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Saturday, April 16, 2016

Chocolate Ganache 2:1

Chocolate ganache is super easy to make, sounds fancy, and is delicious in so many forms.  Chocolate ganache is made by melting chocolate in heavy cream. By changing the ratios of chocolate and cream you can tailor the ganache to your dessert needs. 

In this post, I wanted to show what you can do when you have 2 parts semisweet chocolate to 1 part heavy cream.  Here is the result once the ganache has almost cooled to room temperature...


It's super glossy! It's spreadable and will loosely hold its shape.  I like to work with it at this temperature.  Once it has cooled completely it will become firm.  If you chill it, it will be a truffle consistency.  More on that in another post. 

You can spread it on a cake and keep it in the fridge. Here it is on my gianduja mousse birthday cake last year...

You can spread it on chocolate eclairs...

You can top off your Bete Noire or chocolate cheesecake...

If you whip the 2:1 chocolate ganache you will get this result...
It's not quite as glossy, and it's lighter in color. The texture is also more sturdy. It holds its shape enough to frost a cake or cupcakes. Once it is completely cooled it will also be more stable, but you would still be able to slice through it on a cake. I like this frosting for a casual layer cake.  If you like the frosting to be softer, you can always up the cream, but I really like a thick, fudge-like frosting.  

I made a video to show you guys the way the 2:1 ganache performs. First up is the ganache that has been cooled to almost room temperature. The second part is the same ganache, but it's after the ganache has been whipped. I'm hoping this will clearly show the texture differences so you can confidently choose the best ganache for you. 

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