Nutella Ganache: 4 ways! ~ Recipe | Queenslee Appétit (2024)

FAQs

What is the basic formula for ganache? ›

For bittersweet or semisweet chocolate ganache, make ganache from 2 parts cream, 3 parts chocolate (by weight). For milk chocolate ganache, or for ganache made from flavored chips (white, butterscotch, etc.), use 1 part cream, 3 parts chocolate (by weight).

It is very easy to do, all you have to do is wrap the ganache with plastic wrap and store it in the fridge, at least for an hour. After that, you can mix the ganache again with a mixer to thicken the texture.

Chocolate Isn't Melting: If the chocolate isn't melting, it wasn't chopped fine enough or the cream wasn't warm enough.

It's possible that the ganache won't thicken, no matter how long you leave it in the fridge. If that's the case, you'll need to reheat it and add more chocolate to give it a thicker consistency.

You can always add more chocolate to your ganache to make it thicker. Chop chocolate blocks into small pieces and them to the ganache a little bit at a time. Mix in between each addition to make sure it fully melts.

If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.

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.

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

Add the water gradually, starting with a teaspoon and whisking vigorously in between additions, until you see the ganache starting to become smooth and cohesive again. Continue to whisk until the mixture smooths out entirely, adding more hot water only as necessary.

What happens if you over whip ganache? ›

If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It's possible you either whipped it for too long or you didn't wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl.

Welcome to the Cake Decorators Q&A

Melted chocolate can be added to already made ganache to thicken it. Depending on what ratio chocolate to cream you have use will determine how much more chocolate to add. If it is very runny start by adding 50g of melted chocolate.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

Technically to prepare this ganache the procedure remains the same but in order for whipping it up you need to make sure that the cream you are using is heavy cream. The cream you use should have a minimum fat content of 30%. Completely cool your ganache before mixing in the cream.

To make the ganache icing, measure the cream into a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency. Brush the top and sides of the cake with the warmed apricot jam, then spread the ganache over.