What is ganache and how to make it

What is ganache?

Traditionally equal parts chocolate and cream (though other liquids can be substituted), ganache can glaze decadent cakes, while the ganache is still warm and fluid, or it can be whipped into feathery frosting or used as a filling in a variety of pastries/truffles when cooled. The flavor will vary based on the kind of chocolate used as well as the liquid (e.g., cognac or even water).

What are the three types of ganache?

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

What is ganache used for?

Ganache can be used for a variety of sensational purposes, whether drizzled as an icing, dipped as a sauce or used as a chocolate-and-cream pastry filling. Due to its relative density, ganache can be most easily and successfully used for desserts that require a spreadable glaze.

What does chocolate ganache taste like?

The taste of your ganache will vary based on a few key factors. First, what chocolate are you using? Dark chocolate creates a rich taste with a hint of bitterness, whereas milk chocolate ganaches are creamy and sweet. White chocolate ganache is also quite sweet with a buttery and milky flavor.Second, the flavor of your ganache will also change depending on how much chocolate or liquid you use. Adjusting the amount of these ingredients will change how much of the chocolate taste comes through and, therefore, significantly alter your recipe.

What is the difference between frosting and ganache?

The difference between frosting and ganache lies primarily in taste and texture. Frosting is a fluffier product often made from butter, cream and sugar. Cooled ganache will have a thicker consistency than frosting, but it can be whipped with a KitchenAid® Stand Mixer equipped with a wire whip accessory to mimic frosting’s fluffy texture. Learn about the differences between frosting, icing such as ganache, and glaze.

How to make ganache

Whether you are making a dark, milk or white chocolate ganache, your process will start and finish similarly. Begin by adding your cream to a saucepan and heating (combine with corn syrup for extra glossiness). As the mixture begins to steam, transfer it off heat and pour over the chocolate. Place the chocolate-cream mixture into your stand mixer bowl and use the stand mixer to stir the mixture, removing any clumps. As the ganache begins to thicken, apply it to your pastry.

Ingredients

• Heavy cream

• Light or dark corn syrup (optional for extra glossiness)

• Choice of chocolate: milk, white or dark chocolate

Tools

• KitchenAid® Stand Mixer

• KitchenAid® food processor

• Saucepan

• Bowl

Yields

2.5 cups

Prep time

5 minutes

Bake time

5 minutes

Total time

10 minutes

Step 1: Heat

Begin by adding your heavy cream to a saucepan. Heat the cream and stir until it begins to steam.

Step 2: Pour

Take the mixture off the burner and pour it over a bowl of milk, white or dark chocolate that has been finely chopped with a KitchenAid® food processor. Let this new mixture sit for five minutes.

Step 3: Stir

Stir the mixture using a KitchenAid® Stand Mixer with a flat beater accessory—slowly to start, then firmly—until the chocolate has completely melted. If clumps of chocolate remain, reheat the mixture.

Step 4: Apply

Make sure to spread or apply the ganache while it is warm and beginning to thicken. If it hardens too much during application you will have to reheat it.

How do you make ganache for drip cake?

When using ganache on a specific pastry, such as a cake, you will adjust the method by which you apply the ganache depending on the desired impact. For example, on a drip cake, you will administer the warm ganache to the top of your cake and spread it out until the chocolate begins to drip down the sides.

How do you make ganache thicker?

You can make ganache thicker by altering two key components to your recipe: adding more chocolate or removing liquid. Either decision will produce a similar effect by increasing the total amount of solid ingredients in your ganache. However, if you are looking for an additive to increase the thickness of your ganache, try adding cornstarch.

What are some other ganache recipes?

There is virtually no limit to the number of recipes that call for a ganache topping. For a lavish handheld dessert, try making a chocolate ganache tart or almond macarons. If you are in the mood for something a bit more robust, consider making a buttermilk strawberry bundt cake.

Tips for making ganache

• To allow your chocolate to melt more easily, make sure to chop it finely.

• Remember to let the chocolate-cream mixture sit for five minutes before stirring.

• If your chocolate isn’t melting, try chopping it again or placing the heat-proof bowl over a saucepan of heated water.

• When cooking ganache, do not use a whisk to stir, as this can cause the fat in the chocolate to separate.

• Do not let water contact your chocolate: this will cause the chocolate to seize and make it impossible to dissolve.

• Refrigerate ganache by storing it in an airtight container for one to two weeks or store it in the freezer for two to three months.

What is the best chocolate to use for ganache?

There is no “best chocolate” to use for ganache—it will depend entirely on your taste preferences and recipe instructions. If you prefer chocolate with a bitter flavor, try dark chocolate ganache. If you want a smooth, creamy flavor, go with milk chocolate.

How do you make ganache without cream?

To make ganache without cream, you will follow the instructions in the recipe above but replace the heavy cream with a liquid of your choosing (such as cognac or coconut milk). To ensure the right consistency, continue to use equal parts chocolate to liquid unless you are intentionally trying to thicken your ganache.