Chocolate ganache is a popular chocolate confection used as a glaze, filling, topping, or base for cakes, pastries, and other desserts. It consists of just two ingredients – chocolate and cream. When combined and cooled, these ingredients take on a smooth, silky texture. But a common question many bakers have is whether ganache is supposed to harden as it sets.
What is Chocolate Ganache?
Ganache is a simple emulsion of chocolate and cream. To make basic chocolate ganache, heavy cream is heated until just simmering, then poured over chopped semisweet or bittersweet chocolate. The mixture is stirred until the chocolate fully melts and incorporates with the hot cream. This creates a silky, fudgy liquid that can be used warm as a pouring glaze or allowed to cool and set up into a smooth, rich chocolate filling or topping.
The ratio of chocolate to cream can be adjusted to achieve different textures when cooled. More cream creates a softer, more fluid ganache, while more chocolate makes a thicker, firmer ganache.
Common Ganache Ratios
| Chocolate | Cream | Texture |
|---|---|---|
| 1 part | 1 part | Pourable glaze |
| 2 parts | 1 part | Thick glaze or filling |
| 3 parts | 1 part | Firm filling or frosting |
Ganache can be flavored by infusing herbs, spices, coffee, or liquor into the cream before mixing it with the chocolate. The finished ganache can also be blended with butter or whipped cream to modify the texture.
Does Ganache Harden as it Sets?
When warm, ganache has a smooth, pourable consistency. But as it cools, the fat from the chocolate solidifies and causes the ganache to become thicker and more solid. The extent to which ganache hardens depends largely on the ratio of chocolate to cream.
Soft Ganache
Ganache made with equal parts chocolate and cream will set up at room temperature into a soft, spreadable frosting-like consistency. It will be fudgy and lightly malleable but still soft enough to spread smoothly over cakes or fill pastries.
This soft ganache is ideal for frosting cakes, filling truffles, glazing eclairs, or topping desserts. The silky texture is easy to work with and tastes rich and indulgent.
Firm Ganache
When ganache contains a higher proportion of chocolate to cream, such as a 2:1 or 3:1 ratio, it sets up very firm, similar in texture to a chocolate truffle. The extra cocoa butter in the chocolate hardens as it cools and gives the ganache stability at room temperature.
Firm ganache has a dense, sliceable consistency perfect for sculpting or shaping. It can be rolled into balls for truffles, piped into shapes, or used to completely coat cakes for a smooth frosted finish.
Because it is more solid, firm ganache needs to be briefly warmed again before pouring or spreading. Lightly heating it makes it smooth and pliable enough to use as a cake filling or topping.
Factors that Influence Ganache Texture
Aside from the chocolate-to-cream ratios, several other factors influence the final texture and stability of ganache:
1. Chocolate Type
The cocoa fat and cocoa solids content varies among different types of chocolate, impacting the ganache texture:
- Dark chocolate – High in cocoa solids and fat, it makes very firm ganache.
- Milk chocolate – Lower in fat with milk solids, produces softer set ganache.
- White chocolate – Contains no cocoa solids, makes smooth, creamy ganache.
- Compound chocolate – Made with vegetable oils, creates a soft set.
2. Fat Content of Cream
Higher fat cream, such as heavy whipping cream, leads to firmer ganache. Lower fat cream makes a softer set.
3. Temperature
Warm ganache will be fluid and pourable. Fully cooled and chilled ganache becomes very firm. At room temperature, it takes on a creamy, scoopable texture.
4. Additions
Introducing liquid, butter, nut oils, liqueurs, or whipped cream makes ganache looser and more delicate. Powdered sugar can stabilize whipped ganache.
5. Storage
Refrigerating stored ganache keeps it firmer for a longer period before it softens. Leaving it out at room temperature causes it to soften over time.
Using Ganache with Different Textures
The versatility of ganache comes from its ability to take on diverse textures depending on the recipe and handling. Here are some guidelines for working with ganache:
Soft Ganache
- Ideal as frosting, fillings, sauces, or glazes.
- Spreads smoothly at cool room temperature.
- Pipe through a pastry bag for decoration.
- Will become very fluid when heated.
Firm Ganache
- Good for molding shapes, sculpting, dipping, coating.
- Needs warming to become smooth and pliable.
- Pipe warm through a large tip or cut parchment cone.
- Can be rolled into balls when cool.
Whipped Ganache
- Light and airy texture from whipped cream.
- More stable than whipped cream alone.
- Versatile for filling cakes, frosting, piping.
- Needs refrigeration to keep from softening.
Storing Ganache
Ganache can be stored in the refrigerator for 1-2 weeks. To extend shelf life, it can also be frozen for up to 6 months. When storing ganache, keep these tips in mind:
- Place cooled ganache in an airtight container before refrigerating.
- If ganache separates, let come to room temperature and re-emulsify.
- To thaw frozen ganache, place in refrigerator overnight.
- Reheat gently before use if ganache has firmed up.
- Avoid freezing ganache with fresh cream more than 2-3 days.
Conclusion
The versatility of chocolate ganache comes from its ability to set up into different textures depending on the ingredients and method. Equal parts chocolate and cream produce a soft, spreadable ganache. More chocolate gives a sliceable, firm set. Factors like chocolate type, fat content, temperature, and storage impact the final consistency too. Understanding how to balance the ingredients and handling allows achieving the desired ganache texture.