Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]

Benefits

  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.


So what the heck is ganache and what in the world do you do with it?

First of all, ganache is just a fancy word that means a mixture of cream, chocolate and usually a little butter. It sounded fancy to me the first time I heard it but then it’s French and French stuff always sounds fancy!  

Think of creamy chocolate truffles. Think of the sticky ooey gooey topping on an Boston cream pie. That’s ganache.

When I make chocolates many of my fillings start with a ganache of some type and I add flavorings and other ingredients from there. It all has to do with ratios, the more cream, the thinner the ganache and such. For a truffle I use more chocolate than cream so I can pipe the filling into a molded chocolate shell and it sets up a bit so I can apply a top to seal in the filling.

But what I want to do here is share a recipe for ganache that can be used as a frosting or a glaze for cakes

Make sure to have about 1 Tablespoon softened butter on hand before you start. Take 8 oz good quality chocolate, chopped into small pieces and place in a bowl. I like to use a combination of milk chocolate and bittersweet or semi-sweet. Heat 8 oz heavy cream until just the boiling point. Pour the cream over the chopped chocolate and let it sit undisturbed for a couple of minutes. With a whisk, start in the center and gently whisk the mixture from the center out to bring it together as an emulsion. The butter can be added about half way through or toward the end. When the ganache is about the consistency of cream and all blended together, allow it to sit until it thickens up enough to use as a glaze or frosting. It will continue to set up as it cools and even more if it’s refrigerated.

Once you see the look and texture of the one to one ratio, you’ll see that ganache is very versatile and you can make a recipe that is your own depending on your taste. If you have any questions about chocolate please let me know. I’m happy to help or share recipes.



  •  

Member Comments

About this author View Blog » 
author