What exactly is ganache?
Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake.
Can you freeze chocolate ganache?
Ganache will keep for a couple of weeks in the fridge and it is perfectly possible to freeze this ganache as it is a fairly stable mixture. Transfer the unused ganache to a resealable container and freeze it for up to 3 months. When you want to use the ganache thaw it overnight in the fridge.
Why is it called ganache?
Ganache or crème ganache was originally a kind of chocolate truffle introduced by the Paris playwright-turned-confectioner Paul Siraudin, and first documented in 1869. Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called Les Ganaches (“The Chumps”).
What is the difference between frosting and ganache?
What’s the Difference Between Ganache and Frosting? Ganache is a rich and creamy mixture primarily made of chocolate and whipping cream, while frosting can refer to many different types of baked good toppings.
Can you Colour ganache?
How To Color White Chocolate Ganache. This white chocolate ganache base can be colored any shade, using food coloring. A lot of people worry that adding food coloring will cause the ganache to seize up. By melting the chocolate into the heavy cream, you prevent any seizing from the moisture in the food coloring.
What can I do with leftover ganache?
What to do with Leftover Ganache:
- Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts.
- Chocolate Fondue: Thin with half and half and use as chocolate fondue.
- Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.
How do you reuse chocolate ganache?
You can put the ganache back in the fridge, just remember to reheat it very gently each time you need it. I reheat in 10 second bursts that way I know it won’t overheat and split. How would you reheat ganache without a microwave, in a bowl over a saucepan? Use the double boiler method.