Recipe:  Chocolate Ganache

As a part of my cake tutorials, I will often use ganache (especially with structured cakes).  This frosting gives a bit more strength than your standard buttercream and requires less periodic chilling to get the stability that you will need.

The Ingredients

Here is a list of all the tools and ingredients that you will need to create chocolate ganache. 

• Ingredients
  • 22 oz Couveture Chocolate (weighed)
  • 2 cups heavy cream
  • 1/3 cup light corn syrup
  • 8 tablespoons unsalted butter (chilled, cut into 8 pieces)
  • 1 tablespoon vanilla

Step-by-Step

Step 1:  Heating the cream 

Place the cream, corn syrup and vanilla in a sauce pan on the stove on medium heat.  Continually stir until the mixture reaches a soft boil.  

Step 2:  Melting the Chocolate (Gradually)

Weigh and place chocolate in a bowl.  Take the heated cream from step 1 and pour over chocolate bits making sure to cover all the chocolate.  

Step 3:  Toss in Butter

Take the cubes of butter and toss into bowl with the warm cream and chocolate. 

Step 4:  Wait…then stir

Wait about 10 minutes and then using a whisk start to mix the chocolate and cream.  The ganache will start to set up as it cools.
 
Step 5:  Wait again

Cover loosely making sure that steam can escape but nothing gets into your ganache.  Let this sit on the counter for about 2-4 hours until it is the consistency for spreading and has completely cooled down.  

If you are not using your ganache that day, you can wrap it up after it has cooled and place in the refrigerator, but you will need to take it out and let it come to room temperature before you can start spreading the ganache.