Can I Make Ganache W/ Chocolate Chips?

Baking By LisaMS Updated 19 Mar 2006 , 12:32am by MelC

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LisaMS Posted 18 Mar 2006 , 8:31pm
post #1 of 8

Anyone have a recipe for making ganache with semi sweet chocolate morsels or will that not work?

7 replies
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sandie Posted 18 Mar 2006 , 8:37pm
post #2 of 8

For a medium thickness of ganache us 8oz of semi sweet morsels, and 1 cup of heavy cream.
Bring cream to a boil, and pour over chips, let set for 1 min. slowly stirin a circular motion.Strir until the choc. is melted. About 2 min.

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Phoov Posted 18 Mar 2006 , 8:46pm
post #3 of 8

I use 12 oz. semi-sweet chocolate chips to 1 cup whipping cream. Works great!

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sandie Posted 18 Mar 2006 , 8:48pm
post #4 of 8

I like to use the ganache as a cake filling. After it has cool, beat with mixer. It will make it fluffy,layer your cake.

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Wendoger Posted 18 Mar 2006 , 8:55pm
post #5 of 8

Yes. That will work. It's what I used the first time I made it...pretty much can't go wrong with any kind of chocolate in my book!!!

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LisaMS Posted 18 Mar 2006 , 11:58pm
post #6 of 8

Thanks y'all. I'll give it a shot.

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Wendoger Posted 19 Mar 2006 , 12:12am
post #7 of 8

LISAMS.......This is the recipe I used...it is from Cheftaz....its the best!!!!



If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping

8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g)chocolate

Footnote
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)
Source:
Contributed by: cheftaz on Thursday, February 09. 2006 at 20:32:25

MelC Cake Central Cake Decorator Profile
MelC Posted 19 Mar 2006 , 12:32am
post #8 of 8

Another variation to make it even easier... (from the cake bible)...
coarsely chop your choclate & put it in your food pro... whiz until fairly fine
heat your cream to a high simmer (not boiling)
pour your cream into the food pro (on top of the chocolate)
wait 60 seconds, then whiz until completely mixed!

Pour or refrigerate as usual!

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