The result is a beautifully glossy chocolate glaze. Hi Allie, it will be plenty for a drip on a 10″ cake. 6 parts of (1/3c) cream = 6/3rds cp Thank , I have not tried keeping it for more than 2 days. I love watching your videos! Well written and easy to follow. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together. I would then had a mess! I added 1 1/2 tsp Orange extract and it was delicious! It will thicken faster being a smaller batch so keep an eye on it . Gourmet April 2000. Hi, I used this ganache (which turned exactly as you’ve described) to fill a cake but it all oozed out. Made this with half and half as I was out of heavy cream and it turned out AMAZING! This site requires JavaScript. If you experiment with that, please let me know how you liked the recipe . I’m a numbers person and couldn’t help but notice your math error…I’m not trying to be a jerk here but 3/4 of a 12 oz bag would be 9 oz. It might be due to the type of chocolate used or the type of cream. This recipe is from Wilton and was printed on the packaging to my new bundt pan. I also used this as a topping for my mini chocolate cream pies. Hi Marie! Now for the heavy cream is that weight measurement or cup measurement? I am a beginner so I am really worried. Hi Ver, the longer the ganache sits, the firmer it becomes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. Much better quality than the chips? Thank you. 12oz chocolate to only 1-1/2 cups cream….? Hi Doris, I haven’t had that happen before. The ganache will be fine to leave at room temperature for a couple of days, it all depends on what kind of cake you used if there is dairy involved, however, to store the entire cake outside of the fridge. If all else was the same, it’s very likely the regular whipping cream was the culprit. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. The ganache came out just perfect and I was so excited , I’m so happy to hear that!! Chips or baking bars? Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. Question about icing the cake over a rack, how do you go about getting the cake off of the rack once the frosting sets? You might experiment with milk chocolate which is sweeter before adding sugar. Hi Natasha, thanks for the recipe. How long can I keep the chocolate ganache after it’s made? Hi Natasha! We welcome all questions and realize not everyone comes from the same background or eats/ has access to the same recipes We are more than happy to help! Do you think using normal chocolate cut into bits would work for this ganache? Bring to a boil over medium-high heat. If I hadn’t I would have just poured over the cake without letting ganache set! Hi Marisa, It would be better to glaze the cake once it cools to keep the cake moist. I am making a 9×13 marbled cake (using devil’s food and yellow cake batter) for my grandson’s 5th birthday. You can also spread it on a cake as a chocolate frosting once it thickens up a bit more like we did on this cake. Thanks so much! If you experiment, let me know how you liked the recipe. As always, it turned out velvety smooth and delicious. And to pour it on the top of the 9″ cake with it dropping a little to the sides (not cover the whole cake), do you need the whole recipe or will cutting it in half be enough? I plan to wait till it’s as thick as fudge icing and then put it on the cake. I have made this ganache for my son’s birthday and it’s been a hit. Check out what we did for our Yule Log cake. I hope it worked out well for you! I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. This recipe sounds easy yet fabulous. or until chocolate is almost melted, stirring after 30 sec. Quick question?? However, today I decided to try to make it with white chocolate. This should work great for a wedding cake! Hi Natasha! Any idea what I did wrong? It cocoa butter cocoa mass and cocoa solids can I use this? This was perfect!! Privet Natasha! Thanks for sharing! Could I make this recipe with white chocolate chips instead? Natasha, what chocolate do you use? If you mix the ganache for the inside a little it will fluff up like a cream so that may help speed up the process. Very easy recipe to follow. Anyone that uses this please read completely. But it was good to experiment and know that I could play around with it and tweek the recipe abit until I was happy with the consistency. Quick and so very good. I want to use it for a Bruche de Noel. Important Note: Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes. If I come up with something great in the future, I will be sure to share it! Pour the cream over the chocolate, cover and allow to sit 5 minutes without stirring. If you want to learn about the basics of what tempering is, you can read my post on it here. Perfection! That’s just awesome, Roshan! I hope you enjoyed it! I think i stirred it too soon will it thicken? Hi – it worked beautifully! I am worried about one step and I haven’t seen any comments on that, so perhaps you can share your tips on HOW do you transfer the cake roll from the rack to the serving plate without making a mess? The mixture thickened beautifully almost fudge like. Hi Julie, usually a crumb coat or frosting the cake would help! Thank you for sharing your experiments and results. This article on measuring may help. Hi Pauline. Whip to … Never again. For the Topping and Glaze. Hi Natasha…..loved your ganache recipe. Hi Mary, it could be the size of the pan used or possibly cooking on convection oven settings? I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. Will using white chocolate chips give the same consistency? It will turn into velvety ganache right before your eyes and you'll get excited. The past two times, it’s been too runny! 1. it didn’t turn out so fantastic it was very runny, i added more melted white chocolate chips, and it seemed to help a little, but still not up to par. Are you you using it ti drizzle the ganache? Thanks for sharing all your recipes and your great videos. I think it would work if you let it sit covered at room temperature for several hours or overnight. Thank you. I hope that helps! Hi Pauline, crumb coat is the base icing on the cake. Hi Erika, that would work but you would want it to cool until it reaches the desired thickness. I’m sure it will turn out fantastic! I would recommend whipping it after it has chilled to make it easier to pipe (but it will lighten in color if you do). Stir everything together until smooth. I have never made ganache and i am looking to use food colouring to achieve yellow colour. How to make the ganache so much thick so that I can make designs with it on the cake. I had to dip cinnamon graham crackers in it after frosting four raspberry cheesecakes because it was such an incredible experience! I’m so happy you enjoyed that. 8 oz  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips I haven’t tried it but the idea of that sounds amazing! Come to Mama!! I tried this recipe today. Faith, I just tried yesterday with Nestle Tollhouse “white morsels” and it is too runny and has not thickened much overnight….very soupy. You used milk. With 2 cups semi-sweet chocolate chips, it can't be all bad! Thank you for the awesome review. So that’s what I did wrong. Why did I stray?!?! Also, make sure to measure ingredients the same way for baking. Hi Christina, I haven’t tried layering this cake myself but some of our readers have. each. Hi Mary, unfortunately milk won’t work since the chocolate needs the fat in the heavy whipping cream to form properly. My chocolate cake turned out beautifully. Thank you for sharing that with us, Lori. We make an old fashioned chocolate cake and finish it off with this ganache. Do I need to let it sit on room temperature longer so that it thickens and is easy to pipe? Thanks for sharing your great review! Thank you! If you just use regular whipping cream, there won’t be enough fat in the recipe for it to form properly. I would recommend using your best judgement but most cakes are best to cover with forsting/ ganache after a crumb coat layer is applied first. Thank you so much for sharing that with me. I wish I made more.. Hello Gwendoline, I’m glad that you were able to make a perfect cake for your daughter’s birthday! Pound cake. Double Chocolate Cake Ingredients. Hi Nidhi, the longer ganache sits, the thicker and more of a frosting it becomes. I’m so happy you enjoyed those videos! Half of the recipe should be enough to cover the top and have it drip down the sides. Hi Chris, I haven’t tried that but I think a splash of vanilla would be nice, just don’t overdo it or it will take longer to thicken up. Will it ever stiffen or this is it? Wonderful and so tasty! Hi! Cool to thicken slightly. Trying to find a velvety chocolate icing that sets like a thin layer of hard fudge on the outside. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. The recipe calls for freezing the brownies for an hour after adding the mint frosting. Hi Natasha, I had a question. Milk will never thicken no matter how long you wait. We are so happy you're here. HOWEVER, you must make sure you are using real white chocolate. Nice, thanks for sharing your experience with this recipe. make it again. Thanks for your reply. I was wondering if I can substitute milk chocolate chips for white chocolate and use that in a piping bag to make decorative lines for my son’s birthday cake? It was plenty to coat a 8-inch double layer cake on top and all sides. I bet it looks so good! 3 tbsp Chocolate (semi-sweet or bitter dark Chocolate, fine chopped) 1/2 Cup Sugar (confectioners sugar, sifted) 1 ... To make the chocolate glaze, place the half-and-half and chocolate … I have to pour it more liquid or I have to let it stand more time? * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. I was wondering if you can make the ganache and put it in squeeze bottles to drizzle over fruit kabobs the next day for a wedding reception or will it be to thick by then?? The first time I made ganache I screwed it up because I stirred it too soon. Tasted pretty good on ice cream, though. Thanks for the tutorial. Thaw in the refrigerator. Hello Natasha! Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes. I’m just a little unsure about the ganache and how it would set up on the cake. It stays great at room temp for a couple of days. If you experiment, let me know how you liked the recipe. I imagine I’d have to check the ganache until it reaches firm enough consistency to not run off the side of the cake… what do you think? The cake will look like a naked cake with the layers peeking through on the sides. Many thanks, Hi Jodie, can you let me know where you saw the 16oz? I can imagine it looks wonderful on those cakes and pies! I’d like the finished effect to be smooth, rather than lava-like. Thanks so much for sharing!!! . Thanks! How do I use this ganache to pipe roses on my cupcakes? I searched all over the internet for this. made it i did add a teaspoon of butter it makes it shiny !!! If you experiment, let me know how you liked the recipe, Hi Natasha, Thanks for sharing your wonderful review! so, I’ve made this several times and turns out beautiful! I only wish I had read your directions on how to glaze with it. I think this may be perfect for that! Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream? You can also leave it creamy. If I come up with something great in the future, I will be sure to share it! I had trouble covering a sponge birthday cake with roll out sugar paste as cake too soft. Hi Jaimmy, I haven’t tested that with ganache but I think it could work. Hello, I’m planning on making this tomorrow. I would love to know how you like that! Thank you so much for being patient! Hi Natasha, would it be ok to use on top of a refrigerated mousse cake? Natasha’s favorite tips to unleash your inner chef! This chocolate ganache recipe is really easy and only requires two ingredients! Tried the ganache!! Thanks again! Perfect!! microwave in 10 second intervals. Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream. I love it. I honestly haven’t tried all the brands. Can’t wait to serve it:). do you think this recipe and consistency will be good to use under fondant? Hi Adriana, this should work fine over a cake frosted with buttercream. Cook Time: 12: minutes: Ingredients. Hi Gurit, the ganache will thicken more as it stands. You’re welcome! Do not re-freeze. Mine was not nearly ready in 15 minutes. Hi Natasha, I plan to use this ganache on a cake I will be making. thanks. It is always creamy and delicious. Is it baking chocolate or just chocolate chips I never know. 3. Omg! If you want 8 oz out of a 12 oz bag, you would need 2/3 of the bag. White Chocolate baking bars work better than chips. Thanks , Hi Gina! Semi-sweet chocolate and butter are melted together for an easy glaze to drizzle over cakes, cookies and other desserts. Maybe 1 cup heavy cream to 12 oz? I was advised today to cover sponge with ganache first, then apply the icing. I want to do a chocolate glaze over it now. Will that work? Since I’m baking a day ahead, should I wait and use the ganache tomorrow or should I go ahead and make this ganache today after the cake cools? I was planning to use fondant, but ran into coverage issues due to the large size of the cake. I’m making some chocolate brownies with a layer of mint frosting finished with a layer of chocolate. I find them very useful and gives me great ideas. at first bitter as it cooled it was (AWESOME) 5 star. I looked at maybe 20 different ganache recipe and your mesasurments are the easiest. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Hi Natasha! 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