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Soft Chocolate Ganache

This Chocolate Ganache has a medium-fluid consistency suitable for frosting and filling cakes.
Compared to semi-solid Ganache, this recipe will be much more melting and creamy in the mouth.
Preparation: 15 minutes
Total Time: 15 minutes
RECIPE FOR: 850 gr of Ganache

EQUIPMENTS

  • Immersion Blander

Ingredients

Ganache with Dark Chocolate 70%

  • 500 gr Heavy Cream
  • 500 gr Dark Chocolate 70%
  • 30 gr Creamy Butter

Quantities for Other Types of Chocolates

  • 750 gr Dark Chocolate 55%
  • 900 gr Milk Chocolate
  • 1 kg White Chocolate

DIRECTIONS

  • Bring the cream to a boil and pour over the finely chopped chocolate.
  • Stir the mixture with a whisk until the chocolate is completely melted.
  • When all the chocolate has melted, add the soft butter in several batches.
  • To make a glossy ganache, emulsify with an immersion blender, taking care not to create air bubbles.

NOTES

The taste of ganache can be characterized by using fruit juices or infusions instead of heavy cream.
In this case, you have to substitute 35% of the weight of the liquid (corresponding to the quantity of fat brought by the heavy cream) with soft butter.
E.g. I use licorice infusion for a white chocolate ganache.
The 500gr of cream (35% fat matter) indicated in the basic recipe bring:
500 x 35% = 175gr of fat
Liquids = 500-175 =325gr
I replace the part of the liquid with equal weight (325gr) of licorice infusion.
In the end, I melt the white chocolate (1kg) and add 175gr of soft butter, letting it melt into the hot ganache.

NUTRITION LABEL

Serving: 100g | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamina A: 10IU | Vitamina C: 1mg | Calcio: 2mg | Ferro: 1mg

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2 comments about “Ganache Fluida al Cioccolato”

  1. Ciao, questa ganache – nella versione al cioccolato bianco – è adatta ad essere utilizzata come strato in una cheesecake, da colare tra il biscotto e la crema al formaggio? Reggerebbe al peso e al taglio, oppure quando scongelo la torta colerebbe fuori? hai qualche consiglio? grazie!

    1. Ciao Simona,
      non l’ho mai provata in questo modo.
      Immagino tu voglia usarla come inserto di un cheesecake a freddo, giusto? In questo caso prova a togliere un 15% – 20% di cioccolato in modo da diminuire la quantità di burro di cacao della ricetta e sostiuisci 10% dello zucchero con dello sciroppo di glucosio

      A presto!

5 from 2 votes (2 ratings without comment)

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