Go Ganache! Pour, Frost, Pipe or Fill with it!

Go Ganache! Pour, Frost, Pipe or Fill with it!
Don't be intimidated by ganache just because it sounds fancy. With a little practice, the right ingredients and preparation, ganache is easy to work with and an absolutely decadent addition to any baked good!  Download a printable recipe. Chocolate Ganache:
  • 16oz Semi-sweet chocolate
  • 8 oz whipping cream
Milk Chocolate Ganache:
  • 20 oz Milk Chocolate
  • 8 oz whipping cream
White Chocolate Ganache Recipe:
  • 20-24 oz White Chocolate
  • 8 oz whipping cream
  Preparation: Both methods below work well but for speed and simplicity, the microwave is a winner. #1: Microwave
  1. Combine chocolate and cream in a heatproof bowl
  2. Microwave on high for 1 minute, stirring for 1 minute to begin incorporating the chocolate into the cream. (Use a spoon if you are planning to pour your ganache. A whisk will incorporate too much air into the mixture.)
  3. Return the mixture to the microwave and cook for another 30-45 seconds (depends on how powerful your microwave), remove and stir for 1-2 minutes. Repeat this interval until the chocolate is melted and the mixture is smooth. This should take 2-4 minutes depending on your microwave.
#2: Stovetop, use a double boiler to reduce the risk of burning the chocolate
  1. Bring your cream to a boil (a boil with bubbles all over the surface, to just around the outside edges.
  2. Turn off the heat and add the chocolate to the saucepan
  3. Stir until chocolate is completely melted and texture is smooth. 
 (Use a spoon if you are planning to pour your ganache. A whisk will incorporate too much air into the mixture.)
  Once the chocolate is melted and fully incorporated with the cream: Cover your ganache with plastic wrap and make sure the wrap touches the surface of the chocolate.  Leave it to rest at room temperature.   POURING:  Good for flooding the top of a cake or cupcake, or dipping. Your ganache is ready right away for pouring, although you may want to wait 10-20 minutes for it to cool slightly.  You can spoon it over the top of  cupcakes or dip them or pour over your cake.  If you are pouring over a cake, you may want to place the cake on a wire rack set in a sheet pan.  This will allow you to transfer the cake to a serving platter without the ganache pooling around the bottom. (You also get to save the yummy ganache that you catch in the pan for another use.)   WHIPPED:  Ideal for piping or filling cupcakes!  Let your ganache stand at room temperature for about 4 hours.  Remove the plastic wrap and beat the mixture with a hand mixer for approximately 5 minutes.  Mixture will lighten in color and become thicker, to almost the consistency of pudding.  At this point, cover and allow the ganache to rest for another hour and it will thicken a bit more.  After an hour, your ganache should be ready to spoon into a piping bag and piped on your cake or cupcakes.   SPREADING:  Best for frosting the whole cake. Let your ganache stand at room temperature for at least 12 hours.  Remove plastic wrap.  Your ganache should be “set” so it will look fairly solid and no longer jiggly.  Gently stir the mixture to loosen it slightly.  Now, it’s ready to spread!   TIPS: If you are in a hurry, you can cool your ganache in the refrigerator.  However, you’ll have better results if you can plan ahead and leave it at room temperature.   If your ganache separates or cracks, you can likely salvage it!  Try…
  1. Mix it to reincorporate
  2. Warm it slightly and stir
  3. Add a bit of warm whipping cream and stir.
It's not necessary to refrigerate ganache.  Because we’ve heated the cream to a high temperature and incorporated it with the chocolate, it is shelf-stable for up to a week.

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