going to make sure your freeze dried raspberries are a fairly fine powder. I put the whole raspberries in a plastic ziplock bag and crush them with a rolling pin. You can also put them in a food processor. A few bigger chunks are not a problem, just make sure a majority of it is fine powder.

Now heat your cream to the boiling point. You can do this in the microwave or on the stove top. Just make sure not to burn it. Now pour it over the chocolate and let it sit for about 5 minutes

Mixing

Now start stirring the mixture with a whisk and get all the cream incorporated with the milk. The chocolate pieces should all be melted and the ganache smooth. If there are little pieces of solid chocolate still, microwave the mixtuer for 10 seconds to heat a little more.

Now let your ganache sit and cool a bit. You don’t want to add the powdered raspberries when the ganache is still hot. It’s a little bit of a fragile emulsion when it’s hot and can break easily if you add flavorings too soon. I usually give it 10 minutes and it’s good to go.

Next add your powdered raspberries and stir them in well. This will thicken the ganache and it will have a slight texture. I find the texture very pleasing to the palate and it’s pretty to see some of the raspberry pieces in the ganache.

Such a decadent and beautiful ganache with endless uses! If you find something awesome you use it for let me know in the comments so I can try it!


Chocolate Ganache | A Decadent Treat

Chocolate Ganache is the ultimate decadent treat! It makes a great cake topper, a great glaze or an easy dip for strawberries. While Ganache sounds like a fancy french concoction, it couldn’t be simpler to make. Calling for just two ingredients and 5 minutes of total time, you can make this in a cinch. I made this cake to cover my frosted chocolate cake for Eddie’s birthday last month, but there are so many different uses for Ganache! Keep reading, friends. You are sure to fall in love with this dreamy chocolate recipe.


Other Ganache Tips:

Adding Color – You can add color to your white chocolate ganache at the end once it’s smooth. I recommend using gel or powdered colors rather than liquid for best results.

Adding Flavour – You can add flavour to the ganache in a couple of ways:

  • You can infuse the cream with herbs, tea leaves, or other flavors. Add these before you heat the cream, then strain before pouring over the chocolate.
  • Add flavouring, extract, liqueur, or emulsions at the end once it’s smooth.

Adding Butter – Most of my older ganache recipes included butter. I used to add this for shine, but I think this was actually a big culprit in causing my ganache to split (too much fat). I do not recommend it, and have since stopped using it. All you need is chocolate and cream!