Please-- Can Someone Help With Ganache Glaze Recipe??
Baking By elvis Updated 7 Aug 2006 , 2:11am by NEWTODECORATING
Hi-- Ganache is something I love to use for filling but have never had great results with glazes. Last time I tried, it was too soft/sticky-- it never firmed up.
Could someone please give me a tried and true ganache glaze recipe that firms a little? I would esp. like to know if you can get good results with semi-sweet chips since that would be a little less $$. Thank you!!!
Hi -
I tried the ganache from the Pie and Pastry Bible in the Grand Canyon Pie recipe. I used it on the last entry in my photos and it was divine. It did need a little time in the fridge to get firm, but I live in Florida, so it might be our weather/humidity more than the recipe. When finished it was absolutely divine. Firm enough to have texture but not so hard as to be solid.
4 oz. chocolate (I used Twilight by Lindt)
4 oz. heavy whipping cream
2 t. Chambord (optional)
Chop the chocolate in the food processor until as fine as you can get it. With the motor running, pour in heated (until bubbly at edges) whipping cream. Process until smooth.
Let rest until room temp. but still fluid.
I tripled my batch and had plenty for a 6 ", 1 layer round, an oval, 1 layer round (probably 6 inches, too) and 24 cupcakes. My daughter had a few spoonfuls at the end, too, so it really does go far.
The bumpiness in my pic is from my own non-perfect cake, not a bumpy ganache.
Good luck!
Cheftaz was kind enough to share this with me.
8 oz Heavy cream
1 Tbs butter
12 oz choc. chips (semi-sweet,if using milk choc. cut back on the cream)
heat cream, butter and sugar to a boil, pour over choc. chips. Let set 5 min. Stir from the center out to avoid lumps and air bubbles
There are a few cakes in my gallery with this recipe. It dries to firm to the touch and has a nice shine from the butter. 
NEWTODECORATING, thanks for sharing that ganache recipe, and thanks to cheftaz! One problem though- in the directions you mention sugar but there is none listed in the ingredients 
. How much sugar? What type of sugar? Is there really even supposed to be sugar 
? Thanks!
Amber
SORRY!!!!! 
I am still recuperating from all night cake decorating!! The recipe should include 1 oz of white table sugar!! I will PM you both!!
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