How to flavor Ganache – Ganache flavor variations
One of the fun things about ganache is that you can flavor ganache a million different ways. These simple, easy and effortless recipes to flavor ganache can make a huge difference to the final outcome of your cake. Here are a few ways on how to flavor ganache or rather a few ganache flavor variations that I love and are popular with my customers.
Most of us Cake Decorators like to frost our cakes with Ganache; it gives you a nice smooth finish and of course those sharp edges. But using the same Ganache over and over again can be boring, right?
Did you know you could add flavor Ganache a million different ways? What is very important to remember though is that Ganache still being chocolate has to be treated very carefully. It’s sensitive to temperature, as well as the amount of liquid you use.
For example – as soon as you add some liquor to your Ganache it may look like it is going to seize but if you continue to mix and incorporate it well, it will eventually smooth out.
How do you make Chocolate Ganache? (Save/Pin)
Dark Chocolate Ganache, Milk Chocolate Ganache or White Chocolate Ganache. You will find the recipes here – Chocolate Ganache
This here is my dark chocolate ganache cake using my cake decorators chocolate ganache recipe. What’s the difference? Well, mostly the ratio of chocolate to cream.
The cake decorators ganache works best when you need to cover a cake with ganache. Especially if you need to get sharp edges on cakes with ganache.
Video – classic chocolate ganache
How to make a white chocolate ganache
Don’t you just love how smooth this white Chocolate Ganache is?
This one below is a cake decorator white chocolate ganache recipe and you can see the difference in consistency as compared to the classic white chocolate ganache. When decorating a cake for fondant you need a nice firm canvas so the ratio of cream to chocolate has to be different
Video – classic chocolate ganache
Different Ganache Flavors – Tip Thursday on Facebook (Save/Pin)
These are based on my Single Batch Ganache Recipe. Some additions might need proper whipping and cooling the ganache before you use it.
How to flavor Ganache aka Ganache Flavor variations
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Ingredients
One Batch each of Ganache for the Variations
- 500 grams Cake Decorators White Chocolate ganache
- 500 grams Cake Decorators Dark Chocolate ganache
- 500 grams Cake Decorators Milk Chocolate ganache
Additional flavors
- 1 cup Nutella or
- 1/2 cup pistachio puree or
- 1/4 tsp extracts or
- 142 cup Liquors – Baileys, Drambuie, Grand Marnier, or
- 2 tsp Green tea powder or
- 2 tsp Espresso powder or
- 1/2 cup Caramel or
Conversions – Switch between Metric & US for other measurement options
Instructions
Espresso ganache
- Dissolve 2 tsp espresso powder in 2 tsp water and add.
2 tsp is about right for every 4 cups ganache
Hazelnut ganache
- Add 1 cup Nutella to (every 4 cups ganache)
Coconut ganache
- Add 1/2 tsp coconut extract to one batch of Ganache.
You can add some toasted coconut flakes for the filling.
For coconut ganache from scratch – substitute coconut cream for whipped cream when making ganache and add extract.
Mimosa ganache
- Add ½ tsp Orange Extract 1 tsp orange zest + 1 tsp champagne extract to one batch of Ganache.
Pistachio ganache
- Add ½ cup pureed Pistachios + ½ tsp Pistachio extract to one existing batch of Ganache.
Salted caramel ganache
- Add 1/2 cup caramel + 1 tsp sea salt flakes to your existing batch of ganache.
Do not over mix the salt to prevent it from dissolving.
Green tea ganache
- Dissolve 2 tsp Green Tea powder in 2 tbsp. water – add to Ganache, add ½ tsp green tea Extract. (You may need to whip to bring to consistency.)
Grand orange ganache
- Add ¼ cup Grand Marnier to one batch of white or Dark Ganache
For non-alcoholic – just add the Grand Marnier Extract
Irish cream ganache
- Add ½ cup Baileys Irish Cream to one batch of white or Dark Ganache.
For non-alcoholic – just add the Irish Cream Extract.
Drambuie ganache
- Add ¼ cup Drambuie to one batch of Dark Ganache.
For non-alcoholic – just add the Drambuie Extract (this is alcoholic lol)
Recipe Notes
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Points to remember
Just a note to remember. Not everybody likes all flavors so unless you are certain that the person is going to love it, keep it simple. The basic ganache recipes are absolutely delicious on their own.
For example – most people love orange or mint-flavored chocolate but I hate it. I will not have any orange or mint added to my chocolate. So I would not flavor ganache orange or mint for myself. Know what I mean? When it comes to customers always take into account that they may not appreciate the same taste as you.
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Michelle Watson
Thanks so much for sharing new flavor options with ganache! Are all of these options safe at room temp for 3-4 days (with or without fondant finish)?
Veena Azmanov
Hey Michelle. Most of them on this list probably will in good wheather. Usually if you have fresh fruit or dairy you may want to be careful in hot humid climate but this list for me is quite safe.
Paola
Hi! Any tips on how to flavor ganache with peanuts? I am thinking of making peanut paste/butter 🙂
Veena Azmanov
Yes!! Peanut butter would be a great addition to ganache !! <3
Paola
Should I just add it the same way as pistachio paste?
Thank you for the reply!
Veena Azmanov
yes that would work – I usually add a little ganache to the paste so it blends without any lumps. Than add it to the rest of the ganache.
Paola
Ah, that is a great tip! Thank you 🙂
Veena Azmanov
You are welcome Paola
tiffany
hi. I love your recipes. Can i please have your advise. To make a white chic raspberry ganache, would you use fresh raspberries or essence
Veena Azmanov
Hey Tiffany. Sorry for the late reply. Yes you can use raspberry in your ganache!! Works really well. You can also enhance the flavor with an extract!!
Kavya
Hi Veena,
Simply loved to read the flavours and variations for ganache ! Could you guide me for making whipped mango ganache ? Do we use mango extract or can we use mango purée, not sure if that would spoil the ganache?
Veena Azmanov
Kavya, for mango ganache you will have to use white chocolate then fold in the mango puree and and add extract. If you pay attention to the temperature then it won’t split or spoil.
Radhika
Hi Veena, which is the best filling and frosting that will compliment an orange chiffon cake ?
Veena Azmanov
Radhika there is a lot that can go with orange. you can use orange buttercream, Cream cheese frosting, orange also pairs with chocolate very well both dark and white chocolate. Orange and Pineapple are wonderful together too!
Mary
Oh my – I was wondering what to do with my ganache and now you have spoiled me for choice. I love all these options. I am going to save this for later and try a few. Thank you for sharing these.
Veena Azmanov
Thank you Mary. Happy to hear you found these variations on ganache useful. Let me know how you enjoyed them,
Preema Dolly Crasta
Hi Veena… Where I live, we get Amul Fresh Cream with 25% fat and Amul Whipped Cream with 30% pure milk fat. Can I use the Amul whipped cream for ganache?
There is absolutely no chance of getting any other heavy cream. Your thoughts please.
Thanks,
Preema
Veena Azmanov
Yes the 30% Amul should work
Aisha
Hi Veena, thanks for this very helpful information! 🙂 I was just wondering, to add variations such as Green Tea for example, would it be better to have a base ganache made of dark/ milk chocolate or white chocolate?
Thank you 🙂
Veena Azmanov
I would say white chocolate ganache.. Also do make a taste test to see if it’s something you like.And always start with less, you can always add more.
I would use a green tea powder that you can find in stores now adays <3
Aisha
Yay! Thank you so much for your reply. Will try it out as you suggested 🙂
Priyanka
Which kind of filling is used to cover cake wit fondants? We can use only ganche or and thing elsr? Even wnat to ask can we make vegetarian royal icing?
Veena Azmanov
I personally like to fill the cake with Buttercream or Flavored Ganache then frost them with regular Ganache.
but you could use Flavored Ganache all the way too <3
Dada Augustian
Hi Veena. Gonna try this when am making my niece’s cake. Thanks
Tessie Soriano
Hi Veena, i am learning a lot from ur posts, Can you share a delicious caramel icing for my caramel cake? Tnx.
Corrine Lee
Hi Veena, how you have rich rum fruit cake recipe to share?
Selvirina
Hi Veena, can I put white ganache under fondant for a White Cake with Strawberry filling or Mango Mousse, how can I make a dam, with buttercream? Thanks!
Veena Azmanov
I have a video on you tube that shows how to make a dam with buttercream. Please see my channel veenaazmanov
mru
Hi thanks for the prompt reply…just waiting for all d ingredients to start with.I am not getting cmc and vegetable shortening or meringue here. I read almost all d comments to find d solution.I got to know dat meringue can b omitted. But Wat do I replace cmc and shortening with?I m from Mumbai..so can I use replace shortening by butter or dalda.if yes den wats d qty.also I had a big question as in wen to use fondant n wen to use gum paste since I read dat gum paste is not to b eaten den wen shld dat b used for cake decoration
Veena Azmanov
Yes you can replace veg shortening with butter or dalda. Same amount.
Fondant is used to cover cakes while gum paste is used to make flowers and decorations that need to go hard.
Patricia dannett
Very nice i learned a lot bout fondant i didn’t know.