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For those of you who have never heard of if, ganache is a chocolate glaze icing. It can be used to cover cakes, thickened to fill truffles, or whipped to fill cakes. Once ganache cools, it become a hard coating on your cake.

Before covering a cake with ganache, take a wire cooling rack and place it in, or on top of, a cookie sheet. This will catch all of the chocolate that drips down. Make sure your cake is as level and smooth as you can get it as ganache can pick up imperfections in the cake.

2 cups of heavy whipping cream
1 1/4 lbs of bittersweet chocolate


1. Chop the chocolate into small pieces (or use small chocolate chips) and place them into a large stainless steel bowl.

2. In a large sauce pan, heat the cream over medium heat. Be sure to stir frequently until it starts to boil. Watch the cream closely as it will want to boil over. Once heated, pour the cream over the chopped chocolate.

3. Stir until the chocolate is completely melted and looks smooth.

4. Cool completely on the kitchen counter before use. Ganache can be stored in the refrigerator but will need to be reheated. To reheat, use a stainless steel bowl over hot, but not boiling, water.

5. Once cooled, place the cake on your wire rack and pour the ganache on top. With a spatula, lightly guide the chocolate down the sides of the cake. Keep doing this until the cake is completely covered with ganache.

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