Chocolate Ganache is such a versatile sweet to work with. Use it as a dip or filling for donuts or frosting for cakes or have it as it is. It always works and is so luscious and yum. It is simple,
made with just two ingredients. Well, it's all about ratios, each ratio will result in different consistency. The thumb rule to make a Ganache is to never mess up the ratio which depends on the purpose you want to use the ganache for.
You will need:
Vegan Dark Chocolate/ Chocolate Compound
Coconut Cream (Canned)
Now let's understand the ratios.
To make a Chocolate Drip/Dip/Sauce
The ratio of chocolate to cream will be 1:1, i.e. Equal amount of both chocolate and cream
Ex- If you are using 200 gms of Chocolate you will use 200 gms of Coconut Cream.
The consistency of this ganache is thin hence, you cannot use it for frosting.
To make Chocolate filling/frosting
The ratio of chocolate to cream will be 2:1, i.e. Double the amount of chocolate compared to the cream. Ex- If you are using 200 gms of Chocolate you will use 100 gms of Coconut Cream.
To make Chocolate Truffles
The ratio of chocolate to cream will be 3:1, i.e. Triple the amount of chocolate compared to the cream. Ex- If you are using 300 gms of Chocolate you will use 100 gms of Coconut Cream.
The consistency of this ganache is very thick. Ideal to make chocolate truffles/balls. \
Simple?
Now that your ingredients are ready how to make the ganache?
Firstly finely chop your chocolate.
There are three ways to make the ganache.
Double Boiler- Add Chocolate and Cream in a heat safe bowl. Place the bowl on top of a vessel containing water, do not submerge the bowl into the vessel. The bowl should sit on the rim of the vessel. Make sure the water doesn't touch the bowl. Heat the water, which will in turn melt the chocolate and cream. Do not overheat the mixture. Make sure that the chocolate is submerged in the cream.
Microwave- Add Chocolate and Cream in a microwave safe bowl. Heat the bowl in Microwave for 30-20 seconds bursts till chocolate is melted. After every 30 seconds stir the mixture to ensure even heating. Do not overheat the mixture. Make sure that the chocolate is submerged in the cream. Sometimes stirring is enough to melt the chocolate. If there are still few pieces in there just heat for additional 5-10 seconds.
Heat the cream in a sauce pan or microwave. Make sure it doesn't burn. Add the hot cream to the chocolate. Let it sit for about 3-4 minutes. Stir and combine the mixture. If there still a few chunks of chocolate just microwave it for 5-10 seconds.
Once the ganache is ready it is important to let it cool down to room temperature which take about 1-2 hours.
Here you go! Chocolate ganache simplified.
Pro tip: Use a weighing scale to weigh the ingredients. Cups or other measuring instruments are inaccurate since both the ingredients have different densities.
Note: This recipe is not suitable for milk chocolate or white chocolate ganache.
The recipe can be applied to regular non vegan ingredients as well.