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chocolate ganache question

post #1 of 23
Thread Starter 
I want to try chocolate ganache for the first time and went directly to the recipes on this site. But I have a couple of questions. This is the recipe I was looking at

It says 12 oz. chocolate, is that sweet, semi sweet, bitter, etc.?
and it says 1 oz sugar. Duh, but what is that, can any one convert that to a different measurement for me.

Or if any one has a different recipe for me to try. Any help is greatly appreciated. Thanks
post #2 of 23
I use semi-sweet chocolate and the 1 oz is 28 grams is 5 teaspoons give or take a few grains of sugar. It tastes wonderful!
post #3 of 23
I just use 8 oz semi sweet chocolate and 1/2 cup heavy whipping cream. Melt in a double boiler then immediately pour onto cake and move around with spatula until all sides are covered. Here is a pic of my first Ganache cake I did for Christmas. EVERYONE LOVED IT! IT was demolished!
post #4 of 23
I would reccomend using the recipe that katy625 used. Ganache is already sweet enough, I cannot imagine adding more sugar unless I guess you use semi-sweet chocolate.
post #5 of 23
we have a recipe that adds a lot of sugar to the lower the cost..Iwas trying to find it..unfortunately I have to leave and the notebook is not handy!!


I can post it later on when I find it..

post #6 of 23
I use a similar recipe that you posted the link to... but don't use the sugar and use half semi and half bitter. I use it often as a filling.
post #7 of 23
Found the recipe...:


2 pounds 8 ounces:  Semi Sweet Chocolate

1 pound 8 ounces:  Cocoa Block (can adjust up or down)

1 Quart:  ½ and ½ , cream or milk

1 Quart:  Heavy Cream

2 pounds:   Granulated Sugar

Pinch:  Salt

Vanilla:  To Taste


1.  Cook the cream and sugar to a boil then add salt and vanilla.

2.  add chopped chocolate, whisk it in slow, until blended and melted.
post #8 of 23
The link you posted to "Chocolate ganache 1"
I developed that using bittersweet (sometimes called plain)chocolate. Because a really good bittersweet chocolate is quite bitter by kids standards I added to the recipe 1 oz (1 tblsp) of sugar for the kids to enjoy it more. It just takes the edge off a, like I said, good bitterwseet chocolate. You think about it, 1 tblsp of sugar is not very much. Using a semisweet you barely even know the difference but keep in mind different brands of chocolate have different levels of sweetness.
When I use callebaut dark instead of callebaut bittersweet (because here bittersweet is not always easy to find except in "bakers" squares which I personally don't care for) I still add the sugar because the callebaut dark is far less sweet than "bakers" semisweet. But it's up to you and the level of sweetness in your choclate. I hope this makes sense

Whatever you do don't use unsweetened YUCK
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
Cheesecakes rock. I cook mine 1 way and 1 way only.........waterbath
view my pumpkin albums
post #9 of 23
Thread Starter 
thanks to everyone for all the great tips. Getting ready to give it a try right now!!
post #10 of 23
The easiest and best tasting ganache in my opionion is just semi-sweet chocolate whisked into boiling heavy cream (let it sit off heat to melt). The proportions can be played with to achieve different consistencies.

post #11 of 23
thumbs_up.gif I made some using MILK CHOCOLATE chips, for a cake at Christmas.......and it was divine! thumbs_up.gificon_biggrin.gif I like the taste of it better than semisweet choc chips, just my taste. icon_smile.gif And it was my first time making ganache.......very easy! icon_smile.gif
post #12 of 23
I made a chocolate cake and filled it with milk chocolate ganache this weekend. I liked it better then the semi sweet chocolate that I've done in the past. I brought 3 cups of heavy whipping cream to a simmer and then removed it from the heat. I then dropped in 1 stick of unsalted butter and 2 12 ounce bags of milk chocolate chips. Let it sit for about 3 minutes and then whisk it together. If the chocolate isn't quite melted, put it back over very low heat. Chill it until it is cold and then whip it. Careful not to overwhip. If you're using a stand mixer it will whip pretty quickly. This recipe make enough to fill a triple layer 10 inch and a triple layer 6 inch. I had some leftover. Hope you like it! thumbs_up.gif
post #13 of 23
Thread Starter 
Thanks again for replies, next time I am definitely trying it with milk chocolate. For my taste, the sweeter the
post #14 of 23
i use the recipe from colette peters book, so simple.

12 oz bag choc chips
2 cups (one pint) heavy cream

boil cream, melt choc. chill 6 hours.

i then whip it like cream and it gets really fluffy and firm. i love this for fillings or for frosting. yum yum yum. i also like to tweek it up...

i usually use milk choc, but you can use any kind of choc. i like to look at all the varietys of chips in the grocery store...think of the possiblilities!

dark choc, mint choc, cherry choc, white choc, butterscotch, peanut butter chip, what else is there, a few more flavors i am sure. you can also add a bit of extract flavoring while it is still, raspberry, hazelnut, coconut, mocha...

oh gosh, now you've got me started. one time i put toffee chips in with the whipped milk ganach as a filling. nuts, marshmallows, fruit.... icon_cry.gif
post #15 of 23
Melysa, is this recipe shelf stable? I was needing a ganche as a filling that could sit out for 4-5 days.
Thank you.
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