If you are looking for a recipe for ganache that is creamy and firm at the same time, you've come to the right place! I'm going to share with you my favorite recipe, perfect for filling cakes and sweets. With a few simple ingredients and practical tips, you'll have a wonderful ganache on your hands.
Let’s take a step-by-step look at this delicious recipe. I’ll show you how to make a mouth-watering ganache using ingredients you probably already have at home. Let’s go!
How to make this Creamy Ganache Recipe
Ingredients:
- 250g of chocolate semisweet noble
- 88g heavy cream (17% fat)
- 1 teaspoon corn syrup (optional, for extra shine)
Why these ingredients?
- Noble semisweet chocolate: I chose this type of chocolate because of its superior quality, which guarantees a more intense flavor and a creamier texture. Fine chocolate has a greater quantity of cocoa butter, which makes all the difference in the final result.
- Heavy cream (17% fat): Cream with this amount of fat is perfect for giving the ganache the ideal consistency. Less than this can make the ganache too liquid, and more can make it too thick.
- Corn glucose: Although optional, corn syrup adds an extra shine to the ganache, making it more visually appealing.
Preparation method:
- Chop the semisweet chocolate into small pieces and place in a microwave-safe container.
- Add the cream to the chocolate. It is important that the cream is at room temperature to make mixing easier.
- Microwave for 30 seconds. Remove and stir well. Repeat the process one or two more times until the chocolate is completely melted. Be careful not to burn the chocolate, as this can ruin the recipe.
- If you choose to use corn glucose, add it now and mix well. This will give your ganache a beautiful shine.
- Cover the container with plastic wrap. and let it rest at room temperature for 2 hours. This time is crucial for the ganache to reach the ideal texture.
- After the rest, refrigerate for 30 minutes to set the ganache. This step is important, especially on hot days, so that the ganache reaches the perfect consistency for filling cakes.
Preparation Time:
- Total time: Approximately 2 hours and 30 minutes
- Rest time: 2 hours
- Refrigerator time: 30 minutes
Servings:
- Enough filling for one cake 10 cm in diameter
Additional Suggestions:
- For extra flavor, try adding a pinch of sea salt or vanilla essence to the melted chocolate. These ingredients enhance the flavor of the chocolate and give a special touch to the ganache.
- You can use milk or white chocolate, but adjust the amount of heavy cream to achieve the desired consistency. Milk chocolate is sweeter, so you may need less heavy cream. White chocolate may need a little more to achieve the same consistency.
Tips:
- Use a good quality chocolate for best results. Chocolates from well-known brands usually have a better ratio of cocoa to cocoa butter.
- If the ganache becomes too hard, add a little more cream. If it gets too soft, add more melted chocolate. Adjust consistency as needed.
- Store the ganache in a airtight container in the refrigerator for up to a week. Before using again, let it come to room temperature or warm it slightly to regain its creamy consistency.
Main Questions about Ganache
How do I know if I'm using real chocolate?
Check the label: if it says “chocolate” and not “coating,” it’s real chocolate. Real chocolate has a higher percentage of cocoa butter, while coatings usually contain more vegetable fats.
Can I use fractional coverage?
Yes, you can! Just make sure you choose a good quality coating for best results. Fractionated coating is easier to work with because it melts faster and doesn’t need to be tempered, but the flavor may not be as rich as fine chocolate.
What to do if the ganache is too hard?
Gradually add the cream and mix until you reach the desired consistency. If necessary, heat the ganache slightly to make it easier to incorporate the cream.
What to do if the ganache is too soft?
Add more melted chocolate little by little until the ganache is firm. Remember to melt the chocolate carefully so it doesn't burn and ruin the texture of the ganache.
Can I use fresh cream?
Yes, but heavy cream has a different amount of fat, so adjust the recipe as needed. Heavy cream has about 35% of fat, which can make the ganache richer and thicker.
Can ganache be frozen?
Yes, you can freeze the ganache for up to 3 months. Let it thaw in the refrigerator before using. When thawing, stir well to restore its creamy texture. The ganache can be slightly warmed in a bain-marie if necessary.
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