Chocolate Ganache That Hardens! Recipe?

Baking By supakiki Updated 18 Dec 2010 , 6:26am by supakiki

supakiki Posted 18 Dec 2010 , 4:32am
post #1 of 3

I'm not talking, gets hard in the fridge, I'm talking gets hard just at room temp. Any help here? I've had a hard time finding the right recipe for this. THANKS!!

2 replies
BecL Posted 18 Dec 2010 , 4:40am
post #2 of 3

I'm not sure how hard you want it, but I use a 3:1 ratio when I make ganache. 3 parts chocolate to 1 part cream (i.e.: 300g choc to 100g cream). It sets quite firmly when put on a cake - you can press firmly on it without putting a dent in it.

supakiki Posted 18 Dec 2010 , 6:26am
post #3 of 3

Thank you, thank you!!!!! Will do!

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