What is ganache filling

Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Zuperbre. Rating: 5 stars. Scared of the very word "ganache"? Well, you don't have to be with this recipe!

This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate which I highly recommend , I had to use semi-sweet chocolate chips cup worth--and threw them into my food processor to save time and energy from chopping.

Once they were all chopped up and the whipping cream didn't have heavy cream, either was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix! When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake which was cooled completely.

I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache.

Don't go cheap on the choclate if you want a killer ganache!! Read More. Most helpful critical review Christina. Rating: 3 stars. I expected the chocolate to harden for my chocolate covered strawberries so I think that's why this recipe disappointed me. Reviews: Most Helpful. Allison Pendell. If you whip this in your mixer for 5 minutes or until it changes from a dark brown to a light brown, it will make the most wonderful frosting!

Outstanding and easy!! SO worth it for both flavour and presentation. Let the chocolate thicken a bit before pouring, place your cake on a rack over parchment paper for easy clean up, and take your cake off the rack and put on to your serving plate before the ganache has set- otherwise it can attach to the rack and tear when you lift it off.

A wonderful recipe sure to win compliments from all!!! Rachel Borello Carroll. Here are my tips and tricks to help you sidestep or solve them! Chips and melts are safer than chocolate blocks — the chocolate chips and melts like Nestle, Cadbury and Tolllhouse sold at everyday grocery stores in the baking aisle are intentionally made so they are more stable and easier to work with than block chocolate.

Couverture chocolate which is a high class chocolate used by chocolatiers, patisseries and fine dining restaurants. Cream too hot — chocolate is a fickle thing and it really hates liquids that are too hot. It will make this phobia known to you by splitting or seizing or becoming grainy. If your cream starts boiling, let it cool down fully then start again;. Just pop it in the microwave for 20 seconds on high, stir for a while, repeat as necessary until smooth;.

Split ganache — when you see streaks of oil, this means the ganache has split. This happens because either the cream was too hot, OR you somehow got water into the mixture eg. But this too is fixable. Heat up 2 tablespoons of milk until warm NOT boiling! Melt some more chocolate separately and whisk it in until smooth.

Cool and re-use;. Ganache is too thick — thin by whisking in warmed cream. I am very cautious and use 1 teaspoon at a time — because it is a pain if you make it too runny then you have to thicken it! Always cool to room temperature first, then refrigerate once fully cool otherwise condensation will form and the water might split your ganache ; and. Ganache is not practical for super-hot weather — ganache is best consumed at room temperature for the best eating experience, so it melts in your mouth.

Not very suitable for frosting cakes. Chocolate ganache is, after all, chocolate, so it will melt in hot temperatures. Fridge — a week or the expiry date of the cream you used — whichever is shorter;. Place fully cooled chocolate ganache in an airtight container and smooth the surface as best you can.

Then cover with cling wrap, pressing down so it covers the surface. Place in freezer for up to 3 months probably even longer ok! To thaw, leave overnight in the fridge. Dab off all condensation from the surface with a paper towel before mixing. If it splits, fix it using the warmed milk method I described above in the troubleshooting section.

And with that, I have said my piece! Who knew there was so much in my head that I had to share about a simple chocolate ganache!

It really is a fabulous secret weapon to have up your sleeve that you can use to instantly make virtually any dessert ultra-luxe. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published.

Notify me via e-mail if anyone answers my comment. It was delicious and made so easy with all of the helpful hints you give throughout the recipe. Fabulous and so easy to make. Love it! Hi Nagi, Love your recipes. A zero fail rate and oh so delicious. I usually use block chocolate but have a whole load of dark Cadbury melts to use.

The recipe on the bag only calls for g cream to g melts. Would you use their ratio? Would the extra cream in your recipe be a problem? Hi Rory! For the purpose of ganache that ratio is too low for cream.

Your Ganache site is amazing and professional. Thank you very much for all the hard work you did to make this site a pleasure to use. Hi Nagi, this was such a useful post thank you. As I made too much and refrigerated rest, can I reheat again from fridge to use as sauce another time?

Thank you. This is not necessarily for posting. This recipe is so spot, so is everything else you put up Nagi. I am a huge fan!! Really love your recipes, especially the mirror cake, would i be able to do this for a galaxy efect cake and use white chocholate and leave out cocoa?

I absolutely love how detailed your recipes are. You let your readers know tips, possible missteps and more. You have one of the best recipe blogs out there! Thanks, Ananya. Hi Nagi! Can I know what is wrong with my chocolate ganache cake? The chocolate is hard on the cake even after bringing it down to room temperature before serving.

I let it set the day before at room temperature before using the next day. The consistency is spreadable when i used it to frost my cakes. Hi I used milk chocolate baking chips. The ganache did not need refrigeration before spreading. Was it simply that I needed to use block chocolates? Hi Krish, sorry you had issues here — can I ask what percentage cocoa chocolate did you use? I made your chocolate cake recipe with this ganache recipe today and it was absolutely delicious!

Thank you for such an extensive and informative recipe. I have a question about making whipped ganache though. I kept my ganache in the fridge for 20 minutes and then took it out to whip up into a fluffy mixture. The mixture stayed fluffy and spreadable for a few minutes before all of a sudden turning into a thick, dry and hard mixture…Is this supposed to happen or did I mess up the process somehow? Was it grainy at all before you whipped it?

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