One of the fun things about ganache is that you can flavor ganache in 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.
Table of Content
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?
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 decorator's chocolate ganache recipe. What's the difference? Well, mostly the ratio of chocolate to cream.
The cake decorator's 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
These are based on my single batch ganache recipe. Some additions might need proper whipping and cooling ganache before you use it.
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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How to flavor Ganache aka Ganache Flavor variationsPrint Pin Rate Share by Email Share on FB Save Grow Saved!
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
One Batch each of Ganache for the Variations
- 1 lb (450 g) Cake Decorators White Chocolate ganache
- 1 lb (450 g) Cake Decorators Dark Chocolate ganache
- 1 lb (450 g) Cake Decorators Milk Chocolate ganache
- 1 cup Nutella (or)
- ½ cup ( ) pistachio puree (or)
- ¼ tsp extracts (or)
- ½ cup Liquors - Baileys, Drambuie, Grand Marnier, (or)
- 2 tsp Green tea powder (or)
- 2 tsp ( ) Espresso powder (or)
- ½ cup Caramel (or)
- Dissolve 2 teaspoon espresso powder in 2 teaspoon water and add.
2 tsp is about right for every 4 cups ganache
- Add 1 cup Nutella to (every 4 cups ganache)
- Add ½ teaspoon 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.
- Add ½ teaspoon Orange Extract 1 teaspoon orange zest + 1 teaspoon champagne extract to one batch of Ganache.
- Add ½ cup pureed Pistachios + ½ teaspoon Pistachio extract to one existing batch of Ganache.
Salted caramel ganache
- Add ½ cup caramel + 1 teaspoon 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 teaspoon Green Tea powder in 2 tbsp. water – add to Ganache, add ½ teaspoon 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.
- Add ¼ cup Drambuie to one batch of Dark Ganache.
For non-alcoholic - just add the Drambuie Extract (this is alcoholic lol)
Recipe Notes & Tips
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
hi dear, how may i make matcha ganache to achieve lava effect? is it by adding more cream ? like 2:1 of cream:white choc ?
I would dissolve the matcha in the hot cream and then add that to white chocolate to prevent any lumps. Also, the ratio will depend on how you want to use it. 1:1 is great for filling in cakes. 2:1 is great for frosting cakes, and 3:1 is great when you want to use under fondant-covered cakes. I hope this helps. Thanks
All your recipes are so easy and fabulous
I simply follow. Would really want to know best cake flavours to go with white chocolate ganache frosting.
Kindly please guide
Thanks a ton.
Namrata. I believe I have a few more ideas for cake and flavor combinations for you here.