If your chocolate ganache turns out grainy or refuses to set... Let us guide you on this fool-proof method.
In this guide, we'll break down the steps to making perfect ganache, and the do's and dont's to ensure your ganache flows smooth and sets beautifully.
But firstly, what is ganache?
Ganache (pronounced guh-nahsh) is a luxurious blend of chocolate and cream, that boasts a smooth, velvety texture and a depth of chocolate flavour that takes desserts to the next level.
Ganache is incredibly versatile - it can be poured, piped, whipped, or spread, transforming into glazes, fillings, truffles, and even frostings.
Chocolate ganache originated from France and is made by combining chocolate and cream. It's a 1:1 mixture of chocolate and cream that is heated then stirred until smooth, silky, and shiny.
Making ganache might seem easy, but it can be tricky.
You might think - just chocolate and cream, right? Not quite. One mistake can leave your ganache grainy, separated or refusing to set. But don't worry, we'll show you how to get perfect ganache!
The Secret Ingredient to Ganache Success: Emulsification!
Mixing well is important: The oil in chocolate and water content in the whipping cream are initially separated. Therefore, when making ganache, it is important to mix well. If you don't, your ganache might separate or get grainy once it hardens.
Here's what you'll need to know:
- 1:1 ratio – you only need two ingredients - chocolate and cream - but the key is to measure correctly, in equal weight proportions.
- Don't rush! Wait before stirring the chocolate and cream.
- Chocolate Choice – you can use milk chocolate, semi or bittersweet dark chocolate, or even white chocolate. But the important point is to use good quality chocolate for quality ganache.
Here's the tools you need:
- Small saucepan to heat the cream
- Heat-proof bowl to melt the chocolate
- Silicone spatula to stir (do not use a whisk)
You just got to ensure that the tools are all dry.
Here's the only 2 ingredients you need:
- Chocolate – use quality chocolate buttons or chips for the best taste and texture but ensure chocolate is chopped into small pieces
- Heavy Whipping Cream – use whipping cream with 35% milk fat. Avoid creams with lower fat content or your ganache will have trouble setting. Also, if the cream has high milk fat content (40%), it will have a high oil content and may also cause ganache to separate.
How to Make Chocolate Ganache
1. Heat the Cream: Using a small saucepan, heat up the whipping cream until it starts to simmer (i.e. have tiny bubbles around the edges as shown in the image above).
Watch closely, and don't let the cream boil! If the cream is boiled for too long and the water evaporates, the ganache will separate as it will not contain enough water content.
At the same time, you will also need to ensure that the cream is warm enough. If the temperature of the cream is too low, the chocolate may not melt completely or may separate. If this happens, bring the mixture over a double boiler / water bath to raise the temperature of the entire mixture which will help aid the melting of chocolate.
Just ensure that water doesn't get into your chocolate and cream mixture!
2. Pour over Chocolate: Once simmering, take the cream off the heat and pour it over your chocolate, ensure all the chocolate pieces are covered.
(Important Note! Using a serrated knife, ensure your chocolate pieces are chopped into small pieces so that it would melt.)
3. Patience is Key: Let it sit still for a couple of minutes. This will enable the warm cream to soften and melt the chocolate, avoiding the need for over-stirring.
4. Stir to Combine: Grab your silicone spatula and gently mix in a circular motion, starting from the center and gradually expanding the size of your circle. The mixture should be transforming into a smooth and velvety ganache!
[Important Tip! Do not use a whisk as it would incorporate too much air which could result in the ganache to separate.]
How to Store Ganache?
Always remember to cover your ganache with plastic wrap once it cools down. This will stop the top from drying out.
Ensure that the plastic wrap is pressed against the surface as shown in image below, to prevent any crust from forming.
How easy is that right? Remember the key points we shared above, and your ganache will definitely turn out well!
Whether you wish to use the ganache as icing over cake, or frosting over cupcake, as a filling for macarons, as a dipping glaze for cookies, as fondue for strawberries, or simply to be drizzled over ice cream/pancakes/crepes... the possibilities are endless!