00:00So to make the ganache there are actually only two ingredients, you've got chocolate
00:04and double cream. A good thing to remember about double cream is 100ml weighs around
00:10100g. So to work out how much of the ingredients you'll need, this all comes down to ratios.
00:17Now when dealing with milk chocolate or dark chocolate ganache, this is a ratio of 2 to
00:221. So for every 100ml of double cream you've got, you would use 200g of chocolate.
00:29Okay so for white chocolate the ratios are slightly different and this is because white
00:34chocolate contains no cocoa solids. It's made from cocoa butter, sugar and milk so it has
00:39a very different fat content. So the ratio of white chocolate to double cream is actually
00:443 to 1. So this means that for every 100ml of double cream you would use 300g of chocolate.
00:51Okay so my little tip with white chocolate is actually just to do a trial and error.
00:55Just because different brands have different fat contents. So you might find that using
00:59a ratio of 3 to 1 might give you a very thick ganache or it might be a little bit too thin
01:05so you would need to add some more chocolate. But it's really worth giving it a bit of a
01:09trial and error. Okay so for this video I'm going to make a
01:12batch of milk chocolate ganache and I'm going to use 600g of milk chocolate to 300ml of
01:20double cream. Now this should make enough to fill and cover a 6 inch cake which is about
01:264 inches high. Okay so the first thing that I'm going to do is actually break down the
01:31chocolate into smaller pieces. Now one tip that I would give you is to just use normal
01:37chocolate. So chocolates that you just buy for eating. Now the reason for this is because
01:43cooking chocolate and chocolate chips have a higher melting threshold so it's a lot harder
01:50to make ganache with those. Okay so now we have our smaller pieces of
01:56chocolate in our bowl. I'm just going to take a saucepan and add in my double cream. Okay
02:03so now I have our double cream in the saucepan. I'm going to take this over to the cooker
02:09and just heat this on a medium heat until the cream is boiling.
02:21Okay so once your cream is boiling you want to pour that onto your chocolate and then
02:27keep stirring until all of your chocolate has melted.
02:39Okay so if your ganache still has any lumps of chocolate left in there that haven't melted
02:44you may just want to pop it into the microwave on 10 second bursts just until that has melted.
02:51Okay so what we're actually looking for is a silky smooth consistency for your ganache.
02:56Now the state that it is at the moment is quite runny so this would be the stage that
03:02you would use if you wanted to use it for drips on a drip cake. So as you can see it's
03:07still kind of runny enough that it would run down the side of your cake. Okay so if you
03:14want to fill a cake or cover a cake with your ganache what we're looking for is a consistency
03:19that can be spread without it running off the cake. So what I like to do is leave the
03:24mixture to set slightly at room temperature just until it cools down. You can then pop
03:30it in the fridge for 10 minute intervals. So after 10 minutes I just make sure that
03:35I give it a good stir just so the outside is not setting and the middle is still runny.
03:41So we want that consistency throughout. Okay so once your ganache has become a lot more
03:45of a spreadable consistency this ganache is ready to cover your cake. Okay so you can
03:52use this just like it is to cover and fill your cake but if you're looking for more of
03:58a moussey consistency for the filling of your cake or you wish to pipe your ganache maybe
04:03onto cupcakes then we're going to use a different method. So I've split the ganache into two
04:08so I've put half of it in another bowl so I can use it for the outside of the cake.
04:14So what we're actually going to do is use an electric hand whisk and just mix this up
04:19which is going to just allow air into the ganache and make it a lot more fluffy which
04:24is perfect for the filling. So as you can see this has been mixed up and this is a lot
04:38more fluffier so this is perfect to fill your cakes with. Okay so this is the other half
04:47of my ganache which I'm going to use for spreading onto the outside of cakes. Now as
04:52you can see this is at a spreading consistency and this has been in the fridge for around
04:58half an hour and I've just been making sure that that's kind of stirred so that it doesn't
05:03set too solid. Now the reason that with this half I haven't used the electric mixer is
05:10just because it won't go as moussey and as fluffy so it's a bit better for the outside
05:15just because it sets a little bit more solid so this is perfect for covering the outside
05:20of your cake. Okay so whether you're using milk, dark or white chocolate this is the
05:26recipe to make ganache and here is an example of one of my cakes covered and filled with
05:32milk chocolate ganache. Okay so before I go I just wanted to address what happens when
05:37ganache goes wrong and how to fix it. So in the process of making ganache sometimes the
05:43mixture can get too hot. This sometimes happens if it's been remelted in the microwave. The
05:49mixture can either become very greasy or it can actually separate so the fat separates
05:54away from the chocolate. So the trick to save the ganache is with milk. So if you warm a
05:59little bit of milk and add this a small piece at a time so maybe a few tablespoons at a
06:05time making sure that you're mixing the mixture as you add it. This will bind the ganache
06:10back together and create that smooth texture that you're looking for. I really hope you've
06:16enjoyed this video and it helps you in making your own ganache whether it's for drip cakes,
06:23for filling cakes or for covering cakes. If you did like this video then please give it
06:28a like and if you'd like to see more of my videos and my recipes then please click subscribe.
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