This week Paul shows you how to make a delicious water ganache. Perfect for cakes, ice cream, as fondue or as in this video - rolling your own water ganache truffles.
Пікірлер: 224
@quynhanhngo70627 жыл бұрын
350gr Chocolate 150gr water (My note: you can substitude with Rum of liquid of your choice, just don't boil it with the water) 75gr light muscovado sugar . Great recipe, rave reviews from my friends and their families. On the side note, please use REAL chocolate, since you already omit the cream. It'll seem a bit liquidy, but it's fine, it'll set in the fridge, if it's too soft, re-melt it, add a little more chocolate, set in the fridge again. But for me, it's simply perfect!
@aishwaryamaini83417 жыл бұрын
Doesn't the chocolate seize from adding water to it?
@quynhanhngo70627 жыл бұрын
I would say if you add too little cream into your ganache it would seize just the same. Cream is about 35% milk fat, the rest is water and some minerals. Basically, too little water ->seize, add some more water and chocolate -> ganache. It's a good tip if you had a few drop of water in your chocolate.
@aishwaryamaini83417 жыл бұрын
Quỳnh Anh Ngô alright.. Thank you so much
@jackt9936 жыл бұрын
aishwarya maini the sugar stopped that
@sliewood6 жыл бұрын
Why are you repeating the recipe from the excellent video-like you created it? It's not your recipe. And it's MLS of water not GM's.
@francesca22024 ай бұрын
Thank you for a clear teaching & wonderful explanation Sir! You have gained a new follower!
@chefIndiascorner7 жыл бұрын
Thank you for this tutorial ! I was taught that water will ruin your chocolate , you showed me something new!
@MyPerspectiveOnly2 жыл бұрын
It will ruin it if you're tempering chocolate. Liquid will make the chocolate cease in texture and render it useless.
@kostakis32 ай бұрын
Great video ! Thanks a million chef !!
@EverythingsOrange3 жыл бұрын
Thank you for this, I've made a batch and put coffee in a third and Bailey's in a third for presents. I just ate 1 of each and they're sooo good and so easy to make, thank you again x Merry Christmas
@Louetted3 жыл бұрын
Ingredients 350gms dark choc 150ml of water 75gms light muscavado sugar
@dfwjac5 жыл бұрын
I now crave truffles and redheads with accents and beards. And there are none nearby. How frustrating....
@MrGilbert9v5 жыл бұрын
Me too damnit lol
@feefeee7 жыл бұрын
Wow, I didnt' think it would be this easy. With only 3 ingredients, I want to try them.
@CandyFloss1620103 жыл бұрын
come back to youtube ! Your videos are so informative and easy to follow !
@adribazaar3 жыл бұрын
Wow! I didn’t know I could use water to melt chocolate! Sweet 😁 I have a chocolate cake waiting for its ganache.
@12dezil Жыл бұрын
Hey mate why did you stop making these,they are all brilliant videos
@louisestruwe39332 жыл бұрын
'you can just eat it' hahaha I love your style
@gossamerhall4 жыл бұрын
Thank you Paul for showing us all how to really! roll balls, absolutely the best ever! who would have thought. I have never been comfortable watching people roll little balls of anything in the palm of the hands. Love your channel.
@romadavila7 жыл бұрын
Thank Paul! You're an inspiration!
@chuapea7 жыл бұрын
Thank you so much for sharing this method of rolling and coating the truffles. There could not have been an easier and effortless way to do it. Initially, I was skeptical as its 31degC here and I had very very soft truffles (made of dark chocolate, caramel sauce, water and whisky) but surprisingly it worked exactly as how you made it looked! So pleased :D Square cut truffles are a thing here because of Royce but this will definitely be my go-to way of shaping my truffles!
@aishwaryamaini83417 жыл бұрын
Adeline Chua did you heat whiskey, water and sugar together?
@chuapea7 жыл бұрын
aishwarya maini I was working with chocolate that had seized so it was already melted and I just added caramel sauce, water and whiskey to form a ganache
@aishwaryamaini83417 жыл бұрын
Adeline Chua oh okay.. Thanks for the reply :)
@CraftyLoops8 жыл бұрын
Im actually making truffles tomorrow, I have my dark and white chocolate ganache made and waiting for me in the fridge. Can't wait to make them. Yours look so delicious. Looking forward to more videos. Lee :)
@RainorShine15 жыл бұрын
Love ganache recipe, especially white yum
@gayatribankeshwar6185 жыл бұрын
You are amazing,ur tutorials are great,thanks
@00112233sweet5 жыл бұрын
Hi Paul ....u are too gud I really love the way u explain .... Keep it up..god bless you
@karatefella4 жыл бұрын
I never knew you could make ganache with water. I thought you could only make it with double cream
@herbieshine13126 жыл бұрын
You Sir are fantastically fantastic!!!!!
@gaylesmith17523 жыл бұрын
Love your attitude! 😋❤️🙏🏼🇨🇦
@faded7435 жыл бұрын
Your awesome brother.. keep rolling with your good stuff
@SamyuktaaDhandapani6 жыл бұрын
Really enjoying these videos! Hope to see more content soon
@joeymusacchio98164 жыл бұрын
What I like here, is the doing it right, champagne🖤 or whiskey truffles are Yummm also. I love the video.
@mariella0696 жыл бұрын
So happy I found you!!!
@certovababicka6 жыл бұрын
A fantastic man! I love him😊
@robertaclark51862 жыл бұрын
Thank you so much for you videos!!! I decided to make home made Xmas gifts this year as money is a little tight! Decided to makes some chocolates and your videos have really helped me achieve something rather nice! I have so far put little hampers together with homemade chocolates, candles, chuckneys and biscuits. Thank you xx
@teena28173 жыл бұрын
Sharing them will be hard 🤣🤣🤣
@danielgoddard32867 жыл бұрын
great video Paul, will be trying these for Xmas along with my slowly improving sourdough
@jasminericcardi4 жыл бұрын
..... sharing them will be hard.... I loved it.
@Jaya-nc9sh3 жыл бұрын
I was taught to protect chocolate from water and steam. I have to try the water ganache.
@Amy11M4 жыл бұрын
1 cup water 1 1/2 cup chocolate 2/3 cup sugar Not sure my conversions are right BTW Going to make this right now!
@Amy11M4 жыл бұрын
JK I couldn't make it but made a pudding, I guess.
@johnroekoek123456 жыл бұрын
It's totally soft after more than 2 hours in the fridge. Mom is eating round balls of nutella for mothersday.
@HCPF1236 жыл бұрын
John Roekoe mine is also super soft 12 hours later, looks nothing like the video! What did I do wrong?!
@LulaJake5 жыл бұрын
350/150=2.333 So if I was to try an experiment with 100g bar of high grade chocolate I would use 42ml of hot sugary water.
@janmchaney79122 жыл бұрын
Love it. Love the handsome look. WoW Loved the look on your face when you missed your mouth. Lol Did you disappear?, want more videos
@arielaviv47066 жыл бұрын
You are amazing!
@a.krishna39245 жыл бұрын
Which one makes for a stiffer ganache, one that melts slower in the hands? Water ganache or heavy cream ganache? And what is the ratio??
@sunitamatta92667 жыл бұрын
Paul u rock
@SuperHalolover1175 жыл бұрын
Do we add the whiskey to the hot ganache or should we wait til the ganache cooled down a little? Or am I overthinking it?
@HappyHaru83 жыл бұрын
These look great. Is there a better combination of sugar you could use to make the truffles shelf stable for longer?
@onetouti3 жыл бұрын
You can make square truffles, no need to roll and they will be as delicious and no messy hands
@lilyalamari13695 жыл бұрын
Hi sir, would like precise dark or milk chocolate, I know that's different when we talk about water? Excuse me I m from Algeria
@mkivy3 жыл бұрын
I didn’t see u miss! Lol....wish I was there to take a taste !
@henryraphaelbuban62675 жыл бұрын
Hi Paul. does it make any difference if I roll the chocolate into a ball first before dusting them with cocoa powder
@reshmasasankan72296 жыл бұрын
instead of water, can we use boil some rum and use it as liquid for emulsifying process?
@PaulAYoung6 жыл бұрын
No - using just rum would make the truffle too strong, so you would substitute a proportion of water for rum in the making process, by adding the rum to the chocolate and water once it's mixed together.
@Shailys_kitchen3 ай бұрын
Can we use wine to make ganache? Can we heat wine to simmer?
@lonbra20123 жыл бұрын
Amazing! Can I do it without the sugar? Or replace the sugar from honey? Thanks
@Louetted6 жыл бұрын
New fan!
@Anonymous185314 жыл бұрын
You said in the beginning you could use any liquid including cream, but then say it shouldn't have dairy in it. Can you please elaborate on what you mean by that?
@EverythingsOrange3 жыл бұрын
He was explaining that a ganache is mixture of liquid e.g cream and chocolate. But for this he's making water so no dairy. Basically saying use what you want.
@kellieschuler90935 жыл бұрын
Hello. I have never tried anything like this before, so watch out family. If I were to want a little kick of whiskey to spice them up, what % of water would I substitute? Note.... I love whiskey
@agentm00se3 жыл бұрын
did you ever try this? im just trying to figure this out also
@sonalgupta779 Жыл бұрын
How long these water ganache lasts?? And shelf life of truffles?
@purbajabhattacharyyachakra93196 жыл бұрын
Sir, thanks a ton for all your tutorial. I have an request. If possible do u able to make a tutorial on how to colour Coco butter using powder colour & how to use those for colouring moulded chocolate. I am facing issue while unmoulding my chocolate. Is keeping it longer time helps?? tia
@SUSANELVIS2 жыл бұрын
i have created these truffeles (the half of the recipe) just to test it and i have added about 70 ml of Baileys wiskey cream and after putting the ganache in the fridge over night it is still to thin to roll into balls. what can i do to fix it ?
@debbiehargreaves33806 жыл бұрын
I did not know you could make ganache with water! Can I use it to crumb coat and cover a cake once it's set up a bit like a cream based ganache?
@PaulAYoung6 жыл бұрын
Hi Debbie, you can indeed!
@1wow1876 жыл бұрын
You can make mac and cheese with water too! People on welfare do it!
@tootstaray32725 жыл бұрын
Absolutely!!!
@user-zi5kp6lf9r Жыл бұрын
@@1wow187 you must eat that every day then
@Andy-in8ej5 жыл бұрын
The first rule I was taught, "keep chocolate away from water" please explain.
@ellalena18735 жыл бұрын
A small amount of water will seize the chocolate. So if you’re adding water to chocolate you must add enough to saturate it to prevent this happening. Different types of chocolate have different saturation points.
@tootstaray32725 жыл бұрын
An already melted chocolate has to be kept away from water or it will seize. Meanwhile, unmelted callets or discs can be un crystallized by hot water, cream or even fruit purée. Don’t limit yourself to just water or cream. You can make fruity Ganache using purées of Raspberries, Strawberries, Mango, apricots, Passion Fruit, Citron, grapes, Pineapple and so on...
@Andy-in8ej5 жыл бұрын
@@tootstaray3272 Thanks for that,,really helpful.
@Appaddict013 жыл бұрын
Toots Taray I’ve seen people add the water directly into already melted chocolate while making a cake drip and truffles.
@janetkurniawan28144 жыл бұрын
Hello, i want to as you if i store the in the fridge the cocoa powder on the outside will be dampt and didnt have that powdery texture again, what can i do to prevent that
@nichellerozario19822 жыл бұрын
Is it Dark Unsweetened Chocolate ? Also, is it dark compound chocolate or coverture? Please specify kindly
@amalabdalli87677 жыл бұрын
amazing , but for how long can we keep them fresh if we want to give them as a present
@PaulAYoung6 жыл бұрын
Up to a week!
@mikkikas68212 жыл бұрын
The fact that the water is hot, does that keep the chocolate from seizing up?
@zeem10306 жыл бұрын
Can i use compound white chocolate to water ganache and coat and cover the cake as for coloured ganache
@29res296 жыл бұрын
You are adorableee :)
@pierredediamant67956 жыл бұрын
شكرا
@jcinkc38 жыл бұрын
Thank you!!!! I have read about water ganache and now I am confident I will be successful. I will be making molded truffles ( I got a great deal on several professional molds) and wanted to know if I HAVE to use water? Can I use fruit juices? I was thinking about a raspberry truffle with raspberry puree and Chambord. Or is the puree too thick? You do a wonderful job at explaining and showing every step.
@aishwaryamaini83417 жыл бұрын
JC Gregg did it work?
@PaulAYoung6 жыл бұрын
Yes - by using different water-based liquids, this will automatically flavour your ganache (such as fruit juices, tea, wine, etc.)
@nathanrogers87135 жыл бұрын
I use a reduced raspberry puree after making the initial ganache. I don't reduce the fluids at all and it comes out great! The base water ganache sets pretty thick so it can handle a bit of extra liquid or paste without making a huge impact like it would on a normal cream based ganache.
@mustafaocal42566 жыл бұрын
Could I roll that like a sausage between cling wrap for uniform shape cuts or will that spoil the texture?
@sameersingh33356 жыл бұрын
Just wooooowed....
@arundhatipatankar50924 жыл бұрын
Which dark chocolate can be used? If you can suggest some brand
@marianadomingos58184 жыл бұрын
Is it possible to use these with white chocolate? If yes the ratio is the same?
@mckenziewalker60154 жыл бұрын
Can this recipe be achieved with milk chocolate or white chocolate?
@AyanAli-eq4lo5 жыл бұрын
What are the chocolates he uses called
@laurelwill34287 жыл бұрын
Hi Paul- Quick question-where do you recommend buying the chocolate discs you use in your candy? By the way I think you are one sharp dressed man! Thanks, -Laurel
@PaulAYoung6 жыл бұрын
Hi Laurel, I tend to use Guittard Chocolate mostly! You can pick it up in Marks & Spencer, Lakeland and Ocado
@Craiggy835 жыл бұрын
Paul A Young Fine Chocolates What % dark chocolate did you use for this recipe? I think this is key part of the recipe since the sugar amount would change depending on the cocoa percentage.
@nathanrogers87135 жыл бұрын
@@PaulAYoung You say that while posting on a video where you are using Valrhona... Their wafers are rather distinctive.
@Craiggy835 жыл бұрын
@@nathanrogers8713 that's what I was thinking, but maybe he is making his own chocolate using a mold similar to Valrhona? I hoping one of these days Paul replies with some more specifics ;)
@nathanrogers87135 жыл бұрын
@@Craiggy83 He already said he buys his chocolate. He crafts truffles and such from that bought chocolate rather than making his own. (And does a GREAT job at it, make no mistake) Guittard that he mentioned earlier in this post produces a traditional wafer for its couverture where Vahlrona uses a distinctly different shape than pretty much everyone.
@kevinprei182 жыл бұрын
Do you HAVE TO add sugar to your mixture or is it optional?
@joannalandreth-smith13697 жыл бұрын
has anyone got a response for the shelf life of water ganache truffles?
@PaulAYoung6 жыл бұрын
Hi Joanna, up to seven days!
@sliewood6 жыл бұрын
Paul A Young Fine Chocolates Is one week a conservative estimate..? I keep CREAM truffles longer than that without issue and there's absolutely NOTHING in these to go bad!! Btw- I just made a batch (I would usually sub soya cream for vegan truffles but this looked interesting...) and am both surprised and impressed. However, I find them a tad sweet so will be dropping the sugar quantity next time.. may be my chocolate tho; I use 58% (I buy in bulk and this suits my other baking needs most appropriately). I could try subbing some alcohol for water too. No matter; vegan ganache / truffles just got vamped in my gf home!! Many thanks 🎂☮️
@ANDREINATEX6 жыл бұрын
Youre adorable!!
@MegaDestroyer073 жыл бұрын
mine didn't freeze the way you have shown here any suggestions?
@MiaMarie420 Жыл бұрын
Can you put that ganache inside tempered chocolate shapes??
@neelameusebius27353 жыл бұрын
What is the ratio of chocolate and sugar and water for water Ganache. Please help
@giveitatry25055 жыл бұрын
Hello paul...i jst want to ask that can i use confectionery sugar.
@nicatotanes76683 жыл бұрын
Hi paul.. can i use honey instead of sugar?
@sugatabasuroychoudhury17733 жыл бұрын
Can we use milk chocolate
@nengyapp71655 жыл бұрын
If no Muscovado sugar? Any sugar you suggest?? Thanks
@buddahstar85 жыл бұрын
Do u have to add the sugar? Is it a must?
@tamarapaulson17566 жыл бұрын
Hi Paul. Instead of dipping the truffle in coca powder can you dip it in another melted chocolate? I like my truffles to look smooth and rich from the outside but I don't seem to understand proper method to use to make them smooth. Is there a way you could demonstrate a technic and show how to make truffles smooth and chocolatie and hard shell for the outside? Thank you in advance:)
@nathanrogers87135 жыл бұрын
He has another video where he makes a whiskey truffle with whiskey added into the water ganache. In that case he used a mold and used the ganache as a center in the molded truffles. Doing so helps you avoid having to roll the ganache and makes for a perfectly smooth finish.
@NIKKIMYSELF6 жыл бұрын
Hey I have been always hearing water and chocolates should not be mixed as water destroys the chocolate... So am a lil confused with this water ganache recipe..plz explain ?
@areaSixTwelve6 жыл бұрын
A little water makes chocolate seize - out gets chunky and gross textured. Add more water and that goes away. But you'll never get it to temper again.
@daomy35336 жыл бұрын
Can I ask that is it ok if I used dark muscovado sugar ?
@Mila20121005 жыл бұрын
Thank you so much for this recipe. I have a question, do we need tempered chocolate?
@Appaddict013 жыл бұрын
No, not unless you plan on coating them in chocolate.
@Mila20121003 жыл бұрын
@@Appaddict01 thank you!
@ZEEBOFAN6 жыл бұрын
does it make a lot of difference if I use mineral water instead of tap water? Hmm, can I swap out the sugar you used with dusted coconut sugar?
@dinkaboutit42285 жыл бұрын
IDK if coconut sugar is sucrose (cane or beet sugar) or fructose (fruit sugar), so you might want to find out. I don't think it would make a huge difference here, as this is not a tempered chocolate. Another thing to keep in mind is the sugar content of your sugar. What is it for coconut sugar? If its anything like jaggery or palm sugar, its not very high. Refined white sugar, on the other hand, is almost certainly the purest substance in your house. Even if you have a bunch of distilled water sitting around, its not as pure as the sugar.
@sarahness40466 жыл бұрын
Can you use this recipe to make a whipped ganache?
@meenasay46708 ай бұрын
And i thought that tempered chocolate will freeze if water falls into it!
@monikagarrido89172 жыл бұрын
Dear Paul, gow long is the shelf live of this truffles?
@samakinta26017 жыл бұрын
Please make a tutorial video of fudge brownies.
@agentm00se3 жыл бұрын
if you were adding whisky to this recipe would you add the whisky on top of the 150 ml water, or substitute some of the water amount for whisky? asking for a friend :P
@EverythingsOrange3 жыл бұрын
On top of, it'll go really soft and smooth so needs a bit longer chilling but tastes so good . I made Bailey's ones this way
@davidtoc2 жыл бұрын
Why do you use water instead of cream?
@MalisTreasures4 жыл бұрын
I tried to make these today. My ganache has been in the fridge for about five and a half hours now and still isn’t set😭
@Appaddict013 жыл бұрын
You should have remelted and added more chocolate. Your ratio could have been off or it could have been the differences between different brands of chocolate. I probably wouldn’t try this with a compound chocolate.
@onetouti3 жыл бұрын
Can you replace the water with fruit juice ?
@riddhigupta36945 жыл бұрын
Hey Paul, Can I replace the water with whiskey or wine in the recipe?
@fatherskitchen37355 жыл бұрын
Yes
@arg.adriana4 жыл бұрын
What chocolate do you use to melt?
@smjj-nd6ws4 жыл бұрын
Thank you but where the new video's am mis it 😔
@claudejethrovitan81894 жыл бұрын
What brand of chocolate does he use?
@Khaabenaki7 жыл бұрын
its water and sugar to boil .. thats it?
@Jordan-fe9dg7 жыл бұрын
Has anybody successfully done this? My compound chocolate seems to reject the water, other tries it is far too soft. Cant seem to get the mix right
@rigilchrist6 жыл бұрын
You need to use real chocolate, not compound chocolate. Real (dark) chocolate is composed of just cacao, cocoa butter and sugar.
@reshmasasankan72296 жыл бұрын
I made it.. it came out really well..
@reshmasasankan72296 жыл бұрын
I used rum as a booze to the truffles
@PaulAYoung6 жыл бұрын
If you're using compound chocolate, then the quantities may have to be altered. Feel free to increase the amount of chocolate if it's too soft, and whisk the ganache very well to emulsify together