Ganache is an incredibly tasty chocolate cream originally from French cuisine, used to decorate cakes and various kinds of desserts, as well as simply as a chocolate sauce. Today we will tell you how to make it from different types of chocolate and will offer a recipe for cooking ganache without cream.
Chocolate cream ganache - recipe
Ingredients:
- chocolate bitter - 110 g;
- cream in fat content of 33-35% - 125 ml;
- butter - 55 g;
- powdered sugar - 55 g.
Preparation
Bitter chocolate chopped finely with a knife and stacked in a suitable bowl. In a scoop or saucepan mix cream with sugar powder and place on medium heat. Warm the mixture, stirring, almost to a boil, but do not let it boil. Remove after that a container with sweet cream from the fire and fill them with chocolate pieces in a bowl. We leave the mass, without mixing, for two or three minutes, and then stir intensely with a whisk. Now we add soft butter, we achieve its full dissolution in a cream, continuing to stir a whisk. Depending on what purpose you will use the ganache cream, you can apply it immediately warm or cool it and keep it in the refrigerator for several hours.
Choosing bitter chocolate for ganache preparation, we take into account that the more the percentage of cocoa beans in it, the denser the ganache will turn out.
Ganache from white chocolate mastic - recipe
Ingredients:
- a half-glass of cream with a fat content of 33-35%;
- white chocolate - 600 g.
Preparation
The process of making ganache from white chocolate mastic is identical to the one described above, except that it does not contain butter and sugar powder. In the rest, we also grind white chocolate and fill it with pre-boiled cream. After two minutes, stir the mass with a whisk or a submerged blender until the chocolate slices are uniform and completely unbroken. Now we cover the ganache with a cut of food film so that it completely adheres to its surface. Thus, no crust will form on the surface of the cream. Cover another sheet of film is already a container with ganash and put in the refrigerator for a night or at least seven hours.
Ganache without cream - recipe
Ingredients:
- bitter chocolate - 200 g;
- coconut milk - 175 ml;
- brown sugar - 50 g.
Preparation
In this case, instead of cream, we will use coconut milk. If you choose at the same time chocolate without components of animal origin, then this recipe ganash with confidence is suitable for vegetarians and those who observe fasting.
When preparing ganache, shred the chocolate with the knife as thinly as possible. Coconut milk shaken in a jar, pour it into a ladle and dissolve in it brown sugar. We put the container on fire and heat the mass to a temperature of 90 degrees. Pour out after that it to the chopped chocolate, and after a couple of minutes we mix it with a spatula or whisk until the chocolate slices are completely dissolved.
Ganache from milk chocolate - recipe
Ingredients:
- milk chocolate - 300 g;
- Cream fat content of 33-35% - 200 ml;
- a tablespoon of butter.
Preparation
The proportions of cooking ganache from milk chocolate are somewhat different from the previous ones. It will be required in
To make such a ganache, chop the milk chocolate and pour heated to almost boiling cream. After two minutes, stir the mass until the chocolate pieces are completely dissolved and we mix the butter.
The density of ganache, prepared according to any of the recipes, can be adjusted by reducing or increasing the amount of chocolate or cream.