Directions

• HARD GANACHE
• (2 parts chocolate to 1 part heavy cream by weight)
• Heat cream to a boil; remove from heat. Pour over chocolate. Allow to stand several minutes. Stir until chocolate is melted. Can be used immediately or refrigerated for later use. Can be thinned with milk. Use as a glaze for cakes or filling for truffles.
• SOFT GANACHE
• (2 parts heavy cream to 1 part chocolate by weight)
• Heat cream to a boil; remove from heat. Pour over chocolate; allow to stand several minutes. Stir until chocolate is melted. Refrigerate until thickened (about 24 hours). Whip to incorporate air. Do not overwhip, mixture will separate. Use as a filling for cakes.
• CHOCOLATE WHIPPED CREAM
• (1 part soft ganache to 1 part heavy cream)
• Combine softened ganache and heavy cream. Whip until soft peaks form.
• Ganache can be used for glazing, filling in, and decorating cakes and pastries. Ganache also makes a delicious center in chocolates. The consistency of the ganache determines how it is used. This consistency is determined by the ratio of chocolate to cream.