Chocolate Ganache Recipe - Drips, glaze it, spread it
Chocolate ganache is the most versatile frosting you can make for any cake, cupcake or dessert. Today, I share with you everything you need to know about chocolate ganache in this step by step video tutorial, whether you need to use it for a simple cupcake or as a cake decorator with your custom decorated cakes. Cake Decorators call this the magic frosting for good reason and I tell you exactly how to create that magic.
Pour cream in a saucepan and bring to an almost boil but do not boil. (I heat it in the microwave for a minute).
Next, pour hot cream over the chocolate.
Cover and let sit for a minute.
Stir until smooth.
Tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. For some reason, if you still have unmelted bits of chocolate, place the bowl over another bowl of hot water and stir till melted. A little heat is all it takes.
Microwave Ganache (see video below)
Break the chocolate in a microwave-safe bowl.
Pour cream over the chocolate.
Place the bowl in the microwave for a min on high.
Stir well until you have a smooth ganache.
If necessary - continue to heat in microwave at 30-sec intervals until you have a smooth mix.
Using Chocolate Ganache
Let the chocolate ganache cool to room temperature first.
You can use it in this liquid form as a glaze or drizzle it over cakes and cupcakes.
If you let it cool some more it gets firmer. Once firm you can use a spatula and apply it to the cake.
Or put it in a piping bag and pipe some pretty swirls on cakes and cupcakes.
Uses of this ganache recipe
Ganache Drips - Fresh ganache in its liquid form works such a treat over drizzled cupcakes like the one below in the video.
Ganache glaze - Again fresh ganache while still in its liquid form can be poured over your favorite dessert or cake for that chocolate glaze. If your ganache is a bit thick, add a tablespoon or two or corn syrup or vegetable oil - voila..it's pouring consistency now.
Ganache a cake - Let the fresh ganache set for a while and guess what happens the chocolate in it sets which makes it thicker and easy to spread - similar to peanut butter consistency. Now, you can spread it between layers of a cake and around the cake. Apply liberally to the cake, use a warm spatula to smooth it. If necessary chill it to let it set between spreading. Tip - if you need to wrap a cake with ganache - do not use this recipe. Use my cake decorators ganache recipes instead. Trust me on this one, I've been a cake decorator for years.
Piped ganache - Whip the cooled ganache a little to add volume to the cream in the ganache. This also adds stability to the ganache which means you can put it in a piping bag and pipe amazing details to decorated cakes and cupcakes. Tip/Trick: if you over whip your ganache? don't worry too much - just add a tablespoon of milk and give it a good stir.. it should be smooth and creamy again.