Nutella Ganache: 4 ways! ~ Recipe | Queenslee Appétit (2024)

FAQs

What is the secret of good ganache? ›

The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture.

2:1 Ratio Ganache

For a very thick, almost solid fudge-like ganache which is perfect for making truffles or thick fillings for cookie sandwiches, macarons, or tarts, you want to use twice as much chocolate compared to the cream. This would mean 8 ounces of chocolate to 4 ounces (1/2 cup) of cream.

It is very easy to do, all you have to do is wrap the ganache with plastic wrap and store it in the fridge, at least for an hour. After that, you can mix the ganache again with a mixer to thicken the texture.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

One surefire way to thicken ganache is to add more chocolate. By increasing the amount of chocolate, you effectively adjust the ratio of chocolate to cream, resulting in a firmer consistency once cooled.

The best chocolate for chocolate ganache is a pure chocolate baking bar, such as Bakers or Ghirardelli brands.

This is because the chocolate you have used contains a higher percentage of cocoa solids than is used in the tutorials. Higher cocoa solids makes chocolate set harder and can sometimes result in cracking. Try increasing the cream by an extra 5 – 10% and that should balace out the ratio.

Heat heavy cream in a saucepan over medium high heat, and bring to a scalding temperature, which is 180ºF. If you don't have a thermometer, this is when the edges of the cream start to bubble, but it hasn't reached a full boil yet. Remove the cream from the heat and immediately pour onto the chocolate.

Ganache “a filling made with chocolate and cream” is a loanword from French, and before it gained its sweet, present-day meaning, it meant “horse's jaw” and could be used as an insult for another person's intelligence (or lack of it).

What is broken ganache? ›

Ganache may have additions like eggs or sugar as well as glucose or honey to help smooth the texture. Chocolate ganache is used in making coating cakes or as a truffle filling and pastry cream filling. What Is A Broken Ganache? A broken ganache is where the fat and the chocolate separate and become gritty.

KEY TIP: The easiest way to make the sides and surfaces smooth is when the buttercream or ganache is slightly on the firm side, cold out of the fridge. So if you handle it for too long and it starts getting soft again, just pop it back in the fridge briefly.

If it's over 60% the ganache will set a lot harder than 50% or half dark and half milk. Adding a little butter ( approx 60g for an 8″ cake) and a glugg of liqueur to your ganache will make a softer consistency filling but I wouldn't use it as a cake covering for under fondant.

Ganache needs the cream and chocolate to be in certain ratios in order for it to set. If you have too little chocolate or too much cream, it may not set.