Best ganache recipe

Here’s a classic ganache recipe that’s simple and versatile:

Ingredients:

• 8 ounces (about 225 grams) of good quality semi-sweet or bittersweet chocolate, chopped into small pieces
• 1 cup (240ml) of heavy cream
• 2 tablespoons (30 grams) of unsalted butter, at room temperature (optional, for added richness)

Instructions:

1. Place the chopped chocolate into a heatproof bowl.
2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil.
3. Pour the hot cream over the chopped chocolate. Let it sit for a minute to soften the chocolate.
4. Gently stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy.
5. If using, stir in the butter until it’s fully incorporated into the ganache.
6. Let the ganache cool slightly before using it as a glaze, filling, frosting, or dipping sauce.
7. Depending on your desired consistency, you can let the ganache cool at room temperature until it thickens, or you can place it in the refrigerator for faster setting.
8. Once cooled and set, you can reheat the ganache gently in the microwave or over a double boiler to achieve a pourable consistency again.

Enjoy your delicious ganache!

FAQs

• What are the three types of ganache?

  • Traditional ganache: Made with equal parts chocolate and heavy cream, this type of ganache is versatile and commonly used for filling cakes, glazing desserts, or making truffles.
  • Firm ganache: This variation contains more chocolate than cream, resulting in a thicker consistency when cooled. It’s ideal for piping decorations on cakes or rolling into truffles.
  • Soft ganache: With a higher ratio of cream to chocolate, soft ganache has a smoother, more spreadable texture. It’s perfect for frosting cakes or spreading between layers.

• How do you make Gordon Ramsay’s chocolate ganache?

  • While there isn’t a specific recipe for Gordon Ramsay’s chocolate ganache publicly available, you can create a delicious ganache similar to what he might make by following a standard method. It typically involves heating heavy cream until just simmering, then pouring it over chopped chocolate. Let the mixture sit for a moment before stirring until smooth. For added richness, you might incorporate a small amount of butter. The exact ratios and additional ingredients would depend on personal preference and the specific application.

• What is the best ratio for ganache?

  • The best ratio for ganache depends on its intended use and personal preference. For a traditional ganache suitable for filling cakes or glazing desserts, equal parts chocolate and heavy cream (by weight) are commonly used. This ratio provides a balance between richness and creaminess. However, for firmer ganache, you might increase the chocolate-to-cream ratio, while for softer ganache, you might use more cream than chocolate.

• What does adding butter to ganache do?

  • Adding butter to ganache enhances its richness and adds a silky texture. Butter contains fat, which contributes to the smoothness and mouthfeel of the ganache. Additionally, butter can provide a subtle flavor complexity, especially if using high-quality unsalted butter. However, adding butter is optional and depends on personal preference. Some recipes call for it to be incorporated for added richness, while others omit it for a purer chocolate flavor.