Ganache Ebook
Ganache Ebook
Ganache Ebook
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What You Need to Make Ganache
By Lyndsay Burginger
You don’t need special tools to make ganache, however who can resist a
new heart-shaped mold for your truffles? See here for this and other great
ganache gear.
Ganache is just a combination of chocolate and cream so it doesn’t require a lot of tools to
make. Some applications require something special (you definitely need a mold to make
molded truffles, y’know). But other than that, the tools you need are really basic. Here are our
favorite standard tools for this delectable job.
First when making the ganache you need some chocolate. You can use something dark like a
72% Dark Chocolate bar. Or perhaps Dark Chocolate Chips, that way you don’t need to chop
the chocolate before melting. And White Chocolate is always an option.
Your chocolate is all ready to go, now it’s time to warm up your cream. We found that a
microwave was the easiest to use, and a Glass Measuring Cup works perfectly as a container
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Ganache Buying Guide
Continued from previous page
to warm the cream and to mix in the chocolate. A Silicone Spatula mixes up the chocolate
without incorporating too many air bubbles into the mixture.
Once the ganache is mixed you can either pour it on a cake or you can chill it for truffles. We
used these Heart-Shaped Silicone Molds to make our molded truffles but you could go with
something more basic like these Round Truffle Molds. Or go all out with some Dog-Shaped
Truffles. Woof.
So your beautiful truffles are all done. Now what? Why not give them to friends and loved
ones as gifts? Act like a true chocolatier by boxing your homemade truffles in Small Candy
Boxes. Your friends and family will say, “Thank You!!!”
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How to Make Ganache
By Lyndsay Burginger
Chocolate ganache that’s so good you’ll want to fill your bathtub with it.
Rubber ducky not included.
What do truffles, eclairs, Boston cream pie and bon bons have in common?
That’s right, chocolate ganache is every baker’s best friend. Heck, some people would
probably marry it, it’s that good. Ganache is only two ingredients (sans flavorings) and it’s so
versatile. You can pool it on a cake, whip it up into a mountain of frosting or chill it down to roll
in some powdered sugar.
First you need to decide what you would like to use your ganache for. Does it need to be on
the liquidy side to run gracefully down the side of a cake? Or firmer to make a truffle? Once
you’ve made that decision, you’re good to go. (There’s a tutorial on how to figure this out in
the pages ahead).
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How to Make Ganache
Continued from previous page
Today we decided to go with 6oz. of heavy whipping cream and 2 cups of chocolate chips.
This makes a thick ganache perfect for truffles. We did the entire process in the microwave so
it’s fast and simple.
1 2
Step 1: Start by measuring out the heavy whipping cream. Step 2: Heat the cream in the microwave in 30 second
intervals, stirring in-between.
3 4
Step 3: While the heavy cream is heating, measure out the Step 4: Heat the cream until it reaches 200°F, right below the
chocolate chips and place in a bowl. boiling point. If you do not have a thermometer (we suggest
a great one here) you can tell the cream is warm enough
when it just begins to bubble and is hot to the touch (careful,
don’t burn yourself!).
5 6
Step 5: Pour the warm heavy cream over the chocolate chips. Step 6: Once all the cream is added, use a spatula and
stir until smooth. Keep stirring and you will soon see the
chocolate melt and incorporate with the warm cream.
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How to Make Ganache
Continued from previous page
7 8
Step 7: Look at all that chocolatey goodness! At this point the However if you are making truffles, chill the ganache until it
ganache is ready if you are planning to apply it to a cake or is firm, about an hour or overnight. The ganache is ready for
some other treat. rolling once it keeps a solid shape when the bowl is tipped.
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Basic Chocolate Ganache
Continued from previous page
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Temperatures and Ratios
for Mathtastic Ganache
By Maria Siriano
I guess your teacher was right; you will use math in everyday situations! Good
thing ganache ratios are super easy to calculate.
So you know that you need the rich, fudgy taste of ganache, like, now, but depending on how
you’ll be using the ganache, you’re gonna need to use different ratios of cream and chocolate.
Don’t sweat it if you weren’t the star pupil of your algebra class, though. This math is a piece
of cake. Chocolate cake, that is.
With ganache, we like to use ounces as our unit of measurement for both the chocolate and
the cream. So a 2:1 ratio might be 8 ounces of chocolate to 4 ounces of cream. It may seem to
be a bit strange to measure cream in terms of weight, but uising the same units keeps things
simple, and you can measure it all using your handy-dandy kitchen scale (that means fewer
dishes to clean, too!)
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Temperatures & Ratios for Ganache
Continued from previous page
Keep in mind that each ganache will thicken as it cools. If it is too thick to work with, heat it
gently over a double-boiler (or in the microwave on a low heat setting), stirring frequently. If
the ganache is too runny, cool it at room temperature or refrigerate it, stirring every 5 minutes
or so, until it’s the right consistency. Start with the ratios below, and after you work with the
ganache a little bit, you’ll be a pro!
++ Truffles
++ Very stiff piped cake decorations
Ratio To Use:
Once the ganache is mixed and warm, it will be quite thick, but still soft. At this consistency,
you can pipe decorations. It will set up to be very firm, and you’ll need to work quickly so it
doesn’t cool so much you can’t pipe it.
To make truffles, pop the ganache into the refrigerator and stir it every 5 minutes until it’s thick
and cool, but not completely hardened. You still need to be able to scoop it! The ganache
should hold its shape when you roll it into a ball in your hands. Then you can dunk your
truffles in cocoa powder or whatever else you want to coat them in!
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Temperatures & Ratios for Ganache
Continued from previous page
++ Thick glaze
++ Filling for a layer cake
++ Whipped ganache frosting
++ Dipping
Ratio To Use:
The consistency of this ganache when it’s still warm will be kind of like chocolate pudding. In
this stage, you can use it as a dip or as a glaze. Hellooo, donuts!
Once the ganache thickens ever-so-slightly, you can spread the ganache between cake layers.
To make whipped ganache frosting, cool the ganache so that it’s thick but soft, transfer it to a
mixing bowl, and beat it until it’s fluffy and light in color. This is a great frosting for cupcakes.
++ Pourable ganache
++ Soft icing
++ Light whipped ganache
Ratio To Use:
Fresh from the stove, this ganache is very thin. While it’s still liquid, you can get a smooth, thin
coverage of ganache over an entire dessert by pouring the ganache over the top.
If you let it cool and thicken a bit, you can make those awesome drips down the side of your
layer cake by pouring a small amount ganache on the top and guiding it to the edges so it runs
down. If the ganache is too warm, the drips will run all the way to the bottom of your cake, so
do a test drip first!
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Whipped Ganache Icing
Continued from previous page
When it has cooled to thicker consistencies, you can whip this ganache in the mixer to be very
light and fluffy with almost a milk chocolate flavor. Or you can leave it unwhipped for a rich,
soft frosting.
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How to Flavor Ganache
By Lyndsay Burginger
We like experimentation here so we got nutty and zesty with our ganache.
When I say, “ganache,” what’s the first flavor that pops into your mind?
Chocolate!
Okay, but what about something more fruity? Or something salty? Floral, crunchy, smokey,
robust?
Plain chocolate ganache is good in my book, however, if you are a flavor-adventurer like me,
you’re going to love flavoring your ganache. There are many ways one can flavor their ganache
(along with millions of flavors you can create!).
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How to Flavor Ganache
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GET STEEPED
Like tea, certain ingredients can be infused into the cream itself to add a lovely flavor. Try
adding something like lavender to add a floral tone or saffron to add a more middle-eastern
flavor. To do this, measure out your cream and warm. Add in your infusion of choice and let
steep for an hour (or longer depending on preference) and strain. Heat the cream back up and
use the cream as usual for your recipe. Love infusions? Try out these fun ones we created with
Hot Chocolate.
GET SALTY
Sweet chocolate and sea salt are the perfect combination to tingle your tastebuds. Since the
salt melts when added to the hot ganache we like to stir in a small amount (1/4 teaspoon of
sea salt to 2 cups ganache) to the cooled ganache. You can even use the ganache, say as a
frosting and sprinkle the salt on top. Delish!
GET EXTRACTED
You probably already have some of these in your pantry (vanilla I’m looking at you), and they
are perfect for adding a punch of flavor. Once the cream is heated, add the chocolate and stir.
Once most of the chocolate is melted add in the extract and stir. (About 1/2 teaspoon extract
to 2 cups of ganache).
GET NUTTY
Who’s feeling a little nutty? Add some Nutella or peanut butter to your ganache repertoire by
simply adding them to your chocolate. Mix the nut butter in with your chocolate chips then
pour on the heavy cream. Done!
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How to Flavor Ganache
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GET TIPSY
Chocolate and alcohol does a good couple make. Add a few drops of your favorite liqueur
to your ganache just as you would with a flavor extract. Be careful, too much can curdle your
ganache. A drip will do ya!
GET BUZZED
Add a bit of a caffeine kick by stirring in 1 teaspoon of instant espresso into your heavy cream.
The coffee will perk up the chocolate sending you into a coffee-chocolate-superdrive.
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How to Make Truffles
By Lyndsay Burginger
What’s more romantic than a box filled with homemade truffles? Not much I’d
say. Except maybe sharing them in bed together. Ummm...but I’m not sharing
these! Make your own, dude. (JK. You can have one. I said one!).
Forrest Gump’s Mama said, “Life is like a box of chocolates. You never know what you’re
gonna get.” Well, that may be true, however you can be sure that this box of chocolate is going
to be delicious. And you’ll know what’s inside each one because, well, you made them!
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How to Make Truffles
Continued from previous page
1 2
Step 1: Start by making your ganache and let it chill for at Step 2: Measure out 1/2 cup of confectioners sugar in a small
least an hour. Use this time to search around the house for a bowl.
pretty box or order one online. Write a cute little love note to
attach to your gift.
Step 3: Once the ganache is firm use a 1/2 tablespoon or a melon baller and scoop out the chocolate and form into uniform
balls. Gently roll the ganache into a ball. Your hands will be covered in chocolate. Do not, I repeat, do not wear white while
making these. By the way, anyone know how to get chocolate out of a new white skirt? I’m asking for a friend....Try to roll out
the ganache fast to lessen the chance of melting. If the ganache is getting too warm while sitting out place back in the fridge
for a few minutes and continue when chilled.
4 5
Step 4: Gently roll the ganache ball in the confectioners Step 5: Once completely covered in confectioners sugar, place
sugar. Make sure that the entire truffle is covered in sugar. on parchment or wax paper to set. It’s okay if the truffles are
not perfectly round. Place all of the truffles on a plate and chill
in the fridge until firm, around 30 minutes. Once ready to serve,
place into a box and give to your sweetie.
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Chocolate Truffles
Continued from previous page
Yield: 20 truffles 1. Pour the heavy cream into bowl and microwave in 30
second increments, stirring in between, until the heavy
Prep Time: 20 minutes cream is nearly boiling, around 200°F.
Cook Time: 5 minutes 2. Add the chocolate chips to the cream and stir until the
chocolate is melted and smooth. Chill in fridge for at least
Total Time: 25 minutes plus 1
an hour for the ganache to set.
hour 30 minutes for chilling
3. Roll the ganache between your hands into 1-inch balls
Ingredients:
and set on parchment paper.
6 oz heavy cream
2 cups chocolate chips 4. Roll truffles in confectioners sugar and place back
1/2 cup confectioners sugar on parchment paper. Chill for 30 minutes. Reroll in
confectioners sugar if the wetness of the chocolate has
seeped through and soaked up the powder.
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How to Temper Chocolate
By Lyndsay Burginger
Turn your home kitchen into a version of Charlie and the Chocolate Factory,
minus the squirrels, the glass elevator and the edible wallpaper.
Tempering chocolate is the golden ticket to shiny, beautiful chocolate confections. Use it to
create a shiny and solid case for your ganache truffles or as a decoration. And with a little
practice, you too can make chocolates even Willy Wonka would be jealous of.
Lemme get a little sciencey for a minute. Chocolate is a combination of cacao, milk solids,
sugar, and cocoa butter. The cocoa butter inside the chocolate gives chocolate its smooth
mouth-feel because it’s a fat. However, sometimes fat separates and floats to the top of a
food product, as you’ve probably seen happen with other foods. Like salad dressing.
Think of chocolate as a salad dressing. When you leave a salad dressing on the counter for
a few hours the vinegar and oil separate. The same thing can happen to chocolate once it’s
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How to Temper Chocolate
Continued from previous page
heated. Once the chocolate is taken off the heat and begins to cool, the cocoa butter begins
to crystalize. It’s separated from the rest.
The crystallization of the cocoa butter is uneven and produces a dull looking chocolate which
never fully sets at room temperature. Further on, bloom may show up on the chocolate (those
pesky white bubbles of fat on the chocolate).
By tempering your chocolate you are able to control the crystallization, resulting in a shiny
chocolate finish along with that snap you get when breaking a piece of store-bought
chocolate in half.
Tempering chocolate is a simple process that only requires a bit of time and a thermometer.
To temper you must bring your chocolate to a high enough temperature to break up all
cocoa butter solids and bonds. Then you bring the temperature down to create uniform
crystallization of the chocolate. Last, you will barely heat the chocolate back up to the point
where it is ready to use.
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How to Temper Chocolate
Continued from previous page
1 2
Step 1: Measure out the chocolate you will be using (either in Step 2: Finely chop 3/4 of the chocolate. This will make the
cups or with a scale). You’ll start by using 3/4 of it. So set 1/4 chocolate melt more evenly.
of it aside.
3 4
Step 3: Put all that chocolate in a large bowl. Chop the Step 4: Melt the big bowl of chocolate. You can either melt the
remaining 1/4 of the chocolate. This will be used for a chocolate over a double boiler, which is more controlled, or in
process called seeding. the microwave. Today we decided to use the microwave, stirring
the chocolate every thirty seconds until melted. Remember
the temperatures we discussed earlier? This is the first of them.
The Chocolate must reach 121-131°F to temper properly. Use an
instant read thermometer to make sure it’s right.
5 6
Step 5: Begin adding the seeding chocolate to the melted Step 6: After all the chocolate is melted, the tempered
chocolate a little at a time. Stir the chocolate until it melts. chocolate should begin to thicken. Here’s the second
The solid chocolate should begin bringing the temperature temperature! The chocolate is tempered once it reaches 80-
down immediately. Once the chocolate is melted add 84°F. If the chocolate is still above the temperature, continue
another handful and stir. to stir until the chocolate reaches the desired temperature.
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How to Temper Chocolate
Continued from previous page
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Valentine’s Day Truffle Pops
By Lyndsay Burginger
Truffle Pops are filled with ganache and coated in chocolate. Move over Cake
Pops, there’s a new pop in town!
Cake pops are fun, but do you know what’s even better? Truffle pops.
These are great giveaways for parties or cute little treats to have around the house. They can
be made ahead (always a plus in a busy lifestyle), and keep for about a week in the fridge.
However these were barely able to survive the hour, they are just that good.
Before starting this recipe make sure to take a look at our tempering chocolate guide. It’ll be
helpful when it comes to dipping the truffles. This recipe uses our basic firm ganache ratio 2:1
which is cooled and rolled just like our rolled truffles, minus the powdered sugar.
Make sure that the truffles are very firm before dipping them. I rolled my truffles into balls,
added the stick, then let the truffles chill in the refrigerator for over 30 minutes before dipping
into the chocolate. Since the truffle is already cold, the chocolate will harden almost instantly,
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Truffle Pops
Continued from previous page
If it seems that your chocolate is beginning to cool, which might be because you’re dipping
cold ganache into it, you can heat it up in the microwave for about 10 seconds, making sure
to not bring the temperature above 86°F. Any higher than that you lose your temper, and your
actual temper too!
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How to Make Molded Truffles
By Lyndsay Burginger
Like Lucy and Ethel in the chocolate factory, you and your friends will have a
great time making molded truffles.
One of my favorite episodes of I Love Lucy is the one where Lucy and Ethel find work at a
chocolate factory making chocolates. Like Lucy and Ethel, Christine (our editor-in-chief) and I
donned some aprons and made truffles one afternoon amidst gabbing about life and sipping
on some warm drinks. There was also a lot of snapchatting going on. Christine is kind of an
addict! (Find her at @cookthestory.)
Making truffles is a great (and delicious) way to spend some quality time with friends while
producing something beautiful to take home at the end of the day. We decided to stick
with a simple chocolate ganache filling however there are endless options of how to flavor
your ganache.
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How to Make Molded Truffles
Continued from previous page
1 2
Step 1: First, you need to make up a batch of ganache. This Step 2: While the ganache is setting, temper your chocolate
ganache needs to set just a tad to become thick, but not and depending on how large or small your molds are (we
thick enough where it will be impossible to pipe out. We used these ones), spoon enough chocolate into the molds
found that fifteen-twenty minutes in the fridge was the to be able to paint the molds entirely with chocolate. Use
perfect amount of time. a small paintbrush to spread the chocolate around and
completely paint the inside of the mold, all up the sides and
on the bottom. Make sure it’s a fresh brush! You don’t want
any paint in your truffles...
3 4
Step 3: Tap the chocolate on the counter to make sure Step 4: Chill your chocolate until fully set, about 5-8 minutes.
it flows into all the nooks and crannies and pops any air
bubbles.
5 6
Step 5: Fill a piping bag or plastic baggy with your ganache Step 6: Fill the molds with the ganache, being careful to fill
filling. Snip off the tip. up only 3/4 of the way.
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How to Make Molded Truffles
Continued from previous page
7 8
Step 7: Spread the ganache out and tap on the table to get Step 8: Once the ganache is chilled and hardened, spoon on
rid of any air bubbles. Pop the mold into the fridge to chill. the remaining tempered chocolate. Fill the chocolate all the
way to the top.
9 10
Step 9: Using a bench scraper or some straight-edge tool, Step 10: Once solid, begin to loosen the mold.We found it
pull the chocolate across the top, creating a flat bottom of easiest to turn the mold over and to pop the truffles out.
the truffle. Chill until solid. That will depend on your mold though. Because this one was
silicone it was pretty easy. Gently pop out the truffle
and enjoy!
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Molded Truffles
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Yield: 28 large truffles 1. Pour the heavy cream into bowl and microwave in 30
second increments, stirring in between, until the heavy
Prep Time: 15 Minutes plus 35 cream is nearly boiling, around 200°F.
Minutes chilling
2. Add the chocolate chips to the cream and stir until the
Cook Time: 20 Minutes chocolate is melted and smooth. Chill in fridge for 15
minutes.
Total Time: 1 Hour 10 Minutes
3. Using the tempered chocolate, spoon a bit of chocolate
Ingredients:
into the mold and paint the sides of the mold with
6 oz heavy cream
chocolate. Chill until set.
2 cups chocolate chips
1 lb. chocolate, tempered 4. Spoon the ganache into a piping bag or a ziplock baggie
candy molds and cut the tip. Take the molds out of the fridge and pipe
paintbrush in a dot of ganache in the middle of the mold, tapping
the mold lightly to eliminate any air bubbles. Place back
in the fridge for ten minutes to set.
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Ganache FAQ
By Lyndsay Burginger
The second part of the question is regarding the temperature after the ganache is made. If
you are using it as a very thin glaze it must be used immediately while still very warm. However
if you are looking for the glaze that gently flows down the side of the cake you will want to
wait for the ganache to cool slightly. If making truffles the ganache must be chilled thoroughly,
resulting in a solid product.
A ganache is essentially an emulsion (just like a salad dressing) and sometimes the fats melt
and separate, creating a dull and grainy texture. This can be fixed by gradually adding a small
amount of cold heavy cream into the broken ganache and stirring slowly.
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Ganache FAQ
Continued from previous page
If you are planning on using it within two days the ganache is safe to keep on the counter in
a cool kitchen. Cover tightly with plastic wrap pressing on the ganache itself to prevent a skin
from forming. The ganache can be put into containers and be kept in the fridge for about a
month. Three months in the freezer.
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How to Cover a Cake with Ganache
By Lyndsay Burginger
Company’s coming over and you’ve only got minutes to frost a cake! This looks
like a job for pourable ganache!
All right, you’ve seen us whip it. You’ve seen us cover it in chocolate and powdered sugar. But
there is still so much more you can do with ganache!
The star of the show today is pourable ganache frosting. It’s fun to make and adds a hint of
sweetness to your cake without gobbing on mountains of frosting. Don’t get me wrong, I love
whipped frosting, but sometimes it’s nice to have something more simple, more elegant.
Before you get started you need a cake and some ganache. Make any kind of cake you’d like.
The ganache recipe is below. Let’s get started!
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How to Cover a Cake with Ganache
Continued from previous page
1 2
Step 1: Start by making (or buying) a cake board. These lil Step 2: Put a little dab of ganache on the cake board and
babies are a cake decorator’s bestie. If making your own, cut then put the cake on top. Transfer the cake with cake board
a piece of carboard into a circle that is just a bit smaller than to a cooling rack with some wax paper underneath.
the actual cake, that way the edges won’t stick out. What’s
this for? You’ll put the cake on here. Then if/when you want
to move the cake, you scoop under the board. It makes
moving the cake from one place to another so much easier.
Note: You leave that under there even when cutting the cake.
Think of it as an extra plate between the cake and the cake
plate.
3 4
Step 3: Once the ganache has begun to thicken, pour the Step 4: Transfer your cake to a plate and chill until ready to
ganache over the cake. Make sure to get all over the cake serve. Once the ganache is set, cut up a slice and enjoy.
and on the edges. Let it drip down the sides of the cake, fully
covering it. Looks like a chocolate waterfall! Yum! You may
notice some of the ganache has fallen to the wax paper. No
need to waste it! Simply pour the ganache into a cup and
pour over the cake once more to get an even thicker layer of
frosting.
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Ganache Cake Frosting
Continued from previous page
Yield: enough frosting for 1 1. Heat the heavy cream in the microwave in 30 second
cake intervals and stirring in-between. The cream is ready
when it reaches 200°F, right below the boiling point. You
Prep Time: 5 minutes can tell the cream is warm when it begins to bubble and
is hot to the touch.
Cook Time: 2 minutes
2. Remove the cream from the microwave and pour the
Total Time: 7 minutes
chocolate chips in. Stir gently until smooth and no chunks
Ingredients: of chocolate remain.
1 cup chocolate chips
3. Let sit for 5 minutes to thicken. Meanwhile prepare your
2 cups heavy cream
cake by placing it upon a cake board and then on a
cooling rack. Set a sheet of wax paper underneath.
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Royal Brownie
Pops
By Lyndsay Burginger
Yield: 24 pops 1. Place stick into the middle of the cut brownie. Place in
freezer for 15 minutes to harden.
Prep Time: 10 minutes
2. Once hardened, dip brownies into ganache. Immediately
Cook Time: 5 minutes decorate with sprinkles. Let dry upright using a cooling
rack. Transfer to refrigerator and let set until hard, around
Total Time: 15 minutes plus
30 minutes.
time for chilling
Ingredients:
1 batch chocolate brownies,
cooled and cut into 24
equal pieces
1 recipe ganache
lollipop sticks
sprinkles
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101 Recipes with Ganache
By Lyndsay Burginger
Here we have compiled 101, that’s right, 101 great ganache ideas and inspirations including all
of The Cookful’s ganache recipes, all in one place!
5. Truffle Pops 14. Scotcheroo Banana Bread 23. Lemon Strawberry Pound
Cake with Chocolate
Alcohol Inspired 15. Gingerbread Chocolate Ganache Topping
Loaf
6. Irish Cream Chocolate
24. Skinny Banana Split Cake
Coffee Crepe Cake Mmm, Brownies! Roll
7. Red Wine Chocolate 16. Espresso Chocolate 25. Churro Lava Cakes
Truffles Brownies
26. Whole Orange Bundt Cake
8. Mexican Chocolate Bundt 17. Peanut Butter Truffle with Chocolate Ganache
Cake with Tequila Almond Brownies Glaze
Liqueur Ganache
18. Peanut Butter Blondies 27. Dark Chocolate Heart
9. Chocolate Screwdriver with Chocolate Ganache Valentine Cupcakes
Angel Food Cake
19. Gluten Free Chocolate 28. Mocha Cake Roll With
10. Bailey’s Irish Cream Cherry Brownies Raspberries
Truffles
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101 Recipes with Ganache
Continued from previous page
29. Chocolate Popcorn Cake If You Give Me A Cookie....(I’ll Oui Oui Macarons!
want some milk)
30. Gluten Free Chocolate 52. Smore Macarons
Cake with Coconut 42. Chocolate Peppermint
Chocolate Ganache Ganache Cookies 53. Vanilla Macarons filled
with White Chocolate
31. Boston Cream Pie 43. French Meringues With Ganache
Strawberry Ganache
32. Whipped Chocolate Filling 54. Green Tea Macarons
Ganache Cupcakes
44. Gingerbread Whoopie 55. Chocolate & Salted
33. Dark Chocolate Raspberry Pies Caramel Macarons
Cake
45. Sarah Bernhardt Cookies 56. Earl Grey & Lemon
34. Pumpkin Cheesecake Macarons
Flourless Cake Roll 46. Raspberry Ganache
Thumbprints Non-Traditional Ganache
I Want Candy Flavors
47. Vanilla Sandwich Cookies
35. Macadamia Nut Fudge 57. Ganache without Heavy
Clusters Making the Doughnuts Cream
36. Fudged Rocky Road 48. Cinnamon sugar doughnut 58. Chocolate Raspberry Pots
holes with chocolate de Creme
37. Peppermint Marshmallow espresso ganache
Hot Chocolate on a Stick 59. Fudgy Banana Bread with
49. Mexican Chocolate Coconut Milk Ganache
Smooth and Creamy Donuts
Cheesecake 60. Coco-Cola Truffles
50. Nutella-Raspberry &
38. Vanilla Coconut Mini Espresso-Banana- Nutella, Nutella
Cheesecakes Caramel Doughnuts
61. Nutella Cupcakes with
39. Chocolate Peanut Butter 51. Mini Banana Doughnuts Nutella Ganache Frosting
Pretzel Cheesecake with Ganache and
62. Nutella Ganache
Peanuts
40. Chocolate Mousse
Cheesecake 63. Pop Tarts with Nutella
Ganache
41. Black Bottom No-Bake
Cherry Cheesecake 64. Nutella Hazelnut
Chocolate Truffles
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101 Recipes with Ganache
Continued from previous page
70. Peanut Butter Brownie 81. Chocolate Ganache Torte 96. Pumpkin White Chocolate
Trifles S’mores Cupcakes
The Truffle Shuffle
71. Peanut Butter Cheesecake 97. Oreo’s with White
Chocolate Cake 82. Chocolate Truffles Chocolate Ganache
72. Peanut Butter Snack Cake 83. Thin Mint Chocolate 98. Rooibos Tea Meringues
with Bittersweet Ganache Truffles With Rooibos And White
Chocolate Ganache
73. Chocolate Ganache Filled 84. Coconut Milk Truffles
Peanut Butter Cookie 99. Honey Bee Cupcakes with
Cups 85. Pistachio Caramel White Chocolate Honey
Bonbons Ganache
74. Chocolate Peanut Butter
Twix Cake 86. Peanut Butter Honey Dark 100. Salted Black Sesame
Chocolate Truffles Ice Cream with White
75. Peanut Butter Pie with Chocolate Ganache
White Chocolate Ganche 87. Chocolate Hibiscus
Ripple
Truffles
101. Raspberry Chocolate Cake
88. Coffee-Cointreau Truffles
Roll with White Chocolate
89. Key Lime Pie Truffles Ganache
THECOOKFUL.COM 38 GANACHE
Contributors
Many thanks to our writers for this edition of The Cookful.
Lyndsay Burginger
» cookandagoodbook.com
It’s always entertaining when Lyndsay’s in the kitchen. She’s
even been known to belt out Broadway show tunes while
making dinner (a handy whisk as her microphone, of course).
She currently writes for Cook and a Good Book, a personal
blog focusing on recipes based on literature. Lyndsay is also
on the editorial team at The Cookful.
Maria Siriano
» siftandwhisk.com
Somewhere among the towers of batter-smeared mixing
bowls, you’ll find a flour-covered Maria making unique
seasonal desserts for her blog, Sift & Whisk. Although she
never quite got the hang of the clean-as-you-go technique,
she has still managed to elevate her baking skills far beyond
“add oil, water, and eggs.” She makes a killer pie, if she does
say so herself.
THECOOKFUL.COM 39 GANACHE
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