Chocolate Ganache

Making Ganache is one of the quickest ways to cover, flavor and fill cakes and other pastries. In these pictures I've used ganache two ways. I filled butter cookies, frosted the cake and piped chocolate on the cupcakes. Really that's two, but another would be to use as a crumb coating or filling between layers.  Today's post is about Dark Chocolate Ganache next time I'll post about White Chocolate Ganache.











Ganache pouring & whipped
(Covers 9 in)
12 oz. Semi-sweet chocolate
1 3/4 c. Heavy cream (about two cups...don't want it too drippy..so I stopped short of 2c.)

1.Heat the heavy cream just to a boil, don't let it boil.
2.Then pour over the chocolate. Let the chocolate sit for a few min. Then whisk until the mixture is combined. Set aside while the cake cools.
3.Seperate the ganache about 1 c. Or more for the filling and crumb coating. Whip with the hand mixer until thick and creamy, like chocolate frosting.


Soon I'll post my White Chocolate Ganache 

 3 ways to Love Ganache

1. Once the Ganache has set let sit covered while your cake cools. Place cake on a cake board fitted to the cake size. Using a cookie rack, used to cool cookies or a toaster oven shelf set cake on it. Place a cookie sheet or serving tray with a lip under the rack and cake. Begin with the center of the cake and ladle on the ganache. Let set until it has all dripped to the cookie sheet. Lift and remove the cookie sheet. If needed repeat.

2. Let ganache sit in a covered bowl about 2-4 hours, depending on where you live, your kitchen and the weather. I usually leave mine overnight in the refrigerator. Once it's cooled whip the ganache until it thickens to frosting consistency. Fill a baggie and cut in slits for star tip or round or pastry bag fitted with a small star tip or round pastry tip. Use to frost cupcakes or fill cookies. 

3. Finally Use the whipped ganache to crumb coat or fill a cake. Let the ganache come to room temperature for about 5 min or more so it's easy to spread. For filling you can use a spatula, spoon or just fill a pastry bag and pipe onto your dessert. 

I hope you enjoy this post and make ganache. Come back for the White Chocolate Ganache next weekend.