If you’ve always wanted to know how to make the perfect ganache stick with me and I’ll walk you through it.
Knowing how to make the perfect ganache is something every aspiring home baker should know. Ganache is a staple that can be utilised in many ways. Knowing how to make the perfect ganache will allow you to ice cakes with ease and whip up the perfect chocolate truffles in no time at all.
Chocolate ganache is super easy to make once you know the secret. Are you ready? Its all about the ratio of cream to chocolate. Different ratios of cream to chocolate will get you different results. And of course, what chocolate you use will need a different ratio. Are you confused yet? Yeah me too.
Different ratios for different types of ganache
Let’s start with dark and milk chocolate. Dark and milk chocolate is higher in cocoa solids than white chocolate so it doesn’t need as much chocolate for it to start to firm up. For a super firm ganache, I would use a 2:1 ratio of chocolate and cream. This will produce truffles that will hold their shape and you can use to frost a cake as it really firms up quite hard in the fridge so you can get super sharp edges to cakes. Softer ganache that you can use for tarts or to frost cupcakes I would use a 1:1 ratio of chocolate to cream. If you want something you can pour easily I would stick with a 1:2 ratio, so that’s 1 part chocolate to 2 parts cream.
White chocolate doesn’t have any cocoa solids at all so we need more chocolate to keep things firm. For a great filing ganache to get those smooth edges and a solid finish I go for a 4:1 ratio. 4 parts chocolate to 1 part cream. This is also the ratio I would use for truffles. If you want something softer you can ice cupcakes with, your going to need a 3:1 ratio. For a more pourable ganache, you’re going to want a 2:1 ratio. 2 parts chocolate to 1 part cream.
Types of chocolate
You should always try to use the best quality chocolate you can get your hands on. Obviously, if you’re on a budget don’t worry about getting super expensive chocolate but try and get the best quality you can for your budget. Chocolate is not all made equal and some brands are not made to be melted. Popular chocolate here in the UK is Galaxy and it’s a really good example of this. Have you ever tried to melt a bar of Galaxy chocolate? It burns SO quickly! That’s because of the high sugar content that makes it so damn delicious but super hard to bake with. A better alternative is supermarket home brand baking chocolate if you want to keep the cost of a recipe down. A great option here in the UK is Lidl chocolate in the baking aisle.
To make the perfect chocolate ganache you’re going to need a few basic kitchen items. I microwave-safe plastic bow, you need plastic because ceramic conducts heat better and can burn the chocolate. A microwave, I don’t use a double boiler I find a microwave does the job really well with less mess. An electric hand-held whisk, you can use a normal hand-held whisk but I find an electric one easier. You’re also going to need a sharp knife and a cutting board to chop up the chocolate and some cling wrap.
How to make the perfect chocolate ganache.
Start with your block of chocolate and roughly chop it into smaller chunks, no need to go too fine. If you’re using chocolate that comes in little squares just break these up. Next, you’re going to put the chocolate in a microwave safe plastic bowl with the cream. Heat on full power for 1 minute, after that heat in 30-second bursts checking after each burst to make sure nothing is burning. When you think it’s almost there checks every 10 seconds. Once most of the chocolate has melted take the bowl out of the microwave and leave to one side and let any leftover chocolate melt.
Take your electric whisk or hand whisk if you’re going old school and beat the mixture well until combined and creamy. Place a sheet of cling wrap over the ganache, like physically on the ganache not over the bowl. We want to make an airtight seal. Chill in the fridge until set, I usually make ganache the night before and leave it in there overnight. When you want to use your ganache remove the cling wrap and heat in the microwave in 10-second bursts until the desired texture. What usually happens is that the outside melts quicker than the inside, so I let the corners get quite liquid then mix them into the harder ganache with palate knife until I get the consistency I want.
Shop this recipe
And there you have it. My easy