What kind of chocolate is needed for ganache. How to make chocolate ganache

Fans of homemade cakes used to look with envy at cakes prepared by French confectioners. Such confectionery products delight with their beauty and originality. The secrets of the French masters have been revealed, and now every housewife can make cream ganache for a cake in her kitchen.

Cream for ganache cake: recipe

Do you like to bake cakes in your free time, and their unusual creative decoration is your hobby? Then you probably need to master the technique of making ganache cream to decorate confectionery. Most often, such a cream is used specifically for leveling cakes and decorating. But for the impregnation of cakes, it is better not to use ganache.

If you believe the legends, then the ganache cream has French roots and it was invented quite by accident. One confectioner, due to his awkwardness, spilled cream into melted chocolate, for which he was scolded and called ganache. It turns out that in translation from French this word means blockhead.

So, a lot of time has passed since then, and the resulting product has become an exquisite cream, known throughout the world. The name has remained - ganache. Today you will learn how to prepare chocolate ganache cream for a cake.

On a note! Milk or dark chocolate is used to make ganache. Even better - choose a confectionery glaze.

Composition:

0.5 kg of butter;
1 kg of chocolate icing.

Cooking:

Cooking cream according to the French recipe

Even the most experienced and eminent confectioners baked goods are not always perfect. To hide all the shortcomings, the cakes must be "primed" or "putty". Cream ganache is ideal for coating the cake.

As already mentioned, there are several options for its preparation. You can make ganache with cream and chocolate.

On a note! Take not only bitter or milk chocolate as a basis. For example, white chocolate or confectionery icing is used to decorate wedding cakes.

Composition:

0.3 kg of milk chocolate;
0.3 kg of dark chocolate;
0.3 l cream with a fat concentration of 20%.

Cooking:

On a note! If you need to make a multi-colored ganache, use white chocolate and food coloring. By analogy, a ganache cream is prepared for a mastic cake. If the mastic is not very elastic, take cream with a high percentage of fat and dark chocolate.

Universal cream ganache

Cakes are associated with the holiday. Unfortunately, festive events are not too frequent guests in our lives. If you like to spoil your household and often cook cakes or cookies, you can use ganache cream to decorate such pastries. And its recipe is very simple.

Composition:

cow's milk - 1 tbsp.;
cognac - 1 tsp;
cocoa powder - 6 tbsp. l.;
butter - 160 g;
granulated sugar - 0.3 kg.

Cooking:

Sift the cocoa powder through a fine sieve.
Add sugar to the same bowl.
Mix dry ingredients. In no case do not allow the formation of lumps.
Now pour in cow's milk at room temperature.
Once again, mix everything well.
Pour this mass into a heat-resistant dish and send it to the stove.
Boil the mixture for a quarter of an hour. Don't forget to stir it constantly.
Remove from stove and cool slightly.
Now add soft butter.
Add cognac.
Beat the cream with a blender or immersion mixer.

On a note! Ganache cream prepared according to this recipe can be used to decorate cookies, muffins, and cakes. Checking its readiness is simple: put a little cream on a saucer. If the drop holds its shape, then you have made the perfect ganache.

Culinary experiment

It was mentioned above that ganache is not suitable for lubricating cakes and filling confectionery. Improve the recipe a little, and you will get the perfect filling, prepared according to the recipe of French confectioners.

Composition:

dark chocolate - 0.1 kg;
butter - 70 g;
50 ml cream;
50 g strawberries.

Cooking:

We wash the strawberries with running water.
We remove the tails.
Grind the berries to a puree consistency.
Lightly heat the cream in the microwave.
Break the chocolate bar into pieces.
Combine with cream.
Mix well and add soft butter.
Grind the strawberry puree in a sieve and add to the main mass.
Once again, mix well until smooth.
We insist the cream in the refrigerator until thickened.
This ganache is used for filling and decorating pastries.

This thick emulsion of cream with chocolate is one of the best inventions of the French. It can be made from any kind: black, milky, white. For special admirers, even bitter will do. Ganache is used to cover the cake, as it keeps its shape perfectly, levels the surface for decoration, mastic. It is also used for decorating cupcakes, making sweets, decorating pastries, smearing cakes like cream. It makes a delicious filling for cakes, sweets. Excellent malleable material to mimic "natural" drips. A freshly whipped emulsion is used for the liquid filling of muffins, wafer rolls are stuffed with a cooled dense paste.

This delicious pasta hardens well. The thickness of the glaze is easily adjustable and directly depends on the temperature of the finished cream. If a thin coating is required, the mass is applied warm. If dense glazing is actual, the mass is applied cold.

How to make ganache at home? Let's take a closer look.

Classic recipe

In order for the chocolate ganache to cover the cake to turn out to be dense, harden in a timely manner, and be easily leveled, you need to learn how to make it correctly.

The best icing comes only from good, high-quality chocolate that melts perfectly and gives exceptional results when decorating products.

Your attention is presented to the ideal cooking option, proven by practice.

Ingredients:

200 grams of dark chocolate;
200 ml cream (30%).

Break the chocolate into pieces, add cream, put in a water bath. We interfere all the time. The result is a smooth, shiny homogeneous mass. Remove from the stove, wait until it cools down to 40 degrees. Done! The resulting paste is enough to level the product with a diameter of 20-23 cm. It is also good to use it for a cake layer. Please note that the constitution of the classic chocolate ganache is quite dense, it will not soak the cakes well. You need to use extra or "wet" biscuits.

If you plan to make milk chocolate cream, double the amount to give more stability. And if from bitter, then add 50-100 g of sugar to hot cream (to taste).

Recipe with condensed milk

Using this recipe, you will get an amazing cream, a favorite of many confectionery brands.

Ingredients:

250 grams of chocolate;
200 grams of butter;
100 ml of condensed milk.

In a small container, melt the first ingredient in a bath to a liquid consistency, leave to cool to a warm state.

Beat soft butter with a mixer (minimum speed!) For several minutes, we begin to add condensed milk in a thin stream. When the condensed milk is over, we also begin to pour in the chocolate. Whip for a few more minutes. We leave for 5-10 minutes. for cooling. Ready

Mix in 25 g of cocoa powder - the color of the ganache cream will become more saturated, beautiful.

milk recipe

Hearing this, the French confectioners would clutch their heads. How is it that there is no cream? Say what you like, but the recipe is very working - it has completely found its place under the sun. The finished cream is more like a frosting. However, it does an excellent job of leveling baked goods.

Ingredients:

200 g black classic;
100 ml of milk with a fat content of 2.5%;
200 g butter.

We break the high-quality main ingredient into pieces into hot milk, put it on a steam bath, stir, wait until the mass becomes homogeneous. We cool the finished mixture, begin to add to the soft butter in a spoonful, stir thoroughly. Optionally add powdered sugar (to hot milk), vanilla or cognac. It is better to cover the product with warm ganache.

Freshly prepared glaze is an excellent sauce for pancakes, pancakes, ice cream, fruits, cottage cheese desserts.

cocoa recipe

This variation of cream ganache for cake coating is prepared when you need to save a budget. True, the finished product will be less creamy than the original.

To make the glaze successful, and the taste does not differ from the classic one, we take the highest quality cocoa.

Ingredients:

100 grams of cocoa;
100 grams of sugar;
55 ml cream;
100 grams of butter.

Focusing on your taste, it is permissible to add sugar, but up to 50 g, otherwise the cream will remain semi-liquid.

Separately, mix cocoa with sugar. Add the mixture to the hot cream, brew at a minimum level of fire, stirring constantly with a spatula, until a homogeneous structure. Cool down. Add softened butter, mix.

At first, the paste will be watery, but as it cools gradually, the emulsion will thicken normally.

This paste is also used as a layer of cakes. Great for decorating cupcakes and cakes. It makes amazingly delicious homemade truffle sweets.

Recipe with honey

Are you going to bake a simple biscuit and use the French emulsion as a cream? Add honey! Such a simple trick will add zest to any pastry without tricks and fancy designs.

Ingredients:

100 ml cream;
150 g of chocolate;
50 g butter;
50 g honey.

We heat the first and second components in a water bath, stirring constantly. When a homogeneous mass is formed, remove from heat. Add honey to the mixture, stir to a single consistency, add softened butter, mix thoroughly again.

Recipe for sour cream

A tasty yet economical alternative to French emulsion is better known to us as "fondant". Ready for five minutes.

Ingredients:

200 ml sour cream;
50 grams of cocoa powder;
50 grams of sugar;
15 grams of butter.

We mix all the products, set the minimum level of fire, cook until thickened. We stir without stopping. We make sure it doesn't burn. We cover the pastry with warm fondant. The product itself should be at room temperature (not cold!)

Rum

Preparing this savory glaze is unusually simple. We choose the chocolate ganache recipe you like to cover the cake and at the last stage of preparation, add 1 tbsp. l. Roma.

From white chocolate

Pasta is obtained with a delicate creamy taste and aroma. White ganache is very popular among wedding confectionery professionals. This is the best solution for snow-white or light-colored mastic.

White chocolate ganache to cover the cake is prepared according to the Classic recipe, only instead of black you need 600 g of white chocolate (we increase the volume in order to stabilize the emulsion).

With cream and butter

This is a very stable mixture, it sticks to the cake "tightly".

Ingredients:

200 grams of black classic;
80 ml cream (30%);
120 grams of butter (82.5%).

First, we completely repeat the process of making a classic emulsion. To the mass cooled to 40 degrees, add soft, warmed to room temperature oil. If it's not warm enough, the mixture will separate! Mix the mass well with a spatula.

Wrap with cling film, hide in the refrigerator. This is an obligatory moment for stabilizing the density of the paste. After 2 hours, take it out of the refrigerator. Now here's the order

It is best to level the cake with a pastry spatula, heated under running hot water, wiped dry. The paste then melts directly under the spatula and instantly hardens again after it.

If you beat a cooled ganache for a cake for a couple of minutes, then an airy truffle cream will come out. To achieve the best result, you need to leave it to brew for 1 hour. It is very malleable to any confectionery whims, great for decoration, layers, fillings.

Hermetically sealed, ready-made pasta is stored in the refrigerator without compromising quality in accordance with the expiration dates of the ingredients used. If necessary, we take out the amount you need, warm it to room temperature for a couple of hours, beat with a mixer.

After processing the dessert with an emulsion, put in the refrigerator for 30-60 minutes. freeze. After settling, you can apply mastic.

We have sorted out the 9 best cooking recipes. The production is quite simple and quite fast. It remains the case for small - take it and do it. It is better to start your acquaintance with the classic recipe with cream in order to understand what you need to build on in further confectionery experiments.

Friends, we will be glad to see your progress in the comments on and will be happy to help with useful advice on how to fix minor flaws. See you…

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 mask unsuccessful areas of baking. I offer you simple family recipes for making one of these creams - chocolate ganache.

Dark chocolate ganache recipe for cake topping

Kitchenware: wooden long spoon, measuring bowl and kitchen scale, wooden cutting board, saucepan or saucepan with a thick bottom, kitchen ceramic knife, mixer or blender, high glass container, whisk, cling film, pastry bag.

Ingredients

Step by step cooking

Finely chop dark chocolate in the amount of 190-210 g with a knife or chop in a blender.
Pour 190-210 ml of heavy cream into a saucepan and bring them to a boil, while stirring intensively and constantly.
Remove the saucepan from the heat and pour the prepared chocolate chips into it.
Mix both ingredients a little and leave in this form for a couple of minutes so that the chocolate melts.
Stir the mixture well with a whisk. In order to make the ganache homogeneous and attractive in appearance, additionally beat it with a blender or mixer at high speed for one minute.
Pour the finished ganache into a tall glass container. We cover the cream with cling film so that there is no air between the surface of the mass and the film. We send the chocolate ganache to the refrigerator for 6-8 hours, and preferably at night.
Remove the thickened cream from the refrigerator and beat with a mixer at high speed for about 1-2 minutes. The mass should increase in volume and brighten.
Transfer the hammock to a pastry bag and decorate the cake.

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

Opt for dark chocolate with a high cocoa content, not less than 65%. Such an ingredient will melt well, the cream will turn out to be more shiny and harden faster.
To grind chocolate bars, you can use a grater with large teeth. This saves time and cuts the product better than using a knife.
You can mix different types of chocolate to make ganache., 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 dark or milk chocolate and 190-210 g of 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.

It is best to make chocolate cream in the evening and leave it in the refrigerator overnight. Thus, the mass will thicken well, which will reduce the possibility of delamination of the chocolate cream.
Chocolate cream can exfoliate for several reasons.: if you overheated the cream, used poor quality chocolate, or did not allow enough time to thicken. If the ganache still exfoliates, then heat the mass to 40-50 degrees, and then beat with a hand blender.
If you are going to use ganache for a layer of cakes, then while whipping the infused chocolate mass with a mixer, gradually add soft butter to it. it will allow the cream to acquire a delicate structure, it will be easy to apply on 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.
Servings: for one cake.
Kitchenware: a saucepan or pan with a thick bottom, a fine sieve, a measuring bowl and a kitchen scale, several containers of different depths and capacities, a grater with large teeth, a wooden spatula.

Ingredients

Step by step cooking

In a small bowl, dissolve 3 g of gelatin in water. See the gelatin manufacturer's packaging for the amount of water.
Grind 390-410 g of white chocolate using a grater with large teeth or finely chop the ingredient with an ordinary knife.
We spread the prepared chocolate in a bowl and melt it in a water bath, while constantly and intensively stirring it so as not to burn.
Set the melted chocolate aside to cool slightly.
Pour 140-150 ml of heavy cream into a saucepan and put them on medium heat. In no case do not bring the cream to a boil, just heat it up to about 50 degrees, constantly stirring with a wooden spatula.
Put the swollen gelatin into the hot creamy mass and mix a little.
Add 5-8 g of vanilla paste there and stir again.
The resulting mixture is passed through a fine sieve in order to get rid of undissolved grains of gelatin.
In three steps, pour the prepared cream into the chocolate mass. Each time after adding the cream, carefully stir the mixture until a homogeneous consistency is obtained.
We cover the ganache with cling film so that there is no air between the surface of the cream and the film.
We send the cream to the refrigerator for 4-6 hours, and preferably for a day. Remove the thickened ganache from the refrigerator and beat with a mixer at high speed for about 1-2 minutes. You can also use the cream immediately, without whipping.

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

Cooking time: 25-35 minutes.
Calorie content (per 100 g): 471-476 kcal.
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 bowl and kitchen scales, cling film, a microwave of any manufacturer.

Cream variant

Ingredients

Step by step cooking

Option with gelatin

Ingredients

Step by step cooking

Put 2 g of gelatin in a small bowl and fill it with 18-20 ml of warm water. Thoroughly mix both components and leave the gelatin to swell.
In the microwave, heat 50-60 ml of heavy cream until hot, but do not boil. Pour the swollen gelatin with hot cream and mix the mass well until the gelatin is completely dissolved.
Grind 90-110 g of milk chocolate with a coarse grater or finely chop the product with a knife.
Put the prepared chocolate in a separate bowl and pour it with a mixture of cream and gelatin.
Leave the mass in this form for a couple of minutes, after which everything is thoroughly mixed.
We heat the cream for 2-3 minutes in the microwave and stir it well. We repeat the heating process until the lumps of chocolate are completely dissolved and the mass acquires a uniform consistency.
Apply the prepared chocolate ganache to the surface of the cake.

Watch the video below to learn how to quickly and easily make chocolate ganache and how to make flawless smudges on the surface of the cake.

Now it is difficult to imagine the work of popular confectioners without such a cream as white chocolate ganache. Every self-respecting cook knows about its unique properties.

This cream:

perfectly keeps its shape;
suitable for applying warm glaze;
suitable for mastic;
keeps its shape well on cupcakes;
reacts better to heat than other creams; does not melt;
waffle and sugar pictures do not flow on it.

Ganache is a homogeneous mixture of chocolate with heavy cream, brought to the state of an emulsion. Butter is sometimes put up to replace cream, but such a cream is much fatter. In any case, the original ganache emphasizes cream.

Origin story

Finding the perfect stable cream for cakes could take confectioners forever, if not for one fateful event. Ganache is translated from French as "fool", and the history of the creation of the cream is quite funny.

The sloppy cook spilled hot cream into the melted chocolate and tried to hide his carelessness by mixing everything. But the experienced chef saw through the trickster, and the annoyed “Ganache!” Was carried throughout the kitchen. But before writing off the mistake as scrap, the chef decided to try what happened and adapt the find to some dish. He was amazed by the delicate taste and over time improved the cream recipe, making it an important part of the confectionery art. Only one reminded the cooks of the origin of the cream - the ridiculous name of ganache.

White chocolate ganache appeared a little later, when white chocolate bars took their rightful place in the confectionery industry. This comes after several years of neglect of chocolate without liquor and its recycled status.

The composition of this popular cream is extremely simple - chocolate and cream. But the properties of the finished product, which are so valued by confectioners, fully depend on the quality of these ingredients.

White ganache starts with the highest quality white chocolate. Not suitable for cream

porous;
with fillings;
with vegetable fats instead of cocoa butter.

Good chocolate is easiest to find in specialized confectionery stores.

As for cream, they should be as fat and fresh as possible, preferably homemade. If such cream cannot be found, then during the preparation of ganache, butter is introduced into the mixture, which must also be of the highest quality.

Another advantage of white ganache is the possibility of coloring it with gel dyes. Thanks to this, the cake can be made in any possible color.

Both ingredients are taken in a ratio of 3 to 1 if the cream is used for smoothing, and 2:1 in cases of decorating cupcakes. The total mass of cream and butter must not exceed the indicated proportions.

For example, for alignment, take:

540 g of white chocolate;
180 ml cream from 30%;
or 80 ml of cream and 100 g of butter 82.5%.

Among other things, white ganache can be given any taste with fruit or berry purees. The following proportion is observed here - how much puree is added, how much cream is taken away. But the total percentage of fruit and berry mass should not exceed 30% for thick puree and 20% for more liquid mixtures.

Due to the intricacies of mixing and temperature balance, it is best to heat and melt in a water bath, so you need to prepare two thick-walled metal containers. When cooling, it is better to use a glass bowl. Prepare the dishes in advance, they must be dry and clean.

Cooking process

The white chocolate ganache starts by grinding the chocolate. The original recipe says to mix separately heated cream and melted chocolate, but for a beginner, this is a very difficult process.

Combine chocolate and cream in one container and put them in a prepared water bath. For stirring, choose a silicone spatula or a regular spoon. The chocolate will start to melt little by little.
At first, the chocolate will clump, but this is normal - the dissolution should be smooth.
At the end of the process, a smooth homogeneous mass with a glossy sheen is obtained. If coloring is provided for the cream, dyes are introduced at this very moment.
The cream is removed from the fire and cooled to 40 degrees Celsius.
If you introduce butter - the moment has come. The oil should be at room temperature. It is introduced, and everything is thoroughly mixed.
The next step is cooling. Ganache is poured into a glass dish and covered tightly with cling film. The container is placed in the refrigerator for a couple of hours until it hardens.
After that, it is removed and whipped with a mixer. As a result, the mass brightens, increases in volume and becomes more pliable.

Ganache on white chocolate is ideal for coating the cake immediately after the procedure. If the cream has had time to warm up, then it is better to cool it again a little. It is best to apply the cream with a dry hot spatula, this will ensure even distribution.

Attention, errors!

Here are the main mistakes when creating ganache and working with it:

In many recipes, it is customary to heat the ingredients separately. However, separate melting of the ingredients by an inexperienced confectioner often leads to stratification of the ganache and the impossibility of further work with the mass.
Do not use wooden spatulas or spoons when mixing, as they easily absorb odors and can transfer extraneous flavors to the cream.
Even if you've become a master at melting chocolate in the microwave, don't do it when you're working with ganache. To get the desired structure, a precise temperature balance is needed, which is impossible to maintain due to the different heating rates of chocolate and cream, as well as the lack of constant stirring.
In some recipes, chefs pour hot cream over grated chocolate to get the desired mass. However, this method is fraught with overheating of the top layer of chocolate and its separation.
When using ganache as a layer between the cakes, keep in mind that this is a very dry cream and the impregnation of the cakes is necessary when using it.
The ganache can crack if the cake hasn't matured enough and has shrunk, or if the cream is too thin.
If the cream does not harden, you have used low-quality products. But it can be saved by adding some melted and chilled chocolate.

As you have noticed, ganache is not as simple as it seems. But with due patience, you can create a real culinary masterpiece that will meet all expectations!

The recipe for chocolate ganache is very simple, and there are a lot of ways to use it. So, chocolate ganache for mastic evens out the surface of the cake, creating a base for further work with decorating the cake. This is possible due to the unique property of ganache - to harden, creating a smooth, even surface.

Another way to use this cream is chocolate pasta ganache. This is a win-win filling option that goes perfectly with pasta. By adding various fruit purees instead of part of the cream to the basic recipe, you can get many variations of ganache, each of which will surprise you with interesting flavor notes. Spread the finished ganache in the center of the cooled pasta half, press down with the other half and refrigerate. Cooked pasta will be firm and tender. The cream securely fastens the halves, preventing them from falling apart even in hot weather.

Chocolate ganache to cover the cake can also be used as an independent element of the decor of the finished confectionery. A smooth, shiny ganache will create a wonderful cake surface, on top of which you can do nothing else, decorate with your favorite nuts as much as possible.

The principle of making ganache is the same, its various types differ only in the proportion and type of ingredients. It can be prepared from various types of chocolate, with the addition of flavorings and fruit and berry purees (for example, raspberry ganache, mango). Chocolate ganache, the recipe of which you will read on this site, is the base that allows further flight of fantasy.

White chocolate ganache

White chocolate ganache is just as good for topping a cake as it is for topping a cake. It pleases with its light color, as well as a very sweet taste. You can add mashed banana if you like.

For white chocolate ganache, you need to take white chocolate and cream 33% in a ratio of 2: 1, as well as a little butter (10%). For example, 200 g of chocolate, 100 ml of cream, 10 g of butter.

Break the chocolate into pieces, and pour the cream into a ladle and bring to a boil. As soon as they boil, pour the cream over the white chocolate. Now it remains to stir the resulting mass until the chocolate is completely dissolved. And then leave the finished product in the refrigerator for 2-3 hours, if necessary, you can leave it overnight. After the required time, remove the yellowish mass and start beating it with a mixer. In the process, you can add butter - it is necessary for shine and a more delicate texture of the cream. After this manipulation, the ganache will thicken, turn white and be ready to use.

Helpful Hints:

Choose only high-quality products, as the success of your idea depends on it.
Make sure not to drop a drop of water, as the chocolate may not melt.

Milk chocolate ganache (white ganache)

This is a basic recipe for all occasions. Such a ganache is universal: suitable for any function, and also combined with most products.

The required proportion of chocolate and cream for ganache on milk chocolate is 3: 2, as well as a 10th part of butter. For example, 300g milk chocolate, 200ml cream 33%, 30g butter.

Bring the cream to a boil, but do not boil. Pour them over finely broken chocolate and melt it completely. Leave the resulting mass for several hours in the refrigerator. When you take the ganache out of the fridge, add softened butter and beat with a mixer. Milk chocolate ganache is ready.

Dark chocolate ganache

This is the simplest chocolate ganache. It is not as sweet and soft as the previous versions of the cream. But this is an excellent icing for covering the cake, which can be prepared in the shortest possible time. In it, you only need to mix hot cream with chocolate, and then mix until the chocolate is completely dissolved. The proportions of chocolate and cream for black ganache are 5:3. The main feature is only boiled cream. They contribute to the correct and uniform melting of chocolate.

Helpful advice:

In order to have time to cover the cake before the icing hardens, place the container with the finished ganache in a water bath.

cocoa ganache

Affordable and easy to implement option. Good for icing. It tastes a bit like a truffle.

Ingredients: 170 ml milk, 4 tbsp. l. cocoa powder, 5 tbsp. l. sugar, 100 g butter.

Pour milk into a saucepan and bring it to a boil. Now add sugar and cocoa. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Next, remove the future glaze from the heat and add the butter. Stir to dissolve the oil. When the mass has cooled, it will thicken and will be finally ready.

This completes the list of basic ganache recipes. As you can see, all options are prepared very simply, and the result always pleases with its taste and beauty. Moreover, you can adjust the consistency of the finished cream. By adding more cream, you get a thinner cream that can be poured over fruit or ice cream. By adding more chocolate, you get a firmer texture, great for stuffing croissants. Chocolate is liked by virtually all children and adults, it adds an exquisite taste to any dessert. For this reason, you will not lose by deciding to prepare this cream. By turning on your imagination and trusting your culinary intuition, you can create unique variations of chocolate ganache. Culinary inspiration and bon appetit!