All the ones I have used are to runny. I need a good thick one. Any help would be greatly appreciated. TIA

I use 9 ounces of a mixture of semi-sweet and dark chocolate to 8 ounces of heavy cream. Viscosity depends upon temperature. The cooler it gets, the thicker it gets. Once it's room temperature, you can whip it and it will become a spreadable and pipeable consistency.

Hope that helps!
Sherri

I use the same recipe that Sherri does. Don't particularly care for ganache as a filling, though.

Lisa

Hello,
I don't know if this would work as a filling but I made a ganache over Christmas to coat the top of a cheesecake I made. I used 1 pound of dark chocolate melting wafers, 1 cup of heavy whipping cream and a teaspoon of vanilla. I boiled the cream and then poured it over the chocolate. Stirred with a wooden spoon until all the chocolate was melted and then added the vanilla. It was really yummy. I imagine it would work for a filling. It did not get rock hard so it would be easy to cut through. I quess I would try it and see how it works. I definitely prefer the dark chocolate to the bittersweet chocolate that most ganaches call for. It is not so bitter.
HTH,
Heather

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/3 cup whipping cream



PLACE chocolate and cream in small heavy saucepan.
COOK on very low heat just until chocolate is melted, stirring frequently.
REMOVE from heat; cool completely. (Ganache thickens as it cools.)

dark chocolate and white chocolate work well too

Yuck, I hate the taste of Baker's secret chocolate. It just doesn't taste nice and rich like good chocolate.

No offense to anyone who likes it though.

I usually use godiva, it was just a recipe i saw with good reviews. I've only made dark chocolate ganache.