Whipped milk chocolate ganache. Chocolate ganache for mastic

If you love baking cakes and other sweets, then you have probably heard of ganache. True, for many this name has remained shrouded in a veil of secrecy. Today we decided to figure out what it is and how to cook it.

What is ganache?

Raspberry Cake Recipe

If you want to treat yourself and your household or guests to a delicious dessert with an exquisite taste, then try cooking this dish.

For the test, we need the following ingredients: 100 grams of butter (cold), 150 grams of ordinary and 50 grams of almond flour, 20 grams of brown sugar, one chicken egg and 4 grams of salt. In order to prepare ganache, you need to stock up on the following products: 180 ml of cream (minimum 33% fat), 300 grams of white chocolate, 170 ml of olive oil, vanilla pod and coarse sea salt or cereal (for example, Maldon). For the filling, we also need 300-400 grams of fresh raspberries. This amount of ingredients is designed for a baking dish with a diameter of 20-22 centimeters.

Cooking the dough

First, cut the cold butter into small pieces and put it in a blender bowl. Add in the sifted flour and salt. Grind to a state of fine crumbs. Add sugar and grind again. Pour the resulting crumb into a bowl, add the egg and quickly collect the dough into a ball until the butter begins to melt. Immediately after that, roll it out on a previously slightly floured sheet of baking paper. The thickness of the dough should be approximately 3 mm. We cover it with another sheet of paper and put it in the refrigerator for an hour.

After that, we take out the dough, roll it out to the required thickness and put it in a baking dish. We cover it with a heat-resistant film (a regular baking sleeve is also suitable for this purpose), cover it with rice or other small cereals and send it back to the refrigerator for 30-60 minutes. After we bake the dough in an oven preheated to 170 degrees for 10 minutes with rice and 15 minutes without it. Let the finished base cool down.

We proceed to the preparation of cream

This ganache recipe differs from the classic one in that it uses not black, but white chocolate. This gives the cream a special taste and piquancy. So, grind the chocolate and put it in a tall glass or bowl from an immersion blender. Pour the cream into a bowl and add the seeds himself. If there is such an opportunity, then let them brew overnight, if not, then heat the mixture to a boil, cool for 15 minutes, bring to a boil again and pour over chocolate.

Mix gently with a spatula until a homogeneous mass is formed. We lower the blender into the mixture and begin to pour in the olive oil in a thin stream. At the end, add salt to taste. As you can see, this ganache recipe is quite simple, but its taste exceeds all expectations.

To complete the preparation of our cake, spread the resulting cream on a chilled base and send it to the refrigerator until completely solidified. After that, put raspberries on top of the dessert. Delicious cake can be served on the table! Enjoy your meal!

So, today we learned what ganache cream is, the recipe of which is easy to prepare.

Any national cuisine can boast of some stunningly delicious dish. But France is not even one, but a whole arsenal of dishes. The confectionery of this country has long been recognized throughout the world as the most refined and delicate. Among them there is a real paradise for the sweet tooth - chocolate ganache. This delicacy has long conquered the hearts of confectioners with its simplicity, taste and versatility. Chocolate ganache is used to cover the cake, decorate cupcakes, make sweets, decorate pastries, as a cream. Yes, you can simply smear this yummy on bread! In a word, this is a real find for every hostess.

The French are pedants in everything related to the preparation of confectionery. You add 11 drops of syrup instead of 10 and that's it - the world has turned upside down. So ganache in this regard, no doubt, outperforms other sweets with its variability. No, perhaps somewhere in the homeland of the dessert they use strict proportions, but in our realities you can safely experiment.

This delicate cream is a thick mixture of heavy cream with dark chocolate. Traditionally, for the preparation of ganache, both ingredients are taken equally, but the result obtained is 100% dependent on their quality. With bad products, even magic will not help to prepare a good cream. That's why:

first - take only very fat cream (more than 33%) and, preferably, bazaar;
second - buy high-quality expensive chocolate.

If cream is more or less clear, then what about the second ingredient? What are the quality criteria to focus on?

The surest way is to take tiles made in Belgium or Switzerland. In these countries, the purity of the product is observed and it will be of the best quality.
When buying chocolate from other manufacturers, read the composition. It must contain cocoa products (at least 40%) and cocoa butter (from 20%), but not their substitutes.
Empirically, good chocolate is quite easy to determine. It will begin to “float” just in the hand, since cocoa butter flows already at a temperature of 31 ºС, and when the tile is broken, a dull crack is heard, the crumbs do not fall. You have to gnaw a bad product, and breaking off a piece, you will not hear anything - palm oil or another basis of such “chocolate” cannot crunch.

So, you have in your hands a hundred-gram bar of first-class dark or bitter chocolate and the same amount of cream.

It's time to start making ganache. It's simple:

Print the tile and break it into pieces. You should not be especially sophisticated and crumble into dust, you remember that the chocolate will melt anyway. Pour the pieces into one bowl.
Pour the cream into another container and put on fire. Stir them and, as soon as the first bubbles appear on the sides, remove from the stove. You don't need to bring them to a boil.
Pour hot liquid over chocolate. Sometimes there is a recommendation to throw it into a bowl of cream, but it is better not to do this. Otherwise, it may burn from contact with the too hot bottom of the bowl.
Stir the almost ready ganache with a whisk (but do not beat) or a spatula until the chocolate is completely dispersed in hot cream. The resulting mass should be smooth, uniform, without lumps and bundles. If something went wrong, then the poor-quality chocolate bar is most likely to blame.
If you are planning on frosting the cake, you can do it as soon as the mixture has cooled down a bit.
If you need to keep the sweet cream, then cover it with cling film and put it in the refrigerator. In such conditions, the cream can be stored for two to three days. Freezing is also allowed.
Cold ganache should not be heated on the stove, it will reach the desired consistency by itself after standing at room temperature. If the apartment is cool, dip the bowl of cream in warm water.

The finished cream turns out to be self-sufficient and does not require additions, but confectioners often experiment with various additives to give more interesting tastes.

As an excellent addition to ganache, you can use rum or liqueurs, syrups, essences (mint, vanilla, etc.), fruit purees.

Recipe Chocolate ganache on cream with chocolate

Whatever they say, not everyone loves black and even dark chocolate. Dark chocolate ganache will be the most shiny, smooth and beautiful, but the least sweet and with a noticeable bitterness. If you do not like dark chocolate, then you are unlikely to like cream based on it. But it can be made from milk or even white chocolate. Butter is usually added to such a mixture to improve taste and obtain a smooth, even texture. Keep in mind that the oil must be of excellent quality.

In sweet chocolate, the content of cocoa products is lower than in bitter and dark chocolate, therefore its amount is increased by about one and a half times. To keep the fat content at the level, oil is added. Over time, empirically, you can adjust the amount of ingredients, taking into account the quality of the selected products, but first, focus on the following composition:

500 grams of milk chocolate (you can also take white);
350 grams of cream;
50 grams of butter, the most fatty butter.

The cooking process itself is no different from the classic. After the chocolate has melted in the cream, let the ganache cool slightly, and at this time, remove the butter, cut into pieces and leave to “warm up”. Then dip the oil into the warm cream and stir well.

Chocolate ganache with whole milk

It would seem, well, what's the difference in melting chocolate - in cream or milk? But if you remove heavy cream from the recipe, then the resulting product can no longer be called ganache. It can be considered one of the types of glaze, but also, no doubt, very tasty.

To compensate for the missing fat content, a large amount of oil must be added to the cream. In general, it is better not to try to thicken such pseudoganache and leave it more liquid. In this form, it is great to use, for example, as a sauce for pancakes or pancakes, ice cream, soufflé or fruit.

200 grams of black or dark chocolate;
the same amount of butter;
twice as much milk.

If you decide to use sweet chocolate cream, increase the amount.

The principle of preparation remains the same, only we melt the chocolate pieces in milk, and not in cream. The butter should stand at room temperature or it can even be melted. Pour the warm butter on a spoon into the chocolate-milk mixture and stir until smooth. If desired, while the milk is hot, add powdered sugar to it to taste.

Recipe with cocoa powder

If you plan to make truffle ganache, you can make it based on cocoa powder. The finished product will not be as creamy, but in some cases it becomes more appropriate. It can also be used for layering in cakes.

To prepare, take:

2 tablespoons of powder;
the same amount of powdered sugar;
the same amount of rum or liquor;
60 grams of cream;
25-100 grams of soft butter.

The amount of oil can vary significantly depending on what consistency the finished ganache should be.

We prepare the cream according to the already well-established scheme: add cocoa and sugar to the hot cream, brew, so that there are no lumps, warm butter and, at the very end, alcohol if desired.

Recipe with condensed milk

A good option for preparing a sweet cream on dark chocolate with the addition of condensed milk. Considering that this is also the “wrong” ganache, you will have to figure out the proportions along the way.

Approximately take products in such quantities:

250 grams of chocolate;
200 grams of good oil;
100-150 ml of condensed milk.

Melt butter and chocolate in separate bowls. Butter can be whipped and then added to condensed milk. We introduce the finished sweet mass in parts into the already melted chocolate and mix. It is better not to cool such a cream, but to use it for its intended purpose immediately, until it begins to harden.

Recipe Chocolate ganache with honey

You can use chocolate ganache under mastic to remove bumps, or you can fill them with ready-made pastries, not for beauty, but just for taste. If you cover a simple cake, without frills and complex combinations of products, then you can diversify its taste with honey-chocolate cream. In this case, for its preparation, of course, you should not take milk or white chocolate - it will come out too sweet. But for black just right.

Take the components for 150 grams of chocolate in approximately the following proportions:

100 grams of heavy cream;
50 grams of honey and butter.

We heat the cream, melt the chocolate - everything is as usual. We heat the honey only slightly, but do not boil it and add it to the classic ganache. When all the ingredients are mixed into a homogeneous mass, add softened butter.

With dry milk

You can also make ganache with dried milk or cream. In the first case, you will definitely have to add butter. In the second, this ingredient may not be needed. To cook with milk powder, for 150 grams of dark chocolate, take 100 grams of milk and the same amount of butter.

Dilute the powder with water or whole milk and ... then do everything according to the already understandable scheme. Sugar or syrups can also be added to such a cream if desired.

Chocolate ganache with orange peel

It is better to cook such a product with cream and dark chocolate according to the classic recipe. The taste will be very spicy and interesting. But if you want to get a sweeter cream, then add powdered sugar to it at the stage of heating the cream.

The cooking process is traditional, but when the chocolate dissolves in cream, add orange zest to the warm mass. If you have orange syrup, then you can safely include it in the composition, but only at the rate of no more than 10% of the total mass. In this case, add a little butter to the ganache.

Chocolate ganache for cupcakes

Nowadays, small elegant cupcakes are increasingly preferred to cakes. They are beautiful and more convenient to eat at parties. These small cakes can also be decorated with our cream, but how to make chocolate ganache so that it is airy? For the execution of beautiful cream hats, roses, peaks, it is made in exactly the same way as in the classic recipe. But there is a little secret.

Record! Ready ganache, covered with a film, refrigerate for several hours until it thickens. Then take it out, remove the film, let it warm up at room temperature and beat quickly with a mixer. Don't overdo it, just a couple of minutes is enough. The finished mass will become airy, light and will be perfectly squeezed out of any nozzle. The cream will brighten a couple of tones, become velvety and lush.

Making ganache at home, as you can see, is not difficult at all. Good dark chocolate is less of a problem, so start your confectioner's practice with it. Alas, this cream has one significant drawback. If you start tasting it just from a spoon, then you can't stop! Keep this in mind and be on the lookout so that your cake does not end up "naked".

Classic chocolate ganache is a very simple and common chocolate cream. You've almost certainly met him, even if you didn't know he was called that. You know that insanely chocolatey not-quite-soft filling in chocolate candies or thick filled chocolate bars? As a rule, it is ganache. Does the dessert or layer in the cake have a strange consistency - is it denser than cream, but softer than chocolate? Most likely, this is also ganache. The most famous chocolate ganache cake that drives all chocoholics crazy is the Demel cake, the second most popular cake in Viennese cuisine after Sacher.

Classic chocolate ganache (as such a recipe would be called in the USSR - "ganache according to GOST") is made from one part of cream and two parts of chocolate. This ganache can be used for everything - in sweets, and as a cake cream, and for coating the cake, and for pouring, it is universal. Such a ganache is easy to cut, it is plastic and at the same time holds its shape well. However, sometimes it is more rational to make more or, on the contrary, more ganache.

Chocolate ganache can be flavored with various confectionery flavors, or enriched with the addition of fruit and puree, zest or mint. In some cases, a small amount of butter is added to it.

Since the ganache itself is very, very simple to prepare, and there is, in fact, nothing to talk about. I will show here along the way one example of its practical use - pouring a cake with a thick shell of ganache.

We will pour in a detachable metal form. Before starting the preparation of ganache, some preparatory measures should be taken with both the shape and the base of the cake. Firstly, if a metal mold is to be used, then it is necessary to isolate the walls of the mold from the ganache with some kind of film. For me it will be a strip of confectionery paper, you can also use food plastic (thick bags, not a thin film, if you don’t want wrinkles on the walls of the cake). Silicone molds do not need to be covered with anything, they themselves are remarkably separated from the frozen ganache.

I can’t smoothly coat cakes, so for me the technology of pouring a cake with ganache is, of course, very convenient. But under it, the filling should have a smaller diameter than the form in which solidification takes place. Therefore, cakes and other details should either be baked in a smaller form or cut off. Here I am pressing a contour on the cake with a shape of a smaller diameter.

The excess is cut off with a knife along the marked line.

The base is placed inside the form lined with paper so that there is a uniform gap everywhere between the filling and the walls.

So, now that all the preliminary preparation has been done, you can start making ganache. Because it is done easily and quickly. We grind chocolate.

Melt the chopped chocolate in hot, but not boiling cream, calmly stirring it with a spoon. No whisks, no whipping.

And at the moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a uniform consistency, the ganache will be ready! Confectionery flavors are usually added to it at this stage so that the flavors do not evaporate during cooking. As you can see, everything is very simple. Ganache is one of the most elemental creams and is hard to mess up. The main thing is not to boil it when cooking.

Well, now - how to pour ganache on a cake to make a shell? Yes, just pour it on the cake, it will slide between the walls and the filling, it is liquid, while warm.

The surface needs to be slightly smoothed, the form should be gently shaken so that the liquid mass is well distributed in the cavities around the filling, and there are no air bubbles. If the temperature in the room is below 20 ° C, then the ganache will harden at room temperature. If higher, then the cake should be refrigerated, but not very cold.

The finished classic chocolate ganache is not creamy, but hard. The paper comes off easily.

The surface of the finished ganache is more matte than the liquid one. There is no need to heat the knife to cut ganache-coated cakes - the ganache cuts without breaking, just like a thicker cream, not like a chocolate coating. How do you like the smoothness of the side surfaces of the cake, do you like it? Cream to me so smoothly to not smear.

Probably, some people have a question whether it is necessary to use a water bath for making ganache, as you can see in my photos. No, absolutely not required. I use it simply so that I can take pictures for a long time and the ganache does not freeze before I pour it on the cake. You can easily prepare ganache in any other saucepan - most importantly, do not bring it to a boil. As soon as the chocolate begins to melt into the cream, immediately remove the pan from the heat and stir until this characteristic dark and shiny cream is obtained.

French desserts are distinguished by their delicate taste and incredible lightness, and today we will talk about such a dish as ganache. More precisely, this is not so much a dessert as an addition to sweet delicacies, a cream. For example, mastic ganache is a common recipe that allows you to beautifully decorate pies, cakes and other goodies. This cream is made on a chocolate base with the addition of butter and cream. If you make this dessert more dense and dense in structure, then you can make truffle sweets from it or make a layer of cake.

So, from words to actions. Below are four different ways to make ganache to decorate cakes or other baked goods at home.

The first recipe is a classic, so-called chocolate ganache cream. To prepare it you will need:

Heavy cream, approximately 110 ml;
Dark chocolate with a high cocoa content, approximately 100 grams;
Butter, about 35 grams.

It is easy to prepare this dessert according to the classic French tradition. First you need to break the chocolate into small pieces. Put it in a bowl.

Next up is cream. They are poured into a saucepan and brought to a boil (however, seething should not be allowed). The recipe is quite simple, and the next step is mixing the chocolate with the creamy mass. You don't need to stir, just pour the hot cream over the chocolate. Leave the bowl alone for a couple of minutes.

Then you have to turn the chocolate with cream into a cream with a whisk. The final touch is butter. After adding it, the contents of the bowl must be mixed again. Now the classic chocolate-based ganache is ready. But this is only the beginning!

Rum ganache

This unusual recipe will appeal to lovers of the exotic. Dessert will require about twenty minutes of your time. For cooking you will need:

250 grams of dark chocolate;
a glass of cream;
a tablespoon of rum or cognac.

The first step is to chop the chocolate into small pieces. The next step is to bring the cream to a boil. Heat should be on low heat or in a water bath. Chocolate is poured with boiling cream and a thick cream is obtained with the help of a whisk. When the mass has become homogeneous, add a spoonful of rum or cognac. Mix again. The cooled cream will decorate any dessert and give it a piquant taste.

Delicate and light white cream is very popular in Italian cuisine. The recipe below is perfect for topping a cheesecake, macaroon filling, or a classic cherry pie.

Ingredients:

200 grams of white chocolate
100 ml cream (the fatter the better)
vanilla and spices (optional)

The cooking process is no less simple than those proposed above. First, bring the cream to a boil, then add the chocolate to the saucepan and melt it, stirring thoroughly.

The result should be a homogeneous mass. Next, the future ganache is whipped with a mixer. The recipe implies the smoothest surface of the ganache. After that, the cream is cooled in the refrigerator. The resulting delicacy can decorate a cake, pie or any other dessert.

This recipe implies a sauce-like consistency, and therefore, unlike the thicker classic ganache, it is suitable for pancakes, pancakes and other similar dishes.

For cooking you will need the following ingredients:

400 grams of dark chocolate;
350 milliliters of full-fat cow's or coconut milk;
50-100 grams of brown sugar.

This recipe is a little more complicated than the previous ones, but the general principle remains the same. First, the chocolate is broken into small pieces.

Milk is poured into a saucepan and put on fire. It is important to understand that if you choose coconut milk, then you must first shake it. When the milk warms up a little, sugar is added to it. Be sure to mix the workpiece thoroughly so that the sugar dissolves completely.

When the milk has reached about 90 degrees, they need to pour chopped chocolate and leave for a few minutes. The future dessert must be gently mixed, and it is best to do this with a mixer, adjusting the stirring speed according to the thickening of the cream: the denser the structure becomes, the greater the intensity should be.

When the dessert has reached a homogeneous consistency, the ganache is ready. This recipe, like the ones above, is universal and suitable for decorating any dessert.

And a few other important things

All the above recipes are a base that can be taken as a basis and used in various ways. You can add vanillin, cardamom, mint, cinnamon and other ingredients to your taste in any ganache.

The consistency can be adjusted with milk or chocolate. Let's say if you want to make the ganache more liquid - add full-fat milk there. If you need a thicker mass, you should melt more chocolate into it.

Ganache is traditionally used for baking, but a more runny version can be used to imaginatively serve ice cream, soufflés, baked apples, and other desserts.

In general, it all depends on your imagination, and if you wish, the most ordinary and simplest dessert can turn into a real delicacy that will be appreciated not only by your family members, but also by guests. Moreover, a positive assessment will be forced to put even the most picky. Inspiration, patience, creative ideas and bon appetit!

Video recipe for making cream ganache

Ganache is a French chocolate cream, plastic, having a soft but dense texture. It is almost universal: it is used as a filling for sweets and croissants, layers of cakes, coating cakes and pastries, leveling their surface under mastic. The composition of ganache is simple: chocolate and cream. A recipe with cream and butter is also considered a classic. Other ingredients (powdered sugar, flavorings, rum, cognac) are added at will, they are not mandatory. It is easy to prepare this unusual cream.

Cooking features

There are many recipes for ganache, because in French cuisine it is believed that even a few drops of syrup added to the cream change its taste dramatically, allowing you to get a new dish. But there are also general principles.

The optimal consistency of ganache depends on what it is intended for. Usually, a thinner cream is prepared to cover cakes, which spreads easily, smoothly enveloping the confectionery. For a layer of cakes, cream options with oil or alcohol components are often used, which allow the cakes to be soaked at least a little. If the cakes are made from dough that does not absorb cream well, it is better to use not ganache for impregnation, with something more liquid (syrup, liquor, Madeira). Croissants are filled with thick ganache, usually with butter added. For sweets, a product with a high density is also needed.
The quality of the finished product depends on the quality of the original ingredients. In chocolate intended for the preparation of cream, the cocoa content must be at least 40%, cocoa butter - at least 20%. High-quality chocolate melts already in the hands, and when the bar is broken, a characteristic crunch is heard. At the same time, good chocolate does not crumble.
The ratio of chocolate and cream depends on the cocoa content in the main ingredient. If ganache is made from dark chocolate, cream is taken about the same or slightly less than the main ingredient. Milk chocolate will need 2 times more than cream, and white - 3 times. Part of the cream is often replaced with butter.
A common mistake novice cooks make is using foods at the wrong temperature to make ganache. The oil must be warmed up to at least room temperature, softened, so it is taken out of the refrigerator in advance. The cream is heated on a stove or water bath, but do not let it boil. When melting chocolate in cream, boiling is also not allowed. This must be done either with slight heating, or by removing the container of cream from the stove.
The classic ganache recipe allows you to do without the help of kitchen appliances, but many housewives prefer to beat the cream with a mixer.
Mix chocolate with cream and butter until the product acquires a glossy sheen. After cooling, the cream will become matte, but this is already considered normal.
For glazing confectionery products, ganache is used liquid, otherwise it will harden and its use to cover cakes will become difficult. For layering cakes or filling sweets, ganache is recommended to cool for 1-2 hours, then beat with a mixer.
Properly cooked ganache should have a uniform consistency. If it delaminates, the technological process at some stage was disrupted. Most often this happens when using ingredients of different temperatures. Correcting the situation is not difficult: you need to heat the ganache to a temperature of 40–45 degrees and mix well using a mixer.

If you haven't used all of the ganache, you can cover it and put it in the fridge. It will remain usable for 2 months. Before use, it will be enough to heat it in a water bath and beat. This applies only to the classic version of ganache, which contains nothing but chocolate, cream and butter. In other cases, it is better not to take risks and try to use the product within 3 days.

Classic ganache recipe without oil

bitter chocolate - 0.4 kg;
cream with a fat content of at least 30% - 0.2 l.

Cooking method:

Chop the chocolate. To do this, you need to break it, crumble it with a knife or grate it. The more crushed chocolate is, the faster it will dissolve in hot cream and be distributed more evenly.
On low heat or in a water bath, heat the cream, without bringing it to a boil.
Pour in the chocolate. Stir until it is completely dissolved.
Remove the pot of ganache from the heat (or water bath). Let cool to desired temperature and use as directed.

Ganache prepared according to this recipe is universal. It can be used hot to cover a cake, or cooled, whipped and layered on cakes, filled with sweets or buns.

Classic butter ganache recipe

bitter chocolate with a cocoa content of at least 60% - 100 g;
fat cream - 100 ml;
butter - 40 g.

Cooking method:

Remove the butter from the refrigerator in advance so that it softens.
Break or chop the chocolate on a grater.
Heat cream. Once they start to boil, remove from heat.
Pour hot cream over chocolate, leave it for 5 minutes.
Beat the creamy chocolate mass with a whisk.
Continuing to beat, add the butter.

Ganache prepared according to this recipe hardens very quickly, especially if you place it in the cold. If you want to cover a cake with it, you should not hesitate - it can thicken even at room temperature. More often, such ganache is used as a cream for a layer of cake, filling sweets.

Chocolate ganache with rum

bitter chocolate - 0.25 kg;
cream - 0.25 l;
rum - 20 ml.

Cooking method:

Slice the chocolate with a knife.
Bring cream to a boil, but remove from heat without letting it boil.
Combine cream with chopped chocolate.
After a few minutes, whisk everything with a whisk.
Pour in the rum, stir well or whisk again. Rum in this recipe can be replaced with cognac or another similar ingredient.

If you cool and beat the ganache made according to this recipe with a whisk or a mixer, it will become airy. When hot, it is liquid, does not immediately harden. This version of the cream is ideal for covering the cake or decorating it.

white chocolate ganache

white chocolate - 0.6 kg;
fat cream - 0.2 l;
food coloring, berry flavoring (optional) - according to the manufacturer's instructions.

Cooking method:

Chop up the chocolate.
Heat the cream in a water bath.
Put chocolate into hot cream. Stir without removing from the water bath until the chocolate pieces are completely dissolved.
Remove the container of ganache from the water bath. If you want to give it a bright color and aroma, add the appropriate components. Mix well.

Ganache prepared according to this recipe can be used to cover or decorate confectionery.

cocoa ganache recipe

cocoa powder - 30 g;
powdered sugar - 30 g;
cognac - 40 ml;
fat cream - 80 ml;
butter - 50 g.

Cooking method:

Remove the oil from the refrigerator. Wait until it becomes soft.
Warm up the cream.
Mix cocoa with powdered sugar.
Spoon the dry mixture into the cream, mixing thoroughly each time.
Pour in cognac, beat with a whisk.

This version of ganache is very different from the traditional one, but the cream turns out to be “working” on it, it is well suited for covering cakes and leveling their surface for mastic.

Ganache recipe with condensed milk

bitter chocolate - 0.25 kg;
butter - 0.2 kg;
condensed milk - 100 ml;
cocoa powder - 30 g.

Cooking method:

Beat the softened butter with a mixer.
Add condensed milk and chocolate to butter. Whisk it all together.
Break the chocolate and melt it in a water bath.
Pour the melted chocolate into the butter. Beat everything together until the mass acquires a homogeneous consistency.

Ganache prepared according to this recipe is usually used to decorate pastries and cakes.

Ganache without cream (with powdered milk)

dark chocolate - 0.3 kg;
butter - 0.2 kg;
whole milk - 125 ml;
dry milk - 100 g;
powdered sugar - 50 g.

Cooking method:

Grind the chocolate on a grater, melt in a water bath, temporarily set aside.
Mix dry milk with powdered sugar.
Heat liquid milk in a water bath to 50 degrees, dilute sugar and milk powder in it.
When the butter is softened, beat with a mixer.
While continuing to beat, add the milk mixture to the butter.
When the mass becomes homogeneous, add the melted chocolate. Whisk.

You need to cover confectionery with such ganache as soon as it is ready - it quickly hardens. Cooled ganache made from milk powder is good for stuffing sweets.

If you love to spoil your loved ones with homemade cakes and pastries, you just need to learn how to make ganache. This almost universal chocolate cream can help out in a variety of situations.