Wednesday, July 29, 2009


Ganache is both a frosting and a glaze. If used while still warm, it makes a shiny glaze on top of cupcakes. If cooled to room temperature, it becomes a spreadable frosting. Refrigerated ganache can be formed into truffles. The typical ganache is made by heating heavy cream and pouring it over chopped chocolate (semi-sweet or bittersweet). Flavorings or liqueurs can also be added.

To make a glaze: use one part cream to three parts chocolate

To make a filling: use one part cream to one part chocolate

To make truffles: use one part cream to two parts chocolate

The taste and quality of a ganache is dependent on the quality of the chocolate you use. Chocolate quality varies widely. A chocolate with a high content of cocoa butter will produce a ganache that is more firm that one with a lower cocoa butter content. A chocolate with a velvety smooth texture will produce a smooth ganache.

Ganache (glaze)

8 ounces chocolate – chopped
¾ cup heavy cream
2 Tablespoons unsalted butter
1 Tablespoon flavoring or liqueur

Place the chopped chocolate in a bowl. Heat the cream and butter over medium heat. Bring to just a boil and pour over chocolate. Let stand for 5 minutes. Stir with a whisk and add flavorings if desired.

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