I've been wanting to try ganache for a long time but truthfully i've been a little afraid of it AND... i haven't really had a reason to try it until now. My husbands birthday is on Sunday and he is a serious chocoholic. He doesn't care for chocolate mousse but I think he would like the ganache. I'd like to use it to fill a dark chocolate cake and maybe to decorate the sides of the cake which will be iced in buttercream. Does ganache have to be served cold or can it be eaten at room temp? We don't like cold cakes that much. Also, I've seen recipes that have just chocolate and cream and then some that have chocolate, cream, butter, and sometimes flavoring. Which is best? Does it matter what kind of chocolate I use? I'd like to use the darkest chocolate I can find. Any advice is appreciated - I'm so confused! haha!
Ganache can be served at room temperature. How thick it is depends on your ratio of cream to chocolate. Bittersweet chocolate is usually used, so you're good to go on the dark chocolate.
The Cake Bible has a couple of good recipes in it. You can flavor it with vanilla, brandy, etc. That cookbook has several different recipes.
If you don't have that book it's usually equal parts of chocolate to heavy cream. Bring the cream to a boil, pour over chopped chocolate pieces that are in a food processor; blend until smooth. You can add your flavorings at this point. Let it come to room temperature to fill a cake. It can poured over a cake while it is warm.
HTH
Michele
Easy ganache recipe, we use it at work:
2 cups heavy cream, 2 oz. lite corn syrup & 2 oz. unsalted butter - combine over low heat till it just starts to boil then remove from heat. Add 2 lbs semi sweet chocolate or dark chocolate chips or pistoles, stir till melted. Let this come to room temp to fill your cake or pour over while it is still warm. This can be stored covered in the fridge for a long time. Very rich & tasty... it is also great for using on yule logs too. Hope this helps! Leslie
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