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Classical chocolate ganache- very simple and common chocolate cream. You've almost certainly met him, even if you didn't know he was called that. You know, such insanely chocolatey not quite soft stuffing V chocolates or in thick chocolate bars with filling? As a rule, it is ganache. Does the dessert or layer in the cake have a strange consistency - is it denser than cream, but softer than chocolate? Most likely, this is also ganache. Most famous cake with chocolate ganache, which drives all chocoholics crazy - Demel cake, the second most popular Viennese cuisine cake after Sacher.

Classic chocolate ganache (as such a recipe would be called in the USSR - "ganache according to GOST") is made from one part of cream and two parts of chocolate. This ganache can be used for everything - in sweets, and as a cake cream, and for coating the cake, and for pouring, it is universal. Such a ganache is easy to cut, it is plastic and at the same time holds its shape well. However, sometimes it is more rational to make more or, on the contrary, more ganache.

Chocolate ganache can be flavored with various confectionery flavors, or enriched with the addition of fruit and puree, zest or mint. In some cases, a small amount is added to it butter.

Since the ganache itself is very, very simple to prepare, and there is, in fact, nothing to talk about. I will show here along the way one example of its practical use - pouring a cake with a thick shell of ganache.

We will pour in a detachable metal form. Before starting the preparation of ganache, some preparatory measures should be taken with both the shape and the base of the cake. Firstly, if a metal mold is to be used, then it is necessary to isolate the walls of the mold from the ganache with some kind of film. For me it will be a strip of confectionery paper, you can also use food plastic (thick bags, not a thin film, if you don’t want wrinkles on the walls of the cake). Silicone forms you don’t need to cover anything, they themselves are wonderfully separated from the frozen ganache.

I can’t smoothly coat cakes, so for me the technology of pouring a cake with ganache is, of course, very convenient. But under it, the filling should have a smaller diameter than the form in which solidification takes place. Therefore, cakes and other details should either be baked in a smaller form or cut off. Here I am pressing a contour on the cake with a shape of a smaller diameter.

The excess is cut off with a knife along the marked line.

The base is placed inside the form lined with paper so that there is a uniform gap everywhere between the filling and the walls.

So, now that all the preliminary preparation has been done, you can start making ganache. Because it is done easily and quickly. We grind chocolate.

Melt the chopped chocolate in hot, but not boiling cream, calmly stirring it with a spoon. No whisks, no whipping.

And at the moment when the ugly liquid mess from the previous frame turns into such a beautiful shiny thick cream with a homogeneous consistency, the ganache will be just right! Confectionery flavors are usually added to it at this stage so that the flavors do not evaporate during cooking. As you can see, everything is very simple. Ganache is one of the most elemental creams and is hard to mess up. The main thing is not to boil it when cooking.

Well, now - how to pour ganache on a cake to make a shell? Yes, just pour it on the cake, it will slide between the walls and the filling, it is liquid, while warm.

The surface needs to be slightly smoothed, the form should be gently shaken so that the liquid mass is well distributed in the cavities around the filling, and there are no air bubbles. If the temperature in the room is below 20 ° C, then the ganache will harden at room temperature. If higher, then the cake should be refrigerated, but not very cold.

The finished classic chocolate ganache is not creamy, but hard. The paper comes off easily.

The surface of the finished ganache is more matte than the liquid one. There is no need to heat the knife to cut ganache-coated cakes - the ganache cuts without breaking, just like a thicker cream, not like a chocolate coating. How do you like the smoothness of the side surfaces of the cake, do you like it? Cream to me so smoothly to not smear.

Probably, some people have a question whether it is necessary to use ganache for making water bath as you can see in my photos. No, absolutely not required. I use it simply so that I can take pictures for a long time and the ganache does not freeze before I pour it on the cake. You can easily prepare ganache in any other saucepan - most importantly, do not bring it to a boil. As soon as the chocolate begins to melt into the cream, immediately remove the pan from the heat and stir until this characteristic dark and shiny cream is obtained.

Recipes for cream and other confectionery decorations

ganache for cake topping

1 hour 20 minutes

460 kcal

5 /5 (4 )

My girlfriend is an amateur home baking with which she pampers her guests at every opportunity. Chocolate cake with ganache is one of her crowning desserts, which does not leave the sweet tooth indifferent. Before she treated me to tea with an unusual cake, I had no idea about the existence of ganache and did not know what it was.

Ganache is french cream, which is widely used to cover the cake, layers of cakes, as well as filling cakes, sweets. Confectioners often use ganache to level the cake: the surface of the cake covered with it becomes ideal for decorating with mastic and other decor.

Now I will reveal the secret of my culinary girlfriend and talk about how to make chocolate ganache, describing in detail the recipe with a photo of the main steps.

The preparation of the cake topping should be done with high quality chocolate, as it will melt perfectly and will give the best result when decorating sweet pastries.

• Kitchen appliances and utensils: deep bowl, silicone or wooden spatula, mixer.

Required Products

For cooking, we need the following products:

The hardened chocolate cream becomes dull, losing its original luster.

History of ganache

France is considered the birthplace of the cream: it was created in 1850 by Patissori Seradin in his own confectionery shop, which sold various sweets for local residents.

The young confectioner liked to experiment with recipes and ingredients, creating real sweet masterpieces of that time.

IN classical form the French cream was made from heavy cream and chocolate, but after spreading it to many cuisines of the world, the recipe changed as confectioners changed it in their own way.

How to make ganache for cake topping at home

Consider all the stages of making ganache, namely a detailed recipe home cooking with a photo of some actions step by step.

First stage- preparation of confectionery glaze or chocolate.

At the initial stage of creating the cream, you need to chop the chocolate or grate it. received chocolate chips pour into a large deep bowl and put in the microwave at low power until completely melted.

Second phase- cooling.

The melted chocolate mass should cool to room temperature so that the coating of the cake with ganache and its hardening takes as little time as possible.

Third stage- combination of ingredients.

Gradually add soft butter to the melted icing, constantly stirring the mass with a silicone spatula for uniformity.

Fourth stage- whipping cream.

Answering the popular question of how to make ganache for a cake so that it is tender and easily lays on a confectionery product, I will say - beat it. We beat our cream preparation with a mixer or food processor for 5 minutes at high speed.

This is done to better mix the butter and chocolate, as well as to give the mass airiness.

Fifth stage- the end of the preparation of the cream.

For optimal application of ganache cream under mastic and other dessert decorations, you need to leave the whipped cream to infuse at room temperature for about 1 hour.

Ready ganache cream can be stored in the refrigerator in a hermetically sealed container for about a month. If necessary, bring it to room temperature and beat thoroughly.

Chocolate ganache is ideal for any type of cake, and the recipe for covering the cake is versatile and easy to prepare, it can be prepared by beginner confectioners and lovers of baking sweets at home.

How beautiful to decorate and serve a cake covered with ganache

I have already told you how to make ganache for a cake, now I will tell you the most interesting thing - how to decorate and serve a cake with this sweet cream.

The baked shaped cake, the cakes of which are already smeared with cream and are completely ready for decoration, we begin to cover with a sweet mass from the very bottom: first side part, after which we proceed to the processing of the upper surface.
It is better to apply the mass with a thin metal spatula, giving a straight long side part as much smoothness as possible to the confectionery product.

After processing with a chocolate composition, the dessert should be put in the refrigerator for 30-50 minutes to solidify, after which the pastry is ready for the final decoration with mastic.

Ganache under mastic, in addition to an excellent base, also gives a firming effect for confectionery, allowing them to be transported without fear for safety appearance, the recipe is easy to perform, and a delicious holiday with bright photos will be a worthy reward for the efforts made.

Leveling the cake with ganache under the mastic should be a layer of about 3 mm. A large thickness will not give the decoration a secure fixation, and a thinner layer will not hide minor flaws in the dough.

Before making ganache for a cake, make sure the products from which it will be prepared are fresh in order to avoid poisoning, bitterness finished product and other troubles.

Milk chocolate ganache has a beautiful beige color and a slight aftertaste of cream that children will appreciate.
Using white chocolate, you can prepare a chic cream for decorating wedding confectionery in light colors.

Invitation to discuss cake topping and possible improvements

Freshly whipped chocolate cream can be used for liquid filling muffins, layers of cakes in cakes and pastries, as well as glaze, pouring over them sweet pastries. Thickened cream can be used to fill pies, cookies and waffle rolls, or apply to create sweets - forming balls and rolling them in crushed waffles or nuts.

Using such a cream, you can decorate a variety of desserts - for this you need to place it in a pastry syringe and use your imagination and personality. An additive in the form of fruit puree diversifies the taste of the cream and makes the dessert more original.

I would love to see your feedback on my recipe, as well as your use of this French cream.

Cake with ganache - very tasty and beautiful dish, not at all difficult to implement. It is worth trying to prepare such an exquisite dessert and please your family and friends with it when organizing the next festive event.

Ganache is an incredibly delicious chocolate cream that comes from french cuisine used to decorate cakes and various kinds of desserts, as well as simply as a chocolate sauce. Today we will tell you how to make it from different varieties chocolate and offer a recipe for making ganache without cream.

Chocolate cream ganache - recipe

Ingredients:

• bitter chocolate - 110 g;
• cream with a fat content of 33-35% - 125 ml;
• butter - 55 g;
• – 55

Cooking

Finely chop the dark chocolate with a knife and place in a suitable bowl. In a saucepan or saucepan, mix cream with powdered sugar and place over medium heat. We heat the mixture, stirring, almost to a boil, but do not let it boil. After that, remove the container with sweet cream from the heat and pour them over the chocolate pieces in a bowl. Leave the mass, without stirring, for two to three minutes, and then stir intensively with a whisk. Now add soft butter, achieve its complete dissolution in the cream, continuing to stir with a whisk. Depending on the purpose for which you will use the ganache cream, you can apply it immediately warm or cool and keep in the refrigerator for several hours.

When choosing dark chocolate for making ganache, we take into account that the higher the percentage of cocoa beans in it, the thicker the ganache will turn out.

White chocolate ganache for mastic - recipe

Ingredients:

• one and a half glasses of cream with a fat content of 33-35%;
• white chocolate - 600 g.

Cooking

The process of making ganache white chocolate under mastic is identical to that described above, except that it does not contain butter and powdered sugar. For the rest, grind white chocolate in the same way and pour cream heated almost to a boil. After two minutes, stir the mass with a whisk or immersion blender until smooth and the chocolate slices are completely melted. Now cover the ganache with a cut food film so that it is completely adjacent to its surface. Thus, a crust will not form on the surface of the cream. We cover the container with ganache with another sheet of film and put it in the refrigerator overnight or for at least seven hours.

Ganache without cream - recipe

Ingredients:

• bitter chocolate - 200 g;
• - 175 ml;
• brown sugar - 50 g.

Cooking

In this case, instead of cream, we will use coconut milk. If you also choose chocolate without animal ingredients, then this ganache recipe is sure to be suitable for vegetarians and those who fast.

Starting to prepare ganache, chop the chocolate into slices as small as possible with a knife. Coconut milk shake in a jar, pour it into a ladle and dissolve brown sugar in it. We put the container on the fire and warm the mass to a temperature of 90 degrees. After that, pour it over chopped chocolate, and after a couple of minutes, mix with a spatula or whisk until the chocolate slices are completely melted.

Milk chocolate ganache - recipe

Ingredients:

• milk chocolate- 300 g;
• cream with a fat content of 33-35% - 200 ml;
• a tablespoon of butter.

Cooking

The proportions for preparing milk chocolate ganache are somewhat different from the previous ones. It will be required in in this case, one and a half times more than black and the same amount less than white chocolate. Since milk chocolate is usually sweeter than bitter chocolate, granulated sugar is not used here.

To prepare such a ganache, grind milk chocolate and pour cream heated almost to a boil. After two minutes, stir the mass until the chocolate pieces are completely dissolved and stir in the butter.

The density of ganache prepared according to any of the recipes can be adjusted by reducing or increasing the amount of chocolate or cream.

Knowing how to make chocolate ganache to cover the cake on your own, every housewife will be able to make her dessert not only tasty, but also beautiful. This is especially important if the treat is intended for holiday table or as a birthday present. Several good recipes such a chocolate coating.

The cream is brought to a boil. They must be removed from the heat immediately after the appearance of the first smallest bubbles on the surface and do not boil. classic recipe heavy cream is usually paired with rum. It is also necessary to choose good dark chocolate without additives (260 g). In addition, the dessert coating ganache will include: 1 tbsp. cream and a large spoonful of alcoholic beverage.

If you plan to use a confectionery syringe when decorating sweets, you need to put the slightly cooled ganache in the refrigerator, then beat it again

1. The chocolate is finely chopped and poured with hot cream. The mass is lightly beaten with a whisk until smooth.
2. It remains to add rum to the mixture and mix it again.

Chocolate ganache with cream

It's another one the simplest recipe special cream for coating cakes.
The main thing is to use very fatty high-quality cream for it - at least 30%.

Perfect product for whipping. In addition to a glass of cream, will be used: 190 g of dark chocolate, 4 large spoons of granulated sugar, 70 g of butter, 2 small. spoons of cognac, 1.5 tbsp. spoons of cocoa. How to make chocolate ganache with cream is described below.

You can do without alcohol, but this additive will give the ganache an amazing nutty flavor. The taste of cognac in the finished dessert will not be felt

1. The cream is heated to about 75-85 degrees. They shouldn't boil.
2. Sugar and cocoa powder are poured into the hot liquid. These ingredients are added together to avoid lumps.
3. The mass is thoroughly mixed and after 10-15 seconds is removed from the fire.
4. The chocolate crumbles into a separate bowl, after which it is poured with hot cream. It is better to cover the cup with a lid so that the tile slices melt faster.
5. It remains to add oil and cognac to the mass.

With whole milk

In the recipe, you need to use milk with at least 3.2% fat. Apart from dairy product(120 ml), taken: a pack of butter, 2 bars of high-quality dark chocolate.

Vanilla on the tip of a knife or a couple of drops of cognac will help improve the taste of the chocolate mass.

1. The chocolate is finely chopped and poured into a saucepan set in a water bath.
2. Warm milk is poured into the melting slices of the tile.
3. The mass is heated until it becomes homogeneous. In this case, you can not bring it to a boil.
4. To the softened butter, a couple of tablespoons of hot chocolate mixture is poured. As a result, a homogeneous cream should be in the container.
5. When the ganache has cooled down a bit, you can decorate any desserts with it.

With cocoa powder

This version of ganache is ideal as a glaze. It tastes like classic candy truffles. From the products taken: 180 ml of fat milk, 5 large spoons of sugar, half a pack of high-quality butter, 4 tbsp. cocoa powder.

The amount of milk will allow you to adjust the structure of the cream

1. Milk in a saucepan is brought to a boil.
2. Immediately after the first signs of the seething of the mass, cocoa and granulated sugar are poured into it. The mass is cooked over low heat until the sugar crystals are completely dissolved.
3. Next, the mixture is removed from the stove and pieces of butter are added to it. It will melt quickly during the mixing process.
4. When the ganache has cooled and thickened, you can use it to decorate sweets.

With condensed milk

The indicated amount of products will be enough to cover a cake with a diameter of 21-23 cm. You need to prepare: a pack of butter, 230 g of dark chocolate, a large spoonful of cocoa powder, 120 ml of condensed milk.

If the mass turned out to be too liquid, it is necessary to hold it in the cold for 5-7 minutes. But not longer, so that it does not freeze completely.

1. The chocolate is finely chopped and heated in a water bath to a liquid state.
2. In another container soften the butter, cut into pieces. Next, you need to beat it with a mixer for 5-6 minutes, gradually pouring in the condensed milk. The result should be a homogeneous cream.
3. For an appetizing color, cocoa is added to the mass.
4. The cream is combined with still warm chocolate. The ingredients are whipped up.
5. This cream will make a delicious and beautiful mirror coating on the cake.

Chocolate ganache with honey

Natural bee honey allows you to make ganache unusually fragrant and tender. Suitable for both cake and pastries. You do not need to add sugar, you need to take a sweet chocolate bar. Also taken: 45 g of liquid honey, 70 ml of heavy cream (more than 30%), 40 g of butter.

If you need to make chocolate ganache for mastic, you do not need to add cream or milk to it. It is enough to combine 2 chocolate bars with 310 ml of fat sour cream and melt the food in the microwave.

1. Bee honey and cream are mixed and sent in a saucepan to a water bath.
2. When the mass is heated, slices of chocolate are added to it.
3. The cream is heated in a water bath until it becomes homogeneous.
4. Softened butter is introduced into the mixture after it has cooled slightly.
5. After thoroughly whipping the cream, you can cover the cake with it.

With dry milk

If there is too little fresh milk in stock, then this will not hurt to prepare a delicious ganache. You can supplement it with a dry product (65 g). You will also need to take: 65 ml of fresh milk, 1.5 bars of high-quality dark chocolate, half a pack of butter, a large spoonful of granulated sugar.

Use the mixture immediately before it begins to harden.

1. Broken chocolate is placed in a water bath.
2. In a separate bowl powdered milk mixed with granulated sugar, after which it is divorced fresh product. On the stove, the mass warms up for a couple of minutes.
3. Softened butter is whipped with a mixer. Gradually, the milk mass is poured into it.
4. Slightly cooled melted chocolate is combined with butter-milk cream.

Chocolate ganache for cupcakes

When preparing chocolate cream for decorating various cupcakes, first of all, you need to pay attention to its density and density. Such a delicacy should keep its shape well. It will include the following ingredients: 210 g butter, 1/3 tbsp. cocoa, 60 ml heavy cream, small. spoon of vanilla extract, 2 tbsp. powdered sugar, a pinch of salt, 180 g of dark chocolate. Preparing chocolate ganache for cupcakes is quite quick and easy.

1. cocoa powder and powdered sugar carefully sifted together.
2. The softened butter is whipped for 2-3 minutes at medium speed of the mixer. Gradually, cocoa powder is added to it.
   When all bulk products are in the mass, you need to beat it for another 3-4 minutes until smooth.
3. Chocolate is melted in a water bath, salt and vanilla extract are added to it.
4. Both masses are mixed at the minimum speed of the mixer until smooth and the desired lightness.

The resulting cream is enough for 23-25 ​​cupcakes.

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