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Chocolate Ganache is a sauce made for fillings, glaze or frosting the cakes, pastries or other desserts. It needs only two ingredients; heavy cream and chocolate.
Chocolate Ganache is such a versatile sauce or frosting that it can be used in numerous ways.
1.As a frosting on cakes or cup-cakes
2. As filling in the layers of cake
3. Dip for fruits like strawberries, ice -creams, cookies, chocolate eclairs etc.
4. As a layer in no bake cheesecakes
5. As filling for cookies
6. As topping on mousse, cakes and pies
This smooth, silky, sinfully chocolatey ganache is used in so many desserts and yet it is humbly easy to make.
What do you need for Chocolate Ganache?
For chocolate ganache, we need only two ingredients.
Heavy Cream – Heavy cream or heavy whipping cream is required for making a good chocolate ganache. Do not use milk or any other liquid for it. Sometimes, in emergencies, I have used malai (homemade milk cream) also as an alternative to the heavy cream and that has worked just fine. But I guess for professional use, you should use heavy cream only.
Chocolate – Now the chocolate for chocolate ganache is either the pure chocolate or compound. You can very well use the choco chips also. In fact, some find them easier to use, as they don’t need to chop them. If you are using chocolate bars then just chop them into small pieces and then use. You can use dark chocolate or milk chocolate as per your preference. I always like dark chocolate in chocolate ganache. I find milk chocolate a tad more sweeter than dark one.
Sometimes, you can add a little butter to the chocolate ganache, especially when you want a shining glaze in it. It’s an optional ingredient.
Uses of Chocolate Ganache
Here, I am listing below some basic uses of Chocolate Ganache. Please feel free to add it to any dessert you like, in any way you like.
Glaze – When chocolate Ganache is not set and is of pouring consistency, you can easily use it for glazing cakes and pastries. Just pour it over your cakes, pastries or dip ice creams and cookies in it. It is really easy to work with.
Fillings – For using ganache as fillings in between the layers of the cakes, its consistency should be little thick. For this you can either set ganache in fridge or change the ratio of the ingredients. This type of ganache can be scooped easily. And if set really hard, it can be made into truffles.
Icing – For icing cakes, you can use any type of ganache. If ganache is thick and set, you can pipe out designs on the cake. If it is of pouring consistency, then just glaze the cake with it. You can even whip up the ganache to use it for fillings and decorating cakes. That type is called as whipped ganache.
Different types of chocolate ganache are used for different purposes. Maybe sometime later, I will write a detailed article about these different types of ganache and the way they are used.
Some other interesting recipes from my blog;
- Chocolate Cookies (eggless, crunchy and made in kadai)
- Tutty-frutty Cookies (Karachi Biscuits)
- Eggless Whole Wheat Cake
- Red Velvet Cake (Eggless)
- Homemade Cream Cheese (easy recipe)
- Pav Recipe (easy and simple recipe)
Chocolate Ganache Ratio
The most interesting point to note about chocolate ganache is, the ease with which it can be made and the different types of ganache with just one simple recipe. Really, it is that simple! If you don’t know anything about chocolates or frosting cakes, even then you just can not go wrong with this recipe of chocolate ganache.
Now, the basic ratio of chocolate ganache is 1:1 for heavy cream and chocolate. That’s all you need to know about it. Once you will make it for a couple of times, then you can play with it by changing it’s ratio. You’ll be amazed at how easy it is to handle and spread on your favorite desserts.
Recipe video of Chocolate Ganache
- Heavy Cream – 200 gm
- Dark Chocolate – 200 gm
Note: In the video above, I have taken a different ratio of the chocolate and heavy cream as per my requirement.
1.Chop the dark chocolate into small pieces.
2. Take heavy cream in a pan and warm it up. Do not let it boil. When you see it bubbling a little on the sides, it is warm enough to be used.
3. Pour the warm cream on the chopped chocolate.
4. Cover the bowl and let it sit for about 5 min.
5. After 5 min, mix the cream and chocolate, until all the pieces are melted and dissolved.
6. Chocolate Ganache is ready to be used. At this stage it will be warm and in spreadable consistency. If you want to pipe it out or you want a thick ganache, then let it cool down and keep it in fridge for about an hour or two. It will thicken up and you can use it the way you want.
I would love to hear from you if you try chocolate ganache recipe. Do mention it in my comments section how you liked it or if you made any changes in it. Also if you make this and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.
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