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Ganache

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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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  1. 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. 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

        +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

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

        2. re: biondanonima

          +2

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

        3. 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.