"Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature." — PASTRYCHICK101
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semisweet chocolate chips
Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! I like to simplify the process by chopping the chips in my food processor until they resemble fine crumbs. Then I heat the cream in a heavy bottomed saucepan until it just starts to bubble around the edges, pour the hot cream down the feed tube of the food processor, add the vanilla and give it a whirl... in seconds you have wonderful ganache. I should mention that chocolate chips contain stabilizers that allow them to keep their shape while they are warm, and those stabilizers don't melt down smoothly like chocolate does, so for a smoother finished product, I strain the warm ganache through a fine mesh strainer (this is not a necessary step, but will give more professional results). Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's lighter in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever. By the way, I used this recipe to cover a chocolate wedding cake and it turned out wonderfully! One more hint: if you use this ganache to "frost" a cake, but be sure to bring the cake to room temperature before cutting (using a hot knife). You'll love this extremely versatile and tasty recipe!
The Pro Ganache was not very Pro in my book. I used it to pour on a cake and the icing was both thin (I did not overheat it), and it cracked which made it look not very "Pro". I followed the recipe exactly and used good quality Ghiradelli chocolate chips. I'll keep looking for a good ganache recipe.
Normally I insist on using a good quality chocolate for ganache but today I just threw a doctored up cake mix together quickly and thought this chocolate chip version would be "good enough." To my surprise, it was better than just "good enough" and I was pleased to glaze my cake with it. (And I even forgot to add the vanilla!) I chilled it just long enough to make it of thick pouring consistency so that it adhered to the cake nicely without most of it running off. I had quite a bit left over, so I just refrigerated it for another time. Maybe I'll melt it again and use it as a glaze for cupcakes, or a fudgy topping for cheesecake. Or maybe I'll let it come to room temperature and whip the heck out of it for a fluffier frosting. Or maybe I'll heat it up and pour it over ice cream, or stir some into hot milk, or....
I cooked this a day ahead of time and put it in the fridge overnight. To get the ganache to a pourable state, I let it get to room temperature then put the glass bowl I had it in over a pot of simmering water to 're-melt' it. It was perfect. I poured it over a layered ice cream cake I made for a birthday and they were very impressed. Delish! =)
This was excellent. I always wanted to make this and I really loved it. It was different to work with, you can put it in between layers or use as a rich icing. It left such a nice shine on the cakes. I had enough to cover a 3 layer cake and a small heart cake. It had a flavor that was divine. Everyone was very impressed with this cake already requesting it for special occasions. I wanted to make something very special for my nephews 16th birthday. I made a 3 layer cake, 2 layers were a yellow butter cake and the middle layer was chocolate. I put a vanilla butter cream between 2 layers and a chocolate butter cream between the other 2 layers. Covered the entire cake with the ganache then made a whipped cream for the top, sprinkled it with chocolate shavings and ground almonds. I believe it was my best work thus far.
Thanks for this recipe.
I made this recipe the first time and felt it wasn't quite the flavor I was happy with. Then I made it again did half semi-sweet chocolate and have milk chocolate and it was great.
One of my favourite things about this recipe is that it's so easy to scale it. I quarter it and get a perfect amount for one 8 or 9 inch cake. I also use half milk chocolate melts and half good quality non-baking chocolate, usually Lindt 70% cocoa chocolate.
This is a delicious and versatile recipe that I use all the time. Can't recommend it highly enough! :D
This recipe worked very well for me. I did only a half batch, because I was just pouring it on a small oatmeal cake. I used a little different tecnique then this recipe recomended. I put the whipping cream and vanilla in a sauce pan over med heat. I then added my choc. and just stirred it untill it was all melted. Brought it to a slight boil over med/high heat, and then poured it directly over my cake, and sprinkled it with flaked coconut. Very yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 78
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