Any Tips For Chocolate Ganache? First Time Coming Up
Decorating By Crakerz01 Updated 27 Sep 2006 , 12:58pm by Crakerz01
In my experience, you can pour over to get that shiny glaze when the ganache is ever so slightly warm. If you wait til the next day (after covering it for the night) it is usually sort of pudding consistency. I do this sometimes because you can smooth w/spatula. If you refrigerate, it gets quite a bit thicker and loses the shine. I whip the refrigerated so it turns into a truffle and use that as a filling. So many possibilities!! Oh, btw, if you put your cake on a cooling rack over a sheet cake pan, it will catch what flows and you can scoop and repour. You may already know this...if so, sorry. I just get so excited about ganache 
Lisa
Hey, someone else that loves ganche!! So are you pouring it over the cake or layering it between the cakes? Let me know and hopefully I can help!
mxpark- easy recipe- 2/3 cup heavy cream- low boil
2 tsp.unsalted butter- melt in double boiler
1 package Hersey bitter sweet or dark choc. chips- add to melted butter
after completly melted and smooth- take off heat and wipe the sweat off the pot- set aside
bring cream to rapid boil
add cream to choc. mixture and stir slowly- after the cream is incorporated then you can add any flavoring you want
pour into line pan with wax paper and chill for at least 2 hours
it can easly be rolled or cut after and then dipped or used inbetween layers! yum and enjoy!
try this. I love it, and I am sure you will too, you can pour it, let it firm up a bit and pipe with it and/or spread it. the butter keeps it really nice and shiny
http://www.cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html
bittersweet or semisweet work fine
1oz regular sugar=2tblsp
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