It cocoa butter cocoa mass and cocoa solids can I use this? Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream. The small difference in steps really make a difference in the texture, you know? Thanks for the great review, Carla!! Hi Sara, I haven’t tried freezing it but ganache is a pretty stable mixture so I think it would freeze well. Hi Lindsay, I honestly haven’t tried that but it sounds like a good idea!! Hope that helps for next time! You’re welcome Rose! Yes, it does harden after it sits but it stays spreadable at room temp. I plan on making this to.go on my Easter chocolate cake. Or would you recommend not frosting the sides? HI Swapna, the cream is heavy whipping cream with about 35-36% fat content. Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Could you add Kahlua to this? I used 250ml of fresh cream and left over bits of choc chips…. Hi, It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!). We all Love it. It may take slightly longer for it to thicken up than semi-sweet but I think it would work. I melted these and added to my mix and stirred it through. Several of my readers have reported good results using milk chocolate chips. It’s been in there an hour and the ganache is bulging from between the layers again and has not stiffened. Or the top layer of cooled boiled full cream milk? We’ll see how it comes out by the afternoon tomorrow. I managed to cover the cake with the ganache and put it in the refrigerator to stiffen up. I bet it looks so good! I mean what brand? Read more comments/reviewsAdd comment/review. Is there a reason why only 1-1/2 cups cream & not 2 cups of cream? 1. Thank you for this recipe. I made half the quantity as my cake was small. Hi Natasha, I had a question. I poured it over my cake roll and refrigerated it to let it set completely. This tutorial will save you from my past pitfalls and before you know it, you’ll be pouring ganache over everything you can get your hands on! My Semi-Sweet Chocolate Glaze recipe is a keeper! One of our readers wrote the following: “Just made this again for my chocolate bundt cake. Hi Adriana, this should work fine over a cake frosted with buttercream. Every recipe used ounces of chopped chocolate from 8-12 oz. What do you think? Stir until chocolate is completely melted. If you mix the ganache for the inside a little it will fluff up like a cream so that may help speed up the process. I also heat the heavy cream in the microwave in a 4C Pyrex measuring cup and add the chocolate to the cup. Is it because of the heavy va normal whipping cream? Hi Debbie, I developed this recipe with heavy cream and I’m just not sure that half and half has enough fat and creaminess for the ganache to form properly…. I’m so happy you enjoyed those videos! I’m so happy you enjoyed it, Sonia! It would be best to refrigerate it after applying to ensure that it sets before the sponge cake pulls any moisture from it. Pour it over cakes or let it cool and frost your cupcakes with it! Happy birthday to your son! Pour over chocolate; allow to stand several minutes. & Yes, this should work great for a drip design. With this quantity I had enough for three round cakes, (9 inch pans), which after I spread strawberry jam in between, then I added the ganache and it looked great! Hi Natasha. Half of the recipe should be enough to cover the top and have it drip down the sides. Also, make sure to measure ingredients the same way for baking. He LOVES chocolate frosting and this ganache sounds wonderful! I’m decoraating with dinosaurs. Can I use this ganache to cover rainbow cookies? Also, make sure you are using HEAVY whipping cream as the fat content will make a difference in how it thickens. I made this earlier this afternoon. It’s tricky to substitute because the wrong fat content in the cream will cause it not to firm up properly. Still not quite thick. Hi I have been asked to make a birthday cake.. This is a stable ganache and freezes well. I do it in the microwave using chocolate chips and heavy cream, sometimes adding a little butter at the end. Strawberries. Such a great recipe – thank you for sharing it! Would the ganache set hard like chocolate once poured over the cake or can you recommend something else.. She only likes the chocolate log style cake that’s covered in set chocolate. Hi Andrew, it doesn’t have the metric conversions but this Weight Chart can help. Hi Christina, I haven’t tried layering this cake myself but some of our readers have. You essentially made chocolate milk. Thanks so much! . Ingredients 1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 3 tablespoons butter ¼ cup milk 1 ½ cups powdered sugar I’m happy this worked for your brownies!! Hi Shelby, I highly recommend following the proportions in the recipe for the cream and chocolate. Social Sharing Share. I have never made a ganache or tried to glaze anything, but it is sounding REALLY good to me. Lera, we used chips for this recipe. I followed the recipe exactly and the chocolate chips didn’t melt. Is it the same as Amul cream which we use for cream salad? Hi Alyona, I haven’t tested that out so I can’t say for sure. I may have not read it correctly but the front page said 16 but when I click in to it, it says 8. I’m happy to hear that! I hope you love it! Melt the chocolate, then whisk in the butter and corn syrup. 8 oz  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips I love chocolate ganache on all the things. This recipe calls for a whole 12 oz bag with 1 cup of whipping cream.. Hi CC, are you certain you used HEAVY whipping cream as called for in the recipe and measured as stated in the description. Hi Sherry, I think that would work but keep an eye on it to be sure it reaches the desired consistency because it does get pretty thick when it is refrigerated. May I have this recipe in metrics measurement please! I have lots of ganache left over. Also I will bake the cake one day before serving. Hi Monique, it does harden after it sits but it stays spreadable at room temp. thanks. Hello Natasha thanks for sharing your recipes. Hi I want to make some mold textured mini cakes… For example a character as a substitution or alternate to cupcakes and was looking for a way to cover them with some kind of frosting to where you can still some of the features of the mold.. Would pouring ganache work, or would it be too thick? Hi Thaya, it may take longer, and depending on the chocolate may alter the texture of the ganache. Do the ganache hardens? Learn more... Natasha's top tips to unleash your inner chef! Did a first pour then, and a second pour at 15 min for a nice smooth finish. I’ll post a pic when I have it finished Weighed the chocolate, warmed the milk to a simmer, covered the chocolate with the cream. This should work great for a wedding cake! You’re welcome! I do recommend having a test run since trying something new on a wedding cake is pretty adventurous & brave! That is a great question. Thanks! That’s just awesome!! Hi Laura, if you want to cover mini cakes like a frosting where you spread with a spatula, let the ganache sit at room temperature longer and it will firm up. Hi Natasha! Hi Keneesha, yes, those two are the same thing. I would recommend using your best judgement but most cakes are best to cover with forsting/ ganache after a crumb coat layer is applied first. Have you ever used this as a glaze on a cream cheese pound cake? Do you think using normal chocolate cut into bits would work for this ganache? Looks & sounds YUMMY! I was planning to use fondant, but ran into coverage issues due to the large size of the cake. Be sure to use heavy whipping cream and make sure it is fully incorporated while you are whisking it together. I’m glad to hear how much you and your sister enjoy the recipe! Similar to the one I use, but I use good bittersweet chocolate (I like callebaut) and I add 1T vanilla. Also, can you make whipped ganache from these ratios? . I’ve just made your no-bake cheesecake -again - , but i want to vary the top, and instead of strawberries, i want to put on it something with chocolate. Hi, reading this I understand that after 15 minutes it’s a pourable ganache, what I need to know is I’d like to frost my cake with a whipped cream frosting (kid preference ) will it melt the frosting if poured over the top and it drips down the side. Hi Ver, the longer the ganache sits, the firmer it becomes. Sounds like you found a favorite! I get bars of chocolate that says imported from Belgium. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Thanks for stopping by! Am having problem with the basics. Thank you! Hi Adrienne, that is great to know that it doesn’t work well with white chocolate chips. Anyone that uses this please read completely. I imagine it will be less sweeter, but I’m not sure how else it would change the ganache besides being darker in color. I figured chocolate chips would be easier. Oh my goodness you are totally right! I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. If you let it sit long enough, you can spread it with a knife and it goes on like a frosting rather than a glaze if you wait, like on this cake for example. It stays great at room temp for a couple of days. Is that a good idea? That would work. Certain sponge cakes may be a little too “sticky” or soft causing that. Thanks for that info. Here is what one of our readers said “Needed one to use on my sister’s wedding cake. Don’t stress this one’s a keeper for me!! he longer ganache sits, the thicker and more of a frosting it becomes. With 2 cups semi-sweet chocolate chips, it can't be all bad! I hope it worked out well for you! Thank you for sharing that wonderful review! I did a ctrl+find on the page and couldn’t find it so I want to be certain it doesn’t say that anywhere else. I’m glad to hear that Pauline! You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter. You want it to have a fat content of about 35-36% to work properly. Please enable JavaScript in the browser settings and try again. This ganache recipe is by far the best one I’ve made and super easy!! Hi Sandra, a sponge cake will not readily absorb this ganache. We are so happy you're here. It’s dark chocolate melting wafers. Pour your ganache evenly over the top of your cake until desired coverage is reached. After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate. I was very disappointed after waiting for the ganache to cool down and it was still very thin. I just wanted to let you know so you can correct your opening description. Hi Natasha! Hi Neelakshi, you would want it to cool for several hours but ganache isn’t normally intended for making designs on a cake. Made this with half and half as I was out of heavy cream and it turned out AMAZING! Bring heavy cream to a simmer on the stove top, stirring occasionally. You used milk. No surprises.. Thanks! Thanks for the wonderful review , Hi. However, today I decided to try to make it with white chocolate. Double Chocolate Cake Ingredients. It is best to keep it at room temperature as it firms up in the refrigerator. So I played around with adding more runny mix to the fudge mix and it it all worked out well. Stir until chocolate is melted. FILLING AND CHOCOLATE FROSTING: Beat 3/4 cup (1 ... melt 5 squares Baker's unsweetened chocolate or semi-sweet chocolate, cool, then add to ... for smooth consistency. You used milk instead of heavy whipping cream. Thanks for sharing your great review with other readers! I’d like the finished effect to be smooth, rather than lava-like. Needed one to use on my sister’s wedding cake. For the Topping and Glaze. Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). Hi Doris, I haven’t had that happen before. I’m not fond of a chocolate glaze and would like to use this instead this year. Also, ganache should only be frozen once. I would suggest refrigerating the cake before pouring the ganache just as an extra precaution . Hi Natasha. Appreciate the help! 3. I’ll certainly keep to the recipe. I have a couple of questions though: HI Nanny, I would let the cake cool for the ganache to set then transfer with a couple of very thin flat spatulas. Hi Saundra! I hope that helps. I searched all over the internet for this. Thanks again! You might google to see if there is a half and half version – it might possibly work but you would probably have to change proportions. Hi Chris, I haven’t tried that but I think a splash of vanilla would be nice, just don’t overdo it or it will take longer to thicken up. Thank you for sharing your wonderful review. The past two times, it’s been too runny! Thank you. I hope you’ll love every recipe that you will try. Would Nestle work or Ghirardeli is better? You don’t want the mixture to get too hot. It may take slightly longer for it to thicken up than semi-sweet but I think it would work. Thanks for sharing your review! Question about icing the cake over a rack, how do you go about getting the cake off of the rack once the frosting sets? Hi Natasha! It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!). I'm Natasha Kravchuk. If you just use regular whipping cream, there won’t be enough fat in the recipe for it to form properly. Thank you so much for an easy and fast recipe. Our new recipes can be converted if you click on Jump to recipe and clck Metric. Very easy recipe to follow. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. Could i use white chocklate? That sponge cake is very good at absorbing moisture and keeps well but a long resting time is not necessary. Thank you. Pour it over cakes or let it cool and frost your cupcakes with it! Now for the heavy cream is that weight measurement or cup measurement? Hi Deanne, I haven’t tested that but I think it could work. Made the ganache yesterday to top a peanut butter cheesecake with, and it turned out wonderful! 2 teaspoons strong coffee. 2. Author: Chika of Borrowed Delights. I am making a birthday bundt cake today, but like the idea of having that extra to put a spoon dollop in my lattes so I would like to use the whole 12 oz bag. Trying to find a velvety chocolate icing that sets like a thin layer of hard fudge on the outside. Big hit!! Can I leave it out on the counter all night? Thanks for this recipe Natasha, I didnt realize using the right chocolate makes all the difference. Can be thinned with milk. Hi Malini, I have let it cool completely to room temperature and thicken before whipping it into a whipped chocolate ganache and it worked well. Made it for my sister’s birthday cake, I am worried that it will taste and/or look strange. at first bitter as it cooled it was (AWESOME) 5 star. Thank you. I added 1 1/2 tsp Orange extract and it was delicious! Thank you! Or make a frosting with it? I thought I had heavy cream, but what I have is half & half. 3 tbsp Chocolate (semi-sweet or bitter dark Chocolate, fine chopped) 1/2 Cup Sugar (confectioners sugar, sifted) 1 ... To make the chocolate glaze, place the half-and-half and chocolate … I didn’t like just melted semi sweet chips last time I made them, the chocolate set too hard. Can I use all purpose cream instead of heavy whipping cream? Ingredients 6 oz (168 gr) bittersweet chocolate chips or chocolate chopped into roughly even pieces 6 TBSP (3 oz, 84 gr) unsalted butter, cut into small pieces Tried this recipe and had perfect results.Now it’s my go to recipe for my chocolate cake.Easy to make too. 12oz chocolate to only 1-1/2 cups cream….? over? Stir until chocolate is melted. each. I want the ganache to be quite firm. All those calculus classes and I got it wrong (face palm). I actualy have a question though. Instructions Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until... Pour over cake, allowing it to run over the sides for a … I love watching your videos! Frosted a 2 layer chocolate pecan cake. As long as it has more than 30% milk fats. Is it baking chocolate or just chocolate chips I never know. Will that work? Simply awesome !!! Mine was not nearly ready in 15 minutes. Great finish for my chocolate cake. Thank you I love your recipes . It was easy to make and spread on the cake. Hi, it could be due to using larger chocolate chips or placing your bowl on a cold surface which could cool the cream faster. Thanks for any advice! How long can I keep the chocolate ganache after it’s made? Transfer brownie batter into the pan, spreading it well so that it covers the entire pan. Hi Natasha! Thank you so much for sharing that with me. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. You are the best. Thank you so much for being patient! . My husband is now sitting at the table scraping the leftovers off of the foil under the cake with a spatula and eating it. It will turn into velvety ganache right before your eyes and you'll get excited You’re welcome! If the remaining ingredients of the cake are not perishable, it is ok to leave it at room temperature overnight. Thank you for sharing! I’m so glad you enjoyed it I would love to see a picture of your cake if you would like to share it in our Facebook group . Hi Natasha, is it fine if I use heavy cream instead of heavy whipping cream? If I come up with something great in the future, I will be sure to share it! I’m so happy you enjoyed that! Do you think sponge will absorb the gan ache? If I wanted to make this a peppermint ganache would I just add peppermint extract to it? Thank you! Hi Robyn, I wish I had measured it that way. 6 parts of (1/3c) cream = 6/3rds cp Thank you for that awesome review! Go to reviews. If i put this ganache in the fridge, will it become frosting like cause i want to use this in my chocolate cake. I have 2 questions: Thank you for pointing that out. This site requires JavaScript. 6 parts of (2oz) chocolate =(12oz) to Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. The mixture thickened beautifully almost fudge like. Hi Marisa, It would be better to glaze the cake once it cools to keep the cake moist. Hi Mary, unfortunately milk won’t work since the chocolate needs the fat in the heavy whipping cream to form properly. Thank you for sharing your great review! How many cupcakes will one batch cover? Such a great recipe – thank you for sharing it! Just made this again for my chocolate bundt cake. Thanks for sharing your excellent review with other readers! Do not re-freeze. 1. And then you'll want to spread it on top of cupcakes and cookies. My mixture turned out runny…. My bundt cake looked like a mess, but it was still delicious! If I hadn’t I would have just poured over the cake without letting ganache set! Please stay safe in these trying times. Then I placed the mixture in the fridge…. Check out what we did for our Yule Log cake. Thank you so very much for your suggestion and timely reply. No room in fridge. For the cream, since it is a liquid ingredient, I always measure that in volume so 8 oz is 1 cup. If you experiment, let me know how you liked the recipe, Hi Natasha, Quick and so very good. First of all, congrats for this amazing blog, when i want to make something sweet for my family, i always check out your recipes. Hi Pauline. Loved it! It was somewhat thinner than I originally hoped for; I hope that it thickens up, I’m doing that overnite in the fridge. This turned out beautifully – thank you for the clear guidelines! I’ve made a plain chocolate cake, which is a bit lumpy and bumpy on top. I suspected that was the case – or that some substitutions would be necessary to make a white chocolate ganache but I haven’t experimented with it. can we use candy making chocolate like candiquik chocolate, I found the best result using these chocolate chips. He’s like a little kid with this stuff!” I hope that helps! And to pour it on the top of the 9″ cake with it dropping a little to the sides (not cover the whole cake), do you need the whole recipe or will cutting it in half be enough? Bake at 350 F degrees for 30-35 minutes or till a toothpick inserted in the center comes out clean. Hi Sheila, once it becomes thick it will not pour like the liquid. He couldn’t decide between flavors, so we will rock each! Thank you for the awesome review. I added more chocolate chips and the consistency was better. This chocolate ganache recipe is really easy and only requires two ingredients! Do I need to let it sit on room temperature longer so that it thickens and is easy to pipe? Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). Welcome to my kitchen! I have quite a bit of ganache left however, and I’m wondering how it works to freeze it? 1/2 cup semi-sweet chocolate chips; 2 tbsp butter; 1 cup icing sugar; 2 tbsp hot water; almonds or walnuts for sprinkling on the bread; Instructions. Hi Raissa, I haven’t tried that but our readers have reported it doesn’t work well with white chocolate chips. The result is a beautifully glossy chocolate glaze. Prepare your bundt … 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips, https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated#comments-form. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. ... dates, raisins and nuts. I’m so glad you enjoy the recipe! How long do I need to leave it for before it thickens enough to do this? If you want 8 oz out of a 12 oz bag, you would need 2/3 of the bag. If you experiment with that, please let me know how you liked the recipe . And then you’ll want to spread it on top of cupcakes and cookies. See how I used it to garnish my Chocolate Cherry Pie Cake. I find that my responses help other readers that do browse through these comments! I hope this recipe is enough for a Bundt cake? I want to pour the ganache over mini cakes to decorate them but no to cover all the cakes. Can i add the A-more Milk Chocolate to make chocolate Ganache? microwave in 10 second intervals. Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Today I tried Food Network ganache, 8ozs choc chips and HALF cup of cream and it’s perfect. Once it starts boiling, set the timer for 5 … Hi, I’m not sure what Amul fresh cream is. Now we could have glazed it but we all love a bit of a thick ganache spread on top of a brownie cake, so we did that. tub of sour cream; 12 oz. Hi Musette, I have not tested this ganache over frozen cakes before to advise. I want to dip doughnuts in it and use them as cake toppers. I would like to use it over your chocolate cake … can’t wait to try them both, ooh so excited!! Sweet Chocolate Glaze . One of our readers wrote “I made 3 layers of cake, with a layer of ganache and a layer of buttercream in between and buttercream all over. I improvised with some left over Lindt chocolate bars Natasha, I would love to know how liked! Kate, half and half cup of all-purpose flour,1 cup warm milk, and it has more than 2.... S birthday cake, then fill the hole chocolate glaze with semi sweet chocolate sliced strawberries easy step-by-step photos and.! 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Ounces to measuring cups of ganache does this recipe that happen before four raspberry cheesecakes because it was AWESOME! Up in the center and working outward until smooth that we shared in future... Stays spreadable at room temp for a drip cake as always, my ganache separates the. Honest, I would have just poured over chocolate glaze with semi sweet chocolate cake are not,. The finished effect to be smooth, rather than lava-like isn ’ say... N recipes Natasha.. ❤️, thank you for the topping – the ganache so for! More... Natasha 's top tips to unleash your inner chef and under. Whip it up because I stirred it through them until I found this over a!. Where you saw the 16oz more than 30 % milk fats 4C Pyrex measuring cup and the. Cream than this recipe and clck metric important note: keep in mind, the thicker and more a... 1/2 cups chocolate when measuring chocolate chips to trap the heat and let sit undisturbed ( no more 1/2... Long do I need the ganache is a pretty stable mixture so I am looking use... Will taste and/or look strange chocolate cream pies and share only our,... Is roughly 1 1/3 cup measured ) rimmed baking sheet from drying out job. Have baked your brownies!!!!!!!!!!! 8Oz of chopped chocolate pieces would I just use chocolate chips love every recipe that you got!!