- 1 cup heavy manufacturing cream, 30- 40% fat (regular whipping cream can be used)
- 1 pound chocolate chips or good quality dark, milk or white chocolate, chopped
*Note – For White Chocolate Ganache use less; approx. ¾ cup heavy cream.
Pour cream into a glass 4-cup measuring bowl; heat in microwave for 2 minutes, almost a boil; add chocolate, let set, then mix until chocolate is completely melted and well blended. Cool ganache; add to medium peaked stabilized whipped cream or Pastry Pride (non-dairy whipped topping) to make a chocolate mousse filling.
Ganache may be spread on split cake layers, before filling cake with fruit filling or mousse fillings. You may also whip ganache, when cool, not set. Store in a refrigerator up to 2 weeks or freeze left over ganache; Defrost ganache, then heat in microwave to soften when ready to use.
Note: To make a firmer ganache add less cream, for a softer ganache, add ¼ to 1/3 cup extra cream when making ganache. This is an excellent chocolate coating to dip strawberries and to drizzle over edges of cake to decorate. You may add different flavors; powder, emulsions, extracts, oil or liquors to taste, this allows you to add a special touch, complementing the flavors of your cakes.
I recommend using Perfect Palate Powder Flavors by More Than Cake – They are very concentrated and can be used in anything.
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