Super Easy Chocolate Ganache Recipe
Here are a few tips (as well as a tutorial and interesting history) by Joy of Baking:
- To make a glaze or coating: use one part cream to three parts chocolate.
- To make a truffle filling: use one part cream to two parts chocolate.
- To make a light filling: use one part cream to one part chocolate.
- Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
- When warm, ganache can be poured over whatever you like to make a smooth, shiny glaze.
- When chilled it can be spread like regular frosting.
- If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before frosting. This will ensure that the ganache does not dull when stored in the refrigerator.
(via Wasabimon!)
a must know for any baker. so easy, yet so impressive to others!
