I made ganache to go on top of some brownies that I made, and ending up not liking the brownies, but loving the ganache on top! Of course, what’s not to love….its’ chocolate and cream cooked together. There’s just no way to go wrong with ingredients like that! During the process I had to look up how to make ganache, so I thought I would write up a little post on how to make ganache for you guys!
Ganache can be used instead of an icing, as a glaze drizzled over top of a cake, or even whipped to produce a lighter colored and fluffier product to work with. What it comes down to is that it’s so incredibly rich and ten times better tasting than icing!
I then used it on brownies that were way too cakey for my liking. I DO have the ultimate brownie recipe coming soon, I finally just left out all leavening agents, used the melted butter technique, barely mixed and I had the fudgiest, awesomest brownies EVER! Even the cocoa tin recipe failed me, in fact, I think these cake like monstrosities below WERE the cocoa tin ones. Blech.
I fed these to the ladies at work.Those gals will eat anything chocolate.Print
- heavy cream
- chocolate chips ( dark or milk chocolate)
Pick what you are going to make:
- Soft icing that you can beat or a liquidy, pourable glaze: 1:2, one part chocolate to two parts cream. ( 1 cup of chocolate chips and two cups of cream)
- Thick cake filling or a heavy glaze: 1:1 ratio of cream and chocolate, so it’s equal parts chocolate and cream. ( 1 cup to 1 cup)
- To make solid chocolate truffles: 2:1, two parts chocolate to one part cream. ( 2 cups of chocolate chips and one cup of cream)
- Choose which ganache you are going to make..
- In a small saucepan,heat the milk until it’s hot, not boiling. Remove and mix the chocolate into the cream. Let it sit together until soft, then stir until they area combined completely.
If you are making truffles, you will have to refrigerate the ganache, stirring every so often so that it thickens evenly and use when completely cooled and thickened. I find it the easiest to work with when it’s harder.
If you are pouring the ganache, cool slightly and then pour.
If you want to whip the ganache, wait until it’s cook and thick, then whip and use for frosting.