Simple Spreadable Ganache
I discuss a ratio of 2:1, chocolate to cream in this recipe. This applies to dark or semisweet chocolate. If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results. ****You can also whip this ganache to create a whipped ganache filling–it is less perishable than our chocolate mousse filling and is fine to leave at room temp for a day or two. It will be a thick consistency.
If you’d like a softer ganache, use a 1:1 ratio of chocolate to cream rather than 2:1 (referring to semi-sweet or dark chocolate). Equal parts of chocolate to cream will make it more perishable but will give you a softer consistency. I use this 1:1 consistency for chocolate drip cakes.
Simple Spreadable Ganache Frosting:
Heavy Cream
Dark Chocolate
I usually use dark chocolate chips with at least 53% cocoa for my frosting. The key with this ganache is that you want a 2:1 ratio of chocolate to heavy whipping cream. For example, if you have 2 lbs of chocolate, you will need 1 pound of cream. You will need to measure by weight.
Let your cream become very hot over medium heat. Turn the heat off just as the cream comes to a boil and pour in the chocolate. Let it sit for a couple of minutes (to soften the chocolate). Stir and keep stirring until chocolate and cream are smooth. If you find that you still have a few chocolate bits unmelted, you can use an immersion blender. You shouldn’t have any chocolate pieces floating around.
At this point, your ganache will be runny. Allow to cool to room temperature, whenever I try to speed up the cooling process by putting the ganache in the refrigerator while still warm — the ganache never sets up correctly, so I let it cool over several hours at room temperature. Putting the ganache in a large, shallow casserole dish will speed things along. It will cool during several hours or overnight and become spreading consistency. This consistency is much like peanut butter. If you are not ready to use it at this point, it can be refrigerated. Press plastic wrap onto the surface of the chocolate, you don’t want condensation to form and the water droplets to fall into the chocolate. We have refrigerated ganache for two weeks with no problem. It can also be frozen for 3 months, maybe longer, but we haven’t tested beyond that time. You can always do a taste test, because if the cream in the ganache has gone bad you definitely know by tasting.
I usually have to do two coats of ganache in order to ensure that everything is covered. Another alternative would be to frost your cake with a thin coat of buttercream first, and then follow with a coat of ganache frosting. Use a hot spatule for a very smooth finish. **IF MAKING A WHIPPED GANACHE FILLING, SEE BELOW.
**If you are whipping the ganache for a filling….
After allowing ganache to cool to room temp, and chilling the ganache, it may become too firm to whip. If this happens, warm in the microwave in 10 second intervals (stirring each time) until it is the right consistency. The mixture must be slightly chilled at the time of mixing in order to whip properly. I would whip on medium speed.
Hi Melissa, I’m making a cake 2 tier cake using your Almond from scratch recipe with a coconut filling, I want to cover it using Ganache to achieve a sharp smooth finish once covered in fondant. What flavour Ganache would you recommend to compliment the flavours I’ve mentioned? Or would you recommend another technique instead of Ganache?
Thank you in advance
L
Hi Louise- I like chocolate and coconut together and so I would probably go with a semi-sweet or dark chocolate ganache. (White ganache would be fine too though!)
Hi Melissa
if i need to make a milk chocolate ganache (spreadable) what will be the quantities? thanks
Hi, When you are working with white chocolate or milk chocolate you will need to use a 3 to 1 ratio (3 parts chocolate to 1 part cream). For example 12 ounces white chocolate to 4 ounces cream…….(12 divided by 4 =3)
If I whipped this could I use it for cupcakes?
Hi Maria, Yes, you can use it for cupcakes.
Would this ganache work as a layer between a rice krispie cake layer and fondant instead of buttercream? Also, would ganache or high ratio buttercream be better for under the ganache in very hot outside weather? I am doing an outdoor wedding in July in Arizona, the temps will be at least 95 degrees.
Hello
Can whipped ganache work under fondant ?
Hi Fattouma, Yes, you can. It firms up nicely when refrigerated giving you a nice surface to apply the fondant.