Source: Lilechka75, AdobeStockBeautiful and thick ganache is a popular French cream made from chocolate and heavy cream. It's perfect for a wide variety of desserts, especially cakes. This is because its consistency allows it to be used for both filling and leveling. We're sharing 10 simple recipes!
1. Ganache with Cream
Source: za-edoy.ruThis ganache turns out very thick even with a minimal amount of butter.
You will need: 450 g dark chocolate, 400 ml 33-35% cream, 50 g butter.
Preparation: Break the chocolate into pieces and pour hot cream over it. Add softened butter, mix everything until smooth, cover the ganache with cling film, and refrigerate for half an hour. Whip it with a mixer until fluffy.
2. Ganache without Butter
Source: mykaleidoscope.ruThe simplest ganache with just two main ingredients.
You will need: 500 g chocolate, 500 ml 33-35% cream.
Preparation: Bring the cream to a boil, add the chopped chocolate, and stir until smooth. Let the ganache cool, cover with cling film, and refrigerate overnight. Stir it before use.
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3. Ganache with Cream Cheese
Source: homebaked.ruThis results in a thick and smooth cream, something between ganache and cream cheese frosting.
You will need: 200 g dark chocolate, 200 g cream cheese, 200 g butter, 200 g powdered sugar.
Preparation: Melt the chocolate over a double boiler. Whip the butter with powdered sugar until fluffy, then gradually add the chocolate. Add the chilled cream cheese and whip again.
4. White Chocolate Ganache for Cake
Source: rutube.ruThis ganache is especially good for leveling cakes because it sets very smoothly.
You will need: 200 g white chocolate, 100 g butter, 100 ml 33% cream, 1 pinch vanilla.
Preparation: Chop the chocolate, add vanilla, and pour cream over it. Heat everything over a double boiler until smooth, stirring constantly. Add the butter, stir again, let it cool, and refrigerate the ganache for several hours, covered with cling film. Stir or whip before use.
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5. Ganache for Cake Covering
Source: mykaleidoscope.ruThis ganache is denser and thicker – perfect for leveling under further decoration.
You will need: 200 g dark chocolate, 200 g butter.
Preparation: Melt the chocolate and butter over a double boiler or in the microwave. Stir, refrigerate for 1 hour, and then stir the ganache again.
6. Pistachio Ganache for Cake
Source: pinterest.comYou can prepare ganache with any other nut paste using the same principle.
You will need: 180 g white chocolate, 180 ml 33% cream, 30 g pistachio paste.
Preparation: Heat the cream with pistachio paste, without bringing it to a boil. Add the chopped chocolate, let it sit for a couple of minutes, and stir until smooth. Refrigerate the ganache for 4-5 hours, then whip with a mixer.
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7. Berry Ganache for Cake
Source: elle.frUse any fresh or frozen berries of your choice.
You will need: 250 g chocolate, 100 g sugar, 250 g berries, 450 ml 33% cream.
Preparation: Mix the berries with sugar and cook until the sugar dissolves. Blend with an immersion blender and strain through a sieve. Heat the cream almost to a boil and add the chopped chocolate.
Stir until smooth, add the berry puree, and blend everything with an immersion blender. Cover the ganache with cling film and refrigerate overnight. Blend with an immersion blender before use.
8. Ganache with Cocoa Butter
Source: aroma-avenue.ruThis ganache is also called concrete ganache because it barely melts even when touched.
You will need: 350 g white chocolate, 180 g butter, 40 g cocoa butter, 25 g glucose syrup.
Preparation: Melt the cocoa butter with chocolate using any convenient method, stir, and let it cool to about 25 degrees Celsius. Add softened butter and whip until fluffy. Add glucose syrup and whip the ganache again.
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9. Cognac Ganache for Cake
Source: podkremom.ruCreamy chocolate ganache with original flavor notes.
You will need: 200 g dark chocolate, 70 g butter, 200 ml 33% cream, 3 tbsp powdered sugar, 1 tbsp cognac.
Preparation: Heat the cream almost to a boil, add the chopped chocolate, let it sit for 5 minutes, and stir. Add softened butter, cognac, and powdered sugar to taste, and whip everything until smooth. Refrigerate the ganache for several hours, covered with cling film.
10. Coffee Ganache for Cake
Source: pinterest.comFor a more intense flavor – you can use a little more coffee.
You will need: 120 g dark chocolate, 160 ml 33-35% cream, 1 tsp instant coffee.
Preparation: Heat the cream with coffee almost to a boil, add the chopped chocolate, and stir until smooth. Blend the ganache with an immersion blender, cover with cling film directly on the surface, refrigerate overnight, and then whip again.