Chocolate ganache question

Joined Oct 15, 2006
Some recipes for ganache contain only chocolate and cream while others have butter in addition. Can anyone tell me what the addition of butter does to ganache? Thanks.
Joined Sep 18, 2010
Additional butter in a ganache  makes it more shiny and a richer mouthfeel ( if there is such a word ) besides adding  more calories .
Joined Apr 3, 2008
I've never put butter in my ganache but I will next time, I'm shocked I didn't think of it myself before.

A constant addition to my ganache is booze.  Grand marnier, creme de cassis, baileys, whatever, throw it in there!
Joined Jan 25, 2016
I'm not a fan because it eclipses a bit the taste of the chocolate, it doesn't taste bad but it reminds me any random cake but a ganache. For some people it is "yummier" because it is an addition of fat, and fat always makes food in general tastier, that's why I think is more interesting to work with fatter cream than adding the butter. 
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