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Ganache with chocolate chips

post #1 of 6
Thread Starter 
Does 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.
post #2 of 6
Thread Starter 
It needs to be piping consistency not dipping.
post #3 of 6

So would you prefer a recipe for whipped ganache?

post #4 of 6
Thread Starter 
Quote:
Originally Posted by All4Show View Post

So would you prefer a recipe for whipped ganache?
I'm up for anything. The only thing she requested is that it be smooth like truffle filling. Thanks.
post #5 of 6

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.

post #6 of 6
Thread Starter 
Thank you oh so much! I'm glad I have a recipe now & that the chips will work. You've saved my day.
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