Chocolate Ganache Question

Baking By didavista Updated 5 Feb 2007 , 3:08pm by Phoov

didavista Posted 27 Dec 2006 , 1:02pm
post #1 of 23

I want to try chocolate ganache for the first time and went directly to the recipes on this site. But I have a couple of questions. This is the recipe I was looking at

It says 12 oz. chocolate, is that sweet, semi sweet, bitter, etc.?
and it says 1 oz sugar. Duh, but what is that, can any one convert that to a different measurement for me.

Or if any one has a different recipe for me to try. Any help is greatly appreciated. Thanks

22 replies
lapazlady Posted 27 Dec 2006 , 1:31pm
post #2 of 23

I use semi-sweet chocolate and the 1 oz is 28 grams is 5 teaspoons give or take a few grains of sugar. It tastes wonderful!

katy625 Posted 28 Dec 2006 , 3:35pm
post #3 of 23

I just use 8 oz semi sweet chocolate and 1/2 cup heavy whipping cream. Melt in a double boiler then immediately pour onto cake and move around with spatula until all sides are covered. Here is a pic of my first Ganache cake I did for Christmas. EVERYONE LOVED IT! IT was demolished!

patton78 Posted 28 Dec 2006 , 3:43pm
post #4 of 23

I would reccomend using the recipe that katy625 used. Ganache is already sweet enough, I cannot imagine adding more sugar unless I guess you use semi-sweet chocolate.

RisqueBusiness Posted 28 Dec 2006 , 3:52pm
post #5 of 23

we have a recipe that adds a lot of sugar to the lower the cost..Iwas trying to find it..unfortunately I have to leave and the notebook is not handy!!


I can post it later on when I find it..


scoobam Posted 28 Dec 2006 , 3:55pm
post #6 of 23

I use a similar recipe that you posted the link to... but don't use the sugar and use half semi and half bitter. I use it often as a filling.

RisqueBusiness Posted 28 Dec 2006 , 4:12pm
post #7 of 23

Found the recipe...:


2 pounds 8 ounces:  Semi Sweet Chocolate

1 pound 8 ounces:  Cocoa Block (can adjust up or down)

1 Quart:  ½ and ½ , cream or milk

1 Quart:  Heavy Cream

2 pounds:   Granulated Sugar

Pinch:  Salt

Vanilla:  To Taste


1.  Cook the cream and sugar to a boil then add salt and vanilla.

2.  add chopped chocolate, whisk it in slow, until blended and melted.

cheftaz Posted 28 Dec 2006 , 10:47pm
post #8 of 23

The link you posted to "Chocolate ganache 1"
I developed that using bittersweet (sometimes called plain)chocolate. Because a really good bittersweet chocolate is quite bitter by kids standards I added to the recipe 1 oz (1 tblsp) of sugar for the kids to enjoy it more. It just takes the edge off a, like I said, good bitterwseet chocolate. You think about it, 1 tblsp of sugar is not very much. Using a semisweet you barely even know the difference but keep in mind different brands of chocolate have different levels of sweetness.
When I use callebaut dark instead of callebaut bittersweet (because here bittersweet is not always easy to find except in "bakers" squares which I personally don't care for) I still add the sugar because the callebaut dark is far less sweet than "bakers" semisweet. But it's up to you and the level of sweetness in your choclate. I hope this makes sense

Whatever you do don't use unsweetened YUCK

didavista Posted 29 Dec 2006 , 11:17am
post #9 of 23

thanks to everyone for all the great tips. Getting ready to give it a try right now!!

CakeParlour Posted 14 Jan 2007 , 2:40am
post #10 of 23

The easiest and best tasting ganache in my opionion is just semi-sweet chocolate whisked into boiling heavy cream (let it sit off heat to melt). The proportions can be played with to achieve different consistencies.


countrycakes Posted 14 Jan 2007 , 3:03am
post #11 of 23

thumbs_up.gif I made some using MILK CHOCOLATE chips, for a cake at Christmas.......and it was divine! thumbs_up.gificon_biggrin.gif I like the taste of it better than semisweet choc chips, just my taste. icon_smile.gif And it was my first time making ganache.......very easy! icon_smile.gif

donnaluv2cruise Posted 29 Jan 2007 , 6:44pm
post #12 of 23

I made a chocolate cake and filled it with milk chocolate ganache this weekend. I liked it better then the semi sweet chocolate that I've done in the past. I brought 3 cups of heavy whipping cream to a simmer and then removed it from the heat. I then dropped in 1 stick of unsalted butter and 2 12 ounce bags of milk chocolate chips. Let it sit for about 3 minutes and then whisk it together. If the chocolate isn't quite melted, put it back over very low heat. Chill it until it is cold and then whip it. Careful not to overwhip. If you're using a stand mixer it will whip pretty quickly. This recipe make enough to fill a triple layer 10 inch and a triple layer 6 inch. I had some leftover. Hope you like it! thumbs_up.gif

didavista Posted 29 Jan 2007 , 11:43pm
post #13 of 23

Thanks again for replies, next time I am definitely trying it with milk chocolate. For my taste, the sweeter the

melysa Posted 29 Jan 2007 , 11:56pm
post #14 of 23

i use the recipe from colette peters book, so simple.

12 oz bag choc chips
2 cups (one pint) heavy cream

boil cream, melt choc. chill 6 hours.

i then whip it like cream and it gets really fluffy and firm. i love this for fillings or for frosting. yum yum yum. i also like to tweek it up...

i usually use milk choc, but you can use any kind of choc. i like to look at all the varietys of chips in the grocery store...think of the possiblilities!

dark choc, mint choc, cherry choc, white choc, butterscotch, peanut butter chip, what else is there, a few more flavors i am sure. you can also add a bit of extract flavoring while it is still, raspberry, hazelnut, coconut, mocha...

oh gosh, now you've got me started. one time i put toffee chips in with the whipped milk ganach as a filling. nuts, marshmallows, fruit.... icon_cry.gif

stings1409 Posted 3 Feb 2007 , 11:51am
post #15 of 23

Melysa, is this recipe shelf stable? I was needing a ganche as a filling that could sit out for 4-5 days.
Thank you.

melysa Posted 4 Feb 2007 , 2:06am
post #16 of 23
Originally Posted by stings1409

Melysa, is this recipe shelf stable? I was needing a ganche as a filling that could sit out for 4-5 days.
Thank you.

i just reread through several books...collette peters, margaret braun, toba garrett and wilton...they all say the same thing. this can be refrigerated for up to two weeks or at room temperature for up to 2 days. after that i would not gamble with it. I would reccomend using a buttercream for the filling if it absolutely has to be out that long. you may want to consider having a pastry bag filled with whipped ganache at the event to use as a garnish on top of each slice as it is served if they really wanted the ganache. is this for a wedding cake?

stings1409 Posted 4 Feb 2007 , 3:27am
post #17 of 23

Yes, my daughter has asked me to make her wedding cake. I haven't decorated in years. I am really out of touch with all the new techniques. I won't have room to put the cakes in the fridge and I want to make it early enough that I can still have time with her on her day.

mcalhoun Posted 4 Feb 2007 , 3:33am
post #18 of 23

What do you do if you want your ganache to run down the sides of your cake a little - giving a drip affect?

ang_ty95 Posted 4 Feb 2007 , 3:44am
post #19 of 23

For my ganache I use:

8oz Semisweet chocolate
1 cup whip cream
3 Tbsp Kahlua

Phoov Posted 4 Feb 2007 , 3:48am
post #20 of 23

I use equal parts semi-sweet chocolate chips and cream. Heat the cream in the microwave in a glass container. Add the chips and a pinch of salt. Stir until well blended and allow to sit til lukewarm-ish! It is wonderful........and simple. I've added a tiny bit of butter on occasion for a glossier look. Usually not tho. This recipe has never failed me.

melysa Posted 5 Feb 2007 , 4:27am
post #21 of 23
Originally Posted by ang_ty95

For my ganache I use:

8oz Semisweet chocolate
1 cup whip cream
3 Tbsp Kahlua

does using the alcohol give it a longer shelf stability than the normal 2 days?

CakeQueen52485 Posted 5 Feb 2007 , 7:51am
post #22 of 23

I make ganache truffles all the time, and its basically the same recipe that you would use for a glaze. In my recipe I use 14oz milk chocolate, which is basically a bag and a half of chocolate chips, and 1/2 cup heavy cream. I use the milk chocolate because heavy whipping cream generally isnt sweetened. You just want to put the heavy cream into a heavy bottomed saucepot and bring it to an "almost" boil, then add the chocolate. Remove from heat and stir until smooth. Sometimes if you make the cream too hot, it scalds and then you have a yucky tasting ganache. Also, I usually just use Nestle Tollhouse chocolate chips, just because they taste good, and I can't afford the really nice chocolate yet.

Phoov Posted 5 Feb 2007 , 3:08pm
post #23 of 23

McCalhoun~ for dripping, I just don't let the ganache cool quite so long.... Also....more cream will cause the finished product to be softer, but be careful there about getting it so soft that it won't "set". I personally like the slightly bittersweet result of not adding any extra sugar. Many times I use chocolate BC for my filling in a ganache cake. It's WAY too simple for such an elegant cake! Good luck!

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