As much as I love American fudge frosting, nothing beats the decadent, indulgent taste and texture of chocolate ganache. Made of pure chocolate and heavy cream, ganache is a chocolate lovers best friend. Its versatility as a glaze, decorative piping, and whipped cream answers the need for icing, frosting, and filling.
Below I have pictured 3 different ways to adorn cupcakes using the same recipe and batch I made yesterday. As a glaze, you can easily pour ganache over cakes for a nice smooth finish. If you are looking for a chocolate whipped filling, look no further. Just whip the ganache as you would heavy cream, making sure your mixing bowl and beater are nice and cold. And whatever you do, not put your ganache in the freezer with the hopes of whipping it. It will not whip and have a curdly like texture. For a thick frosting or decorative piping, allow the ganache to cool for a truffle like texture. Anyway you decide to eat it, this ganache will satisfy your sweet tooth and chocolate cravings. Below are step by step photos to guide you. Enjoy!
| Chocolate Ganache Recipe 3 Ways |
|
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
- optional 3 tablespoons flavored liqueor
- Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
Have you enjoyed this post, photos, or recipe? Share this post with friends and family using your favorite social media service and support Savory Sweet Life at the same time. Each time you submit (it's free) SSL's content to StumbleUpon and click on the green "I like it!" button, you assist others in discovering Savory Sweet Life and help this site grow. This allows me to continue to do what I love -sharing with you! I hope you've enjoyed your time here today. Thank you so much for supporting this site! :) - Alice
{ 158 comments… read them below or add one }
← Previous Comments
love this instructional…my only question is when do you add the liquor.
just found your website…I am making this for husband’s birthday cake…
thank you for the help…
Hi Dororthy.. your hubby will love chocolate ganache in cake! Add the liquor (or sometimes I put a drop of vanilla in… or a small bit of coffee) after the liquid has cooled slightly – maybe to just above room temp. You can add it before you put in fridge if you’re doing that.
HTH!
Is it okay to use cooking chocolate for this recipe? Would the high oil content cause issues?
I haven’t made this yet, but i’ve made TONS of Alice’s recipes and they all turned out amazing, so I thought I’d give this one a try. I was wondering how you made the recipe the 3 different ways- do you use a different paddle attachment? I want it whipped and piped.. can you help?
Alice, I have a couple questions:
1. What type of chocolate do you use? (i.e., semi-sweet, bittersweet, milk, dark, etc.)
2. Which style/type of Ganache would you recommend go inside cupcakes?
What type of chocolate is it?
How much ganache does this recipe make and how many cupcakes could I ice with the amounts above?
Hi Alice,
I love your website. Detail is great.
I am making a layered chocolate/ice cream cake that I’d like to cover in chocolate ganache and do some piping work in ganache. Can I freeze the ganache once I’ve done my work? My 8 year old has his heart set on this cake and i’m not a baker.
Thanks for your help and for the great website!
Tammy
I love your piping in the third pic…can you tell me which tip you used and did you use the shell method? Thanks
Ok so I have looked everywhere for an answer to my question and am finally posting this hoping to get an answer. I make chocolate ganache all the time for dipping cupcakes (as a glaze) and they are yummy but whenever I try to frost cupcakes with ganache that has set up and I can pipe with a bag…the frosting gets too hard to enjoy. It doesn’t stay soft and creamy. Is there something else that I need to add or is this just to be expcected with ganache?
Renee – I am also looking for the answer to this question!! Hopefully someone can help!!
Try a lower chocolate to cream ratio. If it is getting too thick, use less chocolate or more cream, that should keep it thinner. Good luck!
What a great idea to use to cover cake pops
I am going to try this recipe for a cake that i am baking for a great friend! Thanks very much!! Thumbs up!
Awsome and simple recipe i tried it out on cupcakes.. brilliant!
I used almond milk instead of cream. What a difference!!! It was amazing!! definitly try it!!
dont store your unused or left over ganache in the ref.store it in room temp only.my ratio 250ml cream and half kg chocobar
I want to whip the mixture, can I use an electric mixer?
Yes, use an electric mixer or stand mixer.
Can I cover a cake with ganache, let it set/chill and then pipe buttercream on top of it for my son’s birthday cake. Will the ganache set and thus the piping on top won’t run etc.?
Is there any technique to make cupcakes flat? mine never come out that way! Thanks!
If they don’t come out flat, cut off the top so they become flat.
With cakes you usually indent the top a little bit with the back of a spoon & they will only rise enough to fill out the dent
I love this ganache recipe, I’ve used it for cakes and cupcakes and it’s always a huge hit. I’m using white chocolate this time around to top some home made devils food double chocolate cupcakes for thanksgiving. I know this will be a hit too!
I tried this last night using semi sweet choc and carnation brand cream and i let it sit over night in the fridge and it was still liquidy. Where did i go wrong
Hi Gabby,
Did you use heavy cream of condensed/evaporated milk? I wasn’t aware that Carnation makes heavy cream.
I’m excited to try this recipe for a wedding coming up in January. I assume using white chocolate would work just the same?
I have a white chocolate ganache recipe that is 12oz of white chocolate morsels to 1/2 C heavy cream. This turns out excellent. it’s made the same way, just a different proportion. I have tried it with milk chocolate morsels as well and it turns out equally as well. I think a lower cream content works better for the softer chocolates, but you could definatly try it with this recipe, it might turn out even fluffier than mine did. experiment while you have a little time. you don’t have to make it in full batches to experiment.
Hi, thanks for such informative post, but I was wondering how many days will the glaze keep? I need to bake and decorate 5 days in advance and am looking for an icing/ glaze that will keep. Thank you
Love this recipe! I made a few additions though, so I thought I’d share them.
1- I used two types of chocolate; about 200g Cadbury Dairymilk and 100g Dark Baking chocolate. If I’d use the Cadbury alone, the cream would lighten the Ganache and it wouldn’t become darker/glossy.
2- I didn’t add all the cream at once, I added to taste.
3- Instead of liquor I used 1 teaspoon vanilla essence, it tastes lighter & more chocolaty!
Another tip, you could also use Fresh Cream (whipping cream) instead of heavy cream. That’s if you’d like a nice piping ganache. Don’t whip the cream, add some in just after removing the chocolate from the stove.
Nevertheless, it’s one of the the tastiest, most original recipe I’ve come across on the net, way to go!
Hi Asma,
Thanks for your tips!
I have to say this is just the MOST divine & versatile ganache recipe that makes a simply delicious, decadent topper for cakes, slices, biscuits or cupcakes. Thanks so very much for imagining, creating & sharing Alice!
Hi Kate,
Yes, I love ganache. You can also store in the refridgerator and pull some out when needed to make hot cocoa. Just add warm milk.
Hey. How do I make the ganache suitable for filling cupcakes? Thanks!
← Previous Comments
{ 10 trackbacks }