Chocolate Ganache Recipe

I’ve been using these chocolate ganache recipes for many years now, and I love the taste of course but also the simplicity and versatility of chocolate ganache.
I use chocolate ganaches to fill cakes, cupcakes macaroons and tarts, but also for layered verrines, buttercreams, chocolate truffles and much more…
Ingredients for Dark Chocolate Ganache
250g Dark Chocolate 70%
250g Cream (whipping or double)
Ingredients for Milk Chocolate Ganache
250g Milk Chocolate
200g Cream
Ingredients for White Chocolate Ganache
250g White Chocolate
130g Cream
These are the 2 methods I use.
1st Method:
Break the chocolate into small pieces with the cream and place in a heatproof bowl. Place the bowl over saucepan of simmering water (Bain Marie), making sure the water doesn’t touch the bowl.
Gently mix from time to time with a spatula until the chocolate has completely melted.
Remove from heat.
Allow to cool, then store covered in the fridge.
2nd Method:
Place the chocolate broken into small pieces in a heatproof bowl and leave to one side.
Poor the cream into a saucepan and heat, at medium heat until simmering, don’t allow the cream to boil.
Remove from heat and poor over the chocolate, wait a minute or two and stil gently with a spatula until completely dissolved
Allow to cool,then store covered in the fridge.
Chocolate ganache will keep for a maximum of 5 days in the fridge.
Tips and advice:
My Advice when it comes to baking or cooking is quality. The quality of the produce you use will show in the end result. Use the best quality chocolate you can afford.
For Dark Chocolate I like:
Montezuma’s “lordy Lord” or “Peru Dark 70%”
Green and Black’s 70%
Lindt Excellence 70%
Callebaut 70%
My choices for Milk Chocolate are:
Montezuma’s “Dominican Republic Dark Side 54% Cocoa” or “Venezuela Milk 43% Cocoa”
Green and Black’s “Milk” or “Creamy Milk”
Divine “Milk Bar”
For White Chocolate I like to use:
Montezuma’s “Dominican Republic Creamy White”
Lindt Excellence White
Divine White
Green and Black’s White
Callebaut White
Chocolate Truffles :
Add 50g of butter to dark chocolate ganache, 40g of butter to milk chocolate ganache and 30g butter to white chocolate ganache, add the butter at the end once the chocolate has dissolved but the ganache is still warm.
Allow to cool, then place the ganache covered in the fridge until firm enough to roll balls.
Coat the truffles with cocoa, icing sugar, coconut….
Flavouring Chocolate Ganache:
You can add flavours or alcohol to ganache by following the quantities above I add 2tbsp of whisky or rum at the end, once the chocolate has dissolved but the ganache is still warm.
The seeds of 1/2 a vanilla pod for an intense vanilla flavour, less if you like a less intense flavour.
I find that it’s best to use a vanilla pod, rather then extracts. Although the pods are quite pricey, the aroma is very intense so you don’t need too much. I tend to use the pulp of the pod in ganaches, creams and fillings and I store the pods with my caster sugar. Simply place the pods in a box with your caster sugar and keep in a cool dry cupboard, after 1 week you’ll have vanilla flavoured sugar for your cakes, cupcakes, cookies, hot chocolates and coffees
Extracts or pastes can also be added such as pistachio, almond, orange or coconut. If needed I use extracts, not essences.
Try something different with a tiny pinch of dried lavendar, or a pinch of ground cardamom pod or chilli powder
Be inventive!
Only use the best ingredients!
And of course Enjoy!
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