Toba Garrett's chocolate buttercream uses ganache as one of its ingredients:
http://www.epicurious.com/articlesguides/howtocook/primers/cakedecoratingrecipesandtips/recipes/food/views/Chocolate-Buttercream-109248
HTH
i have been playing with the ganache for over a week now and i have found that if I add 1 1/2 cups powdered sugar to my chocolate chips then pour milk over it and whisk quickly, there are no ps lumps and then i put it in fridge for 2 hours then whip it and it comes out almost as perfect as butter cream.
Well if you did add sugar - then it wouldn't be ganache - it would be *shrugs* Something else.
Why would you want to do that - seriously - i just don't get the sugar overlaod that i read on here.
I am constantly amazed at why people want to add sugar and other fat and creams and so on to food that really does not require it.
Everything is sounding like Maccas - can i upsize that for you... 
No wonder the world is getting rounder and fatter - good grief - think of the fat content.
I feel ill sometimes when i read of all the stuff that alot on here add to their batters and fillings.
And at the end of the day - its just more fat
Sadly some Australians are starting to follow suit -
Not this little black duck.
Bluehue
i have been playing with the ganache for over a week now and i have found that if I add 1 1/2 cups powdered sugar to my chocolate chips then pour milk over it and whisk quickly, there are no ps lumps and then i put it in fridge for 2 hours then whip it and it comes out almost as perfect as butter cream.
But it ISN'T ganache .
Well if you did add sugar - then it wouldn't be ganache - it would be *shrugs* Something else.Why would you want to do that - seriously - i just don't get the sugar overlaod that i read on here.
I am constantly amazed at why people want to add sugar and other fat and creams and so on to food that really does not require it.
Everything is sounding like Maccas - can i upsize that for you...
No wonder the world is getting rounder and fatter - good grief - think of the fat content.
I feel ill sometimes when i read of all the stuff that alot on here add to their batters and fillings.
And at the end of the day - its just more fat
Sadly some Australians are starting to follow suit -
Not this little black duck.
Bluehue
Well said!!
As much as I agree with the previous poster, (people are getting rounder) lol...we are in a competitive business and everything we can do to enhance our products, provide different "textures" and "flavors"..the band will continue to play..lol That's just a fact of being a sugar decorator..
As much as I agree with the previous poster, (people are getting rounder) lol...we are in a competitive business and everything we can do to enhance our products, provide different "textures" and "flavors"..the band will continue to play..lol That's just a fact of being a sugar decorator..
Enhance our products- is that what its called.... ROFL.
Ganache is ganache for a reason - to give the flavour of moulten chocolate...
Add anything else to it and it becomes just another sugared sticky mess that people will pass off as *somehing new* when in actual fact if their products were true to the recipe as it should be, they would relish in the thought they have have supplied a cake that is not only tasty but with a filling that is correct.
Thus being known for a true caker.
I hope the day never comes when a customer of mine expects that i will fill their cakes with crap - just because Aunty Judy down the road said she heard about a *new filling* 
Yes, the band plays on - but nobody is getting up to dance because its too much effort to get up off their fat bums...............*shudder*
Bluehue
was just going to echo what Mike1394 said. Also, are making the 'setting' ganache and not the pourable? assuming tha tyou are--the consistency when you apply it to the cake should be similar to buttercream anyway, maybe a bit stiffer like a peanut butter. you wont get this consistency right off the bat after making it -- it has to have time to set up first. the ganache is so rich to begin with, i guess i just don't "get it" either. hmmm...
was just going to echo what Mike1394 said. Also, are making the 'setting' ganache and not the pourable? assuming tha tyou are--the consistency when you apply it to the cake should be similar to buttercream anyway, maybe a bit stiffer like a peanut butter. you wont get this consistency right off the bat after making it -- it has to have time to set up first. the ganache is so rich to begin with, i guess i just don't "get it" either. hmmm...
WOW. 
Can anyone say.. TAKE A CHILL PILL... good grief. apparently no one read the part where I said I was PLAYING with it. I know how to make REAL ganache. But I enjoying experiementing and playing in the kitchen.
Oh and also.. THERE IS NO FAT IN POWDERED SUGAR !!! read the ingredients sometime.
oh and before i forget. I took one of these (new fangled ganache) cakes to work and I now have oders for 5 of these cakes for birthdays. Thank you. 
Blue, I think you may have chosen the wrong profession 
!
WOW.
Can anyone say.. TAKE A CHILL PILL... good grief. apparently no one read the part where I said I was PLAYING with it. I know how to make REAL ganache. But I enjoying experiementing and playing in the kitchen. Great - but you are not making ganache - you are making a sugary chocolatey creamy sticky something else -
It really is that simple.
Oh and also.. THERE IS NO FAT IN POWDERED SUGAR !!! read the ingredients sometime.
I never said there was - In the 2nd sentance i said sugar and OTHER fat and creams.............................
Not fat sugar.
However there is 1700 kj = 407 calories to every 100 grams of powered sugar -
The average serving size is 4 grams = 1 level teaspoon, so it is a sugar overload....and again i say - the World is getting rounder and i for one see no reason to upsize everything.
This is what i wrote in my original post -
Why would you want to do that - seriously - i just don't get the sugar overlaod that i read on here.
I am constantly amazed at why people want to add sugar and other fat and creams and so on to food that really does not require it.
oh and before i forget. I took one of these (new fangled ganache) And that is exactely what it is you have produced, a new fangled ganache filling - not to be confused with a ganache filled cake - hopefully you will tell your 5 prospective clients that it is not a real ganache. ...otherwise they may think something wrong when they taste true ganache when eating someone else's ganache filled cake. - cakes to work and I now have oders for 5 of these cakes for birthdays. Thank you.
I am very happy for you -
You asked for imput - and i gave mine.
Instead of telling me to take a *chill pill* perhaps you would be better off making chocolate BC - after all, that is the end result you are looking for.
Ganache has been used for many many many years throughout Europe /UK and Australia and is now beginning to take off in the USA - all i say is don't go making something that isn't ganache - then call it ganache -because that just stuffs it up for those of us who make true ganache.
Many of us also just
when we read how different ganaches are made ie:Pouring Ganche
Setting ganache
Thickened ganache
Whipped ganache
And it isn't the rest of the World making these recipes/ganaches up - its coming from the States - if the truth be known.
Ganache is ganache - nothing more and nothing less.
There are no variations
It just depends on how long you combine the cream and chocolate and at what stage you use it.
So many people come on this forum and ask *HOW do i make such and such ganache* -
What we need to remember is that not everyone reads every thread - and that many newbies who come here looking for recipes, might only read one - and sadly that one, could give them wrong information.
By all means, invent what you wish - but don't call it what it isn't.
A good quality chocolate and full cream = ganache
Playing with chocolate, cream and sugar = a chocolatey sweet sticky whatever.
That name i shall leave up to you to invent.
Bluehue
Blue, I think you may have chosen the wrong profession !
I just hate it when i see true recipes getting screwed
There is a difference between inventing new recipes and screwing up old ones.
Started to see too much of this *round upsized World* after 25 years of nursing - not only is it shameful but it is pitiful.
But i am not meant to say that - as it may cause upset, cancer, high blood pressure, tennis elbow, rsi, swine flu, high cholesterol or fluid retension in some.
Blue, I think you may have chosen the wrong profession !
I just hate it when i see true recipes getting screwed
There is a difference between inventing new recipes and screwing up old ones.
Started to see too much of this *round upsized World* after 25 years of nursing - not only is it shameful but it is pitiful.
But i am not meant to say that - as it may cause upset, cancer, high blood pressure, tennis elbow, rsi, swine flu, high cholesterol or fluid retension in some.
[/quote]
Oh, I agree with you whole-heartedly on many of the points you have made (apart from the only one type of ganache - I am a trained pastry chef and there are 2 types - the type you use to fill a cake and to pour over a cake, and the type you use in place of buttercream under fondant. They are both just cream & chocolate, but the proportions are different. and you can't interchange one for another). I feel ill when ever I see 'buttercreams' containing any amount of shortening - that's not buttercream, that's frosting (and IMO disgusting), never will that stuff enter my repitoire! At the end of the day though, no matter how basic and natural we keep our ingredients, we don't deal in health food (unfortunately, otherwise I could eat a lot more of it). 
I agree! I hate seeing shortening based buttercream called buttercream! Just cause they call it that, doesn't make it that. It's a frosting, period.
And ganache is ganache is chocolate and cream and is chocolate and cream
And powdered sugar may not contain fat, but it does convert in to a lot of calories, making us fat...which is what I think Bluehue's point was.
Have fun and let us know what you decide to call it. Maybe it's more truffly now. Cause you can't call it ganache...cause it ain't anymore. 
Blue, I think you may have chosen the wrong profession !
I just hate it when i see true recipes getting screwed
There is a difference between inventing new recipes and screwing up old ones.
Started to see too much of this *round upsized World* after 25 years of nursing - not only is it shameful but it is pitiful.
But i am not meant to say that - as it may cause upset, cancer, high blood pressure, tennis elbow, rsi, swine flu, high cholesterol or fluid retension in some.
Oh, I agree with you whole-heartedly on many of the points you have made (apart from the only one type of ganache - I am a trained pastry chef and there are 2 types - the type you use to fill a cake and to pour over a cake, and the type you use in place of buttercream under fondant. They are both just cream & chocolate, but the proportions are different. and you can't interchange one for another).
And yet, over here in Australia we use the same formula for both applications.
If i wish to *pour* my ganache - i allow it to cool for a few minutes - thenpour
If i wish to *fill a cake* - i alllow it to cool longer -
To use under Regalice i make the day before - allow to *set* and then apply/cover to outer layer of cake - smooth - allow to *set again* then smooth again.
I feel ill when ever I see 'buttercreams' containing any amount of shortening - that's not buttercream, that's frosting
That is what i have been taught over here -(and IMO disgusting), never will that stuff enter my repitoire! At the end of the day though, no matter how basic and natural we keep our ingredients, we don't deal in health food (unfortunately, otherwise I could eat a lot more of it).
This is true, however, this thread is a prime example of how true recipes get lost over time because they get screwed up.
Before we know it - coveture chocolate is replaced with cheap compound chocolates - true cream is replced with that fluff stuff i see on the net in a can - and helloooooooooo someone calls it ganache - 
We aren't in the Health Food industry = true - but surely if more people go back to basics where ingrediants are concerned and leave the processed plastic foods out of cakes then the art of caking remains just that.
I had to Google *sleeve filling* after reading about them on here - and was to read that some of these fillings could stay in the fridge for up to a month -
So i ask - what is in them to give them a long shelf life -
Something scarey i would think.
I am sure that me seeing alot of blubber and scales going into melt down whilst nursing has made me view caking differently.
Some might think - ohhhh whatever, because that is quick and easy and just slap fluff stuff in and on cakes
Beautiful tasting cakes can be made and decorated without so much of the addatives and processed foods.
At the end of the day, we are what we eat - nothing more nothing less
And just as importantly - we function only as well as what we feed our brain.
LOL - Perhaps i should start a movement -
BE KIND TO YOUR WAISTELINE AND BRAIN - SAY NO TO UPSIZE. [/quote]
* sigh * My friends that ordered the cakes do know that it is not TRUE ganache. they have had my TRUE ganache before. I told them it started as ganache and then I started Playing, which i think is a lot of fun. especially when it actually produces something that tastes pretty darn good. And that is not always the case. It just happened to work in this case. They liked it so I will make it for them. I am calling it a rich chocolate fluff. It is not really frosting or ganache.
I am all for healty eating. but a slice of 2" x 2" cake will not make someone fat. It is usually a life time of bad habits that cause obesity.
I just answered the original post..of can you add ps to ganache. the answer is yes. will everyone like it.. No.. but some will and to each his/her own.
For low fat ganache use water instead of cream. The ratios are different.
Mike
Blue just fell off her chair howling -
*ouch* i hit my sore elbow on the way down -
tesso wrote
I am calling it a rich chocolate fluff. Horray - we have a name for it.
It is not really frosting or ganache.
Thats correct - and it isn't even fronache - lollllll
And no, you can't use that, i have just pattened it - lollllllllllllllllll.
It has been an enjoyable evening peoples BUT.....
Just gone 3AM -......*yawn*................... i am off to bed.
Blue
Main Entry: ga·nache
Pronunciation: \\(ˌgä-ˈnäsh, gə-\\
Function: noun
Etymology: French, literally, jowl, from Italian ganascia, modification of Greek gnathos jaw more at -gnathous
Date: 1977
: a sweet creamy chocolate mixture used especially as a filling or frosting
ga·nache (g-näsh)
n.
A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry.
Blue flicks off light and goes to bed...........time = 3.46am
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