I want to try chocolate ganache for the first time and went directly to the recipes on this site. But I have a couple of questions. This is the recipe I was looking at http://www.cakecentral.com/cake_recipe-2116-1-Chocolate-Ganache-1.html

It says 12 oz. chocolate, is that sweet, semi sweet, bitter, etc.?
and it says 1 oz sugar. Duh, but what is that, can any one convert that to a different measurement for me.

Or if any one has a different recipe for me to try. Any help is greatly appreciated. Thanks

I use semi-sweet chocolate and the 1 oz is 28 grams is 5 teaspoons give or take a few grains of sugar. It tastes wonderful!

I just use 8 oz semi sweet chocolate and 1/2 cup heavy whipping cream. Melt in a double boiler then immediately pour onto cake and move around with spatula until all sides are covered. Here is a pic of my first Ganache cake I did for Christmas. EVERYONE LOVED IT! IT was demolished!

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=katy625&cat=0&pos=0

I would reccomend using the recipe that katy625 used. Ganache is already sweet enough, I cannot imagine adding more sugar unless I guess you use semi-sweet chocolate.

we have a recipe that adds a lot of sugar to the ganache...it lower the cost..Iwas trying to find it..unfortunately I have to leave and the notebook is not handy!!

sorry..

I can post it later on when I find it..

sorry

I use a similar recipe that you posted the link to... but don't use the sugar and use half semi and half bitter. I use it often as a filling.

Found the recipe...:

INGREDIENTS:


2 pounds 8 ounces:  Semi Sweet Chocolate

1 pound 8 ounces:  Cocoa Block (can adjust up or down)

1 Quart:  ½ and ½ , cream or milk

1 Quart:  Heavy Cream

2 pounds:   Granulated Sugar

Pinch:  Salt

Vanilla:  To Taste

METHOD OF PREPARATION:

1.  Cook the cream and sugar to a boil then add salt and vanilla.

2.  add chopped chocolate, whisk it in slow, until blended and melted.

The link you posted to "Chocolate ganache 1"
I developed that using bittersweet (sometimes called plain)chocolate. Because a really good bittersweet chocolate is quite bitter by kids standards I added to the recipe 1 oz (1 tblsp) of sugar for the kids to enjoy it more. It just takes the edge off a, like I said, good bitterwseet chocolate. You think about it, 1 tblsp of sugar is not very much. Using a semisweet you barely even know the difference but keep in mind different brands of chocolate have different levels of sweetness.
When I use callebaut dark instead of callebaut bittersweet (because here bittersweet is not always easy to find except in "bakers" squares which I personally don't care for) I still add the sugar because the callebaut dark is far less sweet than "bakers" semisweet. But it's up to you and the level of sweetness in your choclate. I hope this makes sense

Whatever you do don't use unsweetened YUCK

thanks to everyone for all the great tips. Getting ready to give it a try right now!!

The easiest and best tasting ganache in my opionion is just semi-sweet chocolate whisked into boiling heavy cream (let it sit off heat to melt). The proportions can be played with to achieve different consistencies.

I made some using MILK CHOCOLATE chips, for a cake at Christmas.......and it was divine! I like the taste of it better than semisweet choc chips, just my taste. And it was my first time making ganache.......very easy!

I made a chocolate cake and filled it with milk chocolate ganache this weekend. I liked it better then the semi sweet chocolate that I've done in the past. I brought 3 cups of heavy whipping cream to a simmer and then removed it from the heat. I then dropped in 1 stick of unsalted butter and 2 12 ounce bags of milk chocolate chips. Let it sit for about 3 minutes and then whisk it together. If the chocolate isn't quite melted, put it back over very low heat. Chill it until it is cold and then whip it. Careful not to overwhip. If you're using a stand mixer it will whip pretty quickly. This recipe make enough to fill a triple layer 10 inch and a triple layer 6 inch. I had some leftover. Hope you like it!

Thanks again for replies, next time I am definitely trying it with milk chocolate. For my taste, the sweeter the better.....lol

i use the recipe from colette peters book, so simple.

12 oz bag choc chips
2 cups (one pint) heavy cream

boil cream, melt choc. chill 6 hours.

i then whip it like cream and it gets really fluffy and firm. i love this for fillings or for frosting. yum yum yum. i also like to tweek it up...

i usually use milk choc, but you can use any kind of choc. i like to look at all the varietys of chips in the grocery store...think of the possiblilities!

dark choc, mint choc, cherry choc, white choc, butterscotch, peanut butter chip, what else is there, a few more flavors i am sure. you can also add a bit of extract flavoring while it is still warm....orange, raspberry, hazelnut, coconut, mocha...

oh gosh, now you've got me started. one time i put toffee chips in with the whipped milk ganach as a filling. nuts, marshmallows, fruit....

Melysa, is this recipe shelf stable? I was needing a ganche as a filling that could sit out for 4-5 days.
Thank you.

Yes, my daughter has asked me to make her wedding cake. I haven't decorated in years. I am really out of touch with all the new techniques. I won't have room to put the cakes in the fridge and I want to make it early enough that I can still have time with her on her day.

What do you do if you want your ganache to run down the sides of your cake a little - giving a drip affect?

For my ganache I use:

8oz Semisweet chocolate
1 cup whip cream
3 Tbsp Kahlua

I use equal parts semi-sweet chocolate chips and cream. Heat the cream in the microwave in a glass container. Add the chips and a pinch of salt. Stir until well blended and allow to sit til lukewarm-ish! It is wonderful........and simple. I've added a tiny bit of butter on occasion for a glossier look. Usually not tho. This recipe has never failed me.

I make ganache truffles all the time, and its basically the same recipe that you would use for a glaze. In my recipe I use 14oz milk chocolate, which is basically a bag and a half of chocolate chips, and 1/2 cup heavy cream. I use the milk chocolate because heavy whipping cream generally isnt sweetened. You just want to put the heavy cream into a heavy bottomed saucepot and bring it to an "almost" boil, then add the chocolate. Remove from heat and stir until smooth. Sometimes if you make the cream too hot, it scalds and then you have a yucky tasting ganache. Also, I usually just use Nestle Tollhouse chocolate chips, just because they taste good, and I can't afford the really nice chocolate yet.

McCalhoun~ for dripping, I just don't let the ganache cool quite so long.... Also....more cream will cause the finished product to be softer, but be careful there about getting it so soft that it won't "set". I personally like the slightly bittersweet result of not adding any extra sugar. Many times I use chocolate BC for my filling in a ganache cake. It's WAY too simple for such an elegant cake! Good luck!