Ganache is a sweet dessert filling or frosting made by using heated heavy cream over chocolate.
You can make more than just white, milk, or dark chocolate ganache.
You can add fruit puree, extracts, or zest to flavor chocolate ganache to use for cakes, cupcakes, tarts, fondue, or truffles.
You can make raspberry ganache, caramel ganache, Irish cream ganache, peanut butter ganache and more!
Raspberry
Raspberry ganache is a sweet white chocolate ganache infused with raspberry puree.
Raspberry ganache is made by making raspberry puree, and then straining it through a strainer to remove the seeds.
Raspberry puree is heated with heavy cream until just before it begins to boil.
White chocolate is chopped into small pieces, and then heated raspberry cream mixture is poured over the white chocolate.
Whisk until smooth, and then cool to room temperature. Place ganache in the fridge overnight, and then it will harden up. If it’s too hard to work with, you can microwave it to soften it.
- macaron filling
- cupcake frosting
- cake filling and frosting
- filling for chocolate
Caramel
Caramel ganache is a sweet ganache you can pour over fruit for a special treat, or drizzle over ice cream.
Caramel ganache is made by melting sugar in a saucepan until it becomes a golden brown color.
Heavy cream is heated in the microwave, and then carefully poured over caramelized sugar.
Cream sugar mixture is stirred together, and then let to come to 226 degrees F.
Caramel ganache is removed from the heat source, and then cubes of butter are melted into the ganache.
Butter is mixed into ganache, and then it’s cooled in an ice bath.
Caramel ganache is whipped with a hand mixer, and then it’s ready to be used.
- topping for apples
- topping for ice cream
- cake frosting
- chocolate cupcake frosting
- macaron filling
Matcha
Matcha ganache is a green tea flavored white chocolate ganache.
White chocolate and heavy cream are heated in the microwave until the chocolate has fully melted.
Matcha powder is added to the white chocolate ganache and whisked until smooth.
You can place matcha ganache in the fridge for a harder ganache, if needed.
- macaron filling
- chocolate cupcake frosting
- vanilla cupcake frosting
Peanut Butter
Peanut butter ganache is a creamy ganache you can use for filling tarts or even making truffles.
Heavy cream is heated until it almost begins to boil.
Hot heavy cream is poured over chopped white chocolate, peanut butter, and vanilla extract.
As the cream melts the chocolate, whisk the mixture together until it’s smooth.
Cool the ganache to room temperature, and then it’s ready to use used for desserts.
- tart filling
- drip cake topping
- cake frosting
- truffles
- macaron filling
Chocolate Orange
Chocolate orange ganache is a citrusy chocolate ganache you can use for cakes, tarts, or truffles.
Chocolate orange ganache is made by heating heavy cream in a saucepan with orange zest until heavy cream begins to simmer.
Pour hot heavy cream over chopped chocolate and whisk together until smooth.
Cool chocolate orange ganache, and then place it in the fridge for 1 hour to firm up prior to using.
- truffles
- cake frosting
- tart filling
- glaze
- vol au vent filling
Mint Chocolate
Mint chocolate ganache is a rich chocolate ganache you can use for a lovely hint of mint in your dessert.
Heavy cream is heated until it almost begins to boil. Pour over mint chocolate chips and whisk until the chocolate is melted and mixture becomes smooth.
Let mint chocolate ganache cool to room temperature, and then it’ll be ready to use.
If you’re wanting to make mint chocolate truffles, place the ganache in the fridge. When it hardens up, you can use a melon baller, and remove a ball of chocolate to make into a truffle.
- cupcake frosting
- cake frosting
- truffles
- ice cream topping
- dessert waffle topping
Irish Cream
Irish cream ganache is a chocolate ganache infused with Irish cream alcohol.
Irish cream ganache is made by heating Irish cream in a saucepan over medium heat.
Irish cream is poured over milk chocolate chips, and let to sit for 10 minutes to fully melt chocolate.
A little heavy cream is poured into the ganache, and then whisked together until smooth.
If you’re using Irish cream ganache for fondue, serve your ganache warm. Warm it up in the microwave if needed.
You can dip fresh fruit, rice Krispy squares, brownies, angel food cake into Irish cream ganache.
Irish cream is cooled to room temperature, and then it’s ready to be used for cake frosting or cupcake frosting.
If you’re wanting to make truffles, you can firm it up in the fridge and then use a melon baller to form your truffles.
- cake frosting
- chocolate cupcake frosting
- dipping sauce for dessert fondue
- truffles
