Ganache recipe for coating. Ganache - what is it and how to prepare it? Ganache for covering the cake

Ganache is chocolate buttercream. Although it seems, due to its name, to be very sophisticated, it is simple and quick to prepare, and it tastes wonderful. White and milk chocolate ganache is very tasty as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)

Typically, for ganache, use one part chocolate to one part cream. For white chocolate, you can take two parts chocolate to 1 part cream, for milk chocolate - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.

And to level the cakes - under the mastic - you can use regular one, but if there is some complex shape, then it is better to prepare double ganache, that is, two parts of dark chocolate to one part of cream. I prepare ganache for mastic, so I make just such a cream in this master class.

But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.

Products:

100 grams of cream 20-35%

200 grams dark chocolate

Ganache: recipe. How to make chocolate cream

1. Cut the chocolate into small pieces.

2. Add chocolate to cream.

3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out to be in the center, then stir the whole cream, it will also quickly become homogeneous.

4. The chocolate was stirred and the cream became homogeneous.

5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.

To bake a delicious, aesthetically attractive cake, you need to prepare ganache cream for it. It fits perfectly under mastic. What is ganache, and why is it so attractive to housewives? The main quality of the cream is the minimum amount of products used. It is suitable for any type of baking and has an exquisite taste. To prepare ganache correctly, you need to have skill. She comes with experience, but you must definitely try your hand.

What is ganache

Creamy chocolate cream for a cake doesn’t surprise anyone now, but it wasn’t always like that. This emulsion was invented completely by accident, but its delicate taste was quickly appreciated. Chocolate ganache in the classic version is prepared on the basis of cream. But confectioners have gone further and offer a version of cream made with butter. It can also consist of these two components. A prerequisite for the cream is the presence of chocolate.

History of the cream

The recipe for chocolate ganache appeared thanks to an accident, and was entrenched in cooking for a long time. His invention again involved French chefs. They have long been considered tastemakers.

The young cook accidentally spilled cream into the melted chocolate. The boss scolded him very much for this offense. He called the careless pastry chef “ganache,” which translates from French as “fool.” Subsequently, we tried the milk chocolate ganache and were amazed by its delicate taste, but the unpresentable name stuck to it forever.

There are several types of this French delicacy. Chocolate buttercream is made with a base of: cream, butter, or both. The main thing in preparation is the proportions and quality of the ingredients. Chocolate ganache is used for cakes, muffins and pastries.

Features of the composition

A ganache recipe can include different types of chocolate. This is the main component, the quality of which determines how successful the cream will be.

You can use any chocolate for ganache. The proportions must be observed correctly to achieve the required fat content and consistency.

1. Classic ganache involves the use of dark chocolate. In this case, the components are taken by weight in a 1:1 ratio.
2. Milk chocolate ganache is less fatty. For him, the proportion changes to 2:1.
3. White chocolate requires a lot of cream. Their proportion to sweetness is 4:1.
4. Ganache with dark bitter chocolate is also made at a 1:1 ratio, but it has a specific taste. Children most likely will not appreciate it.

The proportions of the cream depend on how much cocoa butter is contained in the chocolate. The less it is, the greater the need to compensate for fat content. There is practically no cocoa butter in white chocolate, so the proportion looks like 4:1.

Cream ganache is considered the easiest to prepare. It also has fewer calories and is easier on the stomach. A delicious cream can be created using cream and butter. It is the most difficult to prepare. The oil composition is easy to prepare. It turns out greasy and heavy on the stomach.

Traditional recipe

The ganache cream for covering the cake according to the traditional recipe, performed by French chefs, looks like a clearly proportional cream, in which every gram must be taken into account. At home, you can experiment and look for the most acceptable options. Covering the cake with ganache allows you to correct the roughness of the cake layers and give the dessert a respectable look. The cream turns out very tasty. It's rich and very chocolatey.

Product composition

In order for the ganache to turn out correctly, it is necessary to observe the proportions and adhere to the classic set of products. For the cream you will need:

• 250 g heavy cream;
• 250 grams of dark chocolate.

Butter ganache cannot be called classic, but this product is a cream substitute. In order for the cream to be of high quality, the ingredients must be only selected. Dark chocolate ganache has a rich flavor. The fat content of the products is very high, and this is one of the features of the product. Chocolate ganache cream has a viscous consistency and is used hot.

Preparation

Having chosen the best products, you need to begin the cooking process. To properly make chocolate ganache according to the classic recipe, you need:

1. The tile must be broken into pieces. The chocolate is placed in a saucepan. There is no need to grind it too much; the product will still melt at temperature.
2. The cream is heated in a separate bowl. They should be brought until bubbles appear around the edges, but not boiled.
3. Heated cream is poured into a saucepan with chocolate pieces. You cannot do the opposite so that the product does not burn.
4. Then you just need to stir with a spatula until the chocolate melts completely.

The butter ganache also turns out smooth and homogeneous. Its quality depends only on the selected products. Knowing how to make ganache, you can quickly decorate cupcakes and cakes. The cream can be stored in the refrigerator under cling film for 2 days, so it is sometimes prepared in advance. It does not require heating; at room temperature it takes on the required consistency.

Chocolate ganache for coating the cake with honey

Delicious chocolate cream with cream has a lot of variations. You can prepare ganache with milk or sour cream, add condensed milk and butter. The option with honey is also popular. The recipe for chocolate ganache for drips on the cake has a delicate taste and aroma.

Ingredients:

• 100 g cream;
• 150 g dark chocolate;
• 50 g butter;
• 50 g honey.

This ganache is used to cover the cake. It is better to use dark chocolate, as the cream will be very sweet with white. Chocolate ganache for coating is used under mastic or to coat the sides, make drips, add color variety, and layer the cakes. This cream can be called universal. Ganache for a cake with honey is prepared in the same way as the classic one.

1. It is necessary to heat the cream and melt the chocolate in it.
2. Heat the honey slightly and mix with the creamy mixture.
3. Finally, add the oil and mix everything until smooth.

The ganache cream for the cake is soft and fragrant. It can be stored in the refrigerator. Ganache with honey, milk and white chocolate will be very sweet, it is advisable to choose black.

Video of making chocolate ganache

Recipe for cream ganache with chocolate

Delicious and aromatic chocolate cream with cream can decorate the cake. When purchasing products, you need to pay attention to their composition. If you plan to use chocolate cream for the cake, then a bitter bar will not work. Especially when the main eaters are children. In this case, it is better to choose a ganache recipe made from milk chocolate. It is not as tart and sweeter.

White and dairy products contain less cocoa butter. Its fat content is significantly reduced. In order for the ganache to have the desired consistency, it is necessary to balance the content of chocolate and cream, and also add butter.

Ingredients:

• 500 g white or milk chocolate;
• cream in the amount of 350 g;
• butter – 50 g.

In the pastry shop, cream ganache for decorating the cake is prepared in compliance with all proportions. Professionals have extensive experience in this matter. When preparing ganache at home, you can adjust the amount of a particular product to achieve optimal consistency and taste. As a result, the cream should be smooth and homogeneous.

In order to make ganache for a cake correctly, you need:

1. The cream is heated over the fire until bubbles appear.
2. They are poured into pre-prepared chocolate and mixed until smooth.
3. At the final stage, softened butter is introduced, which should melt depending on the temperature. This requires constant stirring.

Cream for a cake made from cream and chocolate without butter may turn out less concentrated. The main task is to achieve homogeneity by constant stirring. Knowing how to make ganache from milk and white chocolate, you don’t have to worry about the quality of your baked goods.

Ganache for mastic

To create a culinary masterpiece with smooth surfaces, the method and technology of preparing ganache are important. Mastic is spread only on perfectly “camouflaged” cake layers. Chocolate ganache is suitable for decorating and leveling the cake.

Ingredients:

• 100 g dark chocolate;
• 100 g butter.

In order to prepare chocolate ganache for mastic, you need:

1. We cook only in a steam bath. All equipment and products must be prepared in advance.
2. Place chocolate and softened butter in a thick-bottomed saucepan. The mass must be heated until the main component is completely dissolved and with constant stirring.
3. After the cream becomes homogeneous, it is removed from the steam bath and sent to cool for 30 minutes.

To properly glaze the cake with ganache, you need to cool it a little so that the cream thickens. Water carefully and level with a knife. The cake with ganache becomes smooth and ready for fondant.

Ganache glaze

The chocolate ganache for coating the cake can be thick or thinner. Then it will become a good layer for cakes. Can milk ganache cream be applied to the top layer of dessert? Of course, you just need to cool it a little and water it in doses so that it doesn’t spread. For the glaze you need:

• 350 ml milk;
• 50 g sugar;
• 400 g chocolate.

Making ganache with milk is similar to the classic recipe. As in other cases, the basis is the quality of the products and compliance with proportions.

1. Over high heat, heat the milk to 90 degrees.
2. Sugar is poured into it and stirred until completely dissolved.
3. Finally, add the milk mixture to the chocolate and melt it. Regular stirring will ensure uniformity.
4. The soft component of the saucepan is whipped with a mixer at high speed. The ganache turns out light and airy.

The cream can be used warm or cooled. Ganache is suitable for covering a cake with smudges or simply for pancakes and pancakes.

Cream for filling cakes

Chocolate ganache can be used to decorate not only a cake, but also small cupcakes or pastries. It is used as a cream and does this function perfectly. You need to know a few secrets that allow you to make it light and airy. Not only chocolate cake, but also brownies will acquire a special taste with buttercream.

Ingredients:

• 150 g chocolate;
• 100 g cream;
• 50 g butter.

If you choose dark chocolate for the cream, you can add granulated sugar to taste. The recipe for ganache cream is prepared according to the classic principle. The cream is heated, the chocolate is melted in it and finally the butter is added. Then cool the ganache a little in the refrigerator. Before use, you need to beat it with a mixer for 3 minutes to give it airiness. The result is a ganache for cakes - the best cream for decoration.

Ganache with sour cream

If you have absolutely no time, and the cake requires decoration, then the technology for making ganache with sour cream will captivate you with its simplicity. You don’t even need to buy chocolate for the cream. The question arises: how long can such ganache be stored or kept in the refrigerator? The cream can last for 2 days. Chocolate ganache has a simple and affordable recipe. It will require:

• 8 spoons of sour cream;
• 6 small spoons of cocoa;
• 6 teaspoons sugar.

All components must be placed in a saucepan. Put it on the fire and cook, stirring constantly, until thickened. Sugar is used in the cream to give it more sweetness, since sour cream is sour. Whipped dark chocolate ganache becomes fluffier. It needs to be cooled a little in the refrigerator. Beat the ganache for 3 minutes at high speed. If the cream contains cream and chocolate, then it is perfect for cakes, pastries and other baked goods. Ganache can also be used to decorate cakes and cupcakes.

Ganache with condensed milk

A custom ganache made from chocolate, butter and condensed milk is prepared without cream. It can be used to fill a cake as a cream. This recipe is based on condensed milk.

Ingredients:

• chocolate – 250g;
• 200 g butter;
• 150 g condensed milk.

The ganache for layering and filling the cake is softer, but very tasty. In order to make ganache correctly and achieve the desired consistency, you must:

• melt chocolate and butter in separate containers in a steam bath;
• Bring condensed milk to room temperature;
• mix it with melted butter and beat lightly;
• add the resulting mixture to the chocolate;
• stir until smooth.

This mixture should be immediately greased onto a chocolate cake or filled into baked goods. It can be stored in the refrigerator, but it hardens quickly.

White chocolate cream

One of the most complex versions of the cream is considered to be ganache for covering a white chocolate cake. It is required that it spreads and not lie in one unpresentable cake on the top cake.

We will need

The softest and lightest chocolate ganache includes the following components:

• cream – 50 ml;
• 100 g white chocolate;
• 25 g butter.

Milk ganache is suitable for layering chilled cakes. You can decorate the top of the dessert with warm cream.

Cooking step by step

It is not difficult to prepare chocolate ganache as a decoration for a cake; you just need to strictly follow the proportions so as not to disturb the consistency.

1. The cream is heated to 90 degrees.
2. They need to be poured into a bowl with prepared chocolate.
3. The whole mass is mixed until smooth. The chocolate should be gone.
4. Finally, oil is added to the cream and mixed.
5. To decorate a cake or fill a pastry, the mixture is cooled and whipped.

The cream can be used for cakes, meringues or straws. For all desserts except cake, chocolate ganache requires beating for 3 minutes.

Rum ganache

A cake covered with ganache and rum is perfect for an adult group. It has a delicate aroma and spicy taste. The dish has a variety of recipes, but ganache with expensive alcohol remains the privilege of adults. It has distinct notes of cognac or rum. This ganache is needed for cakes or small pastries. It does not harden much and turns out soft.

Products

The recipe for chocolate ganache for coating a rum-flavored cake includes the following ingredients:

• chocolate – 250 g;
• cream – 250 ml;
• a spoonful of expensive alcohol.

A small list of products puts the cream in the category of the most affordable and in demand.

How to cook

To make colored ganache for drips or classic black with the addition of rum, you need:

1. You need to heat the cream very hot on the stove, but do not bring it to a boil.
2. Pour the hot liquid into the previously broken chocolate.
3. It is recommended to stir the mixture until it reaches a homogeneous consistency.
4. Finally, add another spoonful of cognac or rum and mix again.
5. For cakes, you can make whipped ganache. Before this, the cream is cooled. Then beat it for 3 minutes.

The ganache must be used immediately so that it does not lose volume. A very simple cream always decorates baked goods.

Each dessert requires a special approach. In order to prepare ganache at home, you need to follow a few simple rules.

1. In order for the ganache to turn out correctly, it is recommended to adhere to the ratio and proportions of chocolate and cream.
2. Products must only be of high quality.
3. Cream for cream is used from 33 percent fat content and above.
4. The composition of the product can include any chocolate, but the proportions of the entire cream depend on the amount of butter in it.
5. Dark chocolate ganache is richer. Products are taken in equal proportions.
6. To make ganache, you can also use dark dark chocolate, but it is intended for the amateur. Powdered sugar makes it sweeter.
7. Ganache dessert should have a uniform consistency. If you can’t mix it, it means the quality of the products is failing or the heating was done incorrectly.
8. Simple chocolate ganache can be made with milk or condensed milk, honey or cream. The main thing: maintain proportions.

Every housewife should know how to make ganache for a cake. They can decorate any other dessert, grease cakes or decorate cupcakes. Knowing how to decorate a cake with ganache, you don’t have to worry about the taste and appearance of your baked goods.

Ganache is an incredibly delicious chocolate cream originally from French cuisine, used to decorate cakes and various kinds of desserts, and also simply as a chocolate sauce. Today we will tell you how to make it from different types of chocolate and offer a recipe for making ganache without cream.

Chocolate ganache cream - recipe

Ingredients:

• bitter chocolate – 110 g;
• cream with fat content 33-35% – 125 ml;
• butter – 55 g;
• – 55

Preparation

Chop the dark chocolate finely with a knife and place in a suitable bowl. In a ladle or saucepan, mix the cream with powdered sugar and place over medium heat. Heat the mixture, stirring, almost to a boil, but do not let it boil. After this, remove the container with sweet cream from the heat and pour it over the chocolate pieces in the bowl. Leave the mass without stirring for two to three minutes, and then stir vigorously with a whisk. Now add soft butter, make sure it completely dissolves in the cream, continuing to stir with a whisk. Depending on the purpose for which you will use the ganache cream, you can use it immediately warm or cool it and keep it in the refrigerator for several hours.

When choosing dark chocolate for making ganache, keep in mind that the higher the percentage of cocoa beans in it, the thicker the ganache will be.

White chocolate ganache with mastic - recipe

Ingredients:

• one and a half glasses of cream with a fat content of 33-35%;
• white chocolate – 600 g.

Preparation

The process for making white chocolate ganache with mastic is identical to that described above, except that it does not contain butter or powdered sugar. Otherwise, chop white chocolate in exactly the same way and pour in cream heated almost to a boil. After two minutes, stir the mixture with a whisk or immersion blender until smooth and the chocolate slices are completely dissolved. Now cover the ganache with a piece of cling film so that it completely adheres to its surface. This way, a crust will not form on the surface of the cream. Cover the container with the ganache with another sheet of film and put it in the refrigerator overnight or for at least seven hours.

Ganache without cream - recipe

Ingredients:

• dark chocolate – 200 g;
• – 175 ml;
• brown sugar – 50 g.

Preparation

In this case, we will use coconut milk instead of cream. If you choose chocolate without animal ingredients, then this ganache recipe is definitely suitable for vegetarians and those who fast.

When starting to prepare the ganache, use a knife to chop the chocolate into slices as small as possible. Shake coconut milk in a jar, pour it into a ladle and dissolve brown sugar in it. Place the container on the fire and heat the mass to a temperature of 90 degrees. After this, pour it into the chopped chocolate, and after a couple of minutes, stir with a spatula or whisk until the chocolate slices are completely dissolved.

Milk chocolate ganache - recipe

Ingredients:

• milk chocolate – 300 g;
• cream with fat content 33-35% – 200 ml;
• a tablespoon of butter.

Preparation

The proportions for preparing milk chocolate ganache are somewhat different from the previous ones. It will be required in in this case, one and a half times more than black chocolate and the same amount less than white chocolate. Since milk chocolate is usually sweeter than dark chocolate, granulated sugar is not used here.

To prepare this ganache, grind milk chocolate and pour in cream heated almost to a boil. After two minutes, stir the mixture until the chocolate pieces are completely dissolved and stir in the butter.

The thickness of the ganache prepared according to any of the recipes can be adjusted by reducing or increasing the amount of chocolate or cream.

Any national cuisine can boast of some stunningly delicious dish. But France has not just one, but a whole arsenal of dishes. The confectionery products of this country have long been recognized throughout the world as the most exquisite and delicate. Among them there is a real paradise for those with a sweet tooth - chocolate ganache. This delicacy has long won the hearts of confectioners with its simplicity, taste and versatility. Chocolate ganache is used to cover cakes, decorate cupcakes, make sweets, decorate baked goods, and as a cream. Yes, you can simply spread this deliciousness on bread! In a word, this is a real find for every housewife.

The French are pedants in everything related to the preparation of confectionery products. You add 11 drops of syrup instead of 10 and that’s it - the world has turned upside down. So, in this regard, ganache undoubtedly outperforms other sweets in its variability. No, perhaps somewhere in the homeland of the dessert they use strict proportions, but in our realities you can safely experiment.

This delicate cream is a thick mixture of heavy cream and dark chocolate. Traditionally, equal parts of both ingredients are taken to prepare ganache, but the result obtained depends 100% on their quality. Even magic won’t help you make a good cream with bad products. Because:

• first, take only very heavy cream (more than 33%) and, preferably, market cream;
• second - buy high-quality expensive chocolate.

If it’s even more or less clear with cream, then what about the second ingredient? What quality criteria should we focus on?

1. The surest way is to take tiles made in Belgium or Switzerland. In these countries, the purity of the product is maintained and it will be of the best quality.
2. When buying chocolate from other manufacturers, read the ingredients. It must contain cocoa products (at least 40%) and cocoa butter (from 20%), but not their substitutes.
3. It is quite easy to determine good chocolate experimentally. It will begin to “float” simply in your hand, since cocoa butter flows already at a temperature of 31 ºС, and when the tile breaks, a dull crack is heard, the crumbs do not fall out. A bad product has to be chewed, and when you break off a piece, you won’t hear anything - palm oil or another base for such “chocolate” cannot crunch.

So, you have in your hands a hundred-gram bar of first-class dark or bitter chocolate and the same amount of cream.

It's time to start making the ganache. It's simple:

1. Print out the tile and break it into pieces. You shouldn’t get too fancy and crumble it into dust; you remember that the chocolate will melt in any case. Place the pieces into one bowl.
2. Pour the cream into another container and put on fire. Stir them and, as soon as the first bubbles appear on the sides, remove from the stove. There is no need to bring them to a boil.
3. Pour hot liquid over chocolate. Sometimes there is a recommendation to throw it into a bowl of cream, but it is better not to do this. Otherwise, it may burn from contact with the too hot bottom of the bowl.
4. Stir the almost finished ganache with a whisk (but do not beat) or a spatula until the chocolate is completely dispersed in the hot cream. The resulting mass should become smooth, uniform, without lumps or separations. If something goes wrong, then the fault is most likely a low-quality chocolate bar.
5. If you plan to frost the cake, you can do it as soon as the mixture has cooled slightly.
6. If you need to hold the sweet cream, cover it with cling film and put it in the refrigerator. Under such conditions, the cream can be stored for two to three days. Freezing is also allowed.
7. Cold ganache should not be heated on the stove; it will reach the desired consistency on its own after standing at room temperature. If the apartment is cool, place the bowl of cream in warm water.

The finished cream is self-sufficient and does not require any additions, but confectioners often experiment with various additives to create more interesting flavors.

As an excellent addition to ganache, you can use rum or liqueurs, syrups, essences (mint, vanilla, etc.), fruit purees.

Recipe: Chocolate ganache with cream and chocolate

No matter what they say, not everyone likes black or even dark chocolate. Dark chocolate ganache will be the most shiny, smooth and beautiful, but the least sweet and with a noticeable bitterness. If you don’t like dark chocolate, then you’re unlikely to like cream based on it. But it can be made from milk or even white chocolate. Butter is usually added to this mixture to improve taste and obtain a smooth, even texture. Keep in mind that the oil must be of excellent quality.

In sweet chocolate, the content of cocoa products is lower than in bitter and dark chocolate, so its amount is increased by approximately one and a half times. To keep the fat content at the same level, add oil. Over time, through experience, you can adjust the amount of ingredients, taking into account the quality of the selected products, but to begin with, focus on the following composition:

• 500 grams of milk chocolate (you can also use white);
• 350 grams of cream;
• 50 grams of butter, as fat as possible.

The cooking process itself is no different from the classic one. After the chocolate has melted into the cream, let the ganache cool slightly, and at this time take out the butter, cut into pieces and leave to “warm up”. Then dip the butter into the warm cream and stir well.

Chocolate ganache with whole milk

It would seem, what difference does it make in what to melt the chocolate - in cream or milk? But if you remove heavy cream from the recipe, the resulting product can no longer be called ganache. This can be considered a type of glaze, but it is also undoubtedly very tasty.

To compensate for the missing fat content, you must add a large amount of oil to the cream. In general, it is better not to try to thicken such pseudo-ganache and leave it more liquid. In this form it is excellent to use, for example, as a sauce for pancakes or pancakes, ice cream, soufflé or fruit.

• 200 grams of black or dark chocolate;
• the same amount of butter;
• half the milk.

If you decide to make sweet chocolate cream, increase the amount.

The cooking principle remains the same, only we melt the chocolate pieces in milk, not in cream. The butter should sit at room temperature or you can even melt it. Add warm butter, spoonful at a time, into the chocolate-milk mixture and stir until smooth. If desired, while the milk is hot, add powdered sugar to taste.

Recipe with cocoa powder

If you plan to make ganache for making truffle sweets, you can make it using cocoa powder. The finished product will not be as creamy, but in some cases it becomes more appropriate. It can also be used as a layer in cakes.

To prepare, take:

• 2 tablespoons of powder;
• the same amount of powdered sugar;
• the same amount of rum or liqueur;
• 60 grams of cream;
• 25-100 grams of soft butter.

The amount of oil can vary significantly depending on the consistency of the finished ganache.

We prepare the cream according to the already established scheme: add cocoa and sugar to the hot cream, brew it so that there are no lumps, warm butter and, at the very end, alcohol if desired.

Recipe with condensed milk

A good option for making sweet cream on dark chocolate with the addition of condensed milk. Considering that this is also the “wrong” ganache, you will have to figure out the proportions as you go.

Approximately take products in the following quantities:

• 250 grams of chocolate;
• 200 grams of good butter;
• 100-150 ml condensed milk.

In separate bowls, melt butter and chocolate in a bathhouse. The butter can be whipped and then added to condensed milk. Add the finished sweet mass in parts to the already melted chocolate and mix. It is better not to let this cream cool, but to use it for its intended purpose immediately, before it begins to harden.

Recipe: Chocolate ganache with honey

You can use chocolate ganache under the mastic to remove unevenness, or you can pour it over the finished baked goods, not for beauty, but just for taste. If you are covering a simple cake, without any frills or complex combinations of products, then you can diversify its taste with honey and chocolate cream. In this case, of course, you should not use milk or white chocolate to prepare it - it will turn out too sweet. But for black it’s just right.

Take the ingredients for 150 grams of chocolate in approximately the following proportions:

• 100 grams of heavy cream;
• 50 grams each of honey and butter.

We heat the cream, melt the chocolate - everything is as usual. Heat the honey only slightly, but do not boil it, and add it to the classic ganache. When all ingredients are mixed into a homogeneous mass, add softened butter.

With milk powder

You can also prepare ganache using dry milk or cream. In the first case, you will definitely have to add butter. In the second, perhaps this ingredient will not be needed. To prepare with milk powder, for 150 grams of dark chocolate, take 100 grams of milk and the same amount of butter.

Dilute the powder with water or whole milk and... then do everything according to the already clear scheme. You can also add sugar or syrups to this cream if desired.

Chocolate ganache with orange zest

It is better to prepare such a product with cream and dark chocolate according to the classic recipe. The taste will be very piquant and interesting. But if you want a sweeter cream, then add powdered sugar to it at the stage of heating the cream.

The preparation process is traditional, but when the chocolate melts in the cream, add orange zest to the warm mixture. If you have orange syrup, you can safely include it in the composition, but only at the rate of no more than 10% of the total mass. In this case, add a little butter to the ganache.

Chocolate ganache for cupcakes

Nowadays, small, elegant cupcakes are increasingly preferred to cakes. They are beautiful and easier to eat at parties. These small cakes can also be decorated with our cream, but how to make chocolate ganache so that it is airy? To make beautiful cream caps, roses, and peaks, it is made exactly the same as in the classic recipe. But there is a little secret.

Write it down! Cover the finished ganache with film and place it in the refrigerator for several hours until it thickens. Then take it out, remove the film, let it warm up at room temperature and beat quickly with a mixer. Don't overdo it, a couple of minutes is enough. The finished mass will become airy, light and will be perfectly squeezed out of any nozzle. The cream will lighten a couple of tones and become velvety and fluffy.

Making ganache at home, as you can see, is not at all difficult. There are fewer problems with good dark chocolate, so start your confectionery practice with it. Alas, this cream has one significant drawback. If you start trying it just with a spoon, then it’s impossible to stop! Keep this in mind and be vigilant so that your cake does not end up “naked.”

Chocolate ganache is an incredibly delicious duo of chocolate and cream. And most importantly, this useful invention of the French has such a wide range of applications that you simply must know what chocolate ganache is and how to prepare it correctly.

Chocolate ganache recipe

The cooking technology is so simple that even a child can handle it. Grind the chocolate (the finer the better - this way the chocolate will melt faster). Place the cream on the stove, bring to a boil, but do not boil. And just pour hot cream over the crushed chocolate (you can leave the chocolate under the hot cream for a couple of minutes). Stir with a whisk until the chocolate is completely dissolved. Then you can add oil, but it is not necessary.

Oil makes the ganache “softer” and adds shine. Accordingly, depending on the desired result, you can add from 10% to 50% butter.

A few words about the required amount of ingredients. There is a fundamental ratio of chocolate to cream, depending on the type of chocolate (the more cocoa in the chocolate, the more cream you need).

• Dark chocolate ganache: 1 part chocolate + 1 part cream;
• Milk chocolate ganache: 3 parts chocolate + 2 parts cream;
• White chocolate ganache: 2 parts chocolate + 1 part cream.

Try to choose high-quality chocolate, and pay attention to the fat content of the cream (it should be at least 33%).

In addition, you can add different “tastes”:

• In the form of fruit puree: grind the berries or fruits in a blender and rub the puree through a sieve into the finished chocolate ganache. In this case, the initial amount of cream must be reduced. For example, you decide to make dark chocolate ganache with fruit filling. This means that you need to break 100 grams of chocolate, pour 50 ml of hot cream (instead of 100 ml) into it, stir until the chocolate dissolves, then butter if desired, and at the end you can add 50 grams of fruit puree;
• Flavor the cream. This option is especially relevant for white chocolate ganache. You can add various spices and/or herbs (to your taste) to the cream, bring to a boil and pour through a sieve onto the chocolate pieces (in this case, the proportions do not change).

There is no need to put yourself in strict limits, the proportions given above are approximate - experiment and develop your ideal recipe. Which you will like in terms of taste, consistency and ease of use.

So, for example, using the same chocolate and changing the proportions, you can get different results. Add more cream (1:2) and you will get a great glaze. Take chocolate and cream in equal parts, cool and whip - you will get an incredibly airy and tasty cream. More chocolate (2:1) - ideal truffle mass.

And more clearly, using the example of decorating cupcakes.

And finally, the perfect ganache recipe from chef Serdar Yener. We've already shared with you his cakes using dark chocolate ganache ( and ).

Ganache how to use

So, above we have already considered different proportions for ganache, and, accordingly, the resulting consistency. Now let's talk about how to use ganache.

Chocolate ganache for coating cakes and other baked goods

We prepare ganache according to the classic recipe.

Freshly prepared ganache is too liquid - it will not be able to level the cake. Therefore, either let it sit for 5 hours at room temperature or an hour in the refrigerator. Or fill a large bowl with cold ice water, place a cup of cream in it, and whisk until thick. Well, proceed to the actual coating of the cake.

The texture of chocolate ganache allows you to evenly coat even a pancake cake. And if you want to achieve perfect coverage with smooth edges, take a look at this article.

Chill the ganache in the refrigerator for 3 hours. Place it in a pastry bag and decorate cupcakes or muffins. The result is simply excellent, the rich chocolate taste will captivate anyone.

Add strawberry puree and you have a great macaron filling.

You can also use whipped ganache to make cookie filling or decorate cupcakes or cakes. In this case, the taste will not be as rich, but it will not be worse. It's just a different texture, airy and delicate.

And the quickest option: use ganache as a glaze. You can also serve it with ice cream.

Chocolate ganache as part of baking

You can use it to make a chocolate layer into cookies.

Or make a brownie with a liquid center.

The "Galette des Rois" pie will be simply incomparable with chocolate filling. In addition to the classic recipe, you will need to add a mixture of cornstarch and milk and 10 grams of eggs.

First, mix the starch with milk and set aside. Prepare chocolate ganache. Add an egg to the starch and milk mixture, beat and pour the resulting mixture into the chocolate. Place the container with the cream over low heat, stirring constantly, bring to a boil and remove after 1 minute. Place a thin layer in a large container and cover with cling film.

Roll out the puff pastry and cut out circles. Place or use a baking bag to squeeze out the cream onto one of them. Cover with the other half of the dough and press it down. Trim off the excess and brush the top with beaten egg. Make a design with a knife. Place the pie in an oven preheated to 200°C, after 10 minutes reduce the temperature to 180°C, after another 10 minutes to 160°C and bake for 25-30 minutes (until done). Best served cold.

Chocolate truffles

Everything is simple here: for 2 parts of dark chocolate you will need only 1 part of cream, and you can also add some liqueur or rum (at the end into the finished, but still liquid ganache). The resulting mixture is cooled to room temperature, then it is better to put it in the refrigerator for 30-50 minutes (the chocolate mass should harden, but remain plastic).

If you keep it in the refrigerator, just leave the plate at room temperature - it will come off.

Next, use a spoon to form balls, cover them with parchment and let them stand for 20 minutes in the refrigerator. Then roll them in cocoa powder. Prepared truffles should be stored in the refrigerator in a hermetically sealed package (container with a lid).

Culinary victories to you!