Chocolate Ganache Question

Decorating By rhesp1212 Updated 27 Oct 2007 , 9:00am by ahuvas

rhesp1212 Posted 25 Oct 2007 , 10:06pm
post #1 of 14

Ok, so I know how to make ganache with heavy cream, etc. I have a customer who wants chocolate hazelnut flavored ganache. Is it possible to make ganache using hazelnut coffee creamer instead of the heavy cream?? I was trying to find Lorann Oils for it, but can't find Hazelnut and I need it for this weekend.

thanks in advance!!!

13 replies
ceshell Posted 25 Oct 2007 , 10:15pm
post #2 of 14

I'm not so sure about using the creamer INSTEAD of cream since it's not a real dairy product (I'll let others weigh in on whether nondairy creamer will actually result in a ganache).

But for SURE you can add nutella to your ganache to get your hazelnut flavor. Or frangelica if liqueur is an option, or hazelnut praline paste (which can be hard to find so that might not be the best suggestion...unless you want to attempt to make it yourself).

Just some ideas!

DianaMarieMTV Posted 25 Oct 2007 , 10:15pm
post #3 of 14

I'd be hesitant to do it with flavored creamer, especially CoffeeMate. That brand actually has no dairy in it, so I'm not sure it would behave the same way. Does anyone know of another brand of creamer that has real cream in it? I could be mistaken, but I don't think the International Delight does either.

Maybe you could get some hazelnut syrup that they sell for coffee flavoring and add that? Not sure if it would mess with consistancy, anyone else know?

paolacaracas Posted 25 Oct 2007 , 10:08pm
post #4 of 14

Add the creamer to the heavy cream when boiling. Don´t subtitute it, you need the cream for structure.

weirkd Posted 25 Oct 2007 , 10:13pm
post #5 of 14

I think te syrup might make the ganache too thin. The nutella is a great idea and can be found at a local supermarket. What about a hazelnut extract? I googled it and came up with this site but you might be able to find it at a gourmet store

ceshell Posted 25 Oct 2007 , 10:16pm
post #6 of 14
Originally Posted by DianaMarieMTV

Maybe you could get some hazelnut syrup that they sell for coffee flavoring and add that? Not sure if it would mess with consistancy, anyone else know?

Ooh good one. I know that some ganache recipes call for added corn syrup to add sheen, so this would could totally be an option (esp. since hazelnut syrup probably IS flavored corn syrup??) On baking911 their ganache recipe of 8oz cream and 16oz chocolate allows for 1/4 cup of optional corn syrup, so you clearly would have some leeway. Let us know if that works, if you try it!

weirkd Posted 25 Oct 2007 , 10:26pm
post #7 of 14

Their is also an Atlantic Spice Co. that sells the extract. Or if you want, grind some hazelnuts in a food processor until you get a paste. Then add some vanilla extract and let set for a couple of days and then strain. Voila!

melysa Posted 25 Oct 2007 , 10:30pm
post #8 of 14

definately dont substitute the heavy cream. if you cant find hazelnut oil/extract, try using finely ground toasted hazelnuts (like a paste) or powdered hazelnut coffee creamer. if you add too much liquid, i agree the texture would change.

hillmn Posted 25 Oct 2007 , 10:31pm
post #9 of 14

There are also Hazelnut chocolates. That might be an option. I usually get mine at my cake store.

ladyhawk1nlm Posted 25 Oct 2007 , 10:34pm
post #10 of 14

some recipes also call for could use the hazelnut coffee, in place of the reg will do 2 things.. 1. the coffee will enhance the flavor of the chocolate 2. you will have your hazelnut flavor you want...

andiesweet Posted 25 Oct 2007 , 10:35pm
post #11 of 14

I mixed nutella with my reg ganache before and it was awesome.

rhesp1212 Posted 26 Oct 2007 , 9:33pm
post #12 of 14

WOW...thanks for all of the responses!! If I add nutella to the ganache, is it going to mess with the consistancy? I need it to set up firm because this is for a 3D cake. Could I add extra choc. chips to compensate for the softer consistancy of the nutella?

liquor is out of the question as this is for a small child's birthday cake! But, that was a great idea!


melysa Posted 27 Oct 2007 , 5:15am
post #13 of 14

nutella is thick and spreadable. what ganache recipe are you using? semi sweet or bittersweet chocolate? you can let it cool, whip it a little for a stiffer texture and then fold in the nutella. i wouldnt add it when warm though. fold a little ganache into the nutella, then fold that into the ganache and it should be fine.

ahuvas Posted 27 Oct 2007 , 9:00am
post #14 of 14

I have made a chocolate ganache filling in a nut crust using non-dairy cream from rich's it worked fine however it did not have a sheen and would probably only be fine for the cream between layers etc.

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