Although Ganesh's formula is as simple as chocolate and whipped cream, it has many uses: truffle chocolate, cake stuffing, cake topping, cupcake icing ... It can be ever-changing by slightly adjusting the ratio of chocolate to whipped cream.
Dark chocolate (65% cocoa butter is recommended)
whipping cream
How to make chocolate Ganesh?
Basic formula
The most basic and commonly used Ganesh formula is 1: 1, which is to mix chocolate and whipped cream with the same weight. In many foreign recipes, it is often mentioned that 8 ounce chocolate plus 1 cup light cream is the formula of 1: 1.
The actual operation is also super simple:
Chop the dark chocolate for baking (65% cocoa butter is recommended).
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Heat the whipped cream until it boils slightly, and immediately pour it into a bowl filled with broken chocolate. No stirring, no stirring, no stirring! Say the important things three times. Because stirring at this time will cause the temperature to drop too fast and the chocolate will not be fully melted.
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After standing for 10 minute, gently stir until it is completely mixed and smooth.
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The prepared Ganesh can be stored at room temperature 1 day or refrigerated for about 3 days. The refrigerated Ganesh will become hard, so it only needs to be melted with insulating water before reuse ~
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This kind of Ganesh can be used as the filling of the cake.
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Or use it directly to make cake noodles while it is hot.
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Or as a filling for chocolate tarts
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When it cools slightly and thickens, it can also be used as a topping decoration for cakes or as a decoration for decorating the top of cupcakes.
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Advanced formula
If you want to make truffle chocolate, you need thicker ganache.
Adjust the ratio of chocolate to whipped cream to 2: 1, that is, more chocolate and less whipped cream. This proportion of Ganesh is refrigerated 1 hour or so, then it is taken out and shaped, and rolled with cocoa powder, which becomes delicious truffle chocolate.
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If you need a little thinner ganache, just reverse the ratio of chocolate to whipped cream.
Adjust the ratio of chocolate to whipped cream to 1:2, and you get very thin ganache, which is ideal for ice cream and muffin.
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Moreover, after the thinner Ganesh is cooled to room temperature, it can be used as a lighter, softer sandwich filling or decorated chocolate sauce by electric egg beater until its color becomes lighter.
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Finally, let's review the usage of different proportions of Ganesh:
Chocolate: whipped cream =2: 1, making truffle chocolate.
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Chocolate: light cream = 1: 1, making cake stuffing, cake sprinkling, chocolate tarts or decorating the top of cupcakes.
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Chocolate: light cream = 1:2, making chocolate sauce, or serving as cake stuffing and decorating the top of cupcakes.
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