Ganache

Ganache

  • PRINT

SKILL LEVEL : intermediate

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
  • 2 cups SOFT GANACHE , softened
  • 2 lbs. HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 lb. HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 quart heavy cream (2 lbs.)
  • 2 cups heavy cream (1 lb.)
  • 2 cups heavy cream
  • HARD GANACHE:
  • SOFT GANACHE:
  • CHOCOLATE WHIPPED 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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