Image is for illustrative purposes only.
Ganache is nothing more than chocolate and cream brought together, but the balance of the two decides what it can do. This one is chocolate-heavy, with a little butter mounted in at the end, so it sets firm enough to hold a sharp edge yet still cuts and pipes cleanly. It tastes of dark chocolate with a soft, buttery finish and feels smooth rather than heavy on the tongue.
I use a ganache like this for filling and coating cakes, for piping truffle centres, and as a base coat under fondant where you want straight sides and clean corners. Made with compound chocolate it is very forgiving: it does not need tempering, it sets reliably at room temperature, and it re-warms without splitting.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1550
Number of Units: 1
Unit Size: batch of about 1.5 kg, enough to fill and coat two 20 cm round cakes
|
|
|
WEIGHT
(grams)
|
ALTERNATIVE METRIC
|
INGREDIENT
|
IMAGE
|
CONDITION
|
|
A
|
500 |
17.6 ounces
|
Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
|
|
|
|
B
|
900 |
31.7 ounces
|
Dark Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
|
|
chopped or in buttons |
|
C
|
150 |
5.3 ounces
|
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
|
|
cold, cut into small cubes |
|
|
1550
|
|
|
|
|
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
|
STEP
|
ACTION
|
DETAIL
|
CONDITION
|
|
1 |
Prepare |
Chop B (compound chocolate) into small even pieces, or weigh out buttons, and place in a heatproof bowl. Cut C (unsalted butter) into small cubes and keep it cold. |
Even pieces so the chocolate melts at the same rate |
|
2 |
Heat |
Bring A (thickened cream) just to the boil in a saucepan, or heat it in the microwave. Do not add the butter to the cream at this stage. |
Steaming and just starting to bubble at the edges |
|
3 |
Combine |
Pour the hot cream over the chocolate and leave it to stand for one to two minutes without stirring. |
Chocolate softened through |
|
4 |
Stir |
Stir from the centre outwards with a spatula until the mixture is smooth and even. |
Glossy and completely lump free, no streaks of unmelted chocolate |
|
5 |
Mount |
Add C (unsalted butter) a few cubes at a time to the warm mixture, stirring each addition in until it disappears before adding the next. |
Mixture stays warm, not hot; smooth and shiny, never oily or split |
|
6 |
Rest |
Cover the surface with cling film and leave at room temperature to set. |
Thick and spreadable; firmer after several hours |
|
7 |
Use |
Stir well before use. If it has become too firm, warm it gently over a water bath or in short bursts in the microwave and stir until smooth again. |
Spreadable but holding its shape |
Important Notes
This batch makes about 1.5 kg of ganache, enough to fill and coat two 20 cm round cakes, or to fill and crumb-coat one larger cake before fondant.
Two points from the chef: never cook the butter together with the cream, and always mount the butter into the warm mixture in small pieces so it emulsifies instead of splitting.
Store in a covered container at room temperature for a couple of days in cool weather, or in the fridge for up to two weeks. Bring back to spreading consistency by warming gently and stirring; do not overheat. Ganache also freezes well.
Tools & Arrangements
Kitchen scales, small saucepan or microwave-safe jug, heatproof mixing bowl, rubber spatula, chopping board and knife (if chopping chocolate), cling film, airtight container.
