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
- 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
- White chocolate use nearly double the chocolate to cream
- 240 ml cream
- 455 g white chocolate
- Break chocolate into 1/2 oz pieces and place in stainless steel bowl
- 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
- Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
recipe makes approx 2 cups
This is the best ganache, I always use this recipe.
I use this topped with strawberries....delicious!
This is the only ganache I use, thanks!
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 :)
can i whip this to make whipped ganache?
What kind of chocolate is used? Semi-sweet or milk chocolate?
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
can you put fondant over it?
this may be a silly question, but what kind of cream? light cream, heavy whipping cream???
heavy whipping cream
what would be better proportions for milk chocolate?
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
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.
Would also like to know if this can be used under fondant, i.e- would it make fondant sag or show lumps?
Ganache is a wonderful canvas for fondant. Alot of people use only ganache under fondant to get crisp, clean lines.
does anybody know how long this can be left out? Or does it need to go straight in the fridge??
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.
If i was going to use unsweetened chocolate how much sugar should I put in? Thanks!
Fabulous! Tastes great!! I used semi-sweet chocolate.
this is a great recipe w white chocolate u have to refrigerate i made it the day before n it worked great
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.
regular granulated sugar
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.
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.
How does this hold up in high heat (high 90's)?
Could I use this as a filing in between layers?
I have used it between two 9" and it was great! Love this recipe!
Can you freeze the unused ganache?
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 :)
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!
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
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?
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?
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.
i love this, cant wait till it sets then i will spread it between layers with strawberrys on top of the ganache
does this need to be covered befored refridgerated
I can't figure out what went wrong but this was not anything that could've drizzled in any way. It was THICK.
This is excellent! Made it with semi-sweet and added raspberry flavor. Tasted divine!
Can't wait to try this!!!
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?
I've made this several times but for some reason it is now getting lumpy on me, what am I doing wrong?
I LOVE this recipe, it's my favorite filling! I haven't used it under fondant yet but plan to soon.
What would the proportions be if you were using milk chocolate?
This came out great, thanks so much!
I'm also wondering what the proportions would be if using milk chocolate?
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.
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!
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?
Thank you! This is my "go to" recipe, I use it all the time!
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?
Login To Leave A Comment