Chocolate ganache is used for cake glazes, for filling different types of pastries or for making truffles. Many people think that it is difficult to make chocolate ganache at home, but this is not the case. To make a really good ganache you only need to have two products - chocolate and cream.
The subtlety of making chocolate ganache is using only quality products.
To make a nice chocolate ganache, it is preferable to use dark chocolate with more than 70% cocoa content. Of course, you can also use milk chocolate, but then you will have to reduce the amount of cream. Baking chocolate cannot be used in the making of chocolate ganache.
The exact amounts of chocolate and cream depend on what you are going to use the finished chocolate ganache for. If you are going to glaze a cake or another pastry, you will need 100 grams of dark chocolate and 200 ml of cream.
However, if you are going to use chocolate ganache to fill sweet funnels or for truffles, you need 200 grams of dark chocolate and 100 ml of cream.
Making chocolate ganache is very easy. The amount of chocolate you need, depending on what you are going to use it for, is cut into small pieces and placed in a bowl.
Put the cream in a pot and place it on the stove to heat up. Shortly before the cream boils, add the chopped chocolate and remove it from the heat. Wait about 10 seconds and start stirring it with a wooden spoon until the chocolate is completely dissolved. A smooth mixture should be obtained.
You can add ginger, orange or peanut butter to the chocolate ganache. This is not mandatory. To glaze the cake with it, leave it to cool slightly for a while and then pour it in the middle of the cake and smooth it out evenly.
If you are going to make truffles out of it, you need to let it cool down a bit to room temperature. The container containing the chocolate ganache is then covered with cling film and stored in the refrigerator to completely cool and set. Once it has completely set, take it out and use a spoon to scoop from the ganache and form the truffles and roll them.
For a filling, you also need to put the chocolate ganache in the fridge to set. Before using it, you must beat it very carefully with a mixer. It is beaten a little so that it does not become lumpy.
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