Well, I get asked a lot how I make my ganache so I thought I should make a little post about it.
I am new to ganache and in no way an expert. I did try a few times to make ganache and it didn’t work as I was doing something wrong each time but I figured out what I was doing wrong and now I find ganache easy :) I know what to do :)
So this is a little guide if you have never made one and you probably do have lots of questions where and how to start. Hopefully this will help a little. The most sufficient way to learn is to try and see what works best for you :)
This ”How to” is for white chocolate ganache. I find dark chocolate easier to work with but I thought I should try white as well.
If you want to make:
– dark chocolate ganache you have to use 2:1 dark chocolate:double cream ratio
– white chocolate ganache is 3:1 ratio of white chocolate to double cream.
So far I have tried these two and still haven’t attempted milk chocolate (I will be back to update this post once I do)
You have to weigh both ingredients (the cream, the chocolate).
White chocolate ganache (the same applies to dark chocolate but different ratios are used)
750g white chocolate
250g double cream
– Chop the white chocolate bar into small equal pieces. It will be easier for you to use white chocolate callets such as Callebaut but this cake was experimental so I decided to try simple supermarket chocolate bars. I am happy to inform you that it worked perfectly well.
– Place in deep plastic bowl. Plastic bowls are great as you can always place into the microwave later to soften your ganache.
– Get a small pan and heat your cream. Stir it constantly and do not let it boil. It has to be scalded and heated throughout.
– Pour your cream over the chocolate.
– Move your bowl slowly to get the cream to mix with the chocolate.
– Let it sit for just over minute
– Take a hand whisk and gently incorporate the cream with the chocolate.
– Keep mixing until smooth. If you have pieces not melted place in microwave for 20-30 sec and stir again.
– Let it get to room temperature and whisk a few times while doing so.
If you are in rush you can place in fridge to thicken once it reaches room temperature. Keep an eye on it so it doesn’t go too hard. If it does place in microwave for 20sec at time until it gets the consistency for spreading.
– It has to be peanut butter consistency and then you can start ganaching your cake. Have fun :)
*Do not use hand mixer to whip unless you are using as filling. I noticed whipping it with hand mixer makes the ganache soft and doesn’t set hard.
*White chocolate ganache will go oily but don’t worry. Keep mixing it occasionally until it gets to the peanut butter consistency. Once it has thickened you can start working with it.
*White chocolate ganache does take longer to set and thicken than the dark so be patient.