White Chocolate Ganache Question

By laplantejs7 Updated 2 Dec 2012 , 5:48pm by rociodbb

laplantejs7 Posted 24 Oct 2012 , 1:19pm
post #1 of 8

I'm making white chocolate ganache by using the 3:1 ratio. Can I make it by using 3C white chocolate chips to 1C whipping cream or do I need to weigh the ingredients? Also do I need to use whipping cream or can I use heavy cream instead? TIA!!

7 replies
AngelFood4 Posted 24 Oct 2012 , 5:25pm
post #2 of 8

I may sound technical but 1 cup of chocolate weighs differently depending on how much "air" is between each chocolate piece (1 cup of chips weighs differently than 1 cup of wafers than 1 cup of shaved chocolate). That's why weighing it is better but if you have to measure it, melt the chocolate so that it's exactly 1 cup worth of actual chocolate.

Yes, use heavy cream - it's has a higher fat content and better for making ganache with.

laplantejs7 Posted 25 Oct 2012 , 11:56am
post #3 of 8

Thank You!

vgcea Posted 26 Oct 2012 , 7:34am
post #4 of 8
Quote:
Originally Posted by AngelFood4

I may sound technical but 1 cup of chocolate weighs differently depending on how much "air" is between each chocolate piece (1 cup of chips weighs differently than 1 cup of wafers than 1 cup of shaved chocolate). That's why weighing it is better but if you have to measure it, melt the chocolate so that it's exactly 1 cup worth of actual chocolate.

Yes, use heavy cream - it's has a higher fat content and better for making ganache with.

I agree with you that weighing is better.

But at the bolded: 1 cup of melted chocolate (volume) would weigh more than one cup of dry chocolate pieces (again, volume). Think about it. If you filled a cup with chocolate chips and then melted the chocolate, you would end up with much less volume than you began with-- even though your weight would be the same. So OP melting enough for a full cup of melted chocolate is way more than is needed.

mcaulir Posted 26 Oct 2012 , 11:59am
post #5 of 8
Quote:
Originally Posted by vgcea

Quote:
Originally Posted by AngelFood4

I may sound technical but 1 cup of chocolate weighs differently depending on how much "air" is between each chocolate piece (1 cup of chips weighs differently than 1 cup of wafers than 1 cup of shaved chocolate). That's why weighing it is better but if you have to measure it, melt the chocolate so that it's exactly 1 cup worth of actual chocolate.

Yes, use heavy cream - it's has a higher fat content and better for making ganache with.

I agree with you that weighing is better.

But at the bolded: 1 cup of melted chocolate (volume) would weigh more than one cup of dry chocolate pieces (again, volume). Think about it. If you filled a cup with chocolate chips and then melted the chocolate, you would end up with much less volume than you began with-- even though your weight would be the same. So OP melting enough for a full cup of melted chocolate is way more than is needed.

I think that was the point AngelFood was trying to make.

AngelFood4 Posted 26 Oct 2012 , 3:23pm
post #6 of 8

I should have clarified it better and stated to add enough chocolate so that the end result was a full cup of melted chocolate

Precisely why I love the scale and just weigh everything out to get the precise amount each and every time - I hate the confusion with measuring cups.

vgcea Posted 27 Oct 2012 , 6:48am
post #7 of 8
Quote:
Originally Posted by mcaulir

I think that was the point AngelFood was trying to make.

Gotcha. Thanks for pointing that out.

rociodbb Posted 2 Dec 2012 , 5:48pm
post #8 of 8

Hi,

sorry to highjack this thread. I´m new to cake decoration and I need help. I want to do a Spiderman cake for my son´s birthday. I bought red  fondant (I don´t dare do it on my own yet) and I plan to do the web with white icing. But if I could do it with white chocolate it´d be awesome. Could anybody give me the recipe for the white chocolate ganache and any tips? I would like to pipe it, of course. Could this be done? Would it harden afterwards or not?

thanks for any help!!

Rocio.