Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
When tepid and liquid, ganache can be poured over a cake or torte for a smooth and shiny glaze. When it's cold, it's firm yet soft, it can be whipped for fillings and frosting. You can store in the fridge for up to a week, to bring back to its liquid splendor, microwave or heat up over waterbath, stir continuously until it's saucy.
The Recipe I am sharing is sufficient to ganache a 6" square cake, half the recipe to glaze a 6" square cake and double to cover a whole 8" square cake.
Recipe: Chocolate Ganache
• 120g dark chocolate, finely chopped
• 1 tbsp melted butter or vegetable oil
• 3 tbsp light corn syrup (optional - i skip it)
• 80g (½ cup) whipping cream or heavy cream (i use President Whipping Cream 35.1% Fat), room temperature
• ½ tsp vanilla extract
1. Place the bowl of chocolate and butter over a saucepan of hot water. Make sure the bowl fits snugly over the pan, so that no steam can escape. Stir until complete dissolved.
2. Add in the (syrup), cream and vanilla extract, whisk until completely smooth and well-combined.
For glazing mousse cake:
Wait until the sauce cools to lukewarm (so it doesn’t melt down the mousse), pour sauce onto the tops of your mousse cake. It will set almost immediately on contact from the cold, so work fast. Back into the fridge for at least 4 hours, to fully set.
For ganache sponge cake:
Brush any loose crumbs from the cake. Using a cake spatula, cover the sides and top of the cake with a thin layer of ganache.
Refrigerate the cake for about 5 minutes or until the crumb coat has set.
Place the cake on a wire rack, with a large baking sheet below the rack to catch any excess ganache that drips from the cake.
Pour ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula, using big strokes to push the ganache over the sides of the cake. Let the ganache set before covering and storing the cake.
- If desired, add 1 tbsp of liqueur.
- Use whipping cream with a butterfat content of between 35-40%
- Chop the chocolate to melt more quickly and uniformly.
- Ensure the bowl and work station is dry, any water trace get into the chocolate will seize and become unworkable.
- Do NOT overheat the chocolate if you are using microwave. Melt the chocolate slowly over a pot of JUST simmering water, or over a pot of hot water without the heat. Chocolate is very delicate and can become lumpy or grainy if overheated.