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Tuesday, April 29, 2014

Chocolate Ganache


Chocolate Ganache has many uses (besides eating by the spoonful).  It can be spread between cake layers as a filling or icing or chilled and whipped and used as a fluffy frosting for cupcakes or the top and sides of a cake.  Chocolate Ganache Glaze is just a thinner version and is used to pour over cakes or used for eclairs as a topping.  The addition of corn syrup just adds a glossy finish and may be omitted.

I've included the ingredients for both the regular ganache and the glaze.  The directions are exactly the same for both.  The ingredients in brackets are for half a recipe.

Chocolate Ganache
2 cup semi-sweet chocolate chips or chopped chocolate (1 cup)
1 cup whipping cream (½ cup ) 
2 tablespoons corn syrup, optional (1 tablespoon)

Chocolate Ganache Glaze
1 cup semi-sweet chocolate chips or chopped chocolate (½ cup) 
¾ cup whipping cream (¼ cup + 2tablespoons)  
1 tablespoon corn syrup, optional (1½ teaspoons) 

Place the chocolate in a medium-sized bowl.  In a small saucepan bring the cream just to a simmer.  Remove cream from heat and pour over the chocolate.  Let the cream sit on the chocolate for several minutes until the chocolate melts.  Add the corn syrup if using and stir together until a creamy mixture is formed.   This is now ready to be used as an icing or chocolate glaze. 


Cool the ganache for spreading on cakes and chill thoroughly if you wish to whip it into a fluffy frosting.  The glaze should be used while still warm.


Heat the cream and pour over the chocolate chips or chopped chocolate.  Let the heat of the cream melt the chocolate. When chocolate is melted stir both together until a creamy chocolate mixture is formed.  

The chocolate frosting is whipped ganache and the trim is unwhipped ganache. When whipped the ganache not only become fluffy but lighter in colour as well.

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