Best 6 Ganache I Recipes

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Ganache is a rich, decadent chocolate mixture made from chocolate and cream. It is often used as a glaze, filling, or frosting for cakes, pastries, and other desserts. Ganache can also be used as a dip for fruit, pretzels, or cookies.

This article provides three different recipes for ganache: a classic ganache, a white chocolate ganache, and a dark chocolate ganache. The classic ganache is made with semisweet chocolate and heavy cream, while the white chocolate ganache is made with white chocolate and heavy cream. The dark chocolate ganache is made with bittersweet chocolate and heavy cream.

All three recipes are easy to make and require just a few simple ingredients. The classic ganache is a versatile recipe that can be used for a variety of purposes. The white chocolate ganache is perfect for desserts that need a lighter, sweeter flavor. The dark chocolate ganache is a rich, intense ganache that is perfect for chocolate lovers.

No matter which recipe you choose, you are sure to enjoy the delicious results. Ganache is a versatile and delicious chocolate mixture that can be used in a variety of ways. So get creative and experiment with different ganache recipes to find your favorite.

Here are our top 6 tried and tested recipes!

HOW TO MAKE CHOCOLATE GANACHE



How to Make Chocolate Ganache image

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

Provided by Sally

Categories     Dessert

Time 10m

Number Of Ingredients 2

two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see note about using white chocolate)*
1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Steps:

  • Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
  • With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
  • Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
  • Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
  • Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.

CHOCOLATE GANACHE



Chocolate Ganache image

This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 2

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE GANACHE



Chocolate Ganache image

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

Steps:

  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

CHOCOLATE GANACHE



Chocolate Ganache image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

  • Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE GANACHE



Chocolate ganache image

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Provided by Esther Clark

Time 10m

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

Steps:

  • Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

GANACHE



Ganache image

This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
1/8 teaspoon coarse salt

Steps:

  • Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
  • Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
  • Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
  • Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
  • To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the ganache.
  • Follow the recipe carefully. Ganache is a delicate mixture, and it's important to follow the recipe exactly in order to get the right consistency.
  • Use a heavy saucepan. A heavy saucepan will help to distribute the heat evenly and prevent the ganache from burning.
  • Don't overcook the ganache. Ganache should be cooked until it is smooth and shiny, but it should still be pourable.
  • Let the ganache cool completely before using it. Ganache needs to cool completely in order to set properly.
  • Use ganache within a few days. Ganache is best used within a few days of making it.

Conclusion:

Ganache is a versatile and delicious ingredient that can be used in a variety of desserts. It's easy to make, but it does require some patience. By following the tips above, you can make sure that your ganache turns out perfectly every time.

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