easy chocolate ganache recipe
**Hello to all y’all finding me through Pinterest! I’m so glad you are here and am blown away by the incredible response I’ve gotten to this ganache post! It really is so simple and so, SO yummy! As I’m nearing the end of my pregnancy with my sweet second babe, please know that I may not be able to field questions as I have in the past. Thank you for understanding and happy ganaching :) **
Oh ganache… How I love thee. How I lived 20 some odd years never knowing of your glorious fudgy goodness, I don’t know, but I could never go back to that sad, ganacheless place.
It’s. that. good.
I was a little intimidated when I first set out to make it, but ganache truly is the absolute easiest way to make a foolproof, super rich chocolate frosting. And your friends and family will swoon over your baking skills… It’ll be our secret.
By definition ganache is just two parts chocolate melted into one part of heavy whipping cream. I found, for my purposes, a 3:2 ratio works a bit better. When I used the 2:1 ratio the frosting harded up to a really, really dense fudge consistency, making it hard to eat on a cupcake. Increasing the amount of whipping cream kept it a bit softer and made for a really nice frosting that piped well.
For supplies you will need a microwave safe mixing bowl, a scale (optional) and a whisk.
Easy Chocolate Ganache
24 oz semi sweet chocolate chips
16 oz (1 pint) heavy whipping cream
To start, grab your heavy whipping cream. You can just as easily buy a pint of heavy whipping cream and use the whole thing, skipping the scale, but I only had a quart on hand so I’ll be weighing mine out.
Place your bowl on the scale and zero it out.
for full recipes please see : thewelchcupcakery.wordpress.com
Oh ganache… How I love thee. How I lived 20 some odd years never knowing of your glorious fudgy goodness, I don’t know, but I could never go back to that sad, ganacheless place.
It’s. that. good.
I was a little intimidated when I first set out to make it, but ganache truly is the absolute easiest way to make a foolproof, super rich chocolate frosting. And your friends and family will swoon over your baking skills… It’ll be our secret.
By definition ganache is just two parts chocolate melted into one part of heavy whipping cream. I found, for my purposes, a 3:2 ratio works a bit better. When I used the 2:1 ratio the frosting harded up to a really, really dense fudge consistency, making it hard to eat on a cupcake. Increasing the amount of whipping cream kept it a bit softer and made for a really nice frosting that piped well.
For supplies you will need a microwave safe mixing bowl, a scale (optional) and a whisk.
Easy Chocolate Ganache
24 oz semi sweet chocolate chips
16 oz (1 pint) heavy whipping cream
To start, grab your heavy whipping cream. You can just as easily buy a pint of heavy whipping cream and use the whole thing, skipping the scale, but I only had a quart on hand so I’ll be weighing mine out.
Place your bowl on the scale and zero it out.
for full recipes please see : thewelchcupcakery.wordpress.com
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