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Pro Ganache

Pro Ganache

  • Prep

    15 m
  • Ready In

    15 m
PASTRYCHICK101

PASTRYCHICK101

Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.
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Reviews

PATRINCIA
385

PATRINCIA

1/26/2007

Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! I like to simplify the process by chopping the chips in my food processor until they resemble fine crumbs. Then I heat the cream in a heavy bottomed saucepan until it just starts to bubble around the edges, pour the hot cream down the feed tube of the food processor, add the vanilla and give it a whirl... in seconds you have wonderful ganache. I should mention that chocolate chips contain stabilizers that allow them to keep their shape while they are warm, and those stabilizers don't melt down smoothly like chocolate does, so for a smoother finished product, I strain the warm ganache through a fine mesh strainer (this is not a necessary step, but will give more professional results). Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's lighter in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever. By the way, I used this recipe to cover a chocolate wedding cake and it turned out wonderfully! One more hint: if you use this ganache to "frost" a cake, but be sure to bring the cake to room temperature before cutting (using a hot knife). You'll love this extremely versatile and tasty recipe!

naples34102
149

naples34102

11/18/2009

Normally I insist on using a good quality chocolate for ganache but today I just threw a doctored up cake mix together quickly and thought this chocolate chip version would be "good enough." To my surprise, it was better than just "good enough" and I was pleased to glaze my cake with it. (And I even forgot to add the vanilla!) I chilled it just long enough to make it of thick pouring consistency so that it adhered to the cake nicely without most of it running off. I had quite a bit left over, so I just refrigerated it for another time. Maybe I'll melt it again and use it as a glaze for cupcakes, or a fudgy topping for cheesecake. Or maybe I'll let it come to room temperature and whip the heck out of it for a fluffier frosting. Or maybe I'll heat it up and pour it over ice cream, or stir some into hot milk, or....

FOODLVR31
80

FOODLVR31

7/26/2007

I cooked this a day ahead of time and put it in the fridge overnight. To get the ganache to a pourable state, I let it get to room temperature then put the glass bowl I had it in over a pot of simmering water to 're-melt' it. It was perfect. I poured it over a layered ice cream cake I made for a birthday and they were very impressed. Delish! =)

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