Recipes
CHOCOLATE GANACHE
Chocolate Ganache
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.
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PrintINGREDIENTS
- 8 oz heavy whipping cream
- 1 tbls butter (optional but makes it stay really shiny even after refrigerating)
- 1 oz granulated sugar
- 12 oz chocolate
DIRECTIONS
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)
RECIPE BACKSTORY
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.
RECIPE REVIEWS
Sep/25/2008 05:09 am sweetsrmything
Good morning Tracy Have you ever added flavoring to the ganache to use it as a filling for molding chocolates? If so, about how much - I am thinking kahlua, chambord etc etc.
Good morning Tracy Have you ever added flavoring to the ganache to use it as a filling for molding chocolates? If so, about how much - I am thinking kahlua, chambord etc etc.
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