Simply Glorious: Chocolate Ganache Recipe 3 Ways

by Alice Currah on August 18, 2009. Updated April 18, 2011

3wayganachecupcakes

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
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Three different ways to use ganache as frosting, filling, and for piping.
Ingredients
  • 12 ounces chocolate, chopped into small pieces
  • 1 cup heavy cream
  • optional 3 tablespoons flavored liqueor
Instructions
  1. 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.

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glazedchocolate
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{ 333 comments… read them below or add one }

Akshita July 18, 2012 at 9:48 am

Hi Alice,

I wanted to know if I can use whipping cream instead of heavy cream, cause I m really not sure what heavy cream is!

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Sandra Will July 18, 2012 at 11:20 am

Heavy cream is just double cream. I have replaced this with single cream and it is not so sickly. Not sure if whipping cream would work though.

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Nita October 7, 2012 at 10:46 am

Can never find heavy cream. Just whipping cream at grocery store. What does it mean when you say double is just twice regular cream? Where can you buy heavy cream?

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Melanie November 13, 2012 at 3:11 pm

Heavy whipping cream can be found in the dairy section next to the milk and by the coffee creamers/half and half, etc. It is usually in a little carton (1/2 pint or pint size) like the kind we had as kids in school!

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laura February 1, 2013 at 7:21 pm

Whipping cream and heavy cream are basically the same thing. You can use whipping cream. I live in Canada and thats what they call it here.

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Allie July 18, 2012 at 6:17 pm

I used whipping cream, it came out wonderfully!

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Vanity October 10, 2012 at 8:50 pm

How exactly did you work with the whip cream?

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JoAnna February 23, 2013 at 10:00 pm

Not whipped cream, whipping cream it is a liquid.

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chas October 2, 2012 at 2:07 pm

hi its just a double cream

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BRENDA October 27, 2012 at 5:23 pm

Hi,
Whipping cream and heavy cream are the same thing, as long as the cream is at least 35% fat. Hope this helps. :)
Brenda

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Julie January 9, 2013 at 10:18 am

I used lactose free whipping cream, taste wonderfull!

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Mallory July 18, 2012 at 1:21 pm

Hi, your recipe says chocolate. Is there a specific type of chocolate (bittersweet, semi-sweet, milk chocolate, dark chocolate) anything in particular? Thanks!

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dianna fenton July 25, 2012 at 10:55 am

Use milk chocolate, dark or white in this…just depends on personal preference or the recipe. I used white chocolate to glaze a layered cake made of vanilla cake and black rasberry chip ice cream. It was amazing….heavy cream works best in my opinion, it is super sweet but you only need a thin layer if you are just glazing….

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Kathryn July 25, 2012 at 12:43 pm

When using it whipped, how long should it be in the fridge before I whip it. Or do I just need to let it set?
Another questions, when it is whipped or poured on a cake does the cake need to be put in the fridge so that the filling does not dissipate or will it firm up and stay put?
Thank you

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Karla February 20, 2013 at 8:55 am

It should stay firm unless temps outside are very hot. I made a cake once in mid-July and the ganache melted and soaked in. It was still yummy but not what I wanted…

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Rebecca Jones July 26, 2012 at 8:21 pm

OMG How divine…. I could sit down with the bowl all to myself…….. Yum!!!!

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Diane July 30, 2012 at 10:48 am

What kind of flavored liquor do you recommend? Like Vanilla Extract? Or actual liquor?

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Amy November 11, 2012 at 9:19 am

I used the raspberry liquid in mine and they were wonderful! I bought a double pack in walmarts cake and chocolate melting section that had rasberry and peppermint liquid flavor. Very concentrated and work wonderfully for flavoring chocolates and cake icings..

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Zeinab July 30, 2012 at 7:33 pm

I had the same question as Kathryn. I want to use white chocolate but i’d like to pipe icing onto cupcakes and wanted to know if it would be sturdy enough without it being whipped- as demonstrated in the 3rd photo. Whipping it would make it lighter and less dense, would it then not then be more prone to collapsing or would it stay firm when left outside?
I wanted to achieve something of the likes of this http://2.bp.blogspot.com/_WhPHUKwckUw/TQ_7bVyYnWI/AAAAAAAADpk/NI8FJog0z_g/s1600/white-chocolate-cupcakes4.jpg

I’ve just been trying to avoid the buttercream white chocolate frosting recipe’s since they call for icing sugar and im afraid that will make the white chocolate even sweeter than it already is

I’ve been going crazy over finding the perfect recipe lol, your help would be much appreciated
Thankyou xxx

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Kimberly August 1, 2012 at 12:29 am

I want to know if there is another version of this using white chocolate or a vanilla flavor. I am wanting to do a rainbow themed cake for my daughter’s b-day and wanted to put food coloring in it to change the color.

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TOMMZASS August 2, 2012 at 1:14 pm

JUST MADE GRANAUCH COVERD RAZZBERRIES TO TOP A 2 LAYER DBL.CHOCK.CAKE,OH YEA ANNND WHIPPED MOCHA BUUUUUTERCREAM ICING IN THE MIDDLE…..MMMMMMMM

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Fawn August 12, 2012 at 5:16 pm

TOMMZASS,
OMG!!! Would you be willing to share your recipe for the entire cake?? You can send to my email fawn_76@yahoo.com.

Thanks for the comment.

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BelindaPonce August 6, 2012 at 6:37 pm

I was wondering if I would be able to use the piping for roses? I want to add them to my baby girls cake this wednesday and regular frosting is just not working for me!!!!!

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Garnet52 August 7, 2012 at 9:04 pm

I’m entering a cheesecake in the county fair and would like to use a whipped chocolate ganache to decorate the top. Would the ganache hold up in warm weather. It will be kept in a protected cooler area but not refrigerated.

Thanks, Garnet52

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kate August 15, 2012 at 10:40 pm

I made this whipped and it tastes great…only mine will not set up enough to pipe like in the picture above….i stuck it in the fridge for now but what else could i do to get it to set up? Or what could I have done wrong?

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Cincitycindy August 23, 2012 at 7:30 am

Ditto that it sounds amazinggggg if you can also share with me i would greatly appreciate it cindyeg52@gmail.com

Thanks

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Cincitycindy August 23, 2012 at 7:31 am

my comment was for TOMMZASS

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Amanda August 23, 2012 at 6:30 pm

Does the whipped ganache have to be in the fridge? I’m finding it a little confusing… do you still heat the cream and then add the chocolate then cool and then whip? Thanks

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heather September 2, 2012 at 5:38 pm

We used this recipe for my daughter’s 13th birthday cake in June and loved the results. I purchased a bag of ghirardelli 60% cacao bittersweet chocolate chips and used whipping cream. We actually used both the whipped ganache and the glaze. For the whipped we just placed the whole pan in the fridge for 10-15 minutes to get enough of a chill for whipping but not so long that it was too hard for the mixer. We used this for the fill layer and the leftover was a thin coat on the top and sides. The glaze then went on top – we didn’t fully cover the cake, just over the top and dripping down the sides. Nothing, not even a crumb was left.

This was the easiest recipe ever and I can’t wait for another chocolate frosting request because this is now my go-to.

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Alana September 12, 2012 at 7:51 pm

Could you give us a chocolate cupcake recipe too?? ;)
The chocolate cupcakes look amazing, mine always turn out too light a fluffy and never chocolatey enough

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Jennifer September 20, 2012 at 7:31 pm

Hey Alana, I just found a great recipe for flourless chocolate cake that I made into cupcakes. I’m going to make this ganache for icing this weekend. Try this recipe, it’s sooooo good and much easier than I expected.

http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478

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Kim September 17, 2012 at 4:51 am

Hi, I’m looking to make a giant white chocolate & raspberry princess cupcake for my daughter’s first birthday next week. Any suggestions how I can decorate the cake? I was thinking of trying to make a ganache from the white chocolate and covering the base in that. Then filling the middle with raspberry jam, raspberries & fresh cream. Putting the top back on and covering with raspberry & vanilla (or white choc) buttercream. Does this sound possible. I have never made a cupcake or decorated a cake in my life.

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Karina September 27, 2012 at 10:30 pm

Is it heavy whipping cream: heavy cream? or heavy cream is something else?

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Bliss September 28, 2012 at 10:34 pm

All I can say is wow! So simple and utterly divine.

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Scott Roberts October 3, 2012 at 11:39 am

Hi, i want to make a Ganche pot for a desert, similar to the GU Mini-Pots, what would you change in the recipe to do that? as it stands wont it be too rich to eat as a desert by it’s self?

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Lisa October 4, 2012 at 4:55 pm

Hi! I am wondering if I can substitute buttermilk for the heavy cream in this recipe? I know the taste will vary, but I think it might work with the sweetness of the ganache. Thoughts?

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Valerie October 8, 2012 at 6:43 am

Does ganche need to be refrigerated once complete & on your cake?

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Becky October 24, 2012 at 8:07 am

Silly question but when you say 1 cup of cream what is that in mils? Or ounces not done much baking before tia x

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Kath February 25, 2013 at 8:35 am

1 cup = 250 ml

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Ronnie October 26, 2012 at 9:23 am

To BECKY:
1 cup = 8 oz, 250 ml

Good luck!

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diane wren October 27, 2012 at 7:09 am

Do u melt the choc or do u jus grate it to small enough pieces then pour hot cream over it

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Sue November 8, 2012 at 12:16 pm

I plan to use this recipe for my daughters b-day cake tomorrow. I have baked 2 layers of devils food cake. I am going to fill it with peanut butter filling & cover it with the ganache & then to top it of…chopped peanut butter cups!
I cannot wait to try this, my mouth is already waterig! :)

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Paige November 11, 2012 at 3:57 pm

I’ve never made a ganache until today – this was the easiest thing I’ve ever done! I used dark cooking chocolate and “creme entier” (I’m in France). Tasted delicious poured over a spiced pumpkin cake and it ran down the sides then set perfectly – thanks for the super easy recipe. :)

I’m also curious, like others, about the whipping for piping. Do you actually refrigerate the ganache for a little while then whip?

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Alice Currah November 14, 2012 at 10:02 pm

Hi Paige,
Yes, you will want the ganache to be slightly cool but not set up. Hope this helps.

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Min November 21, 2012 at 8:16 am

I’d like to pipe the ganache onto cupcakes, can I make the ganache a day earlier and keep it in the fridge? Do I need to bring it back to room temp when I’m ready to pipe?

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Alice Currah November 21, 2012 at 11:36 am

Hi Min,
You want to bring it to almost room temperature. You don’t want it too soft and warm, just soft enough to pipe. Making it in advance is something I always do.

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Sal November 22, 2012 at 2:37 am

Hi Alice,

I had a question about the piping, you said to leave to cool completely then when it’s thick enough to hold by itsself then you’re able to pipe, so my question is, when cooling – is it to room temperature? and if so, approx how long? and if it is to cool in the fridge, how long for that?

Also I’m from Australia, so I’m assuming the heavy cream is just double cream here also?

thank you :)

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Alice Currah November 22, 2012 at 3:02 am

Hi Sal,
I’m not sure what the equivalent of heavy cream is in Austrailia. Heavy cream here in the States is a very heavy cream which can be whipped up. If this is what double cream is, then yes it is the same. As for piping, I don’t have an exact time frame. To pipe it is needs to solidify a bit, so allowing it to cool to room temperature and perhaps a 20 minutes in the fridge to cool even further should get you the consistency and texture you need. Hope this helps.
Alice

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Sarah January 28, 2013 at 5:11 pm

I just used the normal cream from coles (I’m Australian too!) Worked perfectly. I whipped my ganache and it worked perfectly, turns into an almost chocolate mousse :) Very yummy. Have also just made it to glaze and pipe, the normal cream works fine. I’d say if you weren’t whipping it, you could use our double cream, would help balance the richness, but I don’t think it would whip too well.

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Jessica November 25, 2012 at 6:53 am

I wanted to use this ganache to cover a small ice cream cake but I saw you said to not put it in the freezer. Is there anyway to use it for the cake? Or will the texture/look be ruined?

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galidink November 27, 2012 at 12:37 pm

i was wondering about the whipped ! when i fill or pipe in and on the cake will it hold up ?if its out for about 1-2 hr’s ?

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advocate55 December 8, 2012 at 12:37 pm

HI, I find chilling the metal mixing bowl along with the blades I have a much easier time whipping the mix. Chilled metal bowls work best for anthing that has cream and butter in the mix.

I am going to cover a chocolate roll with this mix to see what happens. I am trying to make petitfours

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Holidaybaker December 11, 2012 at 12:37 pm

Can half and half be substituted for the heavy cream? Any tips to make it work? I am looking to make a glaze for mini chocolate cheesecakes for a work party this evening. I was just going to drizzle melted chocolate over them but they cracked badly and need to be covered. Thank you!

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Alice December 12, 2012 at 2:52 pm

I just did this with single cream and OH MY GOD!
It’s delicious, luxurious and light at the same time. I love it so much. Thank you!
Btw do you think this could work with white chocolate?

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shandal mills December 15, 2012 at 9:39 am

I want to tell you thank you. I tried to make this with another recipe and well I ended up with Chocolate Pudding. Mighty tasty but not the look I wanted on my cake. This is simpler and detailed helps a lot. Cant wait to put it on my Mint Chocolate Cake. Yummm.

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Sue December 17, 2012 at 6:48 am

Heavy cream is called double cream here in England. You could use single or whipping cream for this recipe but the single cream version will not whip up light and fluffy due to its lower fat content. Double (heavy) cream has the highest fat content and therefore should hold much better if the ganache is being piped onto something like a chocolate log. This is a great recipe easy to make and has a lovely ‘grown up’ taste.

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Mairi January 4, 2013 at 2:29 pm

Roughly how many cupcakes would this decorate? Does the % cocoa of the chocolate matter?

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Dorien January 16, 2013 at 6:34 am

I can’t stand dark chocolate and my husband is allergic to it.

Can you use milk chocolate to make the ganash?

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Patricia January 27, 2013 at 9:52 am

I did the whipped version. Here is my feedback.
It’s good to note that the mixture is runny and that it thickens when it chills.
I chilled it for about 15 minutes until it was cooler than room temp and then whipped it with an electric mixer for a couple of minutes. It was still thin so I put it back in the refrigerator for about another 15 minutes and presto, like magic, it had thickened to the perfect texture. I spread it on a chocolate cake that I had baked in a torte pan. The filling was mousse-like in its texture. Also, I had added two teaspoons of almond extract and 1/4 cocoa powder to the chocolate before adding the cream as it wasn’t dark enough for me. I topped it with toasted slivered almonds. It looked beautiful and tasted even better. Might never use frosting again. This is much better. Thanks for the pictorial too. It helped.

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janessa February 1, 2013 at 12:04 am

After I melt the chocolate with the heated heavy cream, approximately how long should I wait before I whip it to make the whipped version of the ganache?

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Tiara February 2, 2013 at 6:47 pm

Did you read the detailed comment right above yours?

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eva February 2, 2013 at 9:52 pm

does this need to be refrigerated

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Pamela February 4, 2013 at 5:08 am

I have a question. I looked at a couple of the ganache recipes. Yours uses 12 ounces to 1 cup of cream. I have seen 9 ounces to 1 cup of cream and 8 ounces to 1 cup of cream. What would be the effect of such a difference? Obviously if there’s more chocolate, I guess it would be thicker and more chocolatey. I followed your recipe because I like chocolate…
:-)

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Stacy Brackett February 14, 2013 at 3:16 pm

Im curious as to how to make the whipped or piping type. Im assuming its just a very rich chocolate base, and you just need to add more cream

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Najia February 21, 2013 at 12:34 am

How easy it is spread the Ganache icing> I mean is it a rollout and spread thing and does it come out as smooth as fondant on cakes easily

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Andrea February 22, 2013 at 3:27 pm

Yummy! Thanks for sharing!

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B March 2, 2013 at 9:20 pm

Hi, I know you said you can use any type of chocolate, but for the recipe pictured is that dark or milk chocolate? Thanks :)

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Paddy March 9, 2013 at 3:56 pm

Heavy cream is double cream. Whipping cream normally has gelatine in it but goes back to outs runny self when heated up . Justake sure to read the ingredients on the back.

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Casey March 10, 2013 at 4:53 pm

Thanks so much for this recipe! I’ve never made ganache before, and your method was super easy. I used Andes Creme de Menthe chips to go with my Thin Mint cupcakes. I tried the refrigeration method and I piped it on. Mine aren’t nearly as pretty as your pictures, but if you’d like a look, I just posted the shots on my new food blog.

http://gethungrynerds.wordpress.com/2013/03/10/thin-mint-cupcakes/

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Wendy DD March 14, 2013 at 3:22 pm

At what point do you add the liqueor? I know it will cause the chocolate to break if added prior to cream. Do you mix it with the cream when boiling or after you’ve whipped it?

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Alice Currah March 14, 2013 at 4:10 pm

Hi Wendy,
I typically add it in at the end. If you are going to leave the ganache a glaze, add it in just after you’ve mixed it. If you are going to whip it, you can add it in as you are whipping it, but be mindful to use a little bit at a time because the taste of the liqueur will get stronger as the ganache sits.

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Anne March 21, 2013 at 1:09 am

I’ve been reading on a few blogs that ganache under fondant is a great substitute for buttercream. I was wondering if you know whether I should use the piping consistency or whipped consistency for it?

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