Nutella Ganache Recipe for Drip Cakes - Sugar & Sparrow (2024)

FAQs

What are the three types of chocolate ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

For an all-purpose ganache, one that can go from pourable to spreadable to scoopable, use a cream-to-chocolate ratio of 2:3 (bittersweet, semisweet) or 1:3 (milk chocolate, baking chips). This ratio is based on weight, not volume. Ganache changes consistency as it cools.

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.

Though equally delicious, ganache is a little different than a chocolate glaze. While a glaze will set up and harden, a "firm" ganache will remain a thick paste at room temperature and only harden when refrigerated. There is also a "soft" ganache that's popularly used for filling pastries and cakes.

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

Personally I would recommend ganache over buttercream for crumbcoating and covering. Buttercream can be used as the filling if you like but definitely, if you want a sturdy structure, ganache is your man for for detailed work! I think a quarter of an inch buttercream filling is quite adequate enough in each layer.

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

Whipped ganache CAN get grainy if you whip it too much so don't over do it.

How to Use Ganache: To glaze a cake, cool for 15 minutes and then pour over the chilled cake. For frosting, let the ganache cool completely, then cover and refrigerate for 2 hours until mousse-like texture. Spread or pipe as frosting or whip using an electric mixer for whipped ganache.

How long do you leave ganache before putting on cake? ›

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.

Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake. Use an offset spatula to spread it evenly. Return cake to the refrigerator for about 15-20 minutes to allow ganache to set. If desired, top with swirls of frosting on top the set ganache.

Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.

Ganache seals a cake much better than buttercream even when at room temperature because it encapsulate cake in a lovely crisp shell. Buttercream softens at room temperature and sometimes bubbles do form as the cake settles and expands particularly if it had been chilled then left out.

Applying ganache is by far the most important part of making a successful cake. It will provide a sturdy and shapely foundation. If you are applying fondant to finish a cake these next few steps are especially important. This technique is a breakout lesson from my Cake Decorating 101 collection.

There are three main types of chocolate — white chocolate, milk chocolate, and dark chocolate. Everyone has their favorite, go-to flavor. But, how much do you actually know about the different kinds of chocolate?

There are many very distinct types of ganaches. There are whipped, alcohol-infused, poured or classic ganaches, as well as variations defined by flavors and recipes, such as vanilla, raspberry, spiced and so on.

Although the two are made from similar ingredients, they'll wind up with different consistencies. Ganache might solidify slightly but will remain smooth as a filling or icing. Fudge, meanwhile, will be soft enough to easily bite into while being solid enough to hold its shape after it has time to set up.

The main difference between a classic Ganache and a Whipped Ganache is the ratio of chocolate to cream. A classic liquid ganache uses an equal amount of chocolate and cream. A whipped ganache has a higher content of cream than chocolate.