What is it?
Ganache is made with just two main ingredients - chocolate and sweet cream. Although at first glance, ganache is quite simple, its versatility is incredible. It can be used as a topping for cakes, a filling for pralines, a glaze for biscuits or even as a base for chocolate mousse.
But the biggest magic is that it can vary depending on the ratio of chocolate to cream and the temperature at which you use it.
Liquid ganache is suitable for toppings and icings. The thick cream is ideal for fillings, custards or chocolate truffles.
How to make the perfect ganache?
Basic ganache recipe
The basic recipe is very simple, but it starts with quality ingredients. You need to gather the best chocolate you can afford, as this will have a big influence on the final flavour. Of course, we suggest our BAM dark chocolate.
Ingredients:
- 200 g BAM dark chocolate
- 200 ml sweet cream
Process:
1. Chop the chocolate into small pieces and place in a large bowl.
2. Heat the sweet cream in a small saucepan until almost boiling. Remove from the heat immediately.
3. Pour the hot cream over the chopped chocolate and wait for a minute or two.
4. Stir gently with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and shiny.
5. Cool or use immediately, depending on the recipe.
Different uses of ganache
Ganache as a cake topping
If you''re looking for the perfect topping to give your cake that luxurious shine, liquid ganache is the way to go. Simply pour it over the cooled cake, let it spill over the edges and voila - simple but elegant!
Ganache as a praline or cake filling
As the ganache cools slightly, it becomes thicker and more spreadable, making it perfect as a filling for pralines, cakes or macaroons. If you like, you can add different flavourings such as vanilla, coffee, liqueur or even spices to brighten up the taste.
Like truffle cream
If you chill the ganache in the fridge, you get a firm mixture that you can shape into chocolate truffles. These can be rolled in cocoa, ground nuts or melted chocolate.
Recipe for chocolate truffles
- 200 g BAM dark chocolate
- 200 ml sweet cream
- BAM Cocoa powder for rolling
Prepare the ganache according to the basic recipe and then chill in the fridge for 1-2 hours until firm enough to form small balls. Roll the shaped balls in the cocoa and store in the fridge until ready to serve.
What kind of chocolate is best for ganache?
There are no rules when it comes to choosing chocolate for ganache, but dark chocolate is a classic choice because of its rich texture and flavour. If you want a less intense dessert, you can use milk or even white chocolate, but it is advisable to use less cream with these, as they have more fat in themselves.
For a rich taste: use dark chocolate with at least 50% cocoa.
For a creamy texture: you can also use milk or white chocolate, but adjust the amount of cream.
If you want to add your own personal touch, you can experiment with different additives. You can add a variety of flavours to your ganache, from fruity essences to more adventurous combinations.
Coffee: Add a little instant coffee or espresso for a richer taste.
Liqueur: Orange liqueur or rum go perfectly with dark chocolate.
Spices: A pinch of cinnamon or chilli powder can add a surprising twist.
Common problems with making ganache and how to solve them
Although making ganache may seem simple, problems can arise. Here are some common challenges and tips on how to solve them:
The ganache is grainy or separated
This can happen if the cream is too hot. To fix this, try gently heating the mixture over a steam bath and stirring until it comes together.
The ganache is too runny
Too much cream can cause the ganache not to reach the desired consistency. To solve this, add more chopped chocolate and stir it in gently.
Three recipes with ganache
1. Chocolate mousse with ganache
All you need is a basic ganache and some whipped sweet cream for a perfect chocolate mousse.
Ingredients:
- 200 g BAM milk chocolate
- 200 ml sweet cream
- 150 ml sweet whipping cream
Prepare the ganache and chill. Then whip the remaining 150 ml sweet cream to soft peaks and gently fold it into the cooled ganache.
Divide into jars and place in the fridge for at least 2 hours.
Brownies with ganache topping
This recipe combines luscious chocolate brownies with rich ganache for a chocolate double punch!
Ingredients for the brownies:
- 250 g BAM dark chocolate
- 200 g sugar
- 150 g butter
- 100 g flour
- 3 eggs
Ingredients for the ganache:
- 150 g BAM dark chocolate
- 150 ml sweet cream
Prepare the brownies, chill them and top with the rich ganache for the perfect chocolate explosion.
3. Macaroons with ganache filling
Prepare classic French macarons and fill them with rich chocolate ganache.
Macaroni ingredients:
- 100 g ground almonds
- 100 g powdered sugar
- 100 g egg whites
- 200 g of sugar
Ingredients for the ganache:
- 150 g BAM white chocolate
- 150 ml sweet cream
Ganache is undoubtedly one of the most versatile chocolate bases that can be used for a wide variety of desserts. Whether you''re looking for a cake topping, a praline filling or a rich truffle cream, ganache will always be there to help. Experiment with different flavours, adjust the texture to suit your purpose and enjoy chocolate creations that are sure to delight.