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Ganache

Ganache

Whether you want to dip, glaze, fill or decorate, chocolate chip ganache is the perfect solution. Follow these step-by-step recipe instructions to create either soft or hard ganache. Soft ganache is just right as a cake filling, while hard ganache makes a perfect dip, glaze or truffle filling.

SKILL LEVEL
Intermediate
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
HARD GANACHE:
2 lbsHERSHEY'S Semi-Sweet Chocolate Chips
1 lb(2 cups) heavy cream
SOFT GANACHE:
2 lbs(1 quart) heavy cream
1 lb HERSHEY'S Semi-. Sweet Chocolate Chips
CHOCOLATE WHIPPED CREAM:
2 cupsSOFT GANACHE, softened
2 cupsheavy cream

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.

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