It turned out gorgeous and everyone loved it. I don't think I'll ever make plain icing again. This was a great first-timer ganache recipe! I used it over a devils food and cookie dough ice cream cake- too good for words!
Everyone said I could put Cold Stone out of business! Perfect and simple, especially for die hard chocolate lovers. This is very rich and intensely chocolate! I used Perugina Italian bittersweet chocolate and didn't use the optional rum. Very reliable and versatile glaze or frosting. If used as a glaze, let it cool somewhat, until it's pourable and still warm.
If used as a frosting, let it cool, then chill in refrigerator for a few hours, then whip it till light and fluffy. TIP: chill whatever you are going to coat first I added extra cream to this recipe and used it as a dipping sauce for strawberries. Love it love it love it! Turned out dark glossy and delicious! Very easy to make and very good to eat.
The only thing i did differently was to use semi-sweet chocolate chips not bittersweet. It didn't make the color lighter and it tasted sweeter. All Reviews for Chocolate Ganache. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfully saved. You saved Chocolate Ganache to your Favorites. Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination. Put the chocolate in a large mixing bowl.
Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Place fully cooled chocolate ganache in an airtight container and smooth the surface as best you can. Then cover with cling wrap, pressing down so it covers the surface. Place in freezer for up to 3 months probably even longer ok!
To thaw, leave overnight in the fridge. Dab off all condensation from the surface with a paper towel before mixing. If it splits, fix it using the warmed milk method I described above in the troubleshooting section. And with that, I have said my piece! Who knew there was so much in my head that I had to share about a simple chocolate ganache! It really is a fabulous secret weapon to have up your sleeve that you can use to instantly make virtually any dessert ultra-luxe.
Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative!
Your email address will not be published. Notify me via e-mail if anyone answers my comment. It was delicious and made so easy with all of the helpful hints you give throughout the recipe.
Fabulous and so easy to make. Love it! Hi Nagi, Love your recipes. A zero fail rate and oh so delicious. I usually use block chocolate but have a whole load of dark Cadbury melts to use. The recipe on the bag only calls for g cream to g melts. Would you use their ratio? Would the extra cream in your recipe be a problem? Hi Rory! For the purpose of ganache that ratio is too low for cream.
Your Ganache site is amazing and professional. Thank you very much for all the hard work you did to make this site a pleasure to use. Hi Nagi, this was such a useful post thank you. As I made too much and refrigerated rest, can I reheat again from fridge to use as sauce another time? Thank you. This is not necessarily for posting. This recipe is so spot, so is everything else you put up Nagi. I am a huge fan!! Really love your recipes, especially the mirror cake, would i be able to do this for a galaxy efect cake and use white chocholate and leave out cocoa?
I absolutely love how detailed your recipes are. You let your readers know tips, possible missteps and more. You have one of the best recipe blogs out there! Thanks, Ananya. Hi Nagi! Can I know what is wrong with my chocolate ganache cake? The chocolate is hard on the cake even after bringing it down to room temperature before serving.
I let it set the day before at room temperature before using the next day. The consistency is spreadable when i used it to frost my cakes.
Hi I used milk chocolate baking chips. The ganache did not need refrigeration before spreading. Was it simply that I needed to use block chocolates?
Hi Krish, sorry you had issues here — can I ask what percentage cocoa chocolate did you use? I made your chocolate cake recipe with this ganache recipe today and it was absolutely delicious! Thank you for such an extensive and informative recipe. I have a question about making whipped ganache though. I kept my ganache in the fridge for 20 minutes and then took it out to whip up into a fluffy mixture. The mixture stayed fluffy and spreadable for a few minutes before all of a sudden turning into a thick, dry and hard mixture…Is this supposed to happen or did I mess up the process somehow?
Was it grainy at all before you whipped it? Thank you so much for this recipe, Nagi! I infused cream with orange zests and used it to make whipped dark chocolat ganache. Your ganache is rich yet airy, and so much more satisfying than the traditionnal buttercream filling. Everyone gushed aboout it. Getting to do it in stead of my grandma this year was a lot of pressure… but even she prefers this version!
Big win. I can vouch for this recipe. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Frosting and Icing. What is Chocolate Ganache? Warm chocolate ganache being poured over vanilla ice cream What to do with Chocolate Ganache This amazing chocolate magic has a seriously impressive list of things it can be used for!
White chocolate ganache used to frost Vanilla Cupcakes. What goes in Chocolate Ganache All you need is chocolate and cream to make chocolate ganache.
Best chocolate for Chocolate Ganache Cooking chocolate — You must use cooking chocolate sold in the baking aisle, not eating chocolate. Grade of chocolate and why it matters Rule of thumb: the better the chocolate, the better the flavour. Used by chocolatiers and fine dining restaurants, it yields the most superior results but they are expensive and fickle to work with — easy to split with cream slightly too hot or a drip of water from condensation; Block chocolate — next best is baking block chocolate purchased from grocery stores that you have to chop yourself to melt.
This is what I use — luxe rich results, easy to work with, not crazy expensive ; and Chips and melts — like Nestle, Cadbury, Tollhouse. Author: Nagi. Prep: 5 mins. Cook: 2 mins.
0コメント