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.
Hi Sarah, I have used Nestles white cho. chips with success.....just remember to use 3 parts white chips to 1 part heavy cream
I probably will not get an answer from anyone because there are so many ahead of me. But here goes. Can I use chocolate morsels like Toll House Morsels? I have checked on Global Sugar Arts sight for the Merckles but I say the chocolate needs to be tempered. I know absolutely nothing about chocolate needing to be tempered. What is it and how is it done? I hope I hear from someone soon regarding this because I want to try this ganache on my anniversary cake in another week. Thanks to whoever gets back to me on this.
Hi Marlene, you can use Nestles Toll House Morsels, but instead of using the usual ratio of 2 to l ( two parts chocolate to 1 part heavy cream) I have found that when using Toll House Morsels I need to have a 3 to 1 ratio or it does not firm up as much as I would like when spreading, especially under fondant. I usually use PoundPlus from Trader Joe's, Guittard, or Ghirardelli baking chips with 60% cacao. There are more expensive chocolates that are delicious but we most often stay in this price range. How do you want to use the ganache you make......whipped ganache for frosting, spreadable to use under fondant, pourable? I am not an expert on tempering chocolate, you might like to see this video with Martha Stewart on tempering,
Hi Melissa,
I made the mistake in using Ghirardelli 100% dark chocolate, and it turned out very grainy and bitter. Is there a way to save it?
Susan
Can't wait to join!!!!
Some recipes call for bittersweet or semisweet for the ganache. Will either work?
Hi Nancy, yes you could use either........a two to one ratio, chocolate to cream.
Hi Melissa , I've been asked to make a coffee flavoured ganache both for filling and spreading on the cake. Can you please tell is there a way, thanks .
Hi Melissa, I was asked to do a wedding cake and have had two major fails tonight while trying to apply the fondant. Bride wanted chocolate buttercream, so I used your recipe and smoothed it with hot knife. I applied the fondant the chocolate was too soft. The fondant got all gooey and, it was a real mess. I tore the fondant off and am starting over tomorrow. Should I apply ganache over the buttercream? Most of the icing came off with the fondant, so there' snot a lot left. I had a smooth chocolate buttercream surface, but the fondant still slid and it also cracked and tore. I'm in a bit of a panic. Cake is small. 6", 3 layer with a 4" on top. Bride wanted marble cake and it's not very durable or sturdy. That's the issue, as well. I'm nearly in tears. Wedding i Saturday.
Hi Stacy, I am sorry you have had this problem. I am wondering if the buttercream was too soft when it was applied. Also, if you are in a humid area it can affect your buttercream. Did you chill the buttercream frosted cake 5 min. or so in the freezer or 10 to 15 minutes in the refrigerator to firm up the buttercream before applying the fondant. Also, you do not want a thick layer of buttercream under the fondant. You could go with ganache at this point, if you have time, also firming it up in the refrigerator before applying the fondant. Remember to let your ganache cool to room temp. (do not refrigerate to cool) when it is peanut butter consistency it is ready to spread. Good luck .....let us know if you have other questions.
Hi BeBe and Melissa,
I made this for the very first time, as I am a new baker. I used 18 ounces of Ghiradelli chips, I think it was 60% cacao, semisweet) and 9 ounces heavy whipping cream.
I left it in the fridge for a few days. I took it out a few hours ago, and it's hard as a rock! Did I do something wrong? Thank you.
Hi BakerJudy, you can restore it to it's original consistency by heating in the microwave in small increments to soften (maybe 10 sec intervals), stirring in between. It will be fine! ;0)