Chocolate Ganache for Cake Decoration

Chocolate Ganache – 4 Easy Recipes

Do you love chocolate? Then you’ll love this chocolate ganache for cake decoration. In my opinion, it’s the tastiest chocolate frosting of all. Now chocolate ganache for cake decoration is traditionally made with just two ingredients – cooking chocolate and whipping or heavy cream. (If you don’t have either, you could also use low fat cream like fresh milk cream.) However, remember that the higher the fat content, the more stable the ganache.

I’m going to show you four easy recipes for making chocolate ganache for cake decorating: Two traditional ways, a third chocolate ganache recipe without cream, and a fourth chocolate ganache recipe without cream and without chocolate either!!

Chocolate ganache is a smooth and silky versatile frosting that can be used as a dip, spread, filling, or topping in cakes, and also to enhance the taste of doughnuts and eclairs. The proportion of chocolate to cream can vary from 1:1 to 3:1 by weight. But a proportion of 2:1 is a good one to go with (as you’ll see later) for you could use this as a pouring, spreading, or even a piping chocolate ganache for cake decoration depending on the standing time you give it.

When chocolate ganache is warm, or soon after it comes to room temperature, you could in general use it as a pouring ganache. And if you let it sit for a few hours, it will thicken into a spreading ganache. And if you let it sit overnight or for around 12 hours, it will become as thick as a piping ganache.

Ingredients

Method 1.

120g dark chocolate, grated

60 g (¼ cup) milk cream (preferably heavy/whipping cream)

½ tsp butter

Method 2.

120g dark chocolate, grated

60 g (¼ cup) milk cream (preferably heavy/whipping cream)

½ tsp butter

Method 3. (without cream)

120g dark chocolate, grated

1 tbsp Butter

2 tbsp milk

Method 4. (Without cream and chocolate)

⅓ cup milk

¼ cup powdered sugar

1 tbsp cornstarch

2 tbsp cocoa powder

A pinch of salt

1 tbsp butter

Procedure

Method1.

1. Heat the cream till it almost comes to a boil.
2. Pour it over the grated chocolate.
3. Keep this aside for around 5 minutes. Then whip the mix with a spatula till it forms a smooth ganache.
4. Add ½ tsp butter. Whip again.
5. Then let the ganache cool to room temperature. At this stage, it can be used as a pouring ganache. After four hours, it will set into a spreading ganache. And after keeping it overnight, it will be firm enough to use as a piping ganache.

Method 2.

1. Begin by preparing a double boiler. Boil some water and pour it into a bowl. Place a larger bowl with the grated chocolate on top of this.
2. Let the chocolate melt. This could take around 3-4 minutes.
3. Add room temperature cream to the melted chocolate. Whip. Add ½ tsp butter. Whip again.
4. Then let the ganache cool to room temp. (This too will become thicker and firmer after it cools and is allowed to sit for some time.)

Method 3.

1. Carefully heat the chocolate and milk on low heat or using a double boiler. As soon as almost all the chocolate melts, turn off the heat. Then whip the mix till it forms a smooth ganache.
2. Let it cool to room temp. This can be used as a spreading ganache right away and as a piping ganache after around 10 hours.

Method 4.

1. Heat everything except the butter on medium heat till the mix thickens and starts bubbling. 2. Reduce the heat to low and continue cooking the mix with stirring for 2 to 3 minutes. Then add 1 tbsp butter. Stir the mix for a minute and take it off the heat.
2. Whip again and then let it cool to room temperature. This can be used as a spreading ganache right away and as a piping ganache after around 10 hours.

Enjoy!