Chocolate ganache (pronounced geh- N ahsh) is a basic pastry component made up of only two ingredients: melted chocolate and cream. This rich chocolatey mixture is incredibly versatile and can be used tomake chocolate truffles, dessert sauces, cake fillings, icings, whipped ganache frosting, and glazes.
- 1 What is a ganache used for?
- 2 What can be made from chocolate ganache?
- 3 Does ganache harden?
- 4 What is the difference between icing and ganache?
- 5 Why is it called ganache?
- 6 How do you use ganache?
- 7 How long does ganache last?
- 8 Can you put a ganache covered cake in the fridge?
- 9 How long does ganache take to set cake?
- 10 Can you reheat ganache?
- 11 Should I use ganache or buttercream?
- 12 Is buttercream or ganache better?
- 13 Does ganache taste better than buttercream?
What is a ganache used for?
Made with just cream and any chocolate you want (dark, milk or white), chocolate ganache is a rich chocolate concoction that can be used as a sauce, frosting, glaze, filling or for dipping. When it’s warm, it’s pourable. When it’s cool, it’s spreadable.
What can be made from chocolate ganache?
Uses for Chocolate Ganache
- Topping for chocolate cupcakes or no-bake cheesecake jars.
- Filling for layer cakes.
- Swirl in chocolate marble banana Bundt cake.
- Topping for brownies, pound cake, vanilla cake, or ice cream.
- Filling for chocolate hand pies.
- Dip for strawberries and other fruit.
Does ganache harden?
Chocolate ganache can be made thicker by allowing it to harden or adding more chocolate: To harden, allow it to cool at room temperature or in the refrigerator. It will naturally harden up and get thicker as it cools. Do not mix the ganache as it cools because this will make it lumpy.
What is the difference between icing and ganache?
Ganache is a much heavier cream than frosting, in that it has more cocoa solids and it’s not whipped. Frosting is lighter, fluffy, and relies on the friction between butter and icing sugar to get a fluffy finish. Ganache is compact, and can even be poured several times, making for a very thick or thin coating.
Why is it called ganache?
(n.) a rich mixture of cream and chocolate Well as a word for a jawbone, ganache comes from the Greek for “jaw”, gnathos. First performed in 1862, Les Ganaches proved an immediate success—in honour of which, a noted Parisien patisserie house named Maison Siraudin began selling chocolate bonbons called ganaches.
How do you use ganache?
What to do with Leftover Ganache:
- Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts.
- Chocolate Fondue: Thin with half and half and use as chocolate fondue.
- Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.
How long does ganache last?
The general rule is that classic ganache may stay at room temperature for up to 2 days then must be refrigerated. If you’d rather be safe (which I recommend), keep it refrigerated for all storage. Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.
Can you put a ganache covered cake in the fridge?
Ganache frosted cakes (boiling whipping cream poured over bittersweet chocolate): Store at room temperature about 3 days or up to 1 week in refrigerator. Cakes, whether kept at room temperature or in the refrigerator, should be stored airtight to keep them fresh and moist.
How long does ganache take to set cake?
This generally needs at least 12 hours but, as the Cake Professionals recommend, 24 hours is best. For cake drips: you’ll want to pour your ganache on cake almost immediately if you’re wanting to create a drip cake (so on trend, we can’t get enough of them!).
Can you reheat ganache?
To reheat the ganache, set the microwave on low to medium setting and heat for 30 seconds. Warming ganache up can’t be hurried so take your time to bring it back to working temp. As you continue working, it may be necessary to keep warming the ganache when it begins to thicken again.
Should I use ganache or buttercream?
Ganache seals a cake much better than buttercream even when at room temperature because it encapsulate cake in a lovely crisp shell. The results are so much better as the ganache gives you a smoother finish before covering with fondant icing.
Is buttercream or ganache better?
Some people prefer the extra moistness that buttercream provides and preserves in a cake, others prefer ganache for it is less sweet and, well, who can argue with more chocolate? Whatever you decide to go with, do practice at least once before deciding on whether you will use buttercream or ganache for a big occasion.
Does ganache taste better than buttercream?
A classic American buttercream is about as sweet as you can get. Ganache tastes like biting into a luxurious chocolate truffle and doesn’t hit with the same level of sweetness (via America’s Test Kitchen).