Ganache

The Magic of Ganache. Discover how to create a luscious chocolate temptation with just a few basic ingredients – perfect for a variety of desserts.

Print Recipe Pin Recipe Rate Recipe

Total Time: 30

Course: Dessert

Cuisine: Belgian

Keyword: Bullet truffles, chocolate, Chocolate filling, Ganache, Truffles

Notes

Basic ingredients

200gr cream
200gr chocolate (of your choice)
30gr aromas or flavorings (liqueurs, sea salt, cocktails, fruit purees, …)

Procedure

Melt the chocolate
Boil the cream
Add the cream to the chocolate and mix well.
Let cool a bit and then add any flavorings.

The above instructions and ingredients are the basics. The correct ingredients and their ratio along with the instructions can vary according to what you plan to do with the ganache.

What does a ganache consist of ?

Ganache usually consists of at least 2 basic ingredients, being cream and chocolate (milk/fondant/white).

The ratio of ingredients can vary greatly depending on the final use of the ganache and the desired flavor.

In addition, we can give the ganache a specific flavor thanks to the use of aromas such as liqueurs, fruit purees, tea, coffee, …

What can I do with ganache ?

Filling for Truffles and Pralines: Ganache is perfect as a rich, creamy filling for homemade truffles and pralines. By whipping the ganache, you get an airy texture that melts delightfully in the mouth.
Glaze for Cakes and Cupcakes: Let the ganache cool until spreadable and use it as a glaze for cakes, cupcakes and other pastries. It gives a smooth, glossy finish and a deep chocolate flavor.
Dip for Fruit and Snacks: Warm ganache can serve as a luxurious dip for strawberries, bananas, marshmallows, or even pretzels for a sweet-salty combination.
Filling for Pastry: Use ganache as a layer between cake layers, in eclairs, or as a filling for macarons for an extra decadent experience.
Sauce over Desserts: Diluted ganache can be draped over ice cream, pancakes, waffles, or crepes as a rich chocolate sauce.
Chocolate mousse: Beat the ganache until light and fluffy, and you have a simple but delicious chocolate mousse.
Coffee and Hot Beverages: A spoonful of ganache in hot coffee or milk makes a delicious mocha or hot chocolate.

Can I store ganache for a long time?

In the Refrigerator: Ganache can be stored in an airtight container for up to 2 weeks in the refrigerator. Make sure it is well covered to prevent it from absorbing other odors.
At Room Temperature: If the ganache consists mainly of chocolate and cream, it can be stored at room temperature for a few days. However, if the weather is warmer or if it contains other ingredients such as fruit puree or butter, it is better to keep it in the refrigerator.
Freezing: Ganache can also be frozen. In a tightly sealed container or freezer bag, it can be kept for up to 1 year. Let it thaw in the refrigerator before using.
Maintain quality: To maintain the best quality, it is important to gently warm ganache as needed.

Can a ganache go in the freezer?

Yes, ganache can definitely be frozen. Here are some tips for freezing ganache:

Cooling: Let the ganache cool completely before freezing it. This helps to prevent condensation.
Airtight Packaging: Use an airtight container or freezer bag to freeze the ganache. This helps prevent freezer burn and absorption of other odors in the freezer.
Labeling: Remember to write the date and possibly the type of ganache on the package so you know how long it has been stored.
Thaw: To use the ganache, thaw it in the refrigerator. This may take several hours or overnight, depending on the amount.
Reheat: After thawing, the ganache may be a bit stiff again. You can gently warm it in a microwave or au bain-marie to make it smooth and spreadable again. Stir it well to avoid any lumps.
Shelf life: In the freezer, ganache can be stored for up to a year without significant loss of quality.