Welcome to the Cake Decorators Q&A

Hello, this is probably an obvious one but I am curious…

Why do we boil cream when making chocolate ganache? (apart from obviously the heat melting the chocolate) Does it preserve the cream for longer?

I ask because I have often made a dessert sauce simply made from double cream and chocolate, I just put the cold cream in a jug with chopped chocolate and melt in the microwave until combined. It has never split or gone oily, whatever chocolate I used. I would make it the day before serving to get ahead and leave it in the fridge. It set hard (like ganache) then I popped back in the microwave to get to a sauce consistency. The ratio was probably about 50/50 – I never measured, just put in whatever I felt looked right!

It is so simple to make without any problems I have experienced with ganache – can I make ganache the same way (but with more chocolate) and use it on my cakes? Would it keep for as long?

Thank you!!

Hi goldengoose25

Cream is boiled to pasteurise it and also to boil off some of the water. Water activity in any food stuff will make for moulding. I haven’t heard of anyone having problems with ganache made in the microwave, I believe that’s the way Paul makes it.
There’s a ganache chart here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth which you may find useful.

OK, thanks very much MIWL. So I presume it would shorten the shelf life if it’s not boiled. Do you just bring it to the boil or do you boil for any length of time?

Bring it to the full boil, wait a minute then pour onto the chocolate. Let the heat of the cream seep to the bottom of the bowl and then gradually stir from the inside out until incorporated. If you pour it on while it’s boiling there’s a risk that the ganache will split. A little alcohol will extend the shelf life too. Ganache made with boiled cream does have slightly longer shelf life.