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Ganache with chocolate chips
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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.