All sweet lovers, as well as those who love to bake this sweet, definitely know what ganache is and how to cook it. There are also those people who have never heard such a name. That is why below there will be a speech about this interesting element of cooking, as well as about the recipes for its preparation.

So, ganache as a whole is a chocolate cream that is used as an interlayer or as a top layer of cakes and other desserts.

It is known that for the first time this sweet addition to dishes was prepared in France, and that recipe included only three main ingredients - this is a classic dark chocolate, cream and butter... Depending on the purpose, the ganache can be either thicker or thinner.

Classic recipe

How to make ganache (step by step):

The classic cream is perfect for a layer of pastries, cakes, and also as a filling for croissants. Ganache is the perfect ingredient for making chocolate truffles, as well as any other French pastry dish.

Other options for making ganache

In addition to the classic recipe for this chocolate mousse, there are many others that are perfect for various delicacies, answering all taste preferences sweet tooth. And one of these recipes is ganache with the addition of rum.

Recipe number 1 - Ganache with rum, where you need the following:

Preparing a rum recipe will take only 15-20 minutes, and the calorie content of the product per 100 grams will be about 357 kcal.

Step by step cooking:

1. As usual, you need to start with chocolate: it needs to be broken into small pieces;
2. Place the cream in a container that can be heated in a water bath. The cream must be brought to a boil and immediately removed from the heat;
3. Pour chocolate slices into hot cream, then beat both ingredients until smooth;
4. Last but not least, you can add rum (or cognac), then stir well again chocolate mass... Ganache cooked by this recipe perfect for cake topping.

On a par with classic recipe, you can prepare a sweet creamy mass where not dark chocolate will be used, but white.

Recipe number 2 - Ganache made from white chocolate, which will require the following products:

This delicacy is prepared quickly enough - no more than 20 minutes. The calorie content of the product will be about 280 kcal per 100 g.

How to make ganache according to this recipe:

1. Pour the cream into suitable dishes, put it on fire or water bath then gradually bring to a boil;
2. Remove the boiling cream from the heat, add slices of white chocolate to them, gradually mix both ingredients with a whisk or mixer to get a homogeneous mass;
3. Send the resulting creamy chocolate mass to the refrigerator to cool;
4. The prepared white chocolate mass can be used as a cake coating.

Ganache was invented 150 years ago, but over all these years basic recipe never changed: only cream, chocolate and butter are always used. If desired, the recipe can be supplemented with other ingredients - powdered sugar, cognac or rum, added to the cream coconut milk or replace dark chocolate with white or milk chocolate, but in general, the three main ingredients never change.

The classic cooking method (as in the first recipe) does not contain sugar, so the taste of this delicacy will turn out to be creamy and at the same time spicy, since it is bitter chocolate that will give it a bitterness.

Ganache, in the recipe of which uses rum, can be left in the refrigerator for a while until it hardens, then whisk it with a whisk and use a pastry syringe to decorate the cake. In this case, the delicious chocolate mass will turn out to be very airy and light.

If the ganache is made exclusively for covering cakes, then it is best to use it immediately after preparation. And if you want to make a filling from it, then it must be left in the refrigerator for 12 hours.

Make sure to break the ganache chocolate into cubes or small slices. This will distribute it more evenly in the hot cream. If you wish, you can grate the chocolate, then it will melt faster and be more evenly distributed.

It should be remembered that ganache retains its glossy shine only if used while still hot. When the mass cools down, it takes on a matte shade.

To decorate homemade cakes and pastries, every housewife used ganache at least once in her life. What it is, we will tell you in detail in our article, and at the same time we will present several recipes for cooking delicious chocolate cream... But first, let's dwell on the history of its creation.

Ganache - what is it?

Pastries and cakes, poured on top with aromatic and exquisite chocolate icing, evoke an appetite even among those people who do not consider themselves to be sweet lovers. This coating of the dessert is called ganache. What it is?

Ganache is a cream made from chocolate and cream that is used as a filling for sweets, as a decoration for pastries and cakes. It was first invented in France in 1850 in the Cyrodena confectionery. However, there are other versions of the origin of ganache. According to one of them, famous cream turned out thanks to the oversight of a young pastry chef who accidentally poured cream into a bowl with melted chocolate.

Depending on the desired consistency of the ganache, the ratio of the ingredients used to prepare it varies. For glaze, the ratio of chocolate and cream is considered to be 1: 1. If you want to get a thicker and more fluffy cream for decorating cakes, the amount of cream should be increased.

Classic chocolate ganache

Since the preparation of the first cream, his recipe has been amenable to changes and additions many times. By classic recipe make it from dark chocolate with a high percentage of cocoa and cream. To give a glossy shine, butter is added to the cream, and for sweetness - powdered sugar.

Classic chocolate ganache is prepared in the following sequence:

1. Cream with 35% fat (120 ml) is poured into a saucepan, heated in a water bath and brought to a boil. After that, the dishes are removed from the stove.
2. Pieces of dark chocolate with a cocoa content of at least 60% are added to the cream and left for 5-7 minutes. This time will be enough for the chocolate to melt. If it still remains firm, the cream in the saucepan will need to be reheated in a water bath.
3. Powdered sugar (25 g) is added to the chocolate-creamy mass. The cake ganache is carefully beaten with a whisk.
4. As soon as the mass has cooled down a little, 50 g of soft butter is added to it. Then it is whisked well with a whisk until smooth. Cover the cake with cooked frosting or use as a layer for croissants and cakes.

Rum ganache

If a cake or dessert is prepared exclusively for adults, chocolate cream with rum or cognac will be an excellent decoration for it. He has spicy taste and will definitely appeal to all connoisseurs of exoticism.

We offer a recipe for ganache with the addition of rum:

1. Prepare 250 g of dark chocolate, after chopping it into pieces with your hands.
2. In a water bath or low heat, warm well, but do not boil high-fat cream (250 ml).
3. Pour hot cream over the prepared chocolate. Using a whisk, mix the mixture thoroughly and bring the ganache until smooth.
4. At the very end of cooking, add a tablespoon of rum or brandy. Stir the mixture one last time, after which it can be used to decorate the dessert.

Cocoa ganache

This recipe is just right for the case when chocolate is not at hand, and the process of preparing the dessert is already at the final stage and it remains only to cover it with a glossy glaze.

Ganache for the cake is prepared in this order:

1. Cream with 35% fat (75 ml) is poured into a saucepan and heated on the stove to almost boil.
2. Cocoa powder (3 tsp) is mixed with the same amount of powdered sugar.
3. The dry mixture is poured with hot cream and thoroughly kneaded until a homogeneous consistency without lumps.
4. Butter softened at room temperature (50-100 g) is added. Its amount varies depending on the desired consistency. If you need to get thick cream, you need to put less butter, and vice versa.
5. The prepared ganache should be used immediately to cover the cake.

Creamy White Chocolate Cake Topper

This recipe produces a very beautiful glossy dessert finish. But not all housewives know how to cook white ganache... What is it, we will tell in step by step instructions... The procedure for preparing the cream is as follows:

1. High fat cream 33-35% (50 ml) is heated to 90 ° C.
2. White chocolate (100 g) is randomly chopped by hand and poured with hot cream.
3. Using a hand whisk, the mass is brought to a homogeneous state.
4. Butter (25 g) is added last.
5. The ganache is mixed again. Now it can be applied on top of the cake or chilled in the refrigerator for 20 minutes and used as cream layer for confectionery... During the preparation of ganache, no powdered sugar is added to it, since White chocolate sweet enough. Additionally, you can add a few drops of rum, cognac or vanilla essence to the cream, which will make it more aromatic.

White ganache is ideal as a cake topper, as a filling for cakes and meringues.

Fondant cake coating

The ganache prepared according to this recipe fits perfectly on the surface of the product, at the same time leveling it. In addition, it turns out to be smooth, shiny and very tasty.

Ganache is prepared for mastic in the following sequence:

1. Dark chocolate (100 g), broken into pieces, is placed in a deep-bottomed saucepan.
2. Add butter slightly softened at room temperature (100 g) on ​​top.
3. The contents of the saucepan are lightly mixed with a whisk, after which the dishes are sent to a water bath.
4. As soon as the chocolate is melted, the ganache should be removed from the stove, mixed well again and refrigerated for 20 minutes.
5. The cooled chocolate mass should be used as a base for mastic.

Ganache with milk

The classic chocolate cream has enough thick consistency... But the ganache prepared according to this recipe is more like a sauce that can be served with pancakes, pancakes, etc.

Step-by-step preparation of chocolate cream in milk consists in performing next order actions:

1. Whole is poured into a saucepan cow's milk(350 ml). If necessary, you can replace it with coconut if you do not consume animal products.
2. The milk is brought to a temperature of 90 - ° C, after which sugar (50 g) is added to it and thoroughly mixed until it is completely dissolved.
3. Next, remove the stewpan from the stove. Add chopped chocolate (400 g) to the milk and leave for a few minutes to completely melt.
4. Beat the mass with a mixer at high speeds. Ready ganache has a uniform consistency and glossy shine.

If you have tried the Belgian pralines, then you probably liked them. delicate structure which, in essence, is chocolate ganache. The recipe for its preparation is presented on this page. In addition to the fact that candy can be made from this plastic chocolate mass, it is also suitable for decorating cakes, pastries and various mousses. This is preparing incredibly delicious mix very fast, simple and affordable.

What is Chocolate Ganache?

A mixture of chocolate and heavy cream is a chocolate ganache. It is suitable for making truffles, filling pralines or pastries, as well as decorating cakes and lungs. This is an airy chocolate mass, because it is usually whipped with a mixer. It can be stored for a long time - up to seven days at room temperature, if it contains more chocolate than cream. Liquid chocolate ganache is obtained with an equal amount of chocolate and cream, or in the case when the latter turned out to be low-fat. To create a classic chocolate ganache, the recipe prescribes taking in equal proportions cream with a fat content of 32-40% and bitter, milk or white chocolate.

Whipped chocolate ganache is a creamy truffle filling or chocolate paste used to decorate cakes. In other words, it can be used with almost any sweet baked recipe. Chocolate ganache for mastic is created in the same way as any other variety of it. It should be borne in mind that when mixing cream and chocolate, the mass is not very obedient and not particularly plastic. It is more convenient to work with it if you beat the warm mixture until fluffy. It is recommended to use a quality mixer for these purposes, or better.

Classic chocolate ganache. Recipe

To prepare this delicious chocolate mass you will need:
— 200 grams milk chocolate ;
— 100 milliliters of cream.

If you prefer dark chocolate, you can use it to create ganache. And to coat the cake with a light plastic mass, white chocolate is used. To give ganache unusual taste, can be added to the cream before it warms up coffee, zest and any other nutritional supplements with a strong flavor. That is, you can change the recipe slightly without fear of spoiling the food. When choosing the zest as an additive, after heating the cream, strain it before adding the chocolate. The latter can be red, blue, yellow, green, orange and even purple. If you sell one, you can use it to create original chocolate ganache.

Chocolate ganache. Mastic recipe

To prepare a plastic mass from chocolate and cream, to apply it to a cake under mastic, the recipe prescribes the use of the same products, but in different proportions:
1. Milk chocolate should be prepared at least three hundred grams per two hundred milliliters of cream.
2. If you use white chocolate, then you need to take about four hundred grams per two hundred milliliters of cream. The same proportions are required if you are using colored chocolate.
3. When using dark chocolate, you should take a bar weighing two hundred grams and two hundred milliliters of heavy cream.

How to make chocolate ganache?

The recipe for the delicate creamy mixture is pretty simple. First you need to heat the cream, then put chocolate in it and wait for it to completely dissolve. To prevent the mixture from burning, it should be heated over low heat or, even better, in a water bath. In the second case, a smaller saucepan with chocolate and cream is placed in a large one filled with water. In the lower saucepan, the water must be boiling for the contents of the upper one to heat up. To make the whipped ganache complete, the recipe prescribes heating the cream and chocolate, but not boiling these components of the creamy mass. The photo below this paragraph shows a chocolate-cream mixture that has not yet become homogeneous.

People who know how to create unusual pastries who know how to make chocolate ganache say that it is enough to mix chocolate and cream with a tablespoon. But I don't like the mass that comes with it. The whipped chocolate ganache, the recipe for which is presented on this page, turns out to be much more plastic, tender and tastier. And besides, it turns out more, because whipping increases the volume of the mixture. The latter fits perfectly on the surface of the cake, truffles of any shape are molded from it and it is easy to fill custard cakes with it. Therefore, it is best to beat the heated chocolate-cream mixture with a mixer.

As you stir the cream and chocolate in a saucepan, mix until a smooth paste is formed, as in the photo above this paragraph. Only then can the mixture be poured into a cup. food processor in order to whip it into chocolate mousse... The kitchen machine should have one or two whisks, then you get a high-quality chocolate ganache. Make sure that the cream does not break in the mixer bowl. The recipe instructs you to beat the mixture until there are whisk marks on it, as seen in the photo below this part of the article. When you turn off the mixer, these marks may disappear. But it is not important. The chocolate mass will still remain airy. It should be sent to the refrigerator overnight or to the balcony if it's cold outside.

After about twelve hours, the chocolate ganache is ready. It should be a pliable, stable mass, essentially chocolate mousse if you were using two parts of chocolate and one part of cream. A photo of such a mousse is posted at the very beginning of this article. This chocolate mass can be used to make Belgian pralines or to coat the sides and top of the cake with it. If you want to use this mousse as a filling, for example, for choux cakes, then the recipe dictates the use of equal amounts of cream and chocolate. This will result in a very soft, less dense mass. A photo with her is posted at the end of this publication.

What if the chocolate ganache flakes?

The chocolate and butter mass can flake for four reasons:
- when adding cream to low-quality chocolate or chocolate fondant, and not chocolate to cream, as the recipe prescribes (the first is permissible only if high-quality chocolate is used);
- when using low-quality chocolate or chocolate fudge;
- if the cream is too fat;
- when there is a lot of cream.
To prevent the chocolate ganache from flaking, the recipe should be slightly modified - add more chocolate to it, heat it up and then beat again.

What if you manage to kill the ganache?

Newbies with no idea how to make chocolate ganache, usually using standard recipe, beat the mass until lumps appear in it. The same thing happens when whipping cream with chocolate fudge or with low-quality chocolate. The chopped chocolate ganache should be heated in a saucepan over low heat or in a water bath, stirring occasionally, until the lumps dissolve. Then the mixture must be whipped again. If you break the mass again, you need to repeat all the steps described in this paragraph.

How to put chocolate ganache on a cake?

It is best if you create baked goods, focusing on the recipe for making a chocolate cake. Then creamy mass will organically complement its taste. After all, chocolate cake is the most delicious with chocolate cream. But in principle, you can decorate with ganache and any other baked goods. The tools that should be used to apply the plastic mass to the sides and surface of the cake are:
- spatula;
- plastic spatula;
- a knife with a long and wide blade.

After you apply the chocolate ganache to the sides and tops of the pastry, refrigerate it for a couple of hours. Then the spatula, a plastic spatula or a knife with a long and wide blade must be placed for five minutes in a tall vessel filled with boiling water. With a hot tool wiped dry, smooth the chocolate ganache on the surface and sides of the cake. The effect of ironing is obtained, while no irregularities remain on the confection.

Recipes for making cream and other confectionery decorations

ganache to cover the cake

1 hour 20 minutes

460 kcal

5 /5 (4 )

My girlfriend is an amateur homemade baked goods, with which she pampers her guests at every opportunity. Chocolate cake with ganache - one of her signature desserts, which does not leave a 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 a cake, layer cakes, as well as filling cakes, sweets. Confectioners often use ganache to flatten 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 friend and tell you how to make chocolate ganache, describing in detail the recipe with a photo of the main stages.

The preparation of the cake coating should be carried out using chocolate High Quality, because it melts perfectly and gives the best result when decorating sweet baked goods.

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

Necessary products

For cooking, we need the following products:

Cured chocolate cream becomes matte, losing its original shine.

The history of ganache

France is considered the birthplace of the cream: it was created in 1850 by Patisseri Seraden in his own confectionery shop, where various sweets were sold for local residents.

The young pastry chef loved to experiment with recipes and ingredients, creating real sweet masterpieces of the time.

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

How to make ganache for cake coating at home

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

First step- preparation confectionery glaze or chocolate.

At the initial stage of creating a cream, you need to chop the chocolate or grate it. Pour the resulting chocolate chips into a large deep bowl and microwave on low power until melted completely.

Second phase- cooling down.

The melted chocolate mass should cool to room temperature so that covering the cake with ganache and hardening it took as little time as possible.

Third stage- combination of ingredients.

Gradually add soft butter to the melted glaze, stirring the mass continuously with a silicone spatula for homogeneity.

Fourth stage- whipping the cream.

Answering the popular question of how to prepare ganache for a cake so that it is tender and easy to lay on the confection, I will say - beat it. Beat our creamy blank with a mixer or food processor for 5 minutes at high speed.

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

Fifth stage- completion 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.

The finished ganache cream can be stored in the refrigerator in a 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 perform, its preparation is within the power of novice pastry chefs and lovers of homemade sweets.

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.

We begin to cover the baked, shaped cake, the cakes of which are already coated with cream and are completely ready for decoration, with a sweet mass from the very bottom: first, the side part, and then proceed to the processing of the upper surface.
It is better to apply the mass with a thin metal spatula, giving the confection as smooth as possible with a straight long side part.

After processing chocolate composition the dessert needs to be refrigerated for 30-50 minutes to set, after which the pastries are ready for the final decoration with mastic.

Ganache under mastic, in addition to an excellent base, also gives a strengthening effect for confectionery products, allowing them to be transported without fear of safety appearance, the recipe is easy to follow, and a delightful holiday with bright photos will be a worthy reward for your efforts.

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

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

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

Invitation to discuss cake coating and possible improvements

Freshly whipped chocolate cream can be used for liquid filling muffins, layers of cake layers in cakes and pastries, as well as icing, pouring them sweet pastries... The thickened cream can be used to fill pies, cookies and wafer rolls, or use to create sweets - by 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 cream injector and use your imagination and personality. Additive in the form fruit puree diversifies the taste of the cream and makes the dessert more original.

I'd love to see your feedback on my recipe, as well as your options for using this French cream.

Ganache cake - very tasty and beautiful dish, not at all difficult to execute. It is worth trying to cook this gourmet dessert and to please your family and friends with it when organizing the next festive event.

Chocolate ganache for cake coating: recipe with cocoa powder

Economy version of ganache chocolate cream for covering the cake. Important! To make the cream tasty and in no way inferior to the coating of high-grade chocolate, you need to use high quality cocoa powder. Sugar can be added to taste more, but not more than 2 tablespoons, otherwise the consistency may suffer.

Ingredients

100 g butter;

5 tablespoons of cocoa;

4 tablespoons of sugar;

160 ml of milk.

Preparation

1. We take out the oil in advance in a warm room, you can cut it into cubes so that it softens faster.

2. First combine cocoa and sugar, stir. Grains of powder will rub against the sand, there will be no lumps.

3. Now dilute the sugar mixture with milk, stir and place in a water bath. But you can cook such a cream in an ordinary saucepan with non-stick coating... In this case, turn on a small fire and cook, stirring constantly, so that the cocoa does not burn.

4. Once the sugar is dissolved, the cream becomes homogeneous, you can remove it from the stove.

5. Cool the chocolate mass a little and add the softened butter. Stir quickly until smooth. It's okay if the butter melts. As the cream cools, it will still thicken.

6. We use ganache to cover a cake or decorate cakes, ice cream, homemade sweets.

Chocolate ganache for cake coating: recipe for cream with chocolate

Another very simple ganache recipe, but it is important for it to use heavy cream not less than 30%. Both chocolate and cocoa powder are used here.

Ingredients

200 g cream;

170 g dark chocolate;

4 tablespoons of sugar;

1.5 tablespoons of cocoa;

1.5 tsp cognac;

50 g butter.

Preparation

1. Heat the cream until hot, but do not boil it. Up to about 70-80 degrees.

2. Add granulated sugar combined with cocoa powder. If they are poured separately, lumps may appear. Stir the cream quickly. Leave for a few seconds and remove from heat.

3. Chopping chocolate. Can be chopped quickly with a knife. Transfer to a bowl.

4. Fill the pieces of chocolate with hot cocoa cream. Cover the bowl for a couple of minutes to melt the pieces.

5. Open, stir.

6. Add softened butter. But, if the cream is of high quality, then you can do it without it.

7. For aroma, pour cognac. This amount is enough for the cream to give slightly walnut, but at the same time there was no alcohol in him.

Chocolate ganache for cake coating: recipe with milk powder

Recipe for chocolate ganache for cake coating, which can be prepared not only with milk powder, but also with cream. It will turn out even tastier, since the fat content of the product will be higher.

Ingredients

50 g of powdered milk;

60 ml fresh milk;

110 g butter;

150 g of chocolate;

1 spoon of sugar.

Preparation

1. Chop the chocolate, put it in a water bath.

2. Add sugar to milk powder, dilute it all fresh milk or with ordinary water, put it separately on the stove and warm it up to 50 degrees.

3. Beat butter with a mixer, gradually add milk to it. We do this slowly so that the oil absorbs all the liquid.

4. Remove the melted chocolate from a water bath, mix well. It doesn't have to be hot. If necessary, cool it down a little.

5. Introduce the chocolate mixture into the butter, without stopping whipping the cream.

6. The ganache is ready! Add vanillin or cognac to taste, as was done in the previous recipe. We use the cream immediately, until it hardens.

Chocolate ganache for cake coating: recipe with orange peel

In fact, you can make a cream with lemon zest, but there will be a completely different taste and aroma. We choose citrus at our discretion. Do not forget to wash it thoroughly with a brush and pour over it with boiling water.

Ingredients

200 g of dark chocolate;

1 tbsp. l. orange peel or 1 tsp. lemon zest;

150 ml of milk;

1 pinch of salt;

1 spoonful of oil.

Preparation

1. Build a water bath. Put all the chocolate in the upper bowl, after chopping it small pieces... We start to melt.

2. The zest needs to be chopped, add immediately to the chocolate.

3. Warm milk with a pinch of salt. If you want to get more custard, then add two or three tablespoons of sugar, but not more.

4. As soon as the chocolate with zest is warmed up and become homogeneous, add butter, stir.

5. Next, pour milk in a thin stream, take your time.

6. Warm up the ganache for another minute in a water bath and remove.

7. Cool until warm, but not cold. We use it to decorate the surface of the cake or for any other purpose.

Chocolate ganache for covering the cake - useful tips and tricks

Does the ganache freeze quickly and can't cover the cake? Place the bowl in a saucepan with warm water, let the mixture warm and stir constantly. Collect the icing directly from it, cover the cake.

White chocolate is much more moody than dark chocolate. It may not melt at all if the product Low quality or even a drop of water gets in.