Chocolate Ganache

Custard and Pastry Creams

Here is the recipe for an excellent Chocolate Ganache with a semisoft consistency suitable to be used with the pastry bag.

Ideal for decorating and filling delicious cakes.

Print Recipe Pin Recipe

Preparation: 20

Total Time: 20

Servings: 1200 gr of Ganache

Equipments

▢
Stand Mixer
▢
Cooking Thermometer

Ingredients

Ganache with Dark Chocolate 70%

500 gr Heavy Cream
750 gr Dark Chocolate 70%

Quantityes for Other Types of Chocolates

1 kg Dark Chocolate 55%
1150 gr Milk Chocolate
1250 gr White Chocolate

Directions

Bring the cream to a boil and pour over the finely chopped chocolate.
Stir the mixture with a whisk until the chocolate is completely melted.
Use the Ganache immediately or store it in the fridge well covered with plastic wrap in an airtight container for 7-10 days.

Notes

The taste of ganache can be characterized by using fruit juices or infusions instead of heavy cream.
In this case, you have to substitute 35% of the weight of the liquid (corresponding to the quantity of fat brought by the heavy cream) with soft butter.

E.g. I use licorice infusion for a white chocolate ganache.

The 500gr of cream (35% fat matter) indicated in the basic recipe bring:
500 x 35% = 175gr of fat
Liquids = 500-175 =325gr

I replace the part of the liquid with equal weight (325gr) of licorice infusion.
In the end, I melt the white chocolate (1kg) and add 175gr of soft butter, letting it melt into the hot ganache.