Ganache With 1/2 & 1/2

Baking By Rosey1120 Updated 15 Apr 2010 , 5:46am by JanH

Rosey1120 Posted 4 Apr 2010 , 11:28am
post #1 of 6

Has anyone ever tried making chocolate ganache with 1/2 & 1/2 instead of heavy cream?

5 replies
suzied Posted 4 Apr 2010 , 12:09pm
post #2 of 6

Sorry, but what is 1/2 and 1/2 please explain??

Rosey1120 Posted 4 Apr 2010 , 12:16pm
post #3 of 6

I'm sorry. Half and Half is 1/2 cream and 1/2 milk. My husband uses it in his coffee and we always have it in the house. Of course, it's the last minute and I decided to make a ganache frosting for brownies and don't have heavy cream in the house. I may just give it a whirl and see what happens.

mommicakes Posted 4 Apr 2010 , 1:02pm
post #4 of 6

I use 1/2 & 1/2 regularly in my choc ganache if it is a quickie, for cuppies, or a small 8-9" round. Works just the same, only needs a little more whipping. icon_lol.gif

Rosey1120 Posted 14 Apr 2010 , 12:49pm
post #5 of 6

Thank you, mommicakes. I tried it and it did work fine. It came out a little softer - more like frosting - and didn't harden up as much as ganache. Still tasted great and will do it again - maybe using less liquid!

JanH Posted 15 Apr 2010 , 5:46am
post #6 of 6

Here's a recipe for blender ganache:
(Uses evaporated milk.)

http://cakecentral.com/recipes/15324/snarkybakers-blender-ganache

HTH

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