ADoes anybody have a good reliable recipe for this? I have to top chocolate cupcakes with a ganache & I bought ghirardelli(sp) chocolate chips to stay on budget. The lady I'm making for wanted it bc she loves the centers of truffles. I'm concerned bc I've read that the chips will be too difficult to work with & the ganache won't be smooth? I have no other choice. Can you add butter to make it more smooth? Thank you.
AIt needs to be piping consistency not dipping.
So would you prefer a recipe for whipped ganache?
This is what I use when I pipe ganache for cupcake frosting. 1 1/3 c semi-weet chocolate chips to 3/4 cup whipping cream. You can add a tablespoon of your favorite liqueur as an option. I will admit that it can have some small lumps in it, but it may be me rushing & not stirring enough after I add the heated cream. The recipe says to heat the cream to a boil & then pour it over the chocolate. Stir until melted & then add the liqueur if desired. Place the bowl uncovered in the frig for an hour. Also chill your mixer beaters. After an hour whip the chilled ganache for 2-3 mins. I have been using a large round piping tip to pipe the ganache. That way I avoid a clogged tip if I do have any little lumps that might clog a star tip.
AThank you oh so much! I'm glad I have a recipe now & that the chips will work. You've saved my day.