WHAT IS GANACHE AND HOW TO MAKE IT

Whether it is melted, whipped, drizzled or spread, ganache is a mixture of chocolate and cream that makes an irresistible topping to any pastry. And despite its rich and occasionally complex flavors, ganache can be a simple process to make. Read on to learn more about the varieties of ganache, and discover how you can make your own.

WHAT IS GANACHE?

Traditionally equal parts chocolate and cream (though other liquids can be substituted), ganache can glaze decadent cakes, while the ganache is still warm and fluid, or it can be whipped into feathery frosting or used as a filling in a variety of pastries/truffles when cooled. The flavor will vary based on the kind of chocolate used as well as the liquid (e.g., cognac or even water).

WHAT ARE THE THREE TYPES OF GANACHE?

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

WHAT IS GANACHE USED FOR?

Ganache can be used for a variety of sensational purposes, whether drizzled as an icing, dipped as a sauce or used as a chocolate-and-cream pastry filling. Due to its relative density, ganache can be most easily and successfully used for desserts that require a spreadable glaze.

WHAT DOES CHOCOLATE GANACHE TASTE LIKE?

The taste of your ganache will vary based on a few key factors. First, what chocolate are you using? Dark chocolate creates a rich taste with a hint of bitterness, whereas milk chocolate ganaches are creamy and sweet. White chocolate ganache is also quite sweet with a buttery and milky flavor.

Second, the flavor of your ganache will also change depending on how much chocolate or liquid you use. Adjusting the amount of these ingredients will change how much of the chocolate taste comes through and, therefore, significantly alter your recipe.

WHAT IS THE DIFFERENCE BETWEEN FROSTING AND GANACHE?

The difference between frosting and ganache lies primarily in taste and texture. Frosting is a fluffier product often made from butter, cream and sugar. Cooled ganache will have a thicker consistency than frosting, but it can be whipped with a KitchenAid^® Stand Mixer equipped with a wire whip accessory to mimic frosting’s fluffy texture. Learn about the differences between frosting, icing such as ganache, and glaze.

HOW TO MAKE GANACHE

Whether you are making a dark, milk or white chocolate ganache, your process will start and finish similarly. Begin by adding your cream to a saucepan and heating (combine with corn syrup for extra glossiness). As the mixture begins to steam, transfer it off heat and pour over the chocolate. Place the chocolate-cream mixture into your stand mixer bowl and use the stand mixer to stir the mixture, removing any clumps. As the ganache begins to thicken, apply it to your pastry.

SHOP KITCHENAID® HAND MIXERS FOR MAKING GANACHE

HOW DO YOU MAKE GANACHE FOR DRIP CAKE?

When using ganache on a specific pastry, such as a cake, you will adjust the method by which you apply the ganache depending on the desired impact. For example, on a drip cake, you will administer the warm ganache to the top of your cake and spread it out until the chocolate begins to drip down the sides.

HOW DO YOU MAKE GANACHE THICKER?

You can make ganache thicker by altering two key components to your recipe: adding more chocolate or removing liquid. Either decision will produce a similar effect by increasing the total amount of solid ingredients in your ganache. However, if you are looking for an additive to increase the thickness of your ganache, try adding cornstarch.

WHAT ARE SOME OTHER GANACHE RECIPES?

There is virtually no limit to the number of recipes that call for a ganache topping. For a lavish handheld dessert, try making a chocolate ganache tart or almond macarons. If you are in the mood for something a bit more robust, consider making a buttermilk strawberry bundt cake.

WHAT IS THE BEST CHOCOLATE TO USE FOR GANACHE?

There is no “best chocolate” to use for ganache—it will depend entirely on your taste preferences and recipe instructions. If you prefer chocolate with a bitter flavor, try dark chocolate ganache. If you want a smooth, creamy flavor, go with milk chocolate.

HOW DO YOU MAKE GANACHE WITHOUT CREAM?

To make ganache without cream, you will follow the instructions in the recipe above but replace the heavy cream with a liquid of your choosing (such as cognac or coconut milk). To ensure the right consistency, continue to use equal parts chocolate to liquid unless you are intentionally trying to thicken your ganache.

EXPLORE KITCHENAID® HAND MIXERS AND STAND MIXERS

Designed to amplify your creativity, KitchenAid^® stand and hand mixers  are excellent tools for creating a cake or cooking for a crowd. Featuring five, six or seven speeds, KitchenAid^® hand mixers can mix and blend your ingredients with ease. KitchenAid^® stand mixers offer precision and power for every ganache-topped pastry you make.