Chocolate Ganache Recipe - 3 Ways! Whipped, Poured and Spread Frosting by My Cupcake Addiction

[Music] hey guys it's elise and welcome back to my cupcake addiction on today's episode i'm going to be showing you how to make ganache three ways so ganache is basically an unbelievably delicious chocolate frosting but it's often underestimated so today i'm gonna be showing you how to make it for pouring whipped for piping and also for spreading i'm gonna give you three different recipes today i'm working with dark chocolate and it doesn't matter if that's a compound chocolate or a cuvette i'm also working with some whipping cream so that's a cream that's got about a 35 percent milk fat you'll have recipes if you follow the link down below on the my cupcake addiction website for dark chocolate ganache milk chocolate ganache and white chocolate ganache but if you're a beginner dark chocolate is the easiest to work with milk being the second and white being the hardest to work with and all of your quantities for those are different so make sure you check out those recipes let's get started so dark chocolate ganache is super simple and with dark chocolate i always go with like a two to one kind of a quantity so i've got 600 grams of dark chocolate and i've got 300 ml or 300 grams of cream all you need to do for this is pour your cream straight over the chocolate in a heatproof bowl and that's going to go off into the microwave now i microwave my ganache for one minute and then stir one minute and stir the cream stops the chocolate from burning so you don't have to be quite as sensitive but you don't want to just pop it in the microwave for two or three full minutes because otherwise you do still risk overheating it and mine will generally take anywhere between two minutes and three minutes of those one minute intervals all right so coming back from the microwave and mine's only taken two minutes i'm really just stirring it now you'll need to stir it for about another two minutes until all of that chocolate melts and completely incorporates with the cream but don't stir too vigorously here because you don't really want to put any air bubbles into your ganache unless you're making the whipped kind in which case it really doesn't matter that much watch your fingers this ganache can get pretty hot that's what you're looking for you've got this gorgeous molten liquid chocolate consistency that's your basic pouring ganache and that's perfect for flooding the tops of your cupcakes or pouring over your cakes and cupcakes it's also really good for fondue because you don't have to have anything under it to keep it in that liquid form it'll stay like that for quite a while so for ease and speed i made this batch of ganache about four hours ago and that's just been sitting at room temperature so when i feel that bowl now or if you dip your finger into it it shouldn't feel hot or cold it should kind of be about body temperature whenever you cover your ganache you want to cover it with plastic wrap and you want to push the plastic wrap right down to on top of the chocolate ganache that stops it from forming any kind of crust because you don't want little tiny flecks of like crunched up ganache when you do whip this or especially when you're using it as spreading ganache so i'm going to remove my plastic wrap and you'll see how much thicker that is than the ganache that we just made now i'm going to use an electric mixer here ganache has got cream in it so effectively that cream is going to kind of whip up inside of our bowl so you want to whip it until it just starts to lighten in color but you don't want to whip it too much or it's going to split kind of a balance all right so for me that's been about five minutes of whipping with these hand beaters at a relatively high speed so it's not as fast as whipping regular cream now when it's done you should be able to notice that it's lightening color it should be a lot lighter and fluffier but it's still quite liquid not as liquid as it was before you want to let that sit now at room temperature for another hour or two covered in plastic wrap it's going to firm up a little bit more and it's going to be the perfect piping consistency so you can use it to pipe your cakes or your cupcakes before you wrap your ganache get as much of it down away from the sides of your bowl as you can because ganache will form a crust while it's sitting you don't want it to form a crust anywhere because otherwise you'll scrape that crusty edges back into the ganache later on as always that plastic wrap should be touching the top of the chocolate not just resting over the top of the bowl perfectly protected ganache so ganache for spreading same recipe all three of these are the exact same recipe but this i made at least 12 hours ago i actually made it about 15 hours ago and once again that's been sitting just at room temperature so by having that plastic wrap on there it hasn't formed any kind of a crust but you can see if i go to tip the bowl it doesn't move so this is a ganache that's really quite spreadable now this is the type of ganache that i would always use if i'm gonna cover a cake in fondant be it a tiered cake be it a three-dimensional carved cake this ganache is the perfect stable base to go underneath any of your fondant cakes plus it tastes super delicious it's just chocolate and cream after all once you heat the ganache it actually changes the consistency of the cream so you don't need to worry about refrigerating this or it being out at room temperature it's going to last you up to a week the cream can't go off once it's been heated to those temperatures so there you've got it just two ingredients three different ways to use it we've got dipping pouring and flooding you've got whipped for piping and you've got perfectly spreadable for underneath all of your fondant cakes or just for a really really decadent topping for regular cakes and slices i hope you guys have enjoyed today's recipe make sure you check out my website my cupcakeaddiction.com for this recipe my chocolate mud cake recipe fun cool articles on everything cake related and all of my videos all in the one place if you're not already subscribed to the my cake addiction youtube channel make sure you do for two new weekly uploads and as always thanks very much for watching [Music] you

Channel: MyCupcakeAddiction

Views: 3,084,045

Keywords: how to, make, bake, decorate, cupcakeaddiction, mycupcakeaddiction, cake, cakes, cake pop, cakepops, cupcake, cupcakes, pop, pops, nerdy, easy, simple, spanish, japanese, kids, children, birthday, party, ideas, theme, candy, cookies, chocolate ganche recipe, white chocolate, dark chocolate, milk chocolate, whipped, pouring, spread, ganache, recipe, no bake, frosting, icing, glaze

Id: W_QXdJU93e4

Length: 5min 47sec (347 seconds)

Published: Wed Apr 15 2015