Cake Central › Cake Forums › Cake Talk › Cake Decorating › What to do with (masses of) extra ganache?
New Posts  All Forums:Forum Nav:

What to do with (masses of) extra ganache?

post #1 of 26
Thread Starter 

I used the Ganacherator (fabulous tool) to help me work out quantities for making my ganache BUT I think I accidentally entered the height wrongly and ended up with about twice as much dark chocolate ganache as I needed!!!  Now the questions begs... what on earth do I do with it?  Any ideas?  Halloween is coming up so it could be something to do with that?  I DON'T want to bake and decorate another cake as I don't have time right now.  I needs it to be something quick, easy and simple too due to time constraints.

 

Thanks in advance

post #2 of 26

Do you own a spoon?

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #3 of 26
^^^^^ hehehe 😂
post #4 of 26
I always make chocolate truffles. Scoop out with a melon baller and roll in coca powder and powered sugar....they are delicious.

Here directions from from simply recipes.

Truffle coatings

Cocoa powder
Finely chopped walnuts
Finely chopped almonds
METHOD
1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
post #5 of 26
Thread Starter 
Quote:
Originally Posted by MimiFix View Post
 

Do you own a spoon?


Hahaha yes, however I'm trying to lose weight through a well known weightloss programme and last week I put on a bit.  I blame the cake making - not my fault at all ;)  Trying to avoid eating it myself and to be honest, despite my extremely sweet tooth, even I would struggle to eat THAT much ganache!  There's enough to cover a 12" round cake that is 3 inches deep!  And then some!  About the right level for ease though ;)

post #6 of 26

You don't have to eat it in one sitting. A spoon just cuts out the middleman.

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #7 of 26
Thread Starter 
Quote:
Originally Posted by SweetKiara View Post

I always make chocolate truffles

Ooooo perfect.  I could even add a wee bit of rum hehehe.  Thanks.  Love it.  Sorted x

post #8 of 26
Thread Starter 

lol MimiFix

post #9 of 26
Quote:
Originally Posted by MimiFix View Post
 

Do you own a spoon?


That's what I'd be doing!!!!!!

 

Or re-heat and pour over ice cream.  Or dip strawberries into it.

 

But only because I can't BATHE in it!

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
Reply
post #10 of 26
can it be frozen?
post #11 of 26

can it be sent to me?  :D

post #12 of 26

Hmm. "SweetKiara" beat me to what I was going to suggest, namely chocolate truffles (I speak not from my own experience, but from Alton Brown's).

 

Of course, if you remember the Zork series of computer games, any mention of chocolate truffles inevitably leads to thoughts of a creature called a minx.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #13 of 26

I was also going to suggest making chocolate truffles for Christmas presents :-)

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
post #14 of 26

:lol:Freeze the ganache in deli containers with amount enough for 1 layer of filling.  I do that all the time and defrost it when I want to use it again.  However a big spoonful must be taste tested when you use it again:lol: That stuff is delicious but oh so full of calories.

Of course chocolate is the answer!
Reply
Of course chocolate is the answer!
Reply
post #15 of 26
Freeze it, that's what I do.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › What to do with (masses of) extra ganache?