Chocolate Ganache Making Guide

Jun 25, 2024

Chocolate Ganache Making Guide by John Canal from Perfect Kitchen

Introduction

  • Chocolate ganache is a silky, amazing combination of two ingredients: chocolate and almost any liquid.
  • It can be used for chocolate eclairs, cakes, donuts, truffles, and more.
  • Fun and easy to make.

Basic Recipe

  • Ratio: One-to-one ratio of chocolate to cream.
    • Examples: For drip cake - use three parts chocolate to one part cream.
  • Ingredients: Chocolate and Cream
    • Semi-sweet and bittersweet chocolate recommended.
    • Milk chocolate is also an option.
    • Bittersweet for a not-so-sweet but creamy ganache.

Preparation Steps

  • Chop Chocolate: Finely chop chocolate for quick melting.
  • Melting Method: Double Boiler
    • Pot of simmering water with a glass bowl over it (glass should not touch the water).
    • Add chocolate and cream; stir until almost melted; finish melting off heat.
    • Avoid Burning:
      • Microwave: Use 50% power.
      • Stove: Use a double boiler.

Step-by-Step Instructions

  1. Chop Chocolate: Roughly one cup.
  2. Scald Cream: One cup, just under boiling.
  3. Combine & Melt: Scalding Cream + Chocolate
    • Chocolate begins melting instantly; let it sit for a minute.
  4. Whisk: Results in a beautiful, silky liquid.
  5. Adjust Thickness: Less liquid for a thicker consistency.

Alternative Recipe with Coffee

  • Ingredients: Chocolate and Hot Coffee
    • Steps:
      1. Rough chop chocolate.
      2. Add few tablespoons of hot coffee; let it sit.
      3. If not melted, microwave at 50% power for 10-15 seconds.
  • Usage: Perfect for mocha cakes.
  • Flavor: Coffee enhances the chocolate flavor; can also add vanilla or salt.

Versatility and Tips

  • Ganache can take on various flavors; add vanilla, salt, or any extract.
  • Consistency Adjustment: Use less liquid to make it thicker.
  • Uses in Desserts:
    • Dipping: Eclairs, donuts.
    • Soaking cake layers.
    • Topping: Cakes, pastries, banana cream pie, etc.
  • Ganache with Alcohol: Use brandy or any other preferred alcohol for truffles.
  • Fixing Runny Ganache: Add more chocolate and heat briefly to thicken.
    • Example: Soupy ganache requires an additional half cup of chocolate.

Conclusion

  • Encourage experimentation with different liquids and flavors.
  • Perfect for enhancing various desserts.
  • Recommendation: Try chocolate eclairs and brandy truffles.

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