Real Recipes From Real Home Cooks ®
Ganache 101
INGREDIENTS
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So let’s get right into the recipe and how to make variations depending on what you are using it for. A true ganache is made with semisweet or bittersweet chocolate; however, if you really prefer milk or white chocolate, you can cheat and use those
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Ingredients
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For a thicker ganache that will be used for making truffles or piping decorations onto a cake, use a ratio of 2:1 (by weight.)
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2 parts semisweet or bittersweet chocolate
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1 part heavy cream
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(e.g. 500 g chocolate and 250 g-or 1 cup- of cream)
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For a typical ganache that will be used as a glaze, fondue, frosting, or for making whipped ganache, use a ratio of 1:1 (by weight.)
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1 part semisweet or bittersweet chocolate
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1 part heavy cream
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(e.g. 500 g chocolate and 500 g-or 2 cups- of cream)
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For an exceptionally light whipped ganache, you can add more cream for a lighter texture. To make chocolate mousse, use a ratio of 1:2 (by weight.)
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1 part semisweet or bittersweet chocolate
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2 parts heavy cream
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(e.g. 250 g chocolate and 500 g-or 2 cups- of cream)
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Some people also prefer to add other ingredients to their ganache. Some will add butter or corn syrup to give a glaze extra shine. Other flavourings such as vanilla or liqueurs can be used to boost flavour.
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Sour Cream Ganache
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One variation that I absolutely adore is a sour cream ganache. It won’t whip up if you want to make whipped ganache, but it has an incredibly smooth texture. I prefer sour cream ganache with milk chocolate because the sweetness of the chocolate off
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1 part chocolate
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1 part sour cream
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(e.g. 500 g chocolate and 500 g sour cream)
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