Choose the best proven ganache recipes on alittlelunch.com. Try versions with dark, milk and white chocolate, different ratios of cream and butter, and a thicker cream for other kinds of pastries, candies and sweet sauces. Add cognac or brandy for extra aroma. Learn the specifics of cooking and the mistakes to avoid.
When choosing the type of chocolate for ganache, be sure to pay attention to the amount of cocoa butter in the sweet. The less cocoa butter in the chocolate bar, the more chocolate you will need for the cream. As you start creating confectionery masterpieces, remember that the key to this kind of cooking is the ratio of ingredients. The ratio of dark chocolate to cream is 1:1, for milk chocolate it is 2:1, and for white it is 3(4):1.
The Five Most Commonly Used Ingredients in Ganache Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Cream | 300 | 2.8 | 20 | 3.6 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Milk chocolate | 550 | 6.9 | 35.7 | 54.4 |
| Dark chocolate | 539 | 6.2 | 35.4 | 48.2 |
| White chocolate | 554 | 6 | 34 | 56 |
A tasty recipe:
1. Prepare the chocolate and cream.
2. Break the bars into small pieces.
3. Pour water into a saucepan. Combine the cream and chocolate in a heat-resistant bowl.
4. Heat over a water bath, stirring constantly, until smooth.
5. Cool the mixture to 40 degrees.
6. Add soft, warm butter to the cream.
7. Whip the ganache with a whisk or mixer.
8. In this form the smooth, glossy cream is used for glazing cakes, cupcakes, pastries, berries and other fruit.
9. Chill the ganache for 1-2 hours, then whip thoroughly.
10. The lightened, airy cream is used for cake layers, fillings and candies.
The Five Fastest Ganache Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Ganache for coating a cake | 20 min | 563 | +75 |
| Thick chocolate ganache | 30 min | 444 | +314 |
| Ganache for a cake with drips | 30 min | 439 | +21 |
| Ganache for cake under fondant | 40 min | 442 | +76 |
| White chocolate ganache, simple and delicious | 1 hour | 644 | +44 |
Useful tips:
• If the ganache is made with dark chocolate, you can add a little sugar or powdered sugar to the cream.
• More cream will make the ganache runnier.
• Liqueur, cognac or brandy can add extra aroma.
• It is easiest to smooth sponge cakes with a dry, warm spatula or knife if the cream has set firmly.