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 BeBe ,would you teach different kind of ganache but with white choclolat
please .
niloofar
Quick question. I was asked to make a cake with Boston cream flavors. I wanted to layer the cakes with the boston cream and ganache. however, since the boston cream is usually a bit runny, i wanted to dam the sides with the ganache, smooth a thin bit of ganache over the layer, then add the boston cream on top. If I whipped this recipe, would it work as a strong damn? If not, what are your suggestions? Chocolate buttercream instead? Thanks in advance!
Hi Caitlin, Yes, this whipped ganache will be fine. Our general rule of thumb is to pipe the dam first about 1/2 inch inside the edge for a soft filling such as this and then spread the filling (not too thick).
Hi -
Would this spreadable ganache be able to be piped with a tip?
Thank you
I am making a Dr Seuss hat out of rice krispy treats, would it be better to use spreadable ganache over frosting under the fondant?
Hi Trina, we often put 2 layers of fondant over the rice krispy treat item instead of using frosting or ganache. I would choose ganache because it will be much firmer than buttercream, if you want to go that route.
Hi Melissa,
Can you use this as a filling for cake? and if so should I not refrigerate it after filling since the chocolate will get hard?
Hello! Yes, you can use this as a filling or even whip to lighten up the consistency a bit. Either way, this is a thicker filling (along the lines of a truffle or fudge filling) and it's best to allow the cake to warm back to room temperature before serving if you've made it in advance.
As a side note, using equal parts chocolate to cream (or 1:1 ratio) will give you a softer ganache that can also be whipped for an even fluffier filling.
Hello ladies, I plan to make white chocolate ganache for cupcakes this weekend for the Superbowl. Go Panthers!!!! lol! Can I spray the white ganache frosting with a blue Wilton Color Mist? I didn't want to take a chance and ruin them. Please advise! Thanks ladies!!
Hello Terri! I have used pearl mist on white chocolate ganache before with no issues but I'm not sure about getting even coverage with the color mist. I just haven't tried it. I often tint chocolate candy coating or white chocolate ganache with candy coloring gels. If you've already bought the blue spray, I would spread a little ganache on a plate and do a test run to make sure it doesn't bead and that you can get a uniform color. I think several light applications should do the trick. Let us know how it goes. (And Go Panthers!! Woohoo!) ;0)
Hi again Melissa, I have one more question...I made my ganache and it has been sitting in a glass shallow bowl with the plastic wrap on it all day. When I touched the top of plastic, the ganache is totally cool and texture seems perfect for a filling.. However, when you mentioned whipped ganache directions in your notes, you said to possibly put in microwave for 10 sec intervals if it seems too thick. You also said it must be slightly chilled in order for it to.whip correctly. I think I'm confused and didn't understand the correct order of doing things. It is on my counter. It appears to be nice enough to use as a filling. Can I at this point? Or do I need to whip it firat. If so, do I need to refrigerate slightly and then microwave? I'm sorry I got confused! I just don't want to ruin the ganache at this point cuz it looks really good and the texture seems nice. So for one cake I wanna use as a filling. The extra will be used for cupcakea. Is it OK to pipe on cupcakes with a 2d tip for a large rose, or can that not be achieved. Again, sorry I didn't understand what your notes said about whipped ganache. Just not sure if it needs to go in mixer if it already has a spreadable consistency :)
Hi Terri! You can definitely use it as is, it sounds like a really nice consistency already and will give you a nice, rich filling. I would go with it! Whipped ganache is a good option too if you'd like a ganache that is a bit fluffier, but there is not a bad option here ;0) -- Results can vary depending on the brand of chocolate, percentage of cocoa, etc. which may explain why your 2:1 ratio of chocolate to cream is a perfect consistency for filling at room temp while someone else may need to warm it a bit.
If you decide to try whipped ganache, I would chill it in the refrigerator for a bit but check on it often to make sure that it doesn't become too firm. I like to chill the beaters too (although you'll want to make sure that no water droplets get into the chocolate)
I've had good luck with piping ganache and so this should work for you. If it seems too soft, you can chill it. Also, the heat of your hands may warm the ganache in the piping bag and so you may want to prepare a couple of bags so that you can alternate if necessary. I hope this helps!!