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chocolate ganache question - Page 2

post #16 of 23
Quote:
Originally Posted by stings1409

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




i just reread through several books...collette peters, margaret braun, toba garrett and wilton...they all say the same thing. this can be refrigerated for up to two weeks or at room temperature for up to 2 days. after that i would not gamble with it. I would reccomend using a buttercream for the filling if it absolutely has to be out that long. you may want to consider having a pastry bag filled with whipped ganache at the event to use as a garnish on top of each slice as it is served if they really wanted the ganache. is this for a wedding cake?
post #17 of 23
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.
post #18 of 23
What do you do if you want your ganache to run down the sides of your cake a little - giving a drip affect?
Grandma's are Mommys with lots of frosting....
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Grandma's are Mommys with lots of frosting....
My two grandkids Lily and Thomas are the sparkle in my eye!
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post #19 of 23
For my ganache I use:

8oz Semisweet chocolate
1 cup whip cream
3 Tbsp Kahlua
post #20 of 23
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.
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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post #21 of 23
Quote:
Originally Posted by ang_ty95

For my ganache I use:

8oz Semisweet chocolate
1 cup whip cream
3 Tbsp Kahlua



does using the alcohol give it a longer shelf stability than the normal 2 days?
post #22 of 23
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.
"All you need is love".....but a little chocolate now and then never hurts. Alton Brown
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"All you need is love".....but a little chocolate now and then never hurts. Alton Brown
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post #23 of 23
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!
It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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It's FOOTBALL SEASON!!!!!!! WOO-HOOOOOOO! I'm for whoever is playing OU!!!
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