If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping

Chocolate Ganache 1

Ingredients

  • 8 oz (240ml) cream
  • 1 tbls butter (optional but makes it stay really shiny even after refrigerating)
  • 1 oz sugar
  • 12 oz (340 g)chocolate

  • Footnote

  • White chocolate use nearly double the chocolate to cream
  • 240 ml cream
  • 455 g white chocolate

Instructions

    Break chocolate into 1/2 oz pieces and place in stainless steel bowl

  1. Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
  2. Or use to ice your cake by pouring or spreading (allow to cool to room temp first)

Comments

cheftaz Says... 4 Sep 2009 , 5:56am

recipe makes approx 2 cups

Cakeonista Says... 2 Oct 2009 , 2:40pm

This is the best ganache, I always use this recipe.

proudmommaof3 Says... 12 Oct 2009 , 10:39am

I use this topped with strawberries....delicious!

korensmommy Says... 27 Oct 2009 , 4:38pm

This is the only ganache I use, thanks!

Angel_Cake Says... 27 Oct 2009 , 7:41pm

I don't know what I'm doing wrong, but this wouldn't pipe at all- either it was too hard, or it melted in my hand and would run out. It did taste good and spread well though :)

CakeJediChic Says... 23 Nov 2009 , 7:02pm

can i whip this to make whipped ganache?

sweethaven09 Says... 24 Nov 2009 , 11:19am

What kind of chocolate is used? Semi-sweet or milk chocolate?

cheftaz Says... 25 Nov 2009 , 2:37pm

use bittersweet (which is why I added sugar to the recipe, makes it a little more kid friendly) or semi sweet. you use milk chocolate the proportions are different

johannarubi Says... 1 Dec 2009 , 12:41am

can you put fondant over it?

jhutch04 Says... 22 Dec 2009 , 7:51am

this may be a silly question, but what kind of cream? light cream, heavy whipping cream???

cheftaz Says... 7 Jan 2010 , 10:52pm

heavy whipping cream

Renaejrk Says... 3 Feb 2010 , 3:41pm

what would be better proportions for milk chocolate?

metweety6 Says... 10 Feb 2010 , 11:35am

would love to try this recipe. is it ok to use whipping cream . thats all I have here.. and its snowing so it means i won't be going out...and for the sugar did you put in a tablespoon?? thanks for the help

onlymadaresane Says... 14 Feb 2010 , 12:29pm

metweety6- whipping cream is what she's referring to. And if you're using bitterweet I'd use a Tablespoon of sugar and that seems to be okay with me. If you're using semisweet I'd omit the sugar.

Enilajar Says... 25 Mar 2010 , 11:17am

Would also like to know if this can be used under fondant, i.e- would it make fondant sag or show lumps?

mamawrobin Says... 27 Mar 2010 , 6:51am

Ganache is a wonderful canvas for fondant. Alot of people use only ganache under fondant to get crisp, clean lines.

ivymeister Says... 13 Apr 2010 , 12:00pm

does anybody know how long this can be left out? Or does it need to go straight in the fridge??

Ladyfish74 Says... 24 Apr 2010 , 6:32am

It can be left out (in the bowl) if the surface is completely covered in plastic so it doesn't set up. If it's on a cake and you want it to set up before putting fondant on it, yes it's best to leave it out. Use a light coating of sugar syrup on the sides (only) of the cake to help your fondant stick to the ganache after it has set. Sharon Zambito has some great videos on this method. Her cakes are flawless.

love2frost Says... 12 May 2010 , 11:16am

If i was going to use unsweetened chocolate how much sugar should I put in? Thanks!

cole10 Says... 7 Jun 2010 , 11:22am

Fabulous! Tastes great!! I used semi-sweet chocolate.

ladyt121 Says... 9 Jun 2010 , 6:43pm

this is a great recipe w white chocolate u have to refrigerate i made it the day before n it worked great

crazibratgurl Says... 20 Jun 2010 , 3:13pm

I have a stupid question. I have never attempted to make ganache so I don't have a clue what kind of sugar is used, granulated or powdered? Thanks.

ladyt121 Says... 20 Jun 2010 , 3:25pm

regular granulated sugar

HeatherDawnC Says... 1 Aug 2010 , 3:05pm

Thought I would try dark chocolate instead and it still drizzled great! but not too fond of the flavor. Next time I'll stick to the recipe! Thank you so much for sharing.

HeatherDawnC Says... 1 Aug 2010 , 9:20pm

Ok so other people loved the dark chocolate so just depends on what you like. It held up very well! I will be using this again! I even microwaved on half power the cream, sugar and butter until it boiled then added it to the chocolate chips and let it sit for five minutes and it mixed very well together! I just had to watch it in the microwave until I saw it boil.

mderry Says... 8 Aug 2010 , 8:19pm

How does this hold up in high heat (high 90's)?

Cakemom_08 Says... 29 Aug 2010 , 8:00pm

Could I use this as a filing in between layers?

connerart Says... 4 Sep 2010 , 12:11am

I have used it between two 9" and it was great! Love this recipe!

newcakester Says... 4 Sep 2010 , 2:48pm

Can you freeze the unused ganache?

jimmers Says... 10 Sep 2010 , 8:07am

Just wondering, if I use ganache as my base for fondant, how do I store the cake? Fondant can't go in the fridge, yet the ganache has cream in it so surely needs to be cooled. This has put me off using ganache as I dont know the answer!!! Please help :)

shirleart Says... 13 Sep 2010 , 6:16am

If I put this between layers, should the layers be refrigerated or can it be left out? I'm on a tight schedule with a wedding cake and need to have it done totally done 2 days before the wedding......Thanks!

cheftaz Says... 15 Sep 2010 , 2:28pm

ganache does NOT have to be refrigerated. If you want to put fondant etc on top of the ganache then refrigerate long enough for it to set before putting the fondant on. After that no it does not need to be refrigerated

shana102083 Says... 6 Oct 2010 , 9:22pm

I am planning on using this under fondant (chocolate cake with peanut butter filling) This will be my first time using ganache so once it's made and has been in the fridge for an hour will it still be able to be spread on my cakes without it tearing? and then once it's on the cake how long do I need to wait until I cover with fondant?

Susie53 Says... 8 Oct 2010 , 5:47pm

Delicious!!!

Sweetcakes23 Says... 27 Oct 2010 , 3:49pm

This may be a dumb question...but, If I cover a cake with this, let it set up in refrig. When I cover it with fondant, won't the ganache crack underneath my fondant while I'm messing with it?

klj0207 Says... 7 Nov 2010 , 7:42am

I'm not sure what I did wrong when I tried to whip this, it got soupy and kind of seperated so it wouldn't spread. I've made this recipe a few times now and it has only whipped up nice once. When it did work it was wonderful, but not sure what I did wrong.

cakeapprentice1923 Says... 3 Jan 2011 , 11:32am

i love this, cant wait till it sets then i will spread it between layers with strawberrys on top of the ganache

cakeapprentice1923 Says... 3 Jan 2011 , 11:33am

does this need to be covered befored refridgerated

Carli1074 Says... 11 Feb 2011 , 3:06pm

I can't figure out what went wrong but this was not anything that could've drizzled in any way. It was THICK.

sprkl Says... 14 Feb 2011 , 7:44pm

This is excellent! Made it with semi-sweet and added raspberry flavor. Tasted divine!

sweetstuff2583 Says... 7 Mar 2011 , 9:13pm

Can't wait to try this!!!

NamsKohli Says... 16 Mar 2011 , 6:20am

Am going to be making 50 chocolate cupcakes and want to use this recipe to cover the cupcakes. Will this hold up to heat? Its for a afternoon kiddies party and its very hot and humid where I live. Will it help to add some meringue powder to the recipe?

chefjennalee Says... 17 Mar 2011 , 9:24am

I've made this several times but for some reason it is now getting lumpy on me, what am I doing wrong?

maitej17 Says... 26 May 2011 , 6:11am

I LOVE this recipe, it's my favorite filling! I haven't used it under fondant yet but plan to soon.

sweethaven09 Says... 3 Jul 2011 , 6:07am

What would the proportions be if you were using milk chocolate?

triquetra33 Says... 31 Jul 2011 , 3:51pm

This came out great, thanks so much!

tb0808 Says... 18 Aug 2011 , 7:54am

I'm also wondering what the proportions would be if using milk chocolate?

peanuts_mum Says... 21 Aug 2011 , 8:10am

made this today with some really nice dark chocolate. it's very rich and tasty and has stayed lovely and glossy, I melted the chocolate in a double boiler first then added the sifted sugar and then whipped in the double/heavy cream before cooling.

swertz8201 Says... 22 Jan 2012 , 11:38pm

I just made this tonight and it is very rich and delicious! The only thing I did differently was add a little (about 1 teaspoon) of pure vanilla extract before stirring the mixture. I was going to use the ganache to frost some yellow butter cake cupcakes, but it's a little too rich to use that much ganache for one cupcake. It will be perfect for making truffles, however, and that is probably what I will do with it!

mcaballero2 Says... 29 Jan 2012 , 12:58pm

I don't have much experience with ganache so this may seem like a stupid question but how much does the quality of chocolate matter when using it as base for fondant? I've tried using ganache only twice as a base and both times, a couple of hours or so after the cake sat at room temperature (already covered in fondant), the chocolate melted. I had used tollhouse chocolate chips, the first time semi-sweet, the second time white. Both times, to cool the ganache, I placed it in the fridge until it firmed up before coating the cakes. Should I have let it set overnight instead or was it the brand of chocolate I used that caused it to melt?

fairestoneofall Says... 25 Apr 2012 , 5:30pm

Thank you! This is my "go to" recipe, I use it all the time!

pati3 Says... 4 Jun 2012 , 1:43pm

I absolutely love this recipe...now, I'd like to try pouring it all over my cake. Will it firm up enough so I can put buttercream decorations (roses) on it?


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