Chocolate Ganache is a delicious cream based on chocolate and cream. Perfect for filling, covering cakes, cupcakes, and other desserts. Also delicious as a dessert, perhaps with the addition of hazelnuts and fresh fruit. Chocolate Ganache originates from France and was created by mistake when an apprentice pastry chef accidentally poured hot cream into chocolate. The fateful error was a great success, as the mixture turned out to be unique and sublime, taking the name “Ganache” which means “clumsy”. This cream can be whipped to have a creamy and velvety texture, or it can be left unwhipped for a more compact consistency. It depends on how we want to use it. Let’s prepare dark chocolate ganache and milk chocolate ganache together.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: Filling a 20 cm cake.
- Cooking methods: Stovetop
- Cuisine: French
- Energy 563.10 (Kcal)
- Carbohydrates 35.32 (g) of which sugars 28.57 (g)
- Proteins 6.16 (g)
- Fat 44.41 (g) of which saturated 16.60 (g)of which unsaturated 9.62 (g)
- Fibers 4.55 (g)
- Sodium 54.00 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cup fresh liquid cream
- 10.5 oz oz 70% dark chocolate
- 14 oz oz milk chocolate
- 0.8 cup cup fresh liquid cream
Preparation
Chop the chocolate with a knife and set it aside. Meanwhile, heat the cream in a pot and bring it almost to a boil. Remove from heat and add it to the chopped chocolate in small doses, mixing well with a hand whisk. Make sure the cream is always nice and hot; if necessary, put it back on the stove. The chocolate should melt completely until it becomes a smooth and creamy mixture. Transfer the dark chocolate ganache into a bowl and let it cool at room temperature, covered with plastic wrap (place the wrap on top only after the cream has evaporated, about 5 minutes.)
Once the chocolate ganache has set, it is ready to be used. This version is perfect for filling tarts or covering cakes and logs. On the other hand, if you desire a softer and velvety version, you will need to whip it.
So, once the ganache has cooled, place it in the fridge for about 15 minutes. After the time has passed, take it out and whip it with electric beaters. Once ready, just fill the piping bag to decorate all your desserts or prepare an excellent dessert and enjoy!
To prepare the ganache with milk chocolate, we will follow the same procedure as the dark chocolate ganache, but more chocolate will be used compared to cream, due to the lower cocoa content in milk chocolate.
The ganache, after one day, should be stored in the refrigerator for a maximum of 3/4 days. It can be frozen and used when needed; just let it thaw and microwave it for a few seconds to become soft again. You might also be interested in SOFT CAKE TO FILL E WHITE CHOCOLATE CREAM
