Setting Ganache Recipe?

Baking By nicolesprinkle Updated 17 Jul 2009 , 3:50pm by icer101

nicolesprinkle Posted 16 Jul 2009 , 11:33pm
post #1 of 7

Does anyone have a setting ganache recipe I can use under fondant in US measurements?

Also does anyone know if I can use it on a sculpted cake?

6 replies
Rylan Posted 16 Jul 2009 , 11:46pm
post #2 of 7

Measure by weight using 2:1 ratio of chocolate and heavy whipping cream. Use a 3:1 ratio for white chocolate. I've seen people use it in sculpted cake and it works.

nicolesprinkle Posted 16 Jul 2009 , 11:50pm
post #3 of 7

OK! Not trying to sound stupid, but when you say 2-1 do you mean 2 cups chocolate to 1 cup cream? If so do you mean melted or chopped chocolate?

Rylan Posted 16 Jul 2009 , 11:56pm
post #4 of 7

Like I mentioned, measure by weight. 2 pounds of chocolate : 1 pound cream.

I let my cream boil over low heat. Once I feel that it is ready, I turn the heat off and throw in my chocolate chips (chop chocolate if you are using a block). I let the heat of cream melt the chocolate for a minute or so and then stir until incorporated.

Let it settle until it thickens.

Good luck.

nicolesprinkle Posted 17 Jul 2009 , 3:01am
post #5 of 7

OK! Thanks! That makes sense!

bobwonderbuns Posted 17 Jul 2009 , 3:39pm
post #6 of 7

Can I ask -- what exactly is a pound of cream?? Are you talking 16 oz liquid measure = 1 lb cream?

icer101 Posted 17 Jul 2009 , 3:50pm
post #7 of 7

i was wondering the same thing.. took it as 16 oz. of heavy whipping cream?

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