Ganache is a type of glaze icing that is prepared from a mixture of melted chocolate and either double cream or butter. Fresh ganache is typically a thin consistency, which allows it to be poured over the top of cakes, cupcakes and cookies for a smooth coating. However, you can thicken it into an icing to spread with a knife or for use in an icing bag. To thicken a chocolate ganache, you will need between five minutes and two hours.
Pour the ganache into a mixing bowl and beat with an electric mixer on high for 30 seconds. Scrape the sides of the bowl with a silicone spatula. Repeat the mixing and scraping process six times.
Place the ganache into the refrigerator if it is not as thick as you desire. Check on the ganache every 15 minutes, the edges will harden before the centre. Remove it from the refrigerator when the edges begin to harden.
Scrape the hardened ganache into the centre of the bowl and beat with the electric mixer once more if it is still too thin. Stop after 15 seconds and scrape the sides of the bowl. Repeat the mixing and scraping process four times.
Refrigerate the ganache for longer if it is still not thick enough. The ganache will turn to a fudge-like consistency if you refrigerate it for longer than two hours.
Refrigerate any leftover ganache for five hours, make small balls out of the chocolate and roll them in chopped nuts for a quick treat.
Tips and warnings
- Refrigerate any leftover ganache for five hours, make small balls out of the chocolate and roll them in chopped nuts for a quick treat.
Things you need
- Mixing bowl
- Electric mixer
- Silicone scraping spatula
- "The Art of the Chocolatier: From Classic Confections to Sensational Showpieces"; Ewald Notter, Joe Brooks and Lucy Schaeffer; 2011
- "Joy of Cooking: 75th Anniversary Edition"; Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker; 2006
- "Cooking Basics For Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011