All About Ganache

Ganache is, typically, made of chocolate and heavy whipping cream. Some of my favorite chocolates, to make ganache, are: Trader Joe's Belgian dark chocolate, Trader Joe's Belgian milk chocolate, Cadbury Dairy Milk, See's Milk Chocolate, and Nestle Toll House Chocolate Chips. 

You can make other types, of ganache, using baking morsels. Butterscotch, and peanut butter, are good examples.

1 Cup SEMI SWEET CHOCOLATE    +    1 Cup heavy whipping cream

1 Cup MILK CHOCOLATE    +    3/4 Cup heavy whipping cream

1 Cup WHITE CHOCOLATE    +    1/4 Cup heavy whipping cream

1 Cup PEANUT BUTTER CHIPS    +    1/2 Cup heavy whipping cream

1 Cup BUTTERSCOTCH CHIPS    + 1/2 Cup heavy whipping cream

             

Once you have the ratios down, you can use the ganache, in different applications. The temperature determines how you use it. 

A warm ganache is great, as a fondue.

Or a sauce.

Or even an ice cream topping!

Once the ganache, is at room temperature, and slightly thickens, it makes the perfect drip border, on a cake.

Or used as a filling.

It can even be used, as a drizzle. 

If you refrigerate the chocolate ganache, it firms and becomes a thick frosting. Perfect for these Boston Cream Cupcakes.

I don't have a photo, but at this chilled stage, they are perfect chocolate candies, just begging to be coated in a chocolate shell. Make your own chocolates!

If you whip the chilled ganache, you will have this beautiful, whipped ganache frosting. You'll find it pipes beautifully.

This may be my favorite application. If you fold whipped cream, into whipped ganache; you will have a mousse! That's perfect for a Chocolate Mousse Cake. 

Or how about a Chocolate Mousse Pie with a dark chocolate ganache?

I hope I've given you plenty of ideas, how to use ganache. What will you come up with? Please share, in the comments.

A YouTube demonstration is available by clicking this link.