I'd love to try chocolate ganache. Does anyone have a really good recipe?
Thanks,
Joan in Tx
All I do is mix 1/2 semi-sweet chocolate chips (love the mini chips for this) and 1/2 heavy cream, by weight in a sauce pan, put it on medium heat and stir constantly while melting it until it's absolutely smooth. Then, let it cool, stirring occasionally until it's cool enough to pour over a cake 
so...if you used one 12 oz bag of ch. chips, you'd mix that with 1 1/2 cups cream. If you're wanting to make truffles, though, you'd use less cream to chocolate so it will firm up better.
I'd love to try chocolate ganache. Does anyone have a really good recipe?
Thanks,
Joan in Tx
All I do is mix 1/2 semi-sweet chocolate chips (love the mini chips for this) and 1/2 heavy cream, by weight in a sauce pan, put it on medium heat and stir constantly while melting it until it's absolutely smooth. Then, let it cool, stirring occasionally until it's cool enough to pour over a cake
so...if you used one 12 oz bag of ch. chips, you'd mix that with 1 1/2 cups cream. If you're wanting to make truffles, though, you'd use less cream to chocolate so it will firm up better.
That is how I do it!
This is the recipe I use for ganache:
Makes 1 1/2 cups
3/4 cup whipping cream
1 (6 oz) package semi-sweet chocolate morsels
1 (6 oz) package milk chocolate morsels
Bring cream to a boil in a saucepan over medium heat; quickly remove from heat, and stir in the chocolate until melted and smooth. Let mixture cool until slightly warm before pouring on to your cake.
Here's a link to the cake I made using this recipe.
It was delicious! I now have two more requests for Baby Shower cakes just like it.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=898903
Here's an overview on ganache:
(Includes master and various recipes, how to glaze, how to pour & smooth, and more.)
http://www.cakecentral.com/cake-decorating-ftopict-334973-.html
Stacked Ganache Cakes:
http://www.cakecentral.com/cake-decorating-ftopict-132821-.html
HTH
the better the chocolate....the better the ganache
chocolate ganache1
Here's the recipe I use for ganache:
(from www.joyofbaking.com)
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional) ***NOTE: I don't use this ... instead, I add a couple of drops of LorAnn Orange Oil ... it adds a really nice, very subtle orange flavor, and really brings out the rich chocolatey flavor.
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur (or in my case, the orange oil).
So would you recommend using some really good, expensive chocolate to get a different taste?
Because of all the studies on the health benefits of dark chocolate, I've see many new kinds in the stores. World Market has lots of imported dark chocolate.
Has anyone tried any of these in the recipes?
i've used a range of cheap ole' store brand chocolate chips to really expensive chocolates, and while the expensive chocolate typically tend to taste better, its not always practical to spend so much money. i usually stick with ghiradelli chocolate chips, but either way its yummy. my FAVORITE and most requested way is whipped milk chocolate ganache
whipped milk chocolate ganache
1 12oz bag chocolate chips
1 pint (or 2 cups) heavy whipping cream.
its best to bring the cream to a boil on its own (not with the chocolate. if the chocolate gets too hot it can separate and the resulting texture isnt as good) in a saucepan. remove from heat. place chocolate in a metal or glass bowl, pour cream on top and let SIT FOR 2 MINUTES. then whisk until all is melted. if you stir right away, you'll tend to be left with unmelted chunks. allow to cool a bit, then cover tightly and chill for 4-6 hours. whip with a mixer on high speed until stiff. dont over beat or it will turn into "butter"...and the texture wont be as smooth. this is nice and fluffy like mousse and absolutely delicious! enough to fill 3 layers and frost on an 8" round cake.
dont forget to constantly stir or whisk the cream while bringing it to a boil. it doesnt have to boil for any length of time, just once it begins to simmer, then you can turn the heat off and continue.
store at cool (68-70ish F) room temp for up to two days, or in an airtight container in the fridge for 7-10 days (granted the exp. date on the cream is not within that time frame) or freeze for maybe a couple of months.
you can pipe decorations well with this but it is heat sensitive, so keep it inside!
Oh Melysa, that sounds delicious. Thanks for the instructions for the "whipped" chocolate ganache. I want to give that a try.
My favorite ganache recipe is in Marcel Desaulnier's "Chocolate Cakes" book. It uses a combination of ss chocolate, us chocolate, cream & sugar. It is to die for! Plus there are a lot of other great recipes in the book - I've made several and have yet to be disappointed.
Bec
I am so wanting chocolate right now. Thanks for all the information!
I have had a couple of recipes I liked in the past and then I tried the one on here from Chef Taz. Now it is my favorite. It comes out so smooth, so beautiful and shiny. I saw pics of several cakes on here that I really liked and found out they used Chef Taz.... It's a winner. I like to put it on a bit warm though. Not hot so it will all just run off but warm so it will still flow a bit. One trick I used when it is not as smooth as I would like is a hair blow drier... Works like a charm. I have a large cake that I did for my neighbor's 75th surprise birthday. I used ganache, chocolate transfer sheets, modeling chocolate roses and leaves and tootsie roll roses. I also piped in the cool ganache. Not whipped because I still wanted the shine. Good Luck.... We love our chocolate don't we! 
Melysa & Jopalis: I tried the chocolate ganache on the Orange Dreamsicle cake recipe right here on CC. I cant believe how delicious it is! I made little 4 rounds and filled them with Orange Whipped Cream and then drizzled the ganache on top of them. Unbelievable! 
I did the same with some cupcakes and had all my friends oohing and aahing and wanting more! Thank you & yes indeedy, we LUV the chocolate! 
Oh thank you for posting this!!! Thank you thank you thank you!
This is truely a wonderful thread, I have been craving chocolate for the last few day's, now I'm really craving it, thanks everyone!
Kat
There are so many different suggestions for ganache. I am new and was reading all about using the ganach as the coating under the fondant. Is there any one ganache recipe that is better than another for that. Or are they all about the same. Help, I want to do this soon.
Each time I do fondant cake , I feel very dragging ...cos I hate doing butter cream .
It can gives me sleepless night .
Having to add the vegetable shortning makes me feel really guilty .....I used to be health care worker :)
Smearing the cake with apricot jam is also an option , but I m afraid my fondant will not look nice if there's any hole or lumps or something that will up .
As I was browsing Youtube for ideas , I came across two European ladies ,using ganache to cover their cakes. That was wonderful!!
So from now I will switch from butter cream to ganache :)
Happy decorating everyone!
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