CHOCOLATE GANACHE KISSES
Chocolate Ganache! It sounds so luxurious and decadent!
Surely it can’t be as simple as just two ingredients?
Well I am please to report that it is that simple! By mixing warm cream and chopped chocolate together we very quickly create a silky smooth, seductive chocolate ganache with the potential for all kinds of uses! I also add a little butter (I can’t help myself), to add a little extra richness and shine to the ganache.
Whether you glazing a cake, hand rolling truffles, frosting cupcakes, or making these kickass “Kisses”; this Simple Chocolate Ganache Recipe is just the thing you need. Each of these uses requires a slightly different approach, when making the ganache, so don’t forget to check out our “Ganache Guide” below if you want to know more!
As our chocolate ganache is made of just three ingredients, we need to be sure that they best quality we can buy. Especially when it come to the chocolate, as this will affect the ganache in both flavour and consistency. When it comes to the ganache, stay well away from ‘cooking’ chocolate as the flavour cannot even compete with that of real chocolate!
What we want is a chocolate with a higher percentage around 70% to 80%, giving us a rich ganache with a well balanced sweetness. The sweetness can always be adjusted with the addition of sugar, as long as the ganache is warm enough to melt the sugar, but go sparingly or that melted sugar will end up affecting the final consistency of your ganache!
These Chocolate Ganache “Kisses” are amazing, rich but light all at the same time! They look stunning and could not be simpler to make. Perfect for impressing your friends at the end of a meal or just treating yourself and eating them all on your own! You’ll get no judgement from us!
The recipe can also be easily adapted to flavour the ganache with what ever your chocolate loving heart desires! Find our flavour recommendations and their recipes down below! What are you waiting for? Stop eating that chocolate in the cupboard and put it to good use! Make these awesome Chocolate Ganache “Kisses” right now!
— Al Brady
250ml double cream
200g dark chocolate (70% - 80%)
Place the cream and butter into a heavy based saucepan. Place over a medium heat and bring the butter and cream to a gentle simmer, stirring all the time. Once the butter has melted and the cream is simmering, remove from the heat and pour over the chocolate. Leave the hot cream over the chocolate for 3-4 minutes to allow the heat to melt the chocolate fully.
Starting in the centre stir the cream and chocolate together rapidly, gradually drawing in more cream from the outside edge to the centre to give a silky smooth finish. Leave the chocolate ganache mixture at room temperature, stirring from time to time, until it thickens to a piping consistency, about 1 hour.
Resist the urge to put the bowl in the fridge to speed up this process or you will lose the shine on your ganache. Who wants that?
Once the ganache has thickened, place into a piping bag with a 1cm plain nozzle and pipe little “kisses” on to a tray line with silicone paper. When all the chocolate ganache has been piped, leave the "kisses" in a cool place for 2 hours until firm. Remove from the silicone paper and serve!
Once again (and I can't stress it enough) resist every fibre of your being that is telling you "put the ganache in the fridge" to try and speed up the setting and jump start the eating. This will only cause the ganache to lose it's shine and take on a dull matted appearance. Trust me, you'll be glad you waited!
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Flavouring this ganache couldn’t be easier! Just replace the butter with a flavour of your choice! Here are a few of my favourites that you should definitely try out;
Following this recipe just replace the 25g of butter with:
25g of Peanut Butter – Piping the ganache onto toasted and chopped peanuts
25g of Hazelnut Oil – Piping the ganache onto toasted and chopped hazelnuts
25g of Raspberry Puree – Piping the ganache onto freeze dried raspberries pieces
25g of Coconut Cream – Piping the ganache onto toasted desiccated coconut
25g of Maple Syrup – Piping the ganache onto chopped crystallised maple bacon
If you are not using this ganache for our “kisses” recipe then you will want to handle it a little differently depending on what you intend to do.
If you fancy using the ganache to glaze a cake or fill a pastry cake, it will need to be loose enough to flow but thickened enough to stay on the pastry
To use the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat with an electric whisk until the ganache is light and fluffy.
To use the ganache make truffles, you need to allow the ganache to firm up enough to be able to roll it into balls in your hands. You can put the ganache into the fridge, checking and stirring every 5 minutes, to speed up this process. Yes, we know it goes against everything we have said previously, but generally hand rolled truffles don’t need to be shiny as they are usually coated in some way! Give us a break!
If your ganache splits, it’s hard to miss, it will take on a curdled, grainy appearance as the fat and liquid separate. Don't panic! Simply heat a couple tablespoons of cream and add it bit by bit while stirring until the ganache comes back together nice and smooth.