Butter ganache. Chocolate ganache (classic)

Do you admire skilled pastry chefs who perfectly create cakes with perfectly smooth sides and tops? Would you like to learn as well? This skill has been honed over the years, but you have to at least start! And for this you need a correct and proven recipe. We will introduce you to chocolate ganache for covering a cake and will reveal all the secrets of this extraordinary miracle.

Nowadays, cakes with ganache have almost completely replaced the beloved mastic, relegating sweet figures to the background.

Let's reveal the most important and important secret of chocolate ganache for covering a cake: you need the perfect consistency. Moreover, the key word “ideal” sounds different for each pastry chef.

• For some, it is a soft texture that fits gently and easily under a spatula.
• For another, it is dense and heavy, smoothing out only under muscular hands.

For housewives with little experience, the most important thing is to find a “golden mean” for yourself. You may have to try several cream recipes to find out which one is right for you.

And one more very important rule: if it’s too hot in your kitchen, discard the ganache and replace it with another cream. Delicate chocolate texture spreads at high temperatures.

The optimal ambient temperature for preparing ganache with different types of chocolate is:

• for black bitter - up to +29°C;
• for dairy - up to +27°C;
• for white - up to 22°C.

Chocolate ganache for cake coating - a simple recipe

For beginner confectioners, the easiest way to practice is with milk chocolate. It melts easily, has a delicate texture and a sweet taste. Choose only the best quality that your wallet can afford. In addition to this, for a simple chocolate ganache recipe you will need cream in the following ratio:

• 300 g milk chocolate (non-porous);
• 100 g of cream with a fat content of at least 33%.

Start by chopping it into very small pieces, you can even grate it.

Read also: Pumpkin desserts - 10 simple and delicious recipes

Place the cream in a small saucepan and set to the lowest temperature. Bring until very small bubbles appear. Remove immediately. Tilt the pan slightly in different directions to allow air to escape. Add chocolate.

Stir constantly with a silicone spatula. Until the mass becomes homogeneous. You will still have some unmelted chocolate chunks, so return the saucepan to low heat and cook for another 3 minutes.

Remove and stir. The consistency of the ganache should be glossy and smooth. Pour it into a container that you can then place in the microwave and heat up. Cover with film. Place in the refrigerator or leave on the counter for at least a day.

Before covering the cake, remove the ganache and heat it on low in the microwave. Just warm it up! Not hot and not liquid! Warm, homogeneous consistency.

Important! When refrigerated, the ganache can be stored for up to 30 days. At room temperature - only 2-3 days. If you left the cream on the table overnight, then you need to use it completely. Ganache that has stood for a day should not be allowed to be stored at low temperatures.

Chocolate ganache for mastic

Chocolate ganache is the perfect topping for a cake that will be frosted. Using a cream of dense consistency, it is easy to smooth out the edges and top. Besides ganache, this is the only sweetness under which the mastic does not melt. Consider a light dessert option:

• white chocolate - 600 g;
• cream - 300 g.

Pour the cream into a non-stick pan. We put it on the fire, but make it very low and bring it to a boil.

At this time, chop the white chocolate with a knife, literally into crumbs.

Skim the cream and add the grated pieces. In the hot liquid, the chocolate will begin to melt.

At the next stage, an immersion blender will help out. It makes it easy to create a uniform, smooth consistency. Immerse the knives deep into the container and turn on at full power. Do not remove the tool or immerse it up and down. Just keep it near the bottom, the knives will do everything for you. With this technology you will not get extra bubbles.

Set the blender aside and cover the mixture with cling film, pressing it firmly to the surface to prevent a crust from forming. Store in a cool place until tomorrow.

Important! What to do if the ganache splits? There are cases when cream and chocolate did not go through the required stage of combining (most often due to the poor quality of the latter). Then you will get cream in grains. You can try to save it by mixing it with a blender.

Ganache with streaks of cream

Beautiful seductive droplets flowing down from the cake - it always looks tempting and delicious. But achieving such an effect is not at all easy. In this recipe we will tell you how to properly make ganache with drips of cream so as not to spoil the whole cake. So, we will need:

• black bitter - 50 grams;
• cream 10% fat - 40 grams.

At the beginning of our preparation, do one trick - put an ordinary glass in the refrigerator. Later, you will understand why.

Read also: Pumpkin marshmallow - 7 recipes at home

Place the chopped chocolate in a plate, add cream and microwave for exactly 30 seconds. Take out and mix. You will see that the chocolate is melting slowly. Don't rush him. Just use a silicone spatula or spoon to continue stirring methodically.

If your mixture is smooth but there are still lumps of chocolate, return the plate to the microwave for 10 seconds. No more! Now watch the consistency. If you find it too thick, you can thin it with one drop of cream.

Lift the spoon with the cream. Is it dripping? Wonderful. Take the glass out of the refrigerator. It will serve as a reference point for us before decorating the cake.

Pour a drop of ganache from a spoon onto the rim of the glass. Watch how the drop flows down. Have you reached the very bottom? The cream is too runny. Stiffened at the top - too thick. If your drip stops exactly halfway through, congratulations, your ganache is ready for its intended purpose.

To dilute too thick ganache, add a drop of cream to it, stirring each time and testing it in a glass. To make it thicker, melt a piece of chocolate.

Important! Make sure the cake is cool enough before drizzling it over the cake. It is precisely at temperature differences that beautiful long drops are formed. The easiest way is to put the product in the freezer for 30 minutes before final decoration.

Chocolate ganache for coating cocoa milk cake

Recipes for making cream and other confectionery decorations

ganache for covering the cake

1 hour 20 minutes

460 kcal

5 /5 (4 )

My friend is a lover of homemade baked goods, which she pampers her guests with at every opportunity. Chocolate cake with ganache is one of her signature desserts, which will not leave anyone with a sweet tooth indifferent. Before she treated me to tea with an unusual cake, I had no idea about the existence of ganache and did not know what it was.

Ganache is a French cream that is widely used for coating cakes, layering layers, and also as a filling for cakes and sweets. Confectioners often use ganache to level a cake: the surface of the cake covered with it becomes ideal for decorating with fondant and other decor.

Now I will reveal the secret of my culinary friend and tell you how to make chocolate ganache, describing in detail the recipe with photos of the main steps.

The preparation of the cake coating should be carried out using high quality chocolate, as it will melt perfectly and give an optimal result when decorating sweet baked goods.

• Kitchen appliances and utensils: deep bowl, silicone or wooden spatula, mixer.

Required Products

For cooking we will need the following products:

The frozen chocolate cream becomes matte, losing its original shine.

History of ganache

France is considered the birthplace of the cream: it was created in 1850 by Patisserie Seradin in his own confectionery shop, where he sold various sweets for local residents.

The young pastry chef loved to experiment with recipes and ingredients, creating real sweet masterpieces of that time.

In its classic form, French cream was prepared from heavy cream and chocolate, but after it spread to many cuisines around the world, the recipe changed as confectioners changed it in their own way.

How to make ganache for cake coating at home

Let's look at all the stages of preparing ganache, namely a detailed homemade recipe with photos of some of the steps step by step.

First stage– preparation of confectionery glaze or chocolate.

At the initial stage of creating the cream, you need to chop the chocolate or grate it. Pour the resulting chocolate chips into a large deep bowl and place in the microwave on low power until completely melted.

Second stage– cooling.

The melted chocolate mass should cool to room temperature so that coating the cake with ganache and its hardening takes as little time as possible.

Third stage- combination of ingredients.

Gradually add soft butter into the melted glaze, continuously stirring the mass with a silicone spatula for homogeneity.

Fourth stage- whipping cream.

Answering the popular question of how to prepare ganache for a cake so that it is tender and easily lays on the confectionery product, I will say - beat it. Beat our cream mixture using a mixer or food processor for 5 minutes at high speed.

This is done to better mix the butter and chocolate, as well as to give the mass airiness.

Fifth stage– completion of the preparation of the cream.

For optimal application of ganache cream under mastic and other dessert decorations, you need to leave the whipped cream to sit at room temperature for about 1 hour.

The finished ganache cream can be stored in the refrigerator in a sealed container for about a month. If necessary, bring it to room temperature and beat thoroughly.

Chocolate ganache is ideal for any type of cake, and the recipe for covering the cake is universal and easy to make; it can be prepared by novice confectioners and those who like to bake sweets at home.

How to beautifully decorate and serve a cake covered with ganache

I’ve already told you how to make ganache for a cake, now I’ll tell you the most interesting thing - how to decorate and serve a cake with this sweet cream.

The baked, formed cake, the cake layers of which are already coated with cream and are completely ready for decoration, we begin to cover with the sweet mass from the very bottom: first the side part, after which we begin processing the upper surface.
It is better to apply the mass with a thin metal spatula, giving the straight long side part as smooth as possible to the confectionery product.

After processing the chocolate mixture, the dessert should be placed in the refrigerator for 30-50 minutes to harden, after which the baked goods are ready for final decoration with mastic.

Ganache for mastic, in addition to an excellent base, also provides a strengthening effect for confectionery products, allowing them to be transported without fear of preserving their appearance, the recipe is easy to follow, and a delightful holiday with bright photos will be a worthy reward for your efforts.

Leveling the cake with ganache under the mastic should be a layer of approximately 3 mm. A large thickness will not give the decoration a reliable hold, and a thinner layer will not hide minor imperfections in the dough.

Before making ganache for a cake, make sure the products from which it will be prepared are fresh to avoid poisoning, bitterness of the finished product and other troubles.

Milk chocolate ganache has a beautiful beige color and a slight creamy flavor that children will appreciate.
Using white chocolate, you can prepare a chic cream for decorating wedding confectionery in light colors.

Invitation to discuss cake coating and possible modifications

Freshly whipped chocolate cream can be used for the liquid filling of muffins, as a layer of layers in cakes and pastries, and also as a glaze, pouring it over sweet pastries. The thickened cream can be used to fill pies, cookies and waffle rolls, or used to create sweets by forming balls and rolling them in crushed waffles or nuts.

Using this cream, you can decorate a variety of desserts - to do this, you need to place it in a pastry syringe and use your imagination and individuality. An addition in the form of fruit puree will diversify the taste of the cream and make the dessert more original.

I would love to see your feedback on my recipe, as well as your options for using this French cream.

Cake with ganache is a very tasty and beautiful dish, not at all difficult to make. It’s worth trying to prepare such an exquisite dessert and please your family and friends with it when organizing your next festive event.

Ganache is a delicate French cream made with chocolate. It is used as a glaze for cakes, cake filling, and a base for mastic. It can be of different consistency: thick or liquid. Let's find out with you how to make chocolate ganache.

Chocolate ganache recipe

Ingredients:

• cream 35% – 110 ml;
• – 100 g;
• butter – 35 g;
• powdered sugar – 2 tbsp. spoons.

Preparation

To prepare the ganache cream, break the chocolate into pieces and place in a saucepan. Pour the cream into a saucepan, add powdered sugar and mix thoroughly. Bring the mixture to a boil, but do not boil, and then pour everything into the chocolate and leave for a couple of minutes. After this, stir the mixture with a whisk until it has a homogeneous consistency, add the butter and mix again. As a result, you should have a shiny chocolate ganache under the mastic.

Chocolate ganache for cake

Ingredients:

• milk – 100 ml;
• butter – 200 g;
• dark chocolate – 200 g.

Preparation

Here's another recipe for chocolate ganache for a cake. First, prepare a steam bath so that the smaller saucepan touches the bottom of the water. Then pour the milk into a smaller container, and while it is heating, break the chocolate bar into pieces. Next, pour them into hot milk, wait until the chocolate is completely dissolved, and remove from the steam bath. Add the softened butter and mix the chocolate ganache thoroughly until a smooth, shiny mass is obtained. Place the mixture in the refrigerator for about 15 minutes, after which the chocolate ganache for coating the cake is ready!

Chocolate ganache cream recipe

Ingredients:

Preparation

So, take a bar of dark chocolate and cut it into small pieces. Now pour the full-fat coconut milk into a saucepan, put it on low heat and heat until almost boiling. After this, add brown sugar to taste, stir thoroughly with a whisk until the crystals are completely dissolved. Again, wait until the milk warms up to about 90°C and carefully pour it into the chopped chocolate. Leave for 10 minutes and do not touch the mass and do not mix yet! Then we begin to gently and very carefully stir the mixture, but do not beat, until a homogeneous chocolate ganache is obtained.

Chocolate ganache is an incredibly delicious duo of chocolate and cream. And most importantly, this useful invention of the French has such a wide range of applications that you simply must know what chocolate ganache is and how to prepare it correctly.

Chocolate ganache recipe

The cooking technology is so simple that even a child can handle it. Grind the chocolate (the finer the better - this way the chocolate will melt faster). Place the cream on the stove, bring to a boil, but do not boil. And simply pour hot cream over the crushed chocolate (you can leave the chocolate under the hot cream for a couple of minutes). Stir with a whisk until the chocolate is completely dissolved. Then you can add oil, but it is not necessary.

Oil makes the ganache “softer” and adds shine. Accordingly, depending on the desired result, you can add from 10% to 50% butter.

A few words about the required amount of ingredients. There is a fundamental ratio of chocolate to cream, depending on the type of chocolate (the more cocoa in the chocolate, the more cream you need).

• Dark chocolate ganache: 1 part chocolate + 1 part cream;
• Milk chocolate ganache: 3 parts chocolate + 2 parts cream;
• White chocolate ganache: 2 parts chocolate + 1 part cream.

Try to choose high-quality chocolate, and pay attention to the fat content of the cream (it should be at least 33%).

In addition, you can add different “tastes”:

• In the form of fruit puree: grind the berries or fruits in a blender and rub the puree through a sieve into the finished chocolate ganache. In this case, the initial amount of cream must be reduced. For example, you decide to make dark chocolate ganache with fruit filling. This means you need to break 100 grams of chocolate, pour 50 ml of hot cream (instead of 100 ml) into it, stir until the chocolate dissolves, then butter if desired, and at the end you can add 50 grams of fruit puree;
• Flavor the cream. This option is especially relevant for white chocolate ganache. You can add various spices and/or herbs (to your taste) to the cream, bring to a boil and pour through a sieve onto the chocolate pieces (in this case the proportions do not change).

There is no need to put yourself in strict limits, the proportions given above are approximate - experiment and develop your ideal recipe. Which you will like in terms of taste, consistency and ease of use.

For example, using the same chocolate and changing the proportions, you can get different results. Add more cream (1:2) and you will get a great glaze. Take chocolate and cream in equal parts, cool and whip - you will get an incredibly airy and tasty cream. More chocolate (2:1) - ideal truffle mass.

And more clearly, using the example of decorating cupcakes.

And finally, the perfect ganache recipe from chef Serdar Yener. We've already shared with you his cakes using dark chocolate ganache ( and ).

Ganache how to use

So, above we have already considered different proportions for ganache, and, accordingly, the resulting consistency. Now let's talk about how to use ganache.

Chocolate ganache for coating cakes and other baked goods

We prepare ganache according to the classic recipe.

Freshly prepared ganache is too liquid - it will not be able to level the cake. Therefore, either let it sit for 5 hours at room temperature or an hour in the refrigerator. Or fill a large bowl with cold ice water, place a cup of cream in it, and whisk until thick. Well, proceed to the actual coating of the cake.

The texture of chocolate ganache allows you to evenly coat even a pancake cake. And if you want to achieve perfect coverage with smooth edges, take a look at this article.

Chill the ganache in the refrigerator for 3 hours. Place it in a pastry bag and decorate cupcakes or muffins. The result is simply excellent, the rich chocolate taste will captivate anyone.

Add strawberry puree and you have a great macaron filling.

You can also use whipped ganache to make cookie filling or decorate cupcakes or cakes. In this case, the taste will not be as rich, but it will not be worse. It's just a different texture, airy and delicate.

And the quickest option: use ganache as a glaze. You can also serve it with ice cream.

Chocolate ganache as part of baking

You can use it to make a chocolate layer into cookies.

Or make a brownie with a liquid center.

The "Galette des Rois" pie will be simply incomparable with chocolate filling. In addition to the classic recipe, you will need to add a mixture of corn starch with milk and 10 grams of eggs.

First, mix the starch with milk and set aside. Prepare chocolate ganache. Add an egg to the starch-milk mixture, beat and pour the resulting mixture into the chocolate. Place the container with the cream over low heat, stirring constantly, bring to a boil and remove after 1 minute. Place a thin layer in a large container and cover with cling film.

Roll out the puff pastry and cut out circles. Place or use a baking bag to squeeze out the cream onto one of them. Cover with the other half of the dough and press it down. Trim off the excess and brush the top with beaten egg. Make a design with a knife. Place the pie in an oven preheated to 200°C, after 10 minutes reduce the temperature to 180°C, after another 10 minutes to 160°C and bake for 25-30 minutes (until done). Best served cold.

Chocolate truffles

Everything is simple here: 2 parts dark chocolate, you will need only 1 part cream, and you can also add some liqueur or rum (at the end into the finished, but still liquid ganache). The resulting mixture is cooled to room temperature, then it is better to put it in the refrigerator for 30-50 minutes (the chocolate mass should harden, but remain plastic).

If you keep it in the refrigerator, just leave the plate at room temperature - it will come off.

Next, use a spoon to form balls, cover them with parchment and let them stand for 20 minutes in the refrigerator. Then roll them in cocoa powder. Prepared truffles should be stored in the refrigerator in a hermetically sealed package (container with a lid).

Culinary victories to you!

The key when making cakes is the finishing and decoration. The appearance of the dessert and the idea of ​​its taste completely depend on this. To cover many desserts, confectioners use a special cream called ganache. But what is cake ganache and how to prepare it at home so that the dessert does not differ from the restaurant one?

Cake ganache - what is it?

A culinary term of French origin, ganache is a thick, solidified chocolate cream that is used to cover cakes, pastries, and as a candy filling. It smoothes the surface well and gives the dessert a rich chocolate taste. Ganache is a “capricious” product; in order to obtain the desired cream texture, you must strictly adhere to the preparation technology.

How to make ganache for a cake

To prepare ganache for coating cakes at home, you need to stock up on ingredients such as chocolate, sugar, milk (condensed milk, cream, sour cream), butter, and cocoa powder. The chocolate is heated in a steam or water bath, then the chocolate mass is mixed with other ingredients in a certain order, depending on the chosen recipe.

Recipes

Today there are many recipes for making cake ganache. There are chocolate creams with honey, milk powder, and based on various types of chocolate. Based on the composition of the chocolate cream, the preparation technology also changes. Choose your cake ganache recipe that is ideal for you and your family in appearance and taste.

Made from milk chocolate

• Time: 20 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 470 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

A delicious thick cream for covering the cake is made from milk chocolate. The recipe is very simple, it only requires two ingredients: chocolate and heavy cream. No sweeteners are added to this cake ganache, since milk chocolate contains a sufficient amount of sugar. The process of mixing the ingredients will require effort and persistence is required.

Ingredients:

• milk chocolate – 5 bars;
• heavy cream – 200 ml.

Cooking method:

1. Finely chop the chocolate bars with a knife or grind with a blender.
2. Pour the cream into a saucepan, put on fire, bring to a boil, stirring constantly.
3. Pour the chopped tiles into the hot cream and stir with a spatula until smooth.
4. This process may take a long time, but do not stop and continue stirring.
5. Pour the resulting mass into a glass or plastic form.
6. Cover with cling film so that there is no air between the film and the cream.
7. Leave to cool for 6-8 hours.
8. A few hours before using, remove the ganache to cover the cake until it comes to room temperature.

From cocoa

• Time: 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 404 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

If you don’t have a chocolate bar on hand, you can make ganache for decorating the cake using cocoa powder. Using powdered sugar instead of sugar allows you to reduce cooking time; the powder dissolves much faster. Use ganache to cover the cake immediately after cooking. If the mixture will be used as a filling for sweets, then place the cream in the refrigerator for 8-12 hours.

Ingredients:

• heavy cream – 80 ml;
• butter – 50 g;
• cognac – 40 ml;
• cocoa – 30 g;
• powdered sugar – 30 g.

Cooking method:

1. Bring the heavy cream to a boil, remove from heat.
2. In a separate container, mix cocoa powder and powdered sugar.
3. Gradually add hot cream to the dry mixture, stirring regularly.
4. Add softened butter, stir until smooth.
5. For flavor, add a couple of tablespoons of cognac or rum.

Made from dark chocolate

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 549 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

Basic recipe for making thick chocolate cream. This ganache for leveling a cake is ideal as a topcoat, decorating desserts, or a layer for biscuits. The cooking technology eliminates the possibility of chocolate cream separating. It is very plastic and pliable. During application, level the mixture with a silicone spatula or a hot dry spatula for the smoothest possible surface.

Ingredients:

• dark chocolate – 180 g;
• butter – 100 g;
• heavy cream – 75 g.

Cooking method:

1. Place a saucepan with a small amount of water on the stove.
2. In a bowl that matches the diameter of the pan, break the chocolate bars and fill them with cream, straight from the refrigerator.
3. When the water in the pan boils, reduce the heat and place the prepared bowl on top.
4. Melt the chocolate, stirring regularly with a silicone spatula, be prepared for it to clump at first.
5. The result should be a smooth, shiny mass without lumps.
6. Remove the bowl and leave to cool to approximately 40°C.
7. Add butter into the warm mass, be sure to be at room temperature; if the butter is cold, the cream will separate.
8. Mix the chocolate mixture thoroughly, cover the top with cling film without an air gap and leave to cool for a couple of hours.
9. The setting time depends on the quality of the chocolate; the higher the quality, the faster the cream will set.

No cream

• Time: 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 357 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

To prepare this chocolate cream, coconut milk is used instead of cream. If you choose bars that do not contain animal products, then this chocolate ganache for the cake can be eaten by vegetarians and people who fast. To reduce the calorie content of the product, brown sugar is used instead of the usual white.

Ingredients:

• dark chocolate – 200 g;
• coconut milk – 175 ml;
• brown sugar – 50 g.

Cooking method:

1. Use a knife to cut the chocolate bars as small as possible.
2. Shake the coconut milk, pour into a saucepan, add brown sugar and dissolve.
3. Heat the contents of the saucepan to a temperature of 90°C.
4. Pour the hot mixture over the chopped chocolate, after a couple of minutes, stir everything with a spatula or whisk until the slices are completely dissolved.

With condensed milk

• Time: 15 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 516 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

This recipe for ganache for cake with condensed milk is best prepared immediately before use. It smoothes out existing unevenness in the dessert well. The slightly frozen cream can be transferred to a pastry bag and decorated with original nozzles. Use so-called “raw” condensed milk; toffee will not work in this case, it is too thick.

Ingredients:

• chocolate – 240 g;
• butter – 180 g;
• condensed milk – 100 g;
• cocoa – 20 g.

Cooking method:

1. Prepare the oil, it should be at room temperature.
2. Melt the chocolate chips over a double boiler, stirring regularly.
3. Beat the softened butter with a mixer until fluffy.
4. Continuing to beat, add condensed milk and cocoa.
5. Pour in the chocolate in a thin stream, beat at minimum speed or stir with a spatula.
6. Set the cake ganache aside for 5 minutes so that it sets a little, then you can start decorating the dessert.

With milk powder

• Time: 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 505 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

Confectioners often add milk powder to sweet products. It gives desserts a more concentrated milky taste. In this recipe, the dry mixture is diluted with whole milk, but regular drinking water can be used instead. If powdered milk is used due to dietary requirements, then another sweetener can be used instead of granulated sugar.

Ingredients:

• dark chocolate – 150 g;
• butter – 110 g;
• whole milk – 60 ml;
• powdered milk – 50 g;
• sugar – 25 g.

Cooking method:

1. Grate the chocolate on a coarse grater or chop it in any convenient way, melt it in a water bath.
2. In a separate bowl, mix the milk powder with sugar, dilute the mixture with whole milk and heat in a water bath to about 50°C.
3. Start beating the soft butter and gradually add the entire milk mixture.
4. Pour melted chocolate into the creamy mixture in a thin stream and mix until smooth.
5. Use immediately after preparation.

With honey

• Time: 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 465 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

Honey is added to this cake ganache cream as a sweetener. It is better to use natural liquid honey. If you were unable to get this type, then it is better to use sugar syrup instead of candied honey. To prevent the ganache from separating, all components should be at approximately the same temperature during mixing. This variation of cake ganache is best used immediately after preparation.

Ingredients:

• dark chocolate – 100 g;
• heavy cream – 60 ml;
• honey – 50 g;
• butter – 40 g.

Cooking method:

1. Heat the cream and honey in a water bath.
2. Add the crushed chocolate bar to the well-heated mixture and, without removing it from the water bath, bring until smooth.
3. Remove the mass from the heat and cool to a temperature of 40-50°C.
4. At this time, melt the butter in a saucepan and add to the cooled mixture.
5. Mix everything until smooth.
6. Use the finished glaze to decorate the cake.

Recipe for mastic

• Time: 25 minutes.
• Number of servings: 18 persons.
• Calorie content of the dish: 308 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

A cake with fondant ganache will be a real table decoration. The recipe uses white chocolate. You can leave the ganache in the classic white color or add food coloring and give the cream the desired shade. You can add a little rum or liqueur to the chocolate mass, you can also soak the cake layers in alcohol, then the dessert will have a unique taste and aroma.

Ingredients:

• white chocolate – 400 g;
• milk – 400 ml;
• sugar – 100 g.

Cooking method:

1. Heat the milk and melt the sugar in it.
2. Cut the chocolate bars into small pieces, add to milk, melt, stirring regularly.
3. Remove the cream from the heat and cool to room temperature.
4. Beat the cooled cake ganache with a mixer or whisk.
5. Cover the container, cling film will do the job perfectly, and leave for half an hour.
6. You can cover the cake with a dense mass or use it as a layer.

With orange zest

• Time: 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 336 kcal/100 grams.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: easy.

The cake ganache with orange zest is very tasty and aromatic. According to the recipe, it is immediately heated together with the chocolate, but so that the zest does not lose its aroma from heat treatment, it can be added directly to the finished cream. This recipe also does not use sugar; if this cream is too bitter for you, then you can add any sweetener to your taste.

Ingredients:

• dark chocolate – 200 g;
• milk – 150 ml;
• orange zest – 20 g;
• butter – 20 g;
• salt - a pinch.

Cooking method:

1. Grate chocolate bars into a bowl on a coarse grater, add orange zest.
2. Heat the contents of the bowl in a water bath, stir until the mass becomes homogeneous.
3. Separately, heat the milk with a pinch of salt.
4. Without removing the bowl from the water bath, add soft butter to the chocolate mixture and stir well.
5. Pour milk into the mixture in a thin stream, mix, after a minute remove the cream from the heat.

Housewives often make a number of mistakes when preparing thick chocolate-based cream. Tips from professional confectioners will help you eliminate them and prepare the perfect chocolate ganache for coating the cake:

1. Chocolate. To prepare the cream, it is better not to use milk bars; give preference to dark chocolate with a high content of more than 65%. Such tiles will melt well, the finished cream will be shiny and harden well.
2. Sugar. Optional component, add different sweeteners based on your taste preferences. It is best to use powdered sugar, invert syrup or liquid honey for these purposes.
3. Dairy products. They are designed to dilute the taste of the cake ganache and make it more pliable. Dairy products do not allow the chocolate mass to completely harden.
4. Oil. Very often added to cream, it gives a special shine and creamy taste. It is better to choose natural butter with a fat content of 82%. It should be at room temperature while cooking.
5. Cocoa. Instead of chocolate, you can use high-quality cocoa powder. Often, a spoonful of cocoa is added to melted chocolate to make the taste and color of the cream more intense.
6. Salt. To highlight the sweetness and overall chocolate flavor, add a pinch of salt to the cake ganache.
7. Consistency. The cream can separate for several reasons: if you add cold butter, overheat cream or chocolate, and so on. You can save the situation as follows: heat the stratified mass to a temperature of 40-50°C, then punch it with a submersible blender.

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