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randyjl Jul 13, 2012 10:19 PM

I have never made ganache. Is it always equal amounts chopped chocolate and heavy cream? The recipes I have found make too much for my needs.

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    acgold7 RE: randyjl Jul 13, 2012 11:20 PM

    That's pretty much the formula I follow but you can customize to your needs. Some recipes call for a little butter or corn syrup.

    1. biondanonima RE: randyjl Jul 14, 2012 06:16 AM

      It depends on what you want to use it for. If you're making truffles, you might want to use less cream so the mixture stiffens up more. If you want a very pourable, saucy consistency, use more cream.

      3 Replies
      1. re: biondanonima
        chefj RE: biondanonima Jul 14, 2012 12:04 PM

        +1
        Other additions include, Butter, Booze or for Truffle making Egg Yolks.
        When making small quantities make sure that the chocolate is chopped pretty fine. The smaller volume means that it cools much quicker, so you need the chocolate to melt vite vite.

        1. re: chefj
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          pine time RE: chefj Jul 15, 2012 10:59 AM

          I often add some Amaretto to the ganache for my truffle brownies. Great combo.

        2. re: biondanonima
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          LauraGrace RE: biondanonima Jul 14, 2012 06:57 PM

          +2

          More cream than chocolate also makes it easier to whip if you're after ganache frosting rather than glaze.

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          rtms RE: randyjl Jul 14, 2012 07:05 AM

          You could freeze your leftovers or repurpose them. I think that ganache can be frozen and defrosted in the fridge. I'm sure that I've done that before.

          You could freeze cubes to enhance your morning coffee - chocolate and cream + coffee = mocha :). Leftover ganache is fantastic on french toast. It would probably be really delicious as the surprise filling in banana bread muffins.

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