The Basics

Ganache

Every week a couple of people come in asking to buy ganache.  We don't sell ready-to-use ganache (but maybe we should/will :)), but it's so easy!  Once we share the recipe, people are thrilled to know how simple it is and how many uses it has from drip cakes, candy fillings and macarons. 

Try this super simple recipe that takes only about 10 minutes and can be done in the microwave, but be careful!

Photo by ganache/iStock / Getty Images

Photo by ganache/iStock / Getty Images

Ingredients

  • 9 ounces chocolate (milk, dark or white)
  • 1 cup heavy cream 

 

Instructions

  1. Using a heavy sauce pan bring the heavy whipping cream to boil. 
  2. While the cream is coming to a boil, chop the chocolate.
  3. When the heavy whipping cream has come to a boil add the chocolate. 
  4. Stir until it comes into a smooth mixture
  5. Allow the mixture to cool to room temperature to use as a filling.  Pour onto a cake when slightly warm to use on a drip cake.

Some things to Note and fun options!

  • Be careful when boiling the cream because it can boil out of the pot. 
  • When you stir in the chocolate you can also add a tablespoon of alcohol
  • You can whip the ganache after it cools to make a fluffy ganache. 

Directions in Pictures!

Photo by YelenaYemchuk/iStock / Getty Images

Photo by YelenaYemchuk/iStock / Getty Images

Chocolate Melting Instructions

Ever wondered how to melt chocolate without burning it? Read Megan's tips below for how to make even and glossy melted chocolate in five minutes!

Place chocolate or summer coating in a plastic container, not glass, and microwave on high for 15 to 30 seconds at a time, depending on the strength of your microwave. Stir the chocolate vigorously after each 15 to 30 second window. Please not that the inside of the melting wafer may be melted even though it retains its shape. A pound of chocolate will take one to two minutes to melt depending on your microwave.

You may also melt your chocolate in a double boiler using your hottest tap water in the bottom pan. Never melt your chocolate on the stove. It will get too hot and the sugars in it will burn.

Never add water, milk, cream, butter, flavors, or any other liquid. THIS INCLUDES LIQUID AND GEL FOOD COLORING because they will thicken the chocolate. Please note that colors, especially Red, Pink, Dark Green, and Super White may take a little longer to melt.