Chocolate ganache is a 1:1 mixture of cooking chocolate and fresh cream. It is very easy to make and also uniquely versatile. The consistency of the chocolate ganache can vary, it may be thick or thin as per your requirement. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake. The uses are virtually endless!
Now without any delay, let’s know its uses.
∎ Topping for chocolate cupcakes or no-bake cheesecake jars
∎ Filling for layer cakes
∎ Topping for brownies, pound cake, vanilla cake, or ice cream
∎ Filling for chocolate hand pies
∎ Dip for strawberries and other fruit
∎ Topping for chocolate cake or dark chocolate mousse cake
∎ Layered in trifles
∎ Filling for no-bake s’mores cake
∎ Topping for homemade eclairs, angel food cake, and peanut butter pie
∎ Filling for orange butter cookies and striped fudge cookies.
Let’s dive into the depth of the making of the chocolate ganache.
There are mainly two ingredients in the making of chocolate ganache, that is,
HEAVY CREAM or HEAVY WHIPPING CREAM – never use half dairy product and half chocolate because it doesn’t set well. And if you want a substitute of the heavy cream, you can use canned coconut milk.
PURE COOKING CHOCOLATE – you can use any brand and any type of chocolate, be it dark chocolate, milk chocolate, milk chocolate or bittersweet chocolate.
Generally people use 1:1 ratio but that is quite thin and sticky. We at SinBakes use 8 ounces of chocolate and 2/3 cup (160ml) cream for truffles.
1. Finely chop the pure cooking chocolate into small pieces and keep it in a heat-proof glass or metal bowl.
2. Heat the cream separately until the simmering starts. Don’t boil it because that may burn the chocolate. Pour the cream immediately as soon as you see the cream simmering as the ends.
3. Let it naturally melt the chocolate for 2 minutes.
4. And then stir until it isn’t smooth.
After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.