Chocolate Ganache Recipe
Ganache is a great alternative to buttercream for those who love chocolate, but don't care for the sweetness of buttercream. It's very different from chocolate buttercream, and is often not really sweet at all. Dark chocolate ganache is actually rather bitter, as bitter as dark chocolate itself. Ganache can also be very different consistencies. Anywhere from runny enough to be used as a drip to stable enough to pipe with.
Dark Chocolate Ganache:
200g dark chocolate
200mL whipping cream (or heavy cream)
Heat cream to near boiling. Pour over chopped chocolate and stir until all chocolate has been melted and it resembles the consistency of chocolate sauce. You can also heat the cream and chocolate together in the microwave until the chocolate completely melts and the mixture has come together.
Yes, that's all. Ganache also counts as one of the easiest buttercream alternatives to make. It only takes a couple minutes. However long it takes to melt the chocolate. You can also combine the ingredients and heat it over a double boiler.
When you first make the ganache, it will be quite runny and appropriate to use to make a drip cake. This is the exact recipe I used to make my chocolate drip cake with sprinkles. If you want a ganache you can spread like frosting, just let it set until it comes to room temperature. You can put it in the fridge for a few minutes if you're in a hurry.
Now, how do you get it to pipable consistency? First, cool the ganache in the fridge or the freezer until it's cool, but not frozen. Then whip it with an electric mixer until it gets to a pipable consistency.
Chocolate ganache freezes beautifully. When ready to use, just let the ganache come to room temperature and stir once before spreading on a cake. To get the ganache thinner, heat it a bit in the microwave. To get the ganache thicker, cool it a bit in the fridge. It's quite easy to work with and sets more firmly than buttercream.
Now, what if you don't care for dark chocolate and want to make milk chocolate ganache? Milk chocolate ganache is usually what is called a 2:1 ratio.
Milk Chocolate Ganache:
400g milk chocolate
200mL whipping cream (or heavy cream)
Follow the same procedure as above. The reason for the ratio difference is because milk chocolate is softer than dark chocolate by nature. Dark chocolate ganache is what is called a 1:1 ratio.
If you want to use white chocolate to make ganache, keep in mind that white chocolate is less consistent than dark or milk chocolate. If your white chocolate is firm, you could get away with a 3:1 ratio. But if your white chocolate is soft, you will need a 4:1 ratio.
White Chocolate Ganache:
600-800g white chocolate
200mL whipping cream (or heavy cream)
Have fun with this recipe. After all, who doesn't love chocolate?
Watch us make it on our YouTube channel here: https://youtu.be/ArrcYjOcgWI
Schaut zu, wie wir es machen auf unserem YouTube Kanal hier: https://youtu.be/VMLkGi67N2U
Dark Chocolate Ganache:
200g dark chocolate
200mL whipping cream (or heavy cream)
Heat cream to near boiling. Pour over chopped chocolate and stir until all chocolate has been melted and it resembles the consistency of chocolate sauce. You can also heat the cream and chocolate together in the microwave until the chocolate completely melts and the mixture has come together.
Yes, that's all. Ganache also counts as one of the easiest buttercream alternatives to make. It only takes a couple minutes. However long it takes to melt the chocolate. You can also combine the ingredients and heat it over a double boiler.
When you first make the ganache, it will be quite runny and appropriate to use to make a drip cake. This is the exact recipe I used to make my chocolate drip cake with sprinkles. If you want a ganache you can spread like frosting, just let it set until it comes to room temperature. You can put it in the fridge for a few minutes if you're in a hurry.
Now, how do you get it to pipable consistency? First, cool the ganache in the fridge or the freezer until it's cool, but not frozen. Then whip it with an electric mixer until it gets to a pipable consistency.
Now, what if you don't care for dark chocolate and want to make milk chocolate ganache? Milk chocolate ganache is usually what is called a 2:1 ratio.
Milk Chocolate Ganache:
400g milk chocolate
200mL whipping cream (or heavy cream)
Follow the same procedure as above. The reason for the ratio difference is because milk chocolate is softer than dark chocolate by nature. Dark chocolate ganache is what is called a 1:1 ratio.
If you want to use white chocolate to make ganache, keep in mind that white chocolate is less consistent than dark or milk chocolate. If your white chocolate is firm, you could get away with a 3:1 ratio. But if your white chocolate is soft, you will need a 4:1 ratio.
White Chocolate Ganache:
600-800g white chocolate
200mL whipping cream (or heavy cream)
Have fun with this recipe. After all, who doesn't love chocolate?
Watch us make it on our YouTube channel here: https://youtu.be/ArrcYjOcgWI
Schaut zu, wie wir es machen auf unserem YouTube Kanal hier: https://youtu.be/VMLkGi67N2U
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