How to make cocoa ganache. Making chocolate fudge

for one cake

25-30 minutes

543-549 kcal

5 /5 (1 )

When preparing cakes, the final coating with cream plays a very important role, because it can not only decorate and give an appetizing look to the dessert, but also disguise unsuccessful areas of baking. I offer you simple family recipes preparing one of these creams - chocolate ganache.

Recipe for dark chocolate ganache for cake coating

Kitchenware: long wooden spoon, measuring cup and kitchen scale, wooden cutting board, thick-bottomed saucepan or saucepan, ceramic kitchen knife, mixer or blender, tall glass container, whisk, cling film, piping bag.

Ingredients

Step-by-step preparation

Video recipe for chocolate ganache for cake coating

By watching the video below, you will learn how to prepare ganache from any type of chocolate, ideal for evenly covering the cake.

Give preference to dark chocolate with high content cocoa, not less than 65%. This ingredient will melt well, the cream will be more shiny and harden faster.
For grinding chocolate bar You can use a grater with large teeth. This will save time and chop the product better than using a knife.
To make ganache you can mix different types chocolate, however, it is always necessary to adhere to certain proportions. For example, when using white and dark chocolate, you need to take 190-210 ml of cream, 90-110 g of black or milk chocolate and 190-210 g white chocolate.
Some cooks add a teaspoon of cocoa powder to melted chocolate - it allows you to make the taste and color of the cream more saturated.

Best to cook chocolate cream In the evening and leave it in the refrigerator overnight. Thus, the mass will thicken thoroughly, which will reduce the possibility of separation of the chocolate cream.
Chocolate cream can separate for several reasons.: If you overheated the cream, used poor quality chocolate, or did not allow enough time to thicken. If the ganache still separates, then heat the mass to 40-50 degrees, and then beat with a hand blender.
If you are going to use ganache to layer the cake layers, then beat the infused chocolate mass with a mixer and gradually add soft butter. This will allow the cream to purchase delicate structure , it will be easy to apply to the cakes. However, remember that the amount of butter should not exceed 10% of the total weight of cream and chocolate.

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 323-328 kcal.
Number of servings: for one cake.
Kitchenware: a saucepan or saucepan with a thick bottom, a fine sieve, a measuring cup and kitchen scale, several containers of different depths and capacities, a grater with large teeth, a wooden spatula.

Ingredients

Step-by-step preparation

In a small bowl, dissolve 3 g of gelatin in water. For the amount of water, see the gelatin manufacturer's packaging.
Grind 390-410 g of white chocolate using a grater with large teeth or finely chop the ingredient with a regular knife.
Place the prepared chocolate in a bowl and melt it in a water bath, stirring it constantly and vigorously so that it does not burn.
Set the melted chocolate aside and allow it to cool slightly.
Pour 140-150 ml of heavy cream into a saucepan and place it on medium heat. In no case do we bring the cream to a boil, just heat it to approximately 50 degrees, constantly stirring with a wooden spatula.
Place the swollen gelatin into the hot creamy mass and mix a little.
Add 5-8 g of vanilla paste there and stir again.
Pass the resulting mixture through a fine sieve in order to get rid of undissolved grains of gelatin.
In three additions, pour the prepared cream into the chocolate mass. Each time after adding cream, stir the mixture thoroughly until a homogeneous consistency is obtained.
Cover the ganache with cling film so that there is no air between the surface of the cream and the film.
Place the cream in the refrigerator for 4-6 hours, or better yet for a day. Remove the thickened ganache from the refrigerator and beat with a mixer at high speed for approximately 1-2 minutes. You can also use the cream immediately, without whipping.

Check out the video below and making vanilla white chocolate ganache will never be a problem for you again.

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 471-476 kcal.
Number of servings: for one cake.
Kitchenware: a whisk, several containers of different depths and capacities, a grater with large teeth or a ceramic knife, a measuring cup and kitchen scale, cling film, a microwave oven from any manufacturer.

Option with cream

Ingredients

Step-by-step preparation

All lovers of sweets, as well as those who love to bake this sweet, definitely know what ganache is and how to prepare it. There are also those people who have never heard such a name. That is why below we will talk about this interesting element of cooking, as well as recipes for its preparation.

So, ganache is basically a chocolate cream that is used as a layer or as a top layer for cakes and other desserts.

It is known that this sweet addition to dishes was first prepared in France, and that recipe included only three main ingredients - classic dark chocolate, cream and butter. Depending on the purpose, the ganache can be either thicker or thinner.

Classic recipe

How to make ganache (step by step):

Classic cream is perfect for layering pastries, cakes, and also as a filling for croissants. Ganache is the perfect element to prepare chocolate truffles, as well as any other pastry dish of French cuisine.

Other options for making ganache

In addition to the classic recipe for this chocolate mousse There are many others that are perfect for various delicacies, meeting all the taste preferences of those with a sweet tooth. And one of these recipes is ganache with the addition of rum.

Recipe No. 1 - Ganache with rum, which requires the following:

Preparation rum recipe It will take only 15-20 minutes, and the calorie content of the product per 100 g will be about 357 kcal.

Step-by-step preparation:

As usual, you need to start with chocolate: you need to break it into small pieces;
Place the cream in a container that can be heated in a water bath. The cream must be brought to a boil and immediately removed from the heat;
Pour chocolate slices into hot cream, then beat both ingredients until smooth;
Last but not least, you can add rum (or cognac), after which mix the chocolate mass well again. Ganache prepared according to this recipe, ideal for covering a cake.

On par with classic recipe, you can prepare a sweet creamy mass using not dark chocolate, but white.

Recipe No. 2 – Ganache made from white chocolate, which requires the following products:

This delicacy is prepared quite quickly - no more than 20 minutes. The calorie content of the product will be about 280 kcal per 100 g.

How to prepare ganache according to this recipe:

Pour the cream into a suitable container, place it on the fire or water bath, then gradually bring to a boil;
Remove the boiling cream from the heat, add the white chocolate slices, gradually mix both ingredients using a whisk or mixer to obtain a homogeneous mass;
Place the resulting creamy chocolate mass in the refrigerator to cool;
The finished white chocolate mass can be used as a coating for cakes.

Ganache was invented 150 years ago, but over all these years it basic recipe has never changed: only cream, chocolate and butter are always used. If desired, the recipe can be supplemented with other ingredients - powdered sugar, cognac or rum, add to cream coconut milk or replace dark chocolate with white or milk chocolate, but in general the three main ingredients never change.

The classic cooking method (as in the first recipe) does not contain sugar, so the taste of this delicacy will be creamy and at the same time spicy, since dark chocolate will give it a bitter taste.

Ganache, the recipe of which uses rum, can be left in the refrigerator for a while until it hardens, then beat it with a whisk and use a pastry syringe to decorate the cake. IN in this case The delicious chocolate mass will be very airy and light.

If the ganache is being prepared solely for coating cakes, it is best to use it immediately after preparation. And if you want to make a filling from it, then it must be left in the refrigerator for 12 hours.

Chocolate for ganache must be broken into cubes or small slices. This will ensure a more even distribution in the hot cream. If desired, you can grate the chocolate, then it will melt faster and be distributed more evenly.

It should be remembered that the ganache retains its glossy shine only if it is used while still hot. When the mass cools, it acquires a matte tint.

Essentially, ganache is a mixture of chocolate and cream. Good chocolate It contains cocoa butter, which melts when heated and hardens when cooled. It is the oil that allows the ganache to become thick and viscous after cooling. If chocolate is made using other oils (shea, coconut, palm) - it may behave differently, require different proportions of cream, or even crack after hardening on the cake...

Good affordable professional chocolate - brand Callebaut. Sold in specialized candy stores, and online. Affordable - in terms of price/quality ratio compared to mass market chocolate bars.

The exact proportions of cream and chocolate will depend on the composition of the chocolate, the fat content of the cream, and the required thickness, so here I will describe the principle of operation, what to look for, and what you can/cannot do when working with ganache... and my adjusted proportions, from which you can build .

Proportions to obtain a thick ganache suitable for macaron fillings:

Callebaut dark chocolate 54% - 1 part chocolate to 1 part cream (33%)
For milk Callebaut 33% - 3 parts chocolate to 2 parts cream (33%)
Callebaut white chocolate 28% - 2 parts chocolate to 1 part cream (33%)

Parts - by weight, not by volume.

If desired, you can replace some of the cream with heavy cream. berry puree to get new flavors.

If you need a thicker texture - like for truffles to sculpt with your hands - reduce the amount of cream, increase the percentage of chocolate (for example, take 70% instead of 54%). The ganache can be cooled and reheated - if you don't like the thickness, just add more chocolate/cream, gently reheat and cool again.

How we work:

1. Break/cut the tile into 1 cm pieces. This will make it easier to melt. If you decide to try Callebaut, it already comes in drops, which is much more convenient.

If the house is warm and the chocolate has not been stored in the refrigerator, then simply heat the cream in the microwave or on the stove and pour it onto the chocolate (if a film appears, strain through a strainer). This should be enough to melt the small pieces we cut.

If suddenly the chocolate also needs to be warmed (it’s cold at home, or it was stored in the refrigerator), or you’re just too lazy to bother with the cream, add the cream to the cup with the chocolate and heat it all together in the microwave, in bursts of 5-15 seconds. I'm lazy, so I do it this way. The most important thing here is not to leave the microwave and make sure that the chocolate does not overheat. While the chocolate is hard - check every 15 seconds - take it out and mix it. As soon as it starts to melt - every 10. If very small lumps remain - every 5. Each time, take it out and mix.

If the lumps cannot be stirred, but the whole mass is already ready, strain through a strainer while the mixture is liquid.

If you don’t have a microwave, try warming the cream first; if that’s not enough, put the mixture on steam bath and bring it to mind already on it. Under no circumstances should we put it directly on the fire - the mixture will start to burn. You can try holding it suspended above the stove and stirring constantly))

3. Next, we cool it or use it right away, depending on what we want to get. If you need a filling for pasta, cool it in the refrigerator for 3 hours so that the ganache thickens and can be spread. If you need to pour a cake with smudges, cool it slightly (to ∼40°C) and pour it over - the cake is cold, and if our mixture has also cooled down greatly, the smudges will immediately harden and not roll down the sides. In general, you need to experiment here))

FAQ

The ganache can be cooled and then heated again - safely store the leftovers in the refrigerator (for me it lasted up to a month), and when needed - heat it up, only carefully - in a water bath, or in the microwave, also in pulses of 10-15 seconds.
If after cooling it seems to you that it is still liquid and needs to be thicker, just add more chocolate to the mixture with ganache and melt it all together. Cool again and look for the ideal proportion.
You can put it in the freezer, for example, if you want to make a filling for a cake (this is absolutely a bomb). But at the same time, it does not freeze into ice - due to its high fat content, it only becomes a little thicker, and in a couple of minutes you can peel it off the film and stick it into the cake before it thaws to an untransportable state... and yes, for the filling it should be thicker than indicated above so that the cakes do not squeeze it out. The proportions are lower.
You can use cream of lower fat content, but you need less of it. I even did it with milk once - for dark chocolate this is not particularly critical, but with white and milk chocolate you want more creamy taste which they give heavy cream. Yes, and the texture will be different, so don’t be surprised if it suddenly cracks on the cake because all the liquid has been absorbed...
You can add butter to the ganache - from the proportions above it will be + 10% of the weight of the cream (and puree). Oil thickens the mixture even more when cooled, gives shine, flavor, and makes the texture more flexible.
By the way, cream for ganache can be flavored cold or hot - this will give additional shades taste and smell =) There will be an article about this, because... there are some nuances))
You can also mix several types of chocolate to get more interesting taste- more about this below.
It can be colored with ordinary gel dyes (not special fat-soluble ones for chocolate), perhaps dry ones too, but I haven’t tried it - just stir it in the cream - due to the fact that the cream has a water component, the paint molecules will combine with it and color the entire cream ))
If you want to make a perfectly even top of a ganache cake (and not completely fill the sides), cover the cake in two stages. First, wrap it with acetate film over the boots (a file or flower film will do - the main thing is to disinfect it and secure it well so that there are no gaps), then pour in the ganache and cool. Then create smudges and decorate. Here's what it looks like:

Usage:

For the filling, I use two types of Callebaut chocolate - dark 54% and milk 33% with a light caramel flavor. The two of them make just a drop-dead composition.

Proportion for filling in a cake with a diameter of 18 cm (the filling itself is 16 cm in diameter, ∼1 cm high):

Milk chocolate – 115 g
Dark chocolate 54% – 40 g
Cream 33% – 90 g

It turns out thicker than the proportions at the very beginning, and is not squeezed out under the weight of the cakes and cream. At the same time, I use it to cover cakes and create drips (for 18 cm, take half a portion. For a perfectly smooth top using acetate film, take a full portion, just in case).

Measure out the chocolate and pour in the cream.
We begin to warm it up in the microwave in pulses of 15-10-5 seconds. Mix every time. At first it may seem that the chocolate is not melting, but floating in grains. If the chocolate is good, made with cocoa butter, then eventually it will mix with the cream - see photo 3. Detailed melting steps:
After 15 sec.
+ 10 sec.
+ another 10 sec.
If necessary, strain.
The mixture has already cooled down and you can cover the cake with it. But what usually happens if you just water the cake and try to level the top with spaluta.

To fill the cake, I cover the ring with cling film, line the sides with acetate film, place it on a board, and then pour in the ganache. I freeze it in the freezer for 3 hours. Then I assemble the cake, and only when I need to insert the filling, I quickly and carefully peel it off from the films and use it. Not the most pleasant task, but I like the result))

As I’m writing, I think that it would be easier and faster to squeeze it through a pastry bag... I’ll have to try it - if it turns out to be the same even layer - perversion with a freezer =D

Ganache is chocolate buttercream. Although it seems, due to its name, to be very sophisticated, it is simple and quick to prepare, and it tastes wonderful. White and milk chocolate ganache is very tasty as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)

Typically, for ganache, use one part chocolate to one part cream. For white chocolate, you can take two parts chocolate to 1 part cream, for milk chocolate - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.

And to level the cakes - under the mastic - you can use regular one, but if there is some complex shape, then it is better to prepare double ganache, that is, two parts of dark chocolate to one part of cream. I prepare ganache for mastic, so I make just such a cream in this master class.

But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.

Products:

100 grams of cream 20-35%

200 grams dark chocolate

Ganache: recipe. How to make chocolate cream

1. Cut the chocolate into small pieces.

2. Add chocolate to cream.

3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out in the center, then stir the whole cream, it will also quickly become homogeneous.

4. The chocolate was stirred and the cream became homogeneous.

5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.

Ganache is a delicacy that came to us from France. Thanks to your wonderful taste qualities it has become a great alternative butter cream. Mastic ganache is very easy to prepare and decorate cakes with. Below we present to your attention a few famous recipes ganache for mastic. In particular, we will consider options for how to prepare chocolate ganache for mastic.

Ingredients

There are several varieties of mastics using chocolate (white, black and milk). In all cases, the ganache recipe is slightly different. However, we are interested in preparing ganache cream for mastic. To do this you will need to take the following ingredients:

100 grams of chocolate, which must be at least 58%.
100 grams of butter.

There are also other recipes for making ganache, for example:

Made from milk chocolate with cream. Proportion ratio: 300 grams per 200 milliliters.
Made from white chocolate under mastic with cream. Proportion ratio: 400 grams per 200 milliliters.
Made from dark chocolate with cream. Proportion ratio: 200 grams per 200 milliliters.

Making chocolate fudge

So, you can make it from three types of chocolate. Let's consider the option self-cooking French cream white based.

Cooking process

To prepare, you need to prepare 300 ml of cream and 600 g of chocolate.
First of all, the chocolate is chopped.
The cream must be put on gas and brought to a boiling point, then quickly removed.
It is best to use a container with a non-stick bottom to heat the cream. To prevent the cream from burning, be sure to stir it.
As soon as you remove the saucepan from the heat, immediately add chopped chocolate to the cream.
Next, take a silicone spatula and mix everything thoroughly.
Gradually the tile will become soft.
If you have an immersion mixer, then the task is greatly simplified.
Pour the cream into a bowl, add the main ingredient and immerse the mixer with a special blade attachment into it.
The mixing process must be carried out until a homogeneous mass is obtained.

Expert opinion

Anastasia Titova

Confectioner

Advice! Do not constantly raise the mixer up/down. Otherwise you will end up with foam, which is bad.

Next take cling film and cover the finished mixture with it so that there is no air left under it. As you move your hands over the film, it should stick to the mixture.
If there is air there, there is a risk of crust formation.
After this, put on another film, only on top of the container.
Now place the ganache for the cake under the mastic in the refrigerator overnight.
For the mixture to thicken, it must cool completely.
In the morning three hours before use, remove the ganache from the refrigerator so that it comes to room temperature.

Expert opinion

Anastasia Titova

Confectioner

Advice! If the mixture turns out to be quite liquid, you can beat it again with a mixer, using only regular whisks.

Following these simple instructions, you can prepare ganache for various confectionery. He will become a great addition for homemade desserts.

Chocolate ganache and bird's milk

Due to the fact that the finished mixture is very plastic, it can be used in combination with different cakes. Hot chocolate by itself cannot be used for coating bird's milk. But the ganache glaze is great solution. This is one of the popular cakes that housewives bake at home. You can hide all the filling ready creamy ganache on cream. Here you can use dark chocolate as a base, which in combination with the cake will be very tasty.

Leveling the cream cake

The chocolate ganache for leveling the cake has the perfect consistency. A special pastry spatula is used for this. As a result, the mastic for leveling the cake allows you to achieve a perfectly smooth surface. Sufficient plasticity also allows you to cover not only top part cake, but also the side.

Conclusion

So, we looked at the intricacies of how to make ganache with your own hands. Using ganache on desserts will be a wonderful addition that will not spoil, but enhance the taste of a dessert, such as cakes. Candies can be used as decoration. If the dessert itself has white, That dark glaze will become perfect combination. Do you know other subtleties of cooking? Feel free to leave comments on this article!