Simple Spreadable Ganache Recipe
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.
When you say 3:1 ratio for white chocolate, what do you mean by 3 to one?
Hi Tonja, The 3 to 1 ratio means 3 parts white chocolate to 1 part heavy cream. In making ganache we measure by weight, so if you are using 30 ounces of white chocolate you will need 10 ounces of heavy cream.......dividing 30 by 3 will give you 10. When you are measuring out the weights remember to "zero out" the weight of the bowl before you begin. Also, it can often be easier to divide when using the gram weight.
Just want to use the ganache as a filling.I don't want it to be hard when they cut the cake.
Hi Rhonda, For a softer ganache, you will use a 1 to 1 ratio of chocolate to cream ( if you are using dark or semi-sweet chocolate). After the ganache cools to room temperature you will be able to whip the ganache, or it can be spread as a filling without whipping if that is what you would like to do. If you refrigerate the cake the ganache will firm up, just bring it back to room temperature before serving.
Hi Melissa, I will be making cupcakes using pouring ganache. I would like to use red coloring to make the cupcake resemble an apple. My question is: what type of coloring should I use? I wasn't sure if I should use regular wilton or americolor or should I use the candy colors? Also what is the best way to get the deepest red color? Thanks!!
Hi Terri- You'll want to use candy coloring with chocolate. The usual colorings are water based and will likely cause the chocolate to seize. I can't think of a time when I made a deep red ganache. I hope that the candy color will give you the shade that you need!
In the tutorial linked below, (this is a poular cake on Pinterest) the colors were achieved with candy color. Let us know how it goes! http://www.tablespoon.com/recipes/melted-rainbow-cake/9150c1ed-296b-44c1-b181-071f63d5b529
My problem with ganache is i don't get a smooth finish like i see in videos, because my ganache starts to harden
even before i finish frosting the cake. I know it's because i freeze my cakes and the cakes are still cold when i frost. But
i've tried cakes not frozen but i find them more difficult to handle. i would love your advise. thanks
I am wondering what kind of chocolate is best for ganache. I have the chips in the bag (white, milk chocolate, and semi-chocolate) but the Gharardelli brand doesn't say the percentage of the amount of cocoa butter on the bag. Only the bars tell the percentage. Can I use the chips in the bag for ganache?
Thanks in advance.
I am sorry these questions were overlooked, if you ever think you have been overlooked or forgotten, just repost your question.
Hi Corinne, I think using a warm spatula will help you with the final smooth finish on your cake. Dip an offset spatula into hot water, be sure to wipe it dry with a paper towel. The spatula will warm the ganache on a cold cake just enough to give you a nice smooth look. Also, you could refrigerate your cake 20 minutes or so instead of freezing it before spreading on the ganache.
Hi Lydia, The chocolate chips that we have used with success is Ghirardelli 60% Cacao, Bittersweet Chocolate. I hope your store carries this. We have used the Ghirardelli white chips for white ganache. Chocolate chips with a lower cocoa butter content do not melt as easily as chocolate with a higher percentage of cocoa butter. The chips often will not completely melt in the heated cream, so after stirring you may need to microwave a few seconds to reheat, being very careful not to over microwave the chocolate. Stirring for a longer period will help with the melting. You can also skip the microwave and use a submersion blender to smooth the unmelted chips. Let me know if you have other questions.
Hi, I have made both the white chocolate and semi sweet chocolate ganache successfully on several occasions and it was a crowd pleaser. However, my question is: is there a way to use milk chocolate? I am going to make a birthday cake for my son in the new year and he much prefers milk chocolate. I enjoy working with ganache and would prefer to put it under the fondant vs. Buttercream. If milk chocolate isn't possible is there a way to sweeten it? Thank you in advance.
Hi again, never mind I just re-read the recipe...which I admit I should have done in the first place. It clearly states I should treat milk chocolate like white chocolate. Thanks and I love your site :)
Hi Aimee, Thank you for your nice comments about the recipe and the site. We are happy to have you as a member.