How To Make Delicious Chocolate Ganache | Only 3 ingredients!
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- Опубликовано: 21 июн 2021
- Welcome back to the second ever 2-Minute Tuesday! This delicious simple recipe for my Chocolate Ganache is a stunner! The term "ganache" is what the french refer to as a glaze, icing or filling meade from chocolate and cream, YUM! So quick and easy to make but sure to impress your guests with its silky smooth texture and rich mouth feel. All recipes in metric and US measurements.
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
Chocolate Ganache
500g (2cups) Pure cream (also can use thickened cream, heavy cream or cream for whipping)
300g (1 1/2cups) Dark semi-sweet chocolate chips (at least 50%+)
(I use Callebaut brand 54.5%, Recipe No 811) amzn.to/3u4tsHo
1t Vanilla essence (or can use scraped seeds from 1 vanilla pod)
Method
Use a heavy bottomed sauce pan (All-Clad is my favourite) amzn.to/3j5fRh8 and add the cream. Use high heat and keep constant watch until the cream starts bubbling and rises up to the top of the saucepan.
Quickly remove from heat and turn the stove off.
Add the chocolate chips and leave for 5 minutes to start melting the chooclate chips.
Take a large stiff whisk and mix mix the chocolate into the cream until fully incorporated.
Add vanilla and mix.
Pour into large bowl or shallow tray and cover the surface directly with plastic wrap. This is for 2 reasons:
1) A lid will cause condensation to form and drip into the ganache and may cause your ganache to seize), and
2) If you put your ganache uncovered into the fridge it will form a thick skin on top when it cools which will then lead to a lumpy mix when you get ready to use it.
Chill for at least a few hours and when ready to use lighty whisk to desired consistency depending on how you want to use your ganache.
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MERCHANDISE
All-Clad Saucepan amzn.to/3j5fRh8
Callebaut brand 54.5% Recipe No 811 amzn.to/3AlKAwA
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Хобби
Love how you give recipe (in various measurements - I prefer grams to cups) and step by step instructions in comments section. Truly helpful and one of the best baking guides to follow.
Thank you for your kind feedback, Pauline! Welcome to the channel!
Glad to see that you are using the silicone spatula to get every last bit out the pot.
Yes, Angela! I never waste my ingredients.
Yum looks so good,I will try this next cake.Thank you.
Yum.I'll keep your recipe. I like working w ganache. 💘
I love the last bit .....byeeeeeee😁
Thank you so much
What is the cream to chocolate ratio for piping...
Also should i crumb coat my cake before the ganache...
Can i keep this cake in room temperature and how long can i keep
Hello watching from Philippines..🌅🌅🌅
Good cake
Hi mum
Thank You sweetheart for always supporting me! I love you! xx
Thank you 😋
Hello, Jillian. I would like to clarify if the ingredients listed here is accurate and how long should i chill the ganache? . I followed the 500g cream and 300g chocolate. I have placed it in the fridge to chill for 3 hours, but it is still soupy.
Hi Mary, if you've set your ganache in the fridge straight after its off the boil then the ganache will need to chill for a good 8 hours or overnight. If it's still not set when you check it then I'd ask two things. 1)what the % is your chocolate? I use a 52% dark chocolate by Callebaut and it sets the consistency of thick peanut butter; and 2)Whats the fat % of your cream? In Australia, ours is approx 35% fat content. Any less than that and the ganache may not have the same consistency.
Sometimes no matter how much you try and control these things it still doesn't have the right thickness but dont fear! Just put it into youry mixer with a whisk attachment and whisk it on low speed until it thickens slightly. Let me know how you go. J
@@JillianButler thank you! I am using 35% fat cream and I'm using a different brand of chocolate, Belcolade, which is i think 55% cocoa. I will wait a few more hours and use my hand mixer. Maybe it is taking longer because i live in warm weather.
It turned out so amazing Jillian! I did wait till 12 hours, it was still not set. It was thick but it was in liquid form. So I whipped and it turned out smooth, softer than peanut butter but denser than whipped cream. I've never made ganache this way before. I usually make ratio 2 parts chocolate and 1 part cream, which is very thick and heavy for me. This ganache is light and compliments the filling of the german chocolate cake which is already very rich. I made this for my husband's birthday today and he loves it. Thank you for this recipe. It made our day happy.
@@maryeileenloscos6081 That is so great to hear Mary! Yes its lighter and smoother! Glad your husband loved it and thank you for trusting me and giving it a go!!
Hello, in the video itself it says 500gr cream + 300gr chocolate.. but in the description below it says 500gr chocolate and 300gr cream.. which one is right? Thanx from Holland
Yes please, I make this a lot, sometimes successful, mostly not...so would love the correct quantities
Hi Hani!! Thank You so much for bringing this to attention - I've corrected the description and the video is correct. Thank God!! Happy baking J