Tuesday, May 21, 2013

Chocolate Ganache



There are tons of recipes out there for Chocolate Ganache. There are also tons of uses for it. You can glaze a cake, whip it and frost cupcakes with it, and use it as a filling in a cake. The list goes on and on. This recipe I've developed and tweaked over the years, works great for all those uses.





Supplies needed:

  • 1 lb Milk Chocolate
  • 1 lb Dark Chocolate
  • 1 2/3 cups Half n Half
  • 1/3 cup Light Karo Corn Syrup
Directions:
  • Chop up chocolate and set in a large bowl
  • Set the half n half on the stove to boil. DO NOT scald it. Once it starts bubbling up, remove it from heat. 
  • Pour it over your chocolate. 
  • Let it sit for about a minute, and then begin whisking it until all the chocolate has melted. You could also use an immersion blender.
  • Take a spatula and run it along the sides and bottom of your pan to ensure you mixed everything together. 
  • You can use it immediately for glazing. Or cover it and set it to the side to set up, and use it for filling or icing a cake. 






Here is another example of how I use ganache for my Boston Cream Cupcakes: 







***Some recipes you'll find do not call for corn syrup, but I find that it helps the Ganache maintain it's shine when being reheated after sitting in the fridge. *** 



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