Comments on: How to Make Chocolate Ganache

By: Kim Quinn

Kim Quinn — Thu, 12 Sep 2024 17:08:56 +0000

In reply to S. Wilston. Really? I always use Valrhona chocolate and it is a fab recipe. Perhaps the chocolate brand is off or you are not heating the cream fully. I place a small plate or saucer over mine while I wait the 2 or 3 mins to melt.

By: Trish

Trish — Thu, 12 Sep 2024 03:58:37 +0000

In reply to S. Wilston.

I thought the same, but realised it was my impatience. I waited until cooled and PERFECT it was

By: Monica

Monica — Sun, 08 Sep 2024 01:36:26 +0000

Excellent recipe. To make sure the chocolate pieces are small enough, I always grate it with my hand held cheese grater. Perfectly thin chocolate that melts fast in the heated cream

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 06 Sep 2024 14:36:07 +0000

In reply to Laura Lane. Hi Laura, yes, that should work just fine. Enjoy!

By: Laura Lane

Laura Lane — Fri, 06 Sep 2024 14:24:04 +0000

If I am frosting an ice cream cake,
Wait until ganache is ultimately cool and whip with mixer.
Then icing the cake and put back into the freezer?
This is my first time making ganache, and an ice cream cake.
Help

By: Sally

Sally — Thu, 05 Sep 2024 13:31:26 +0000

In reply to S. Wilston. If you are using semi-sweet or bittersweet chocolate, the ratios above are correct. The ganache is very thin after it is mixed, but as it cools, it thickens into the consistencies you see above.

By: S. Wilston

S. Wilston — Thu, 05 Sep 2024 11:41:15 +0000

DO NOT use this recipe if you are expecting a thick ganache. The ratio is totally wrong. Just look at other recipes on the internet. Use far less cream to chocolate.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 14 Aug 2024 18:30:57 +0000

In reply to kelly. Hi Kelly, the cupcakes should be okay at room temperature for about 24 hours, then we would recommend refrigerating after that.