Simple Spreadable Ganache Recipe
Simple Spreadable Ganache
I discuss a ratio of 2:1, chocolate to cream in this recipe. This applies to dark or semisweet chocolate. If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results. ****You can also whip this ganache to create a whipped ganache filling--it is less perishable than our chocolate mousse filling and is fine to leave at room temp for a day or two. It will be a thick consistency.
If you'd like a softer ganache, use a 1:1 ratio of chocolate to cream rather than 2:1 (referring to semi-sweet or dark chocolate). Equal parts of chocolate to cream will make it more perishable but will give you a softer consistency. I use this 1:1 consistency for chocolate drip cakes.
Simple Spreadable Ganache Frosting:
Heavy Cream
Dark Chocolate
I usually use dark chocolate chips with at least 53% cocoa for my frosting. The key with this ganache is that you want a 2:1 ratio of chocolate to heavy whipping cream. For example, if you have 2 lbs of chocolate, you will need 1 pound of cream. You will need to measure by weight.
Let your cream become very hot over medium heat. Turn the heat off just as the cream comes to a boil and pour in the chocolate. Let it sit for a couple of minutes (to soften the chocolate). Stir and keep stirring until chocolate and cream are smooth. If you find that you still have a few chocolate bits unmelted, you can use an immersion blender. You shouldn't have any chocolate pieces floating around.
At this point, your ganache will be runny. Allow to cool to room temperature, whenever I try to speed up the cooling process by putting the ganache in the refrigerator while still warm -- the ganache never sets up correctly, so I let it cool over several hours at room temperature. Putting the ganache in a large, shallow casserole dish will speed things along. It will cool during several hours or overnight and become spreading consistency. This consistency is much like peanut butter. If you are not ready to use it at this point, it can be refrigerated. Press plastic wrap onto the surface of the chocolate, you don't want condensation to form and the water droplets to fall into the chocolate. We have refrigerated ganache for two weeks with no problem. It can also be frozen for 3 months, maybe longer, but we haven't tested beyond that time. You can always do a taste test, because if the cream in the ganache has gone bad you definitely know by tasting.
I usually have to do two coats of ganache in order to ensure that everything is covered. Another alternative would be to frost your cake with a thin coat of buttercream first, and then follow with a coat of ganache frosting. Use a hot spatule for a very smooth finish. **IF MAKING A WHIPPED GANACHE FILLING, SEE BELOW.
**If you are whipping the ganache for a filling....
After allowing ganache to cool to room temp, and chilling the ganache, it may become too firm to whip. If this happens, warm in the microwave in 10 second intervals (stirring each time) until it is the right consistency. The mixture must be slightly chilled at the time of mixing in order to whip properly. I would whip on medium speed.
Can we leave the ganache covered cake at room temperature and for how long ca it stay in the refrigerator?
Hi, could you please tell me how many cups of heavy whipping cream i will use for 2 lbs of chocolate chips? Also what brand are you using? Thanks in advance.
Once decorated, is this "frosting" soft ? meaning is it the consistency of a crusted buttercream or will it get "hard"on the cake ? I don't want something thats like a "shell" finish .
Ann, your question first.....if you are using 2 lbs of cho. chips that is 32 0z. so you would need 16 oz (2 cups) heavy cream. Check your bag of chocolate chips, my bag of Ghirardelli Semi-Sweet Chocolate chips isn't 1 lb. it is 12 oz.(34og) so for this you would use 6 oz. (3/4 cup) 170g of heavy cream. This is a 2 to 1 ratio. It you are using milk or white chocolate a 3 to 1 chocolate to cream works best.
mmari38, I would say that the consistency is only slightly firmer than a crusting buttercream....definitely not hard.
Hi ... I am in need of a white choc. ganache recipe that gets hard like the chocolate ganache to use under fondant. Thanks so much!!! and I am enjoying your site. I have joined other sites but none as detailed as yours.
Hi Lisa--A 3:1 ratio of chocolate to cream is the general rule of thumb for white and milk chocolate ganache (as opposed to the 2:1 ratio that we use for dark & semi-sweet chocolate). It will not be a super-firm shell, but is good for using beneath fondant. You can always chill it to firm it up a little just before covering. Let us know what you think!
Hi, this is my first time making white chocolate ganache. About how much white chocolate and heavy cream do I need to frost a 6 inch round cake? I don't want to make too much...
Amy I've made ganache using this recipe several times peanut butter chocolate is a family favorite! I like to eat it straight from the bowl like candy or add a bit more whipping cream (after it's set up) and use as a filling. Anyway, I'm new here and fairly new to the baking world so don't listen to me :)
I was wondering about flavoring white chocolate ganache, raspberry white chocolate for example-do I just add flavoring oil to the whipping cream or a puree?
Hi Melissa, I followed the recipe for the white chocolate ganache following the 3:1 ratio and it is extremely thick and very hard to apply to the cake. Could you please tell me what I'm doing wrong. Thanks!
Hi - would this be able to be used underneath buttercream?
Hi Camille, yes it is good to use under fondant. Chill for a few minutes to firm it up before laying on your fondant......makes it easier to move or adjust your fondant if you need to.
Hi Camille, I've never frosted buttercream(not sure if you meant fondant?) over ganache--my guess is that it would be fine ;0) --Are you just doing some flavor experimenting? (I don't see an advantage to doing this as far as decorating goes) -- If you try it, let us know what you think!