Hi there. You are on the right track......I used the Ghiradelli on top of a chocolate sugar shortbread cookie, used that chocolate and the baker that tasted my product thought the chocolate tasted "above average" - Anyway, what I do is this.....I heat up Whipping Cream - heavy or regular in the microwave.....heat til it boils - usually about 1/4 cup to 2 cups chips but you can do whatever you wish - thicker or thinner ganache.....Add your chips to the hot, hot whipping cream and let it set just for a couple minutes - then stir it until it all becomes one and viola - you have ganache.....It is incredibly easy and I spread it over a filling sometimes and people are like, Hey, you put a candy bar in my cake.....they love the taste and surprise.....It works fabulous as a frosting on sugar cookies too! The less whipping cream, the thicker and the faster it sets up.....Good luck......
I love Ghiradelli chocolate! i always stock up when costco or sam's club has it in stock for the holidays. use it however you would use chocolate chips.
when do you use Ganache, ive seen it on the cake Tv shows but is it runny or thick? And what cakes can it be used on, sponge , Pound or a Box Cake?
You can make it thicker or thinner or even whip it up in the mixer - I haven't done that yet. I use it to frost cookies sometimes or I will spread it over a filling in any kind of cake. I've never frosted with it but that can be done as well. My customers love when I put in a yummy chocolate mousse then cover it with a thin layer of ganache. It will harden a bit inside the cake so when they cut into the cake it's like a candy bar surprise. I've used half and half to thin it down in a pinch but usually try whipping cream. I also use peanut butter chips to make peanut butter ganache. On top of a chocolate shortbread cookie - yum - like a reeses kind of.....
I have made the whipped chocolate ganache and it is delicious! I frosted my cake and did the borders with it. All you do is let it set up a bit, then whip it. Super easy and super yummy! Jen
Hi,
I am planning on making the whipped chocoate ganache to go inside a Kahlua fudge cake that I make.(not my recipe), Earlenes. I am making a cake for a bridal shower, I am also dong this girls wedding cake, so I want it to be good! Would the whipped ganache be o.k, on it's own or do would you need another filling for it? What does everyone think?
Thanks
Cheryl
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