Make ganache three ways

Serves: 30

Prep time: 10 mins

Cook time: 60 mins plus chilling and moulding

Total time: 1 hr 10 mins

Dietary: contains dairy

Meal type: Dessert

Misc:

Occasion: Dinner party

Author: dghchocolatier

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Ingredients

  • For Glaze 1-2 one part chocolate two parts cream
  • For Frosting 1-1 one part chocolate one part cream
  • For Truffles 2-1 Two parts chocolate one part cream
  • 10g of Unsalted Butter softened

Method

Ganache is one of my favourite things it’s so easy and with only three ingredients which is chocolate, softened butter and cream.

but the real benefit is in knowing the ratio of cream and chocolate and what the outcome will be then you have a great tool in your box of tricks.

The three different versions of ganache are used in three different ways,

If we want to  make truffles we need a specific ratio of chocolate to cream and for truffles that's two parts chocolate to one part cream 100g of chocolate to 50ml of double cream

If we wanted to make a chocolate frosting to use on a layer cake we need an equal ratio of cream to chocolate so that's 75g of chocolate and 75ml double cream

If we wanted a chocolate glaze for the classic recipe Pear Belle Helene we would need to reduce the amount of chocolate or up the amount of cream so that is a one part chocolate to two parts cream so it's 50g of chocolate to 100ml of double cream easy.

2 parts chocolate (200g) one part cream (100m)

Place the cream and chocolate into a microwave proof bowl and blast for 30 seconds

Bring out and stir return the bowl for a further 20 seconds

Bring out and stir return the bowl for a further 10 seconds continue until all the chocolate has melted and your ganache is silky and smooth.

 

How to Make a Basic Ganache for truffles

Place the chopped 200g chocolate in a medium sized heatproof bowl.

Heat 100ml cream in a small saucepan over medium heat.

Heat to the scorch point.

Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.

Stir in 10g softened butter

Stir gently (as you do not want to incorporate air into the ganache) with a spatula and stir in 10gm softened butter until smooth.

Place the mix into the fridge to chill for two hours.

Remove from the fridge and scoop out using a teaspoon into walnut shaped pieces.

Dust your hands with cocoa powder and roll in rounds.

Finish by placing cocoa powder in a shallow dish and rolling  truffles in the powder to coat, shaking off excess in a sieve.

If needed reroll truffles in additional cocoa powder before serving,