For anyone who has made this recipe, I was looking it over and saw that it lists 1 oz sugar as part of the ingredients. Is that supposed to be weight or fluid ounces, like 1/8 cup of sugar? Also, it doesn't say powdered or granulated sugar. Any idea which? Or if you don't know, do you have a tried and true recipe? I have read up and see that most recipes call for chocolate chips and cream. I would like to try working with it some. What kind of cream? Heavy or light? I am full of questions and in awe of the knowledge that you guys have! TIA!
I use this recipe... i use merkens and whipping cream and measure out 1 oz of granulated sugar on my kitchen scale. Really yummy and when it cools it is great to pipe with and i add it to buttercream to make the best chocolate buttercream.
Generally, if a recipe doesn't specify, dry ingredients (like sugar) ounces will mean weight. And "sugar" means granulated sugar.
Thanks for the clarification! Outside of buttercream frosting, I have never tried a recipe where sugar, flour, or any other dry ingredient was measure in weight and not by standard fluid ounces (cups). And I certainly wouldn't have considered granulated sugar for something that is supposed to be smooth. I would have thout that would make the ganche grainy. I am sooo glad I asked otherwise I may have ruined some excellent chocolate by adding 1/8 cup powdered sugar!!!!
(Boil the sugar with the cream)
Yeah I read the recipe and that is why I asked the questions. No need to be condescending.
Where can I find this recipe please?
Excuse me? I wasn't trying to be condescending at all. I was just thinking that sugar MAY be gritty if you just add it to the chocolate bowl without letting it melt into the cream on the stove. Thought maybe that's what you were thinking of and was trying to help you avert a problem. I wouldn't have taken the time to answer you if I just felt like being a b***h.
I would appreciate your response more if it didn't come across as condescending. I did read the recipe, which in fact does say to put the sugar in with the cream. I had questions and I do appreciate you answering. Putting your response in parenthesis is what made that response seem condescending to me. But whatever. Thanks for your help.
TrinaR - At the top left next to "forums" there is a tab called "recipes". Click on that. I did a search to find "ganache". This recipe was the highest rated one on this site for plain chocolate ganache. I believe that this is the only one that I came across on my journey for the best recipe that has sugar added. Almost all of the recipes I have seen were strictly cream and chocolate with butter thrown in to make it shiny. I am planning to make some this weekend just to try it. Mmmmmmm!
Thank you so much Redlotus ..... I will try it.
And not to get involved - but, internet is not the best means of communication. We all type with no expression.... so the way we read things may not be the way they are intended. I am just saying so that we do not allow ourselves to justify and assume.
Redlotus, thanks a lot. Please let me know how it turns out.
I always use heavy whipping cream not whipping cream as per my baker friend's recipe.
And I did not read the recipe as the answers were obvious without it. So I did not know how explicit or not the instructions were. It was just an afterthought that I thought might help. The parenthesis were a sidebar or a whisper.