Chocolate ganache will capture your heart (and taste buds) with its rich flavor and adaptability. Many well-loved delicacies, from truffles to exquisite cake fillings, include ganache as the hidden ingredient that brings out their full flavor.
Mother’s Day is coming up, and if your mom has a sweet tooth, ganache is a great way to satisfy her cravings. But if you run out of gift ideas for your mom, read on to discover the fascinating history and everything about ganache.
The history of ganache
Chocolate ganache can be found in many forms, from cakes and pastries to truffles and cookies. But did you know that this decadent dessert was accidentally created?
Disaster is about to strike in the kitchen of renowned pastry chef Georges Auguste Escoffier in 1920. A young pupil is determined to make a custard, but he spills boiling milk into a bowl filled with chocolate chunks, maybe because of nervousness or inexperience cooking in front of the renowned master. Then, finally, the respected chef yells at the student: “Ganache!”
The youngster lowers his head in shame, but Escoffier sees that the accident has resulted in a shining, silky, and appealing cream. Ganache is now a go-to ingredient in many different types of sweets and can be found in most pastry shops. In addition, it’s versatile enough to be flavored with anything from liqueurs to spices in addition to the chocolate and cream of your choice.
How to make ganache
Ganache calls for only two ingredients: semi-sweet chocolate and heavy cream. Depending on your demands, you can adjust the chocolate-to-heavy cream ratios in this recipe. The various proportions are presented as follows:
For a 1:2 ratio, you will need 4 ounces of semi-sweet chocolate and 8 ounces of heavy cream to achieve the desired thickness or thinness. This is the perfect ratio if you want a glaze that you can pour.
While for this ganache recipe, you will utilize a ratio of 1:1, which implies that you combine equal parts of chocolate and heavy cream. The semi-sweet chocolate and the heavy whipping cream here weigh in at 4 ounces. This is the perfect ratio if you want a thicker glaze that can also be used as a cake drip.
Lastly, using a ratio of 2:1, you would use eight ounces of semi-sweet chocolate and four ounces of heavy cream. This ratio will make a ganache perfect for making chocolate truffles and other similar sweets. When preparing this, add chopped chocolate to a heat-safe bowl. Then, put the chocolate in a separate bowl while you heat the heavy cream.
Follow that by filling a microwave-safe measuring cup with heavy whipping cream. For convenience, you can heat the heavy whipping cream in the microwave, although the stove works just as well. Keep a watchful eye on everything you warm in the microwave in case it explodes. Forty-five seconds to 1 minute is just right.
The next step is to pour the hot, heavy cream over the chocolate and allow it to sit for two to three minutes. Stir the chocolate and cream with a whisk or a spoon once the chocolate has softened. The ideal strategy is to begin stirring in the center and work outwards until the chocolate has melted and the mixture is smooth. Then the chocolate ganache is now ready for use in any application.
The various ways that you can use ganache
Regarding sweets, ganache is highly versatile, serving as a filling and a topping. Here are some typical applications of ganache:
- It makes a beautiful cake filling, adding a rich, creamy texture between sponge layers. It can also be used as a cake frosting, giving baked goods a glossy, smooth exterior.
- Truffles are little bite-sized chocolate candies typically filled with ganache and then rolled in cocoa powder, almonds, or other toppings.
- It can be used alone or in combination with other components, such as fruit or nuts, to fill tart shells.
- If you want to take your brownies to the next level, add a layer of ganache.
- It is delicious on its own or as a topping for vanilla or other ice cream flavors, and it can even be used to make chocolate ice cream.
- It is a standard filling for French macarons because it contrasts the light and airy cookie shells with a satisfying textural contrast.
- Ganache is delicious as a dipping sauce for fruits, biscuits, and other sweets.
The versatility of ganache lies in its ease of preparation and the wide variety of chocolate and flavoring options available. Pastry experts and home cooks alike love it for its adaptability and tasty results.
Two Mother’s Day gifts using ganache
You can’t go wrong with either of these ganache recipes as a homemade Mother’s Day present.
1. Chocolate ganache cake
To make this simple ganache-frosted chocolate cake at home, you will need the following ingredients:
- 1 cup all-purpose flour
- 1 1/3 cups chocolate syrup
- 4 extra-large eggs at room temperature
- 1 tbsp pure vanilla extract
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
And to top it off with chocolate ganache, you’ll need:
- 1 tsp instant coffee granules
- 1/2 cup heavy cream
- 8 ounces of quality semi-sweet chocolate chips
- Edible gold leaf or sugared violets for garnish (optional)
Directions
Making a ganache cake entails the following procedures:
1. A paddle attachment in a mixer achieves light and fluffy butter and sugar frosting by combining the two in a mixing dish. You should add the eggs one by one.
2. Melt the chocolate, then add the vanilla extract. Finally, mix the flour in entirely by stirring. If you beat the batter too much, it will become tough.
3. Spread the mixture evenly in the pan and bake for 40 to 45 minutes at 325°F or until the center is set. Do not overcook. Give the pan a good long while to cool.
4. Ganache is made by heating heavy cream, chocolate chips, and instant coffee above a double boiler placed over a pot of simmering water and stirring it occasionally until it is warm and smooth.
5. The cake is glazed by inverting it on a wire rack and pouring the glaze over it to cover the entire top and sides. To even out the glaze, tilt the rack. If you’d like, sprinkle the cake’s center with gold leaf crumbs or top it with candied violets. Keep it out of the fridge.
2. Chocolate truffles
The simple chocolate truffle recipe requires the following items:
- 4 ounces dark chocolate (to make dark chocolate ganache)
- 6 ounces of milk chocolate (to make milk chocolate ganache)
- 8 ounces of white chocolate (to make white chocolate ganache)
- 4 ounces cream
- 1 tbsp butter, softened to room temperature
- 1 pound dark chocolate
Directions
1. Select dark, milk, or white chocolate ganache and pour the specified amount into a large, nonreactive basin. Melt the chocolate in the hot cream. You should stir the chocolate after 2 minutes. Toss with some melted butter. Wait for the ingredients to cool down. While the filling is cooling, you may make the dark chocolate shell.
2. Two-thirds of a pound of dark chocolate in bits or discs should be melted in a double boiler over low heat while often stirring to ensure even melting. Chocolate will melt at 120°F. If you’re trying to melt chocolate, don’t use steam or water.
Adding new chocolate pieces and stirring decreases the temperature to roughly 84°F. Next, put the bowl back on the stove and stir until it reaches 88-89°F.
3. The chocolate has been tempered and is ready to be used. However, if the temperature of your chocolate goes beyond 91°F or it hardens, you should re-melt it.
4. Chocolate can be tempered and used to fill confectionery molds. First, tap out air bubbles and excess chocolate with an offset spatula. Allow the chocolate to harden somewhat to make a candy mold shell. Then, invert the mold to release the chocolate. (You need nothing more than an empty vessel.)
5. Use a piping bag to fill the chocolate shell with soft ganache, and leave some room at the top for more chocolate. Next, fill the candy mold cavities with ganache, cover it with tempered chocolate, tap out the air bubbles, and clean the mold.
6. Wait 20-30 minutes for the chocolate to harden in the mold. Then, remove your homemade truffles from the mold with a twist to flip them. Put them in the fridge for five minutes if they don’t come out quickly.
Treat your mom with ganache’s versatility
Indeed, you can use chocolate ganache in many dishes due to its richness and adaptability. It was first employed in France in the 19th century, where you may find its roots. Since then, its rich flavor and simple preparation have made it a favorite among pastry experts and home cooks.
This mistake from the past and learning about the fascinating background of ganache enable you to get some sweet present ideas for Mother’s Day.
