I use ganache in three ways - frosting, pouring and truffles - Here are tips and tricks for each use!
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 3 Cups ganache
- 8 oz heavy whipping cream
- 16 oz chocolate semi sweet and bitter sweet work best
Mix about three different chocolate brands for a unique flavor. (2/3's nice chocolate, 1/3 general) Stay away from chocolate chips, they will not melt properly, and milk chocolate, which is too soft.
Measure out your cream and bring it JUST to a boil. Burnt cream tastes NASTY!
Pour the heated cream over the chocolate. Shake your bowl to settle the chocolate so it's all covered and let it sit for 5 mins.
When the 5 mins are up slowly stir the cream and chocolate until it's all incorporated and smooth.
If it is not smooth, reheat ganache in a double-broiler. (Bowl of ganache over a boiling bot of water)
WARNING: make sure everything you use, spoons, spatulas, the bowl, etc.. are DRY any water at ALL will make the chocolate SEIZE, and there is no fixing that.
Calories: 1027kcal | Carbohydrates: 93g | Protein: 7g | Fat: 79g | Saturated Fat: 47g | Cholesterol: 103mg | Sodium: 52mg | Potassium: 495mg | Fiber: 8g | Sugar: 77g | Vitamin A: 1110IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 4.2mg