Chocolate ganache made from cocoa. Chocolate ganache - the perfect cream for making desserts

To decorate homemade cakes and pastries, every housewife used ganache at least once in her life. What it is, we will tell in detail in our article, and at the same time we will present several recipes for making delicious chocolate cream. But first, let's dwell on the history of its creation.

Ganache - what is it?

Pastries and cakes topped with fragrant and exquisite chocolate icing make even those people who do not consider themselves sweet lovers appetize. This coating of dessert is called ganache. What it is?

Ganache is a cream made from chocolate and cream, which is used as a filling for sweets, cakes and cakes. It was first invented in France in 1850 in the Sirodena confectionery. However, there are other versions of the origin of ganache. According to one of them, the famous cream turned out due to the oversight of a young confectioner who accidentally poured cream into a bowl of melted chocolate.

Depending on the desired consistency of ganache, the ratio of the ingredients that are used to prepare it varies. For glaze, the proportion of chocolate and cream is considered to be 1: 1. If you want to get a thicker and more fluffy cream for decorating cakes, the amount of cream should be increased.

Classic chocolate ganache

Since the preparation of the first cream, its recipe has succumbed to changes and additions many times. According to the classic recipe, it is made from dark chocolate with a high percentage of cocoa and cream. Butter is added to give a glossy sheen to the cream, and powdered sugar is added for sweetness.

Classic chocolate ganache is prepared in the following sequence:

Cream with a fat content of 35% (120 ml) is poured into a saucepan, heated in a water bath and brought almost to a boil. After that, the dishes are removed from the stove.
Pieces of dark chocolate with a cocoa content of at least 60% are added to the cream and left for 5-7 minutes. This will be enough time for the chocolate to melt. If it remains solid, the cream in the saucepan will need to be heated again in a water bath.
Powdered sugar (25 g) is added to the chocolate-creamy mass. Ganache for the cake is thoroughly whipped with a whisk.
As soon as the mass cools down a little, 50 g of soft butter is added to it. Then it is well whipped with a whisk until smooth. Cover the cake with the prepared icing or use as a layer for croissants and cakes.

Rum ganache

If a cake or dessert is prepared exclusively for adults, chocolate cream with the addition of rum or cognac will be an excellent decoration. It has a spicy taste and will definitely appeal to all connoisseurs of the exotic.

We offer a recipe for ganache with the addition of rum:

Prepare 250 g of dark chocolate, after crushing it with your hands into pieces.
In a water bath or low heat, heat well, but do not boil high-fat cream (250 ml).
Pour the prepared chocolate with hot cream. Using a whisk, mix the mass thoroughly and bring the ganache to a homogeneous state.
At the very end of cooking, add a tablespoon of rum or cognac. Mix the mass for the last time, after which it can be used to decorate the dessert.

cocoa ganache

This recipe is just right for the case when chocolate is not at hand, and the dessert preparation process is already at the final stage and it remains only to cover it with glossy icing.

Ganache for the cake is prepared in this order:

Cream with a fat content of 35% (75 ml) is poured into a saucepan and heated on the stove almost to a boil.
Cocoa powder (3 teaspoons) is mixed with the same amount of powdered sugar.
The dry mixture is poured with hot cream and thoroughly mixed until a homogeneous consistency without lumps.
Butter softened at room temperature (50-100 g) is added. Its amount varies depending on the desired consistency. If you need to get a thick cream, you need to put less butter, and vice versa.
Cooked ganache should be used immediately to cover the cake.

White chocolate cream cake decoration

This recipe makes a very beautiful glossy coating for dessert. But not all housewives know how to cook white ganache. What is it, we will tell you in a step-by-step instruction. The procedure for preparing the cream is as follows:

Cream of high fat content 33-35% (50 ml) is heated to a temperature of 90 °C.
White chocolate (100 g) is crushed by hand in random order and poured with hot cream.
Using a hand whisk, the mass is brought to a homogeneous state.
Lastly, butter (25 g) is added.
Ganache is mixed again. Now it can be applied on top of the cake or chilled in the refrigerator for 20 minutes and used as a cream layer for confectionery. During the preparation of ganache, powdered sugar is not added to it, since white chocolate is quite sweet. Additionally, you can add a few drops of rum, cognac or vanilla essence to the cream, which will make it more fragrant.

White ganache is perfect for cake toppings, pastry fillings and meringues.

Cover for cake under mastic

Ganache prepared according to this recipe fits perfectly on the surface of the product, while leveling it. In addition, it turns out smooth, shiny and very tasty.

Ganache is prepared for mastic in the following sequence:

Dark chocolate broken into pieces (100 g) is laid out in a saucepan with a thick bottom.
Butter (100 g) slightly softened at room temperature is added on top.
The contents of the saucepan are slightly mixed with a whisk, after which the dishes are sent to a water bath.
As soon as the chocolate melts, remove the ganache from the stove, mix well again and refrigerate for 20 minutes.
The cooled chocolate mass should be used as a base for mastic.

Ganache with milk

Classic chocolate cream has a fairly thick consistency. But the ganache prepared according to this recipe is more like a sauce that can be served with pancakes, pancakes, etc.

Step-by-step preparation of chocolate cream in milk is to perform the following procedure:

Whole cow's milk (350 ml) is poured into a saucepan. If necessary, it can be replaced with coconut if you do not consume animal products.
Milk is brought to a temperature of 90 - ° C, after which sugar (50 g) is added to it and thoroughly mixed until completely dissolved.
Next, remove the saucepan from the stove. Add chopped chocolate (400 g) to the milk and leave for a few minutes so that it completely melts.
Beat the mass with a mixer at high speeds. The finished ganache has a uniform texture and a glossy sheen.

Now it is difficult to imagine the work of popular confectioners without such a cream as white chocolate ganache. Every self-respecting cook knows about its unique properties.

This cream:

perfectly keeps its shape;
suitable for applying warm glaze;
suitable for mastic;
keeps its shape well on cupcakes;
reacts better to heat than other creams; does not melt;
waffle and sugar pictures do not flow on it.

Ganache is a homogeneous mixture of chocolate with heavy cream, brought to the state of an emulsion. Butter is sometimes put up to replace cream, but such a cream is much fatter. In any case, the original ganache emphasizes cream.

Origin story

Finding the perfect stable cream for cakes could take confectioners forever, if not for one fateful event. Ganache is translated from French as "fool", and the history of the creation of the cream is quite funny.

The sloppy cook spilled hot cream into the melted chocolate and tried to hide his carelessness by mixing everything. But the experienced chef saw through the trickster, and the annoyed “Ganache!” Was carried throughout the kitchen. But before writing off the mistake as scrap, the chef decided to try what happened and adapt the find to some dish. He was amazed by the delicate taste and over time improved the cream recipe, making it an important part of the confectionery art. Only one reminded the cooks of the origin of the cream - the ridiculous name of ganache.

White chocolate ganache appeared a little later, when white chocolate bars took their rightful place in the confectionery industry. This comes after several years of neglect of chocolate without liquor and its recycled status.

The composition of this popular cream is extremely simple - chocolate and cream. But the properties of the finished product, which are so valued by confectioners, fully depend on the quality of these ingredients.

White ganache starts with the highest quality white chocolate. Not suitable for cream

porous;
with fillings;
with vegetable fats instead of cocoa butter.

Good chocolate is easiest to find in specialized confectionery stores.

As for cream, they should be as fat and fresh as possible, preferably homemade. If such cream cannot be found, then during the preparation of ganache, butter is introduced into the mixture, which must also be of the highest quality.

Another advantage of white ganache is the possibility of coloring it with gel dyes. Thanks to this, the cake can be made in any possible color.

Both ingredients are taken in a ratio of 3 to 1 if the cream is used for smoothing, and 2:1 in cases of decorating cupcakes. The total mass of cream and butter must not exceed the indicated proportions.

For example, for alignment, take:

540 g of white chocolate;
180 ml cream from 30%;
or 80 ml of cream and 100 g of butter 82.5%.

Among other things, white ganache can be given any taste with fruit or berry purees. The following proportion is observed here - how much puree is added, how much cream is taken away. But the total percentage of fruit and berry mass should not exceed 30% for thick puree and 20% for more liquid mixtures.

Due to the intricacies of mixing and temperature balance, it is best to heat and melt in a water bath, so you need to prepare two thick-walled metal containers. When cooling, it is better to use a glass bowl. Prepare the dishes in advance, they must be dry and clean.

Cooking process

The white chocolate ganache starts by grinding the chocolate. The original recipe says to mix separately heated cream and melted chocolate, but for a beginner, this is a very difficult process.

Combine chocolate and cream in one container and put them in a prepared water bath. For stirring, choose a silicone spatula or a regular spoon. The chocolate will start to melt little by little.
At first, the chocolate will clump, but this is normal - the dissolution should be smooth.
At the end of the process, a smooth homogeneous mass with a glossy sheen is obtained. If coloring is provided for the cream, dyes are introduced at this very moment.
The cream is removed from the fire and cooled to 40 degrees Celsius.
If you introduce butter - the moment has come. The oil should be at room temperature. It is introduced, and everything is thoroughly mixed.
The next step is cooling. Ganache is poured into a glass dish and covered tightly with cling film. The container is placed in the refrigerator for a couple of hours until it hardens.
After that, it is removed and whipped with a mixer. As a result, the mass brightens, increases in volume and becomes more pliable.

Ganache on white chocolate is ideal for coating the cake immediately after the procedure. If the cream has had time to warm up, then it is better to cool it again a little. It is best to apply the cream with a dry hot spatula, this will ensure even distribution.

Attention, errors!

Here are the main mistakes when creating ganache and working with it:

In many recipes, it is customary to heat the ingredients separately. However, separate melting of the ingredients by an inexperienced confectioner often leads to stratification of the ganache and the impossibility of further work with the mass.
Do not use wooden spatulas or spoons when mixing, as they easily absorb odors and can transfer extraneous flavors to the cream.
Even if you've become a master at melting chocolate in the microwave, don't do it when you're working with ganache. To get the desired structure, a precise temperature balance is needed, which is impossible to maintain due to the different heating rates of chocolate and cream, as well as the lack of constant stirring.
In some recipes, chefs pour hot cream over grated chocolate to get the right mass. However, this method is fraught with overheating of the top layer of chocolate and its separation.
When using ganache as a layer between the cakes, keep in mind that this is a very dry cream and the impregnation of the cakes is necessary when using it.
The ganache can crack if the cake hasn't matured enough and has shrunk, or if the cream is too thin.
If the cream does not harden, you have used low-quality products. But it can be saved by adding some melted and chilled chocolate.

As you have noticed, ganache is not as simple as it seems. But with due patience, you can create a real culinary masterpiece that will meet all expectations!

Cream ganache is a delicacy loved by many, originally from France. It is perfect for decorating cakes. From this tasty and sweet product, decorations for sweets and cakes are obtained.

For a long time, the recipe for this cream remained a mystery to Russian confectioners, and French sweets aroused envy and admiration.

What is ganache

Chocolate ganache, the recipe for which has been a secret for a long time, is a cream made from natural chocolate.

This chocolate paste is very good for leveling the surface of the cake, as well as its edges. At the same time, the ganache hardens very quickly. In addition, such a paste is used as a filling for:

cupcakes
cupcakes;
profiteroles.

This cream is a mixture of chocolate, natural butter and cream. Butter is not always added, and any type of chocolate can be used as a base.

As for the proportions, they can be very different, since if you wish, you can experiment and select different combinations. After preparing the glaze, be sure to let it cool slightly to get the desired consistency.

History of occurrence

Cream ganache is an amazing manifestation of pastry craftsmanship. A very funny and unusual story of its appearance, since for the first time they began to cook it quite by accident. A pastry chef working in one of the French restaurants accidentally spilled warm cream into melted chocolate, as a result of which the chef called him a rather offensive word, which in French sounds like “ganache”, and in translation means “blockhead”.

Having tried this delicacy for the first time, he was simply amazed that such a cream turned out by accident, due to the carelessness of the confectioner. The resulting mixture had excellent taste, was unusually tender and hardened well. Thus, a new cream with a funny name appeared.

Composition features

In order for the chocolate ganache to cover the cake to be thick enough, to be able to harden well and allow the edges to align, you need to cook it correctly. To do this, you need to use the following products:

chocolate;
cream;
sugar;
oil;
cocoa.

To prepare the mass, you need to use high-quality natural chocolate with a high percentage of cocoa content. Sugar is used very rarely, but if it is in the recipe, then you need to take ordinary granulated sugar, and not powder. Cream can be replaced with milk, sour cream or condensed milk. These products help to give the finished mass a certain tenderness and improve taste.

If oil is indicated in the recipe, then it is best that it be of high fat content. In different recipes, cocoa powder can be used instead of chocolate. In this case, you need to choose a natural quality product, without additives.

Each recipe for such a glaze may differ in a set of basic components. Depending on the composition, the technology for preparing this cream may also change.

The main types of cream

The recipe for chocolate ganache can be very different, therefore, by changing the ratio of cream and chocolate, you can cook absolutely any cream in consistency. Depending on the application, you can slightly change the recipe. In the traditional version, the ratio of the main products is 50:50. Such a cream is very well poured onto the surface of desserts, forming streaks. It can also be used under mastic and as a fondant if necessary.

If you want to prepare a liquid coating, then in this case you will need more cream than chocolate. It is used to cover the surface of the cake, which, according to technology, needs to be frozen. In particular, these are souffle products with the addition of agar or gelatin. In this case, the cream will harden very quickly and will not spread over the surface. In addition, it is well suited if you need to cover the confectionery product not completely, but only to apply a pattern.

If you need to make chocolate ganache to level the cake, then you should add more chocolate than cream. In this case, the mass will turn out to be thicker and harden much better. In addition, this cream can be used as a filling for cakes and pastries. Such a cream will not flow out, and the cake itself will retain the required shape well. Candy can be made from ganache.

traditional recipe

If you need to prepare a traditional chocolate ganache, the recipe of which is quite simple, you should first prepare the components. In the classic version, there is no sugar, so the cream will turn out with a slight bitterness. For its preparation you will need:

cream 35% fat - 110 ml;
butter fat - 35 g.

Break the chocolate into small pieces and place in a bowl. Pour the cream into a separate container and warm it up a little, but do not boil. Then pour the cream into the melted chocolate in a steam bath, stirring constantly until a homogeneous consistency is formed. Gradually add oil to the resulting mixture, mix everything thoroughly. The result is a very tasty cream that can be used for cakes.

Ganache for mastic

Many are interested in how to make chocolate ganache for mastic. This is a kind of chocolate-based paste that has a thick enough texture that it can be used to smooth the surface of the cake. It is perfect for mastic, which is then covered with dessert.

Ganache can be made from absolutely any chocolate, it all depends on your own preferences. It is very plastic, and after covering the cake with mastic, bumps and bumps will not be noticeable. To prepare such a cream, you need to take 600 g of chocolate and 300 ml of heavy cream. The cooking technology is exactly the same as in the classic version, but no oil is added. When the finished mass has cooled slightly, it can immediately cover the confectionery.

Glaze ganache

The recipe for chocolate ganache glaze is quite simple. This mass is well suited for coating sweets, muffins and cakes. For cooking you need to take:

milk - 1 tbsp.;
oil - 160 g;
granulated sugar - 300 g;
cocoa powder - 6 tbsp. l.;
cognac - 1 tsp

To prepare the glaze, grind the granulated sugar with cocoa well so that there are no lumps left. Then pour in the milk and mix it all thoroughly until the granulated sugar is completely dissolved. Boil the resulting mixture a little over low heat, continuing to stir.

As soon as it thickens a little, gradually add oil and cognac. To check the readiness of the glaze, you need to drip a little on a saucer. If it spreads, then you need to boil it a little longer, and if it holds its shape well, then it is ready. This chocolate ganache made from cocoa is very tasty and does not require much time to prepare.

Cream for filling cakes

Chocolate ganache on cream is very well suited for filling cakes, macaroons and any sweets. There are many variations of this cream, so you can experiment. For its preparation you will need:

black natural chocolate - 100 g;
fat cream - 50 g;
oil - 70 g;
ripe strawberries - 50 g.

Puree strawberries with a blender until smooth. Break the chocolate into pieces, pour over a little warmed cream and mix until smooth. Leave for a few minutes, and then add a little softened butter. Pour the strawberry puree through a sieve into the mixture.

Transfer the cream to a prepared piping bag and refrigerate. After that, you can use it to decorate various confectionery.

Ganache on sour cream

Chocolate ganache to cover the cake can be prepared with sour cream, especially since the recipe is very simple and does not take much time. This will require 8 tbsp. l. sour cream, as well as 6 tsp. cocoa and granulated sugar. All components must be thoroughly mixed until a homogeneous mass is obtained and cook over low heat until thickened, stirring all the time.

To make the ganache more beautiful in color and extra shine, you can add a little oil to it. In just a few minutes, you can make a very tasty cream.

Ganache with condensed milk

To make a coating based on condensed milk, you should use the recipe for chocolate ganache for smudges. No special knowledge is needed, it is enough just to observe the proportions and consistently introduce all the products. To prepare the glaze you will need:

cocoa powder - 10 g;
condensed milk - 100 ml;
oil - 200 g;
chocolate - 250 g.

To prepare the glaze, chocolate must be thoroughly crushed, and then melted, stirring constantly, in a steam bath. Softened butter should be beaten with condensed milk until a fluffy foam is formed. Allow the chocolate to cool slightly, add cocoa powder to it, and then gradually add the butter mixture.

Leave the resulting mass to harden, for about 10 minutes, and then apply it on the cake, forming beautiful streaks. To make ganache streaks on the cake, pour it into the middle of the dessert, and then gradually straighten it to the edges.

Cream with white chocolate

Ganache with white chocolate looks very interesting. To prepare it, you will need 110 ml of heavy cream, 210 g of high-quality white chocolate, coloring and flavoring if desired.

Ganache with white chocolate has a very delicate taste and shade. Among the main advantages of such a cream, one can single out the fact that it can be made, if desired, in absolutely any color, simply by adding a dye.

Initially, you need to pour the cream into a saucepan, put on medium heat and leave to boil. Slowly add the chopped chocolate to the hot cream and stir until smooth. To get a lush cream, you need to beat the mass at high speed with a mixer and put it in the refrigerator for a while. Once the cream has cooled, you can use it as a decoration.

Any national cuisine can boast of some stunningly delicious dish. But France is not even one, but a whole arsenal of dishes. The confectionery of this country has long been recognized throughout the world as the most refined and delicate. Among them there is a real paradise for the sweet tooth - chocolate ganache. This delicacy has long conquered the hearts of confectioners with its simplicity, taste and versatility. Chocolate ganache is used to cover the cake, decorate cupcakes, make sweets, decorate pastries, as a cream. Yes, this yummy can be simply smeared on bread! In a word, this is a real find for every hostess.

Classic chocolate ganache recipe

The French are pedants in everything related to the preparation of confectionery. You add 11 drops of syrup instead of 10 and that's it - the world has turned upside down. So ganache in this regard, no doubt, outperforms other sweets with its variability. No, perhaps somewhere in the homeland of the dessert they use strict proportions, but in our realities you can safely experiment.

This delicate cream is a thick mixture of heavy cream with dark chocolate. Traditionally, for the preparation of ganache, both ingredients are taken equally, but the result obtained is 100% dependent on their quality. With bad products, even magic will not help to prepare a good cream. Because:

first - take only very fat cream (more than 33%) and, preferably, bazaar;
second - buy high-quality expensive chocolate.

If cream is more or less clear, then what about the second ingredient? What are the quality criteria to focus on?

The surest way is to take tiles made in Belgium or Switzerland. In these countries, the purity of the product is observed and it will be of the best quality.
When buying chocolate from other manufacturers, read the composition. It must contain cocoa products (at least 40%) and cocoa butter (from 20%), but not their substitutes.
Empirically, good chocolate is quite easy to determine. It will begin to “float” just in the hand, since cocoa butter flows already at a temperature of 31 ºС, and when the tile is broken, a dull crack is heard, the crumbs do not fall. You have to gnaw a bad product, and breaking off a piece, you will not hear anything - palm oil or another basis of such “chocolate” cannot crunch.

So, you have in your hands a hundred-gram bar of first-class dark or bitter chocolate and the same amount of cream.

It's time to start making ganache. It's simple:

Print the tile and break it into pieces. You should not be especially sophisticated and crumble into dust, you remember that the chocolate will melt anyway. Pour the pieces into one bowl.
Pour the cream into another container and put on fire. Stir them and, as soon as the first bubbles appear on the sides, remove from the stove. You don't need to bring them to a boil.
Pour hot liquid over chocolate. Sometimes there is a recommendation to throw it into a bowl of cream, but it is better not to do this. Otherwise, it may burn from contact with the too hot bottom of the bowl.
Stir the almost ready ganache with a whisk (but do not beat) or a spatula until the chocolate is completely dispersed in hot cream. The resulting mass should be smooth, uniform, without lumps and bundles. If something went wrong, then the poor-quality chocolate bar is most likely to blame.
If you are planning on frosting the cake, you can do it as soon as the mixture has cooled down a bit.
If you need to keep the sweet cream, then cover it with cling film and put it in the refrigerator. In such conditions, the cream can be stored for two to three days. Freezing is also allowed.
Cold ganache should not be heated on the stove, it will reach the desired consistency by itself after standing at room temperature. If the apartment is cool, dip the bowl of cream in warm water.

The finished cream turns out to be self-sufficient and does not require additions, but confectioners often experiment with various additives to give more interesting tastes.

As an excellent addition to ganache, you can use rum or liqueurs, syrups, essences (mint, vanilla, etc.), fruit purees.

Recipe Chocolate ganache on cream with chocolate

Whatever they say, not everyone loves black and even dark chocolate. Dark chocolate ganache will be the most shiny, smooth and beautiful, but the least sweet and with a noticeable bitterness. If you do not like dark chocolate, then you are unlikely to like cream based on it. But it can be made from milk or even white chocolate. Butter is usually added to such a mixture to improve taste and obtain a smooth, even texture. Keep in mind that the oil must be of excellent quality.

In sweet chocolate, the content of cocoa products is lower than in bitter and dark chocolate, therefore its amount is increased by about one and a half times. To keep the fat content at the level, oil is added. Over time, empirically, you can adjust the amount of ingredients, taking into account the quality of the selected products, but first, focus on the following composition:

500 grams of milk chocolate (you can also take white);
350 grams of cream;
50 grams of butter, the most fatty butter.

The cooking process itself is no different from the classic. After the chocolate has melted in the cream, let the ganache cool slightly, and at this time, remove the butter, cut into pieces and leave to “warm up”. Then dip the oil into the warm cream and stir well.

Chocolate ganache with whole milk

It would seem, well, what's the difference in melting chocolate - in cream or milk? But if you remove heavy cream from the recipe, then the resulting product can no longer be called ganache. It can be considered one of the types of glaze, but also, no doubt, very tasty.

To compensate for the missing fat content, a large amount of oil must be added to the cream. In general, it is better not to try to thicken such pseudoganache and leave it more liquid. In this form, it is great to use, for example, as a sauce for pancakes or pancakes, ice cream, soufflé or fruit.

200 grams of black or dark chocolate;
the same amount of butter;
twice as much milk.

If you decide to use sweet chocolate cream, increase the amount.

The principle of preparation remains the same, only we melt the chocolate pieces in milk, and not in cream. The butter should stand at room temperature or it can even be melted. Pour the warm butter on a spoon into the chocolate-milk mixture and stir until smooth. If desired, while the milk is hot, add powdered sugar to it to taste.

Recipe with cocoa powder

If you plan to make truffle ganache, you can make it based on cocoa powder. The finished product will not be as creamy, but in some cases it becomes more appropriate. It can also be used for layering in cakes.

To prepare, take:

2 tablespoons of powder;
the same amount of powdered sugar;
the same amount of rum or liquor;
60 grams of cream;
25-100 grams of soft butter.

The amount of oil can vary significantly depending on what consistency the finished ganache should be.

We prepare the cream according to an already well-established scheme: add cocoa and sugar to the hot cream, brew, so that there are no lumps, warm butter and, at the very end, alcohol if desired.

Recipe with condensed milk

A good option for preparing a sweet cream on dark chocolate with the addition of condensed milk. Considering that this is also the “wrong” ganache, you will have to figure out the proportions along the way.

Approximately take products in such quantities:

250 grams of chocolate;
200 grams of good oil;
100-150 ml of condensed milk.

Melt butter and chocolate in separate bowls. Butter can be whipped and then added to condensed milk. We introduce the finished sweet mass in parts into the already melted chocolate and mix. It is better not to cool such a cream, but to use it for its intended purpose immediately, until it begins to harden.

Recipe Chocolate ganache with honey

You can use chocolate ganache under mastic to remove bumps, or you can fill them with ready-made pastries, not for beauty, but just for taste. If you cover a simple cake, without frills and complex combinations of products, then you can diversify its taste with honey-chocolate cream. In this case, for its preparation, of course, you should not take milk or white chocolate - it will come out too sweet. But for black just right.

Take the components for 150 grams of chocolate in approximately the following proportions:

100 grams of heavy cream;
50 grams of honey and butter.

We heat the cream, melt the chocolate - everything is as usual. We heat the honey only slightly, but do not boil it and add it to the classic ganache. When all the ingredients are mixed into a homogeneous mass, add softened butter.

With dry milk

You can also make ganache with dried milk or cream. In the first case, you will definitely have to add butter. In the second, this ingredient may not be needed. To cook with milk powder, for 150 grams of dark chocolate, take 100 grams of milk and the same amount of butter.

Dilute the powder with water or whole milk and ... then do everything according to the already understandable scheme. Sugar or syrups can also be added to such a cream if desired.

Chocolate ganache with orange peel

It is better to cook such a product with cream and dark chocolate according to the classic recipe. The taste will be very spicy and interesting. But if you want to get a sweeter cream, then add powdered sugar to it at the stage of heating the cream.

The cooking process is traditional, but when the chocolate dissolves in cream, add orange zest to the warm mass. If you have orange syrup, then you can safely include it in the composition, but only at the rate of no more than 10% of the total mass. In this case, add a little butter to the ganache.

Chocolate ganache for cupcakes

Nowadays, small elegant cupcakes are increasingly preferred to cakes. They are beautiful and more convenient to eat at parties. These small cakes can also be decorated with our cream, but how to make chocolate ganache so that it is airy? For the execution of beautiful cream hats, roses, peaks, it is made in exactly the same way as in the classic recipe. But there is a little secret.

Record! Ready ganache, covered with a film, put in the refrigerator for several hours until it thickens. Then take it out, remove the film, let it warm up at room temperature and beat quickly with a mixer. Don't overdo it, just a couple of minutes is enough. The finished mass will become airy, light and will be perfectly squeezed out of any nozzle. The cream will brighten a couple of tones, become velvety and lush.

Making ganache at home, as you can see, is not difficult at all. Good dark chocolate is less of a problem, so start your confectioner's practice with it. Alas, this cream has one significant drawback. If you start tasting it just from a spoon, then you can't stop! Keep this in mind and be on the lookout so that your cake does not end up "naked".

All lovers of sweets, as well as those who love baking this sweet, definitely know what ganache is and how to cook it. There are also those people who have never heard such a name. That is why below we will talk about this interesting element of cooking, as well as recipes for its preparation.

So, ganache as a whole is a chocolate cream that is used as a layer or as a top layer of cakes and other desserts.

It is known that for the first time this sweet addition to dishes was prepared in France, and that recipe included only three main ingredients - classic dark chocolate, cream and butter. Depending on the purpose, ganache can be either thicker or thinner.

Classic recipe

How to make ganache (step by step):

The classic cream is perfect for a layer of pastries, cakes, and also as a filling for croissants. Ganache is an ideal element for making chocolate truffles, as well as any other French pastry dish.

Other options for making ganache

In addition to the classic recipe for this chocolate mousse, there are many others that are perfect for various delicacies, meeting all the taste preferences of the sweet tooth. And one of these recipes is ganache with the addition of rum.

Recipe number 1 - Ganache with rum, where you need the following:

The preparation of a rum recipe will take only 15-20 minutes, and the calorie content of the product per 100 g will be about 357 kcal.

Step by step preparation:

As usual, you need to start with chocolate: you need to break it into small pieces;
Place the cream in a container that can be heated in a water bath. Cream must be brought to a boil and immediately removed from heat;
Pour chocolate slices into hot cream, then beat both ingredients until a homogeneous mass is obtained;
At the very last turn, you can add rum (or cognac), after which mix the chocolate mass well again. Ganache, prepared according to this recipe, is ideal for coating the cake.

Along with the classic recipe, you can prepare a sweet creamy mass, where not dark chocolate, but white chocolate will be used.

Recipe number 2 - Ganache made from white chocolate, which will require the following products:

This delicacy is prepared quite quickly - no more than 20 minutes. The calorie content of the product will be about 280 kcal per 100 gr.

How to cook ganache according to this recipe:

Pour the cream into a suitable bowl, put it on a fire or a water bath, and then gradually bring to a boil;
Remove the boiling cream from the heat, add white chocolate slices to them, gradually mix both ingredients with a whisk or mixer to get a homogeneous mass;
Send the resulting creamy chocolate mass to the refrigerator to cool;
The finished white chocolate mass can be used as a coating for cakes.

Ganache was invented 150 years ago, but over the years its basic recipe has never changed: only cream, chocolate and butter are always used. If desired, the recipe can be supplemented with other ingredients - powdered sugar, cognac or rum, add coconut milk to the cream or replace dark chocolate with white or milk, but in general, the three main ingredients never change.

The classic cooking method (as in the first recipe) does not contain sugar, so the taste of this delicacy will be creamy and spicy at the same time, since bitter chocolate will give it bitterness.

Ganache, in the recipe of which rum is used, can be left in the refrigerator for a while until it hardens, then beat it with a whisk and decorate the cake with a pastry syringe. In this case, the delicious chocolate mass will turn out to be very airy and light.

If the ganache is made solely to cover cakes, then it is best to use it immediately after preparation. And if you want to make a filling out of it, then it must be left in the refrigerator for 12 hours.

Chocolate for ganache must be broken into cubes or small slices. This will ensure that it is more evenly distributed in the hot cream. If desired, you can grate the chocolate on a grater, then it will melt faster and be more evenly distributed.

It should be remembered that ganache retains its glossy sheen only if it is used while still hot. When the mass cools, it becomes matte.