Chocolate Ganache
Log Cake Coated with Chocolate Ganache
If you love the taste of chocolate in your cakes and desserts, then chocolate ganache is the way to go. It is creamy and oh so chocolaty! Chocolate ganache is basically a mixture of melted chocolate and whipping cream. It serves as a coating for cakes and can be used as a filling for cakes and other sweets and desserts. It can also be mixed with any other frosting such as buttercream and whipped cream frosting to create a perfect chocolate filling or finish.
Chocolate Chiffon Cake covered with Chocolate Ganache and topped with Raspberries
INGREDIENTS
(1) 227 Grams Chocolate (8 Ounces) (White, Dark, Bitter-Sweet or Semi-Sweet)
(2) 3/4 Cup Whipping Cream
(3) 1 Tablespoon Butter (Optional)
(4) 1 Tablespoon Liquor of your choice (Optional)
Note: (1) Whipping cream is cream with at least 33% fat content. The higher the fat content, the richer the final product will be. (2) The butter makes the ganache silky and glossy. It is totally optional but useful if you are using the ganache as a finishing coat for a cake
PROCEDURE:
(1) Chop the chocolate into small pieces. You can also use chocolate chips here. Place the chocolate in a bowl.
(2) Heat the whipping cream in a small sauce pan until it just begins to boil. Do not allow the cream to remain on fire after it starts boiling or the fat solids will separate from the cream. If using butter, add the butter to the cream before heating.
(3) Pour the hot cream over the chocolate and allow to stand for a couple of minutes.
(4) After a couple of minutes, use a spoon to stir the mixture gently. Be careful not to stir the mixture too much so as not to incorporate too much air into the ganache. Stir just until all the chocolate has melted.
(5) If using liquor, add it now. Try this recipe with some cognac or Grand Manier. You will love it.
The ganache can be used immediately if pouring it over a cake like you would when making a Sachertorte. You should allow it to stand at room temperature for a while if using a spatula to apply on a cake. The ganache hardens and thickens as it cools.
Sachertorte covered with Chocolate Ganache
Tip: Any leftover ganache can be shaped into truffles and coated with coatings of your choice.
Truffles Coated with Cocoa Powder
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
lovely made cakes
Thanks
u are wonderful,i really luv dis site
Thanks Toyin.
Hi Terrific Terry, good job here. My question is can I substitute milk for cream?
Thanks. No you cant.
Gdevening Terry.Can I use milk as a substitute for whipping cream.
Hi Dammy. No.
Good morning Terry, I am really in love with your site and all your wonderful recipes. Please, do you have recipes for white forest cakes and black forest cakes? Thank you!
Thanks. I have a recipe for Black Forest Cake. I will try to upload it soon.
Thanks for this
You are welcome Ivie.
Infact,am really humbled by your humility 2 share ur knowledge witout reservations. I hv tried some of ur recipe and they are flawless. u are a blessing. Remain blessed.
Thanks for dropping a message Comfy.
Hi Terry ,
What is the recipe for the chocolate Chiffon cake in the picture above . Please .
thanks
I don’t have a published recipe for this cake yet.
Well done Terry, can this also be used for chocolate dripping decoration on cakes?
Yes.
Do you use compound choc or conveture choc for ganache
I mostly use conveture.
Please terry,which product of chocolate can I get in Nigeria?
I have no idea as I am not based in Nigeria nor have I had reason to purchase any in Nigeria. Please ask around. Thanks.
pls help me Terry… The whipping cream I have is in powder form, how do I use it for ganache?