does chocolate ganache set hard

This is an easy chocolate ganache recipe for smooth, shiny, and delicious dark, milk, or white chocolate ganache. Make decadent drips on the side of your layer cake, let it set up to make a creamy frosting, or form it into rich truffles. Perfect this baking staple with a few easy tips and tricks explained in this blog post.ganache cake with dark, milk, and white chocolate on it

Most ganache recipes dont explain why things go wrong, and it can be really intimidating when you fail to mix just two ingredients together. The secret is, that not all chocolate is the same! Different brands of chocolate can change your ratio and sometimes lead to broken, oily, or hard ganache. Follow my tips for how to fix ganache when these problems occur, and understand the science behind it!

does chocolate ganache set hard

Dark Chocolate Ganache Frosting Ratio – 2:1

  • A 2:1 ratio is two parts dark or semisweet chocolate and 1 part cream, so twice as much chocolate as cream. When it firms up at room temperature for a few hours, its typically used for making truffles or a stiff chocolate ganache frosting. This would be 16 ounces of chocolate and 8 ounces of cream, or 32 ounces of chocolate and 16 ounces of cream.
  • Pro-tip: Flavor your ganache by steeping herbs or spices in the cream. Tea makes for some excellent flavors in ganache like my rose chocolate truffle recipe.

Dark Chocolate Ganache Drip Ratio – 1:1

  • A 1:1 ratio is one part chocolate and one part cream (equal parts chocolate and cream) are typically used for very soft frostings, a chocolate drip, or for a glaze. For example, this would be 8 ounces of chocolate and 8 ounces of cream.
  • This soft ganache can also be whipped to make a whipped ganache frosting.

Chocolate Ganache Recipe | All My Tips and Tricks!

FAQ

How long does it take for ganache to harden?

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.

Does ganache set solid?

If using as a frosting, allow to cool at room temperature for about 4 hours and up to overnight. If making truffles, place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping and shaping.

Does ganache harden at room temperature?

It will certainly firm up. The consistency at room temperature can vary from that of a cheap chocolate truffle (like Lindt) to softened butter. For coating cakes, I aim for a firmer ganache, and for putting on pastry I generally go for a softer ganache.

Does chocolate ganache firm up?

Does ganache harden? It depends on the method you use to make it. If you use the method where you pour cream milk over chocolate to melt it it will not harden. To make a ganache that will you need to use a double boiler to melt down the chocolate and add cold cream a little at a time.

How to make chocolate ganache?

The other ingredient in a chocolate ganache is the cream. Cream with a fat content of at least 25% should be used while making the ganache. More the fat content more will be the richness of the ganache. The milk solids in both the cream and chocolate help the ganache to set. Whipping cream (both non-dairy and dairy) can also be used.

Does chocolate ganache Harden?

Yes, it does. So why didn’t yours? The most common reason for the ganache to not harden is too much cream relative to chocolate. The preferred ratio of chocolate to cream will depend on how soft or firm the desired ganache is.

Does chocolate ganache really work?

Personally, there is nothing great than using actual or coverture chocolate. But even compound chocolate works. The other ingredient in a chocolate ganache is the cream. Cream with a fat content of at least 25% should be used while making the ganache. More the fat content more will be the richness of the ganache.

What kind of chocolate should I use for ganache?

Because there are very few ingredients in this recipe, use the best quality chocolate you can. Heavy Cream, Whipping Cream, or Double Cream thins out the texture of the chocolate. The final texture of the ganache depends on the ratio of the cream to chocolate. Salt is optional but rounds out the flavor of the ganache and is highly recommended.

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