How To Whip Ganache?

Baking By luvlaugh Updated 29 Jul 2011 , 2:06am by cakestyles

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luvlaugh Posted 29 Jul 2011 , 1:32am
post #1 of 5

I am going to be making chocolate ganache to pipe into edible cups and I want to whip it. My question is; should I put it into the fridge before I whip it or should I whip the ganache right after it has melted? I've never whipped ganache before. Thank you. icon_biggrin.gif

4 replies
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Lcubed82 Posted 29 Jul 2011 , 1:50am
post #2 of 5

You need to let it cool completely before starting to whip. Either leave it at room temp, or refrig. Place plastic wrap on the very top of the ganache so no "skin" forms.

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Moovaughan Posted 29 Jul 2011 , 1:50am
post #3 of 5

Make all the steps of the ganache just like your not going to whip it. When it has set in the fridge bring it out and then whip it. If it is too thick you can zap it in the microwave for just a couple of seconds then whip whip whip!

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luvlaugh Posted 29 Jul 2011 , 1:54am
post #4 of 5

Thank you both so much.

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cakestyles Posted 29 Jul 2011 , 2:06am
post #5 of 5

Whipping ganache is a 2:1 cream to chocolate ratio, unlike poured ganache.

Here's the recipe I use with much success.

http://cakecentral.com/recipes/2358/whipped-chocolate-ganache-ii

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