Table of Contents

Chocolate Ganache

Chocolate Truffles, Stiff Piping Work

2:1 ratio - 2 parts chocolate to 1 part cream

Consistency: Ganache cools to a very thick almost fudge like mixture.

Filling and/or Frosting, Thick Glaze

1:1 ratio - 1 part chocolate to 1 part cream

Consistency: Ganache cools to a pudding like texture.

After this frosting is cooled, it can whipped into a fluffy whipped Ganache frosting

Thin Glaze, Dipping Chocolate for Fondue, Lighter Whipped Ganache Frosting, Drinking Chocolate

1:2 ratio - 1 part chocolate to 2 parts cream

Consistency: Ganache will be thin enough to pour as a glaze and is thin enough to drink.

Procedure

  1. Chop chocolate up into small pieces.
  2. Heat heavy cream over medium heat until very hot and simmering.
  3. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate.
  4. Let stand 5 minutes.
  5. Add salt and whisk until smooth