What is chocolate ganache?
Chocolate Ganache. This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
How to make a ganache cake?
Stir in the rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
What is ganache base?
This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.
How to make ganache with a whisk?
Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy). Step 3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Step 4.
How to make a ganache with chocolate?
Mix chocolate and cream in a ratio of 2 parts chocolate to 1 part cream. This will create a firm-textured ganache that can hold its shape. You can also use 3 parts chocolate to 1 part cream for an even firmer base. Once your ganache has cooled, scoop little balls using a melon baller or small ice cream scoop.
What is ganache made of?
Ganache (pronounced guh-NAASH and rhymes with wash), also called chocolate ganache, is simply a mixture of two ingredients: chocolate and heavy cream. Sometimes another flavoring is added, such as a liqueur or extract.
How long can you keep ganache in the fridge?
To be on the safe side, ganache made with twice as much cream to chocolate can be refrigerated for up to two weeks. You can freeze ganache for up to a month. Thaw in the fridge overnight and let it come to room temperature before using. No matter how you store it, wrap it well to keep moisture out.
How to make ganache with heavy whipping cream?
Bring heavy whipping cream just to boil either in the microwave or on the stove. Pour it over a bowl of chocolate. Let the cream sit on the chocolate for a minute. Stir the ganache until the cream and the chocolate are fully combined. overhead view of pouring hot cream into chocolate pieces in a bowl.
How much chocolate is in a pro ganache?
Try this recipe for Pro Ganache, which uses 16 ounces of chocolate and 16 ounces of cream. While still warm, this ganache is pourable and can be used to drizzle chocolate ribbons or to glaze cookies, cupcakes, or cakes. It can even be used as a cake filling or chocolate fondue.
How long can you keep ganache at room temperature?
How to Store Ganache. In general, ganache can be kept at room temperature for two days; the sugar in chocolate keeps bacteria from growing. However, storage suggestions vary based on the percentage of cream you are using.
Why is my ganache dry?
Occasionally you might encounter a dry-looking or cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils might separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. You can still use it for truffles, whipped filling, or simply melt it into a glass of warm milk for a delicious cup of hot chocolate.
How long does it take for chocolate ganache to set?
It takes about two hours at room temperature for chocolate ganache to completely cool and set. You can speed up the process by placing the ganache in the refrigerator. Keep in mind that you'll only want to thicken spreadable or whipped ganache, like in this three-layer chocolate ganache cake.
How to spread ganache on cake?
Let stand until set. For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
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