Soft Mascarpone Ganache

What is ganache?

Ganache is a basic pastry component made from a mixture of melted chocolate and cream, and used as a velvety smooth chocolate filling, sauce or frosting. It can be made to different consistencies by altering the ratio of cream to chocolate. It has various uses, from glazing a statement cake, to making chocolate truffles.

Ganache is made with a mixture of chocolate and cream, whisked together to create a rich, chocolatey emulsion. These two ingredients are all you need for a basic ganache, although sometimes mascarpone is added for a creamier texture.

Ganache can be made from dark, milk or white chocolate. Milk chocolate, with its sweet, creamy and well-rounded flavour, is the classic choice for celebration cakes and indulgent truffles. In contrast, dark chocolate adds a touch of sophistication and the intensity of rich, bitter cocoa. White chocolate has a milder flavour and is excellent for experimenting with added flavours and colourful natural dyes.

You can also make ganache to different consistencies, depending on what you want to make with it. 

For instance, a 1:2 ratio ganache (i.e. one part chocolate to two parts cream) is known as ‘soft’ ganache. This soft ganache will not set, although it will thicken on standing. It can be used as a sauce, dipping chocolate or fondue, thin cake glaze, or even drinking chocolate.

What is mascarpone cheese?

Mascarpone is a creamy Italian cheese that is most commonly known as a main ingredient in tiramisu. Made from double or triple cream, this soft Italian cheese has a rich, buttery texture and a luxuriously creamy, slightly sweet taste profile. It is best known as a dessert ingredient but works just as well for adding a hint of creaminess to savoury dishes. For a soft and creamy ganache, mascarpone is the ideal ingredient with a sweeter taste than cream cheese.

Soft mascarpone ganache

Ingredients:

1 cup or 6 oz. (175 g) dark chocolate chips 
2 cups heavy whipping cream
1 cup mascarpone cheese

Instructions:

1. Place dark chocolate chips in a heat-proof bowl. 
2. Place cream in a small heavy-bottomed saucepan over medium heat. Bring the cream to a simmer.
3. After about six minutes, pour hot cream over the chocolate.
4. After six minutes, stir chocolate and cream until the chocolate is melted and the mixture is smooth and uniform. Allow ganache to cool to room temperature.
5. Once ganache is cool, pour it into a large mixing bowl. Mix ganache and mascarpone together on low until combined. Using an electric mixer, whip the mixture until stiff peaks form.