Staging · not indexed
Jo Huys Recipes

Ganache

Translated with AI.

Ganache

Ganache

The magic of ganache. Discover how just a few basic ingredients create a luxurious chocolate temptation, perfect for various desserts.

-

Basic ingredients

  • 200g cream
  • 200g chocolate (of your choice)
  • 30g aromas or flavourings (liqueurs, sea salt, cocktails, fruit purée, …)

Method

  1. Melt the chocolate.
  2. Boil the cream.
  3. Add the cream to the chocolate and mix well.
  4. Let it cool a little, then add any flavourings.

The instructions and ingredients above form the basis. The precise ingredients, their proportions and the method can vary according to what you plan to do with the ganache.

What does ganache consist of?

Ganache usually consists of at least 2 basic ingredients: cream and chocolate (milk, dark or white).

The ratio can vary considerably depending on the final use and desired flavour.

We can also give ganache a distinctive flavour using aromas such as liqueurs, fruit purées, tea or 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. Whipping it creates an airy texture that melts deliciously in the mouth.
  • Icing for cakes and cupcakes: let ganache cool until spreadable and use it to ice cakes, cupcakes and other pastries. It gives a smooth, glossy finish and deep chocolate flavour.
  • Dip for fruit and snacks: warm ganache makes a luxurious dip for strawberries, bananas, marshmallows or even pretzels for a sweet-salty combination.
  • Pastry filling: use it between cake layers, in éclairs or as a macaron filling for extra indulgence.
  • Dessert sauce: thinned ganache can be poured over ice cream, pancakes, waffles or crêpes as a rich chocolate sauce.
  • Chocolate mousse: whip ganache until light and airy for a simple but delicious chocolate mousse.
  • Coffee and hot drinks: a spoonful in hot coffee or milk makes a delicious mocha or hot chocolate.

Can I keep ganache for a long time?

Shelf life depends on the recipe, ingredients and storage conditions. Follow the storage instructions for the specific recipe; this basic guide does not give a general storage period.

  • Covering: use an airtight container to prevent the ganache absorbing other smells.
  • Thawing: thaw frozen ganache in the fridge before use.
  • Maintaining quality: warm the ganache gently if necessary.

Can ganache go in the freezer?

Yes, ganache can certainly be frozen. Here are some tips:

  • Cooling: let ganache cool completely before freezing to help prevent condensation.
  • Airtight packaging: use an airtight container or freezer bag to help prevent freezer burn and absorption of other smells.
  • Labelling: write the date and, if desired, the type of ganache on the packaging so you know how long it has been stored.
  • Thawing: thaw in the fridge before use. This can take a few hours or overnight, depending on the quantity.
  • Reheating: thawed ganache may be stiff. Gently warm it in a microwave or bain-marie to make it smooth and spreadable again. Stir well to prevent lumps.
  • Keeping quality: follow the storage instructions for the specific recipe; this basic guide does not give a general freezer storage period.

Recipes with ganache

Here are some of our recipes with ganache.

All about chocolate

Dessert

Belgian

chocolate filling, ganache, spherical truffles, praline, truffles