What is Ganache? Ganache is a mixture of cream and chocolate used for frosting cakes, dipping for pastries or making candies. It is usually a 2:1 ratio, chocolate to cream when using semi sweet or dark chocolate. If you are using white chocolate or milk chocolate the ratio would be 3:1.
The process is simple; heat your cream either in a double boiler or heavy sauce pan. Allow the cream to come just under a low boil (not a rolling boil.) Remove from heat and pour your measured chocolate into. Allow to set for 5 min and give a good stir. It may seem at first that it isn't coming together but be patient-it will combine. If Im using it for cakes allow to come almost to room temp. If you decide to put it into the refrigerator you can use it for truffles. Which are ver delish!
I love covering cakes with chocolate ganache. Not only does it give your cakes a super smooth look it's texture is silky and has great taste.
When working with ganache I find it best to work quickly before it hardens. When you allow it to come to room temp it its great to use for piping. Once it hardens on your cake you can use a metal spatula heated in hot water to smooth out any imperfections.
I whipped my room temp ganache for this cake. It give a very light almost whip cream texture. Very silky.
1 cup heavy cream heated
2 cups of dark chocolate or semi sweet chocolate
If using white chocolate or milk chocolate use 3 cups to the 1 cup of cream.