Silky Ganache

Hi sweet readers 
I love to make this silky ganache! This silky and delicious ganache is perfect for decorating cupcakes with beautifully piped roses. The secret to
mastering the perfect silky consistency for this ganache is to first of all, use high quality chocolate, and secondly, be patient and allow the ganache to sit at room temperature overnight.

SILKY GANACHE

  • 500 ML HEAVY CREAM
  • 80 GRAMS RUNNY HONEY
  • 2  TBSP INSTANT ESPRESSO POWDER
  • 400 GRAMS DARK CHOCOLATE 66-70 %, CHOPPED
  • 150 GRAM UNSALTED BUTTER, DICED

 

PREPARATION;
  1. Place the coarsely chopped chocolate and diced butter in a medium bowl and set aside.
  2. In a saucepan, combine cream and espresso powder.
  3. Bring to a boil over medium-high heat.
  4. Pour the cream over the chocolate and butter.
  5. Immediately stir with a whisk until smooth and shiny.
  6. The chocolate will often settle, so scrape the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps.
  7. Cover the bowl with plastic wrap. Allow the ganache to sit at room temperature at least 6-8 hours but preferably overnight until it reaches a spreadable consistency.
  8. This gives you a beautiful and shiny ganache that is perfect for piping gorgeous ganache roses 
  9. The ganache can also be used as filling for layered cakes or for sandwiching cookies.

 

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Silky Ganache

32 Comments

  1. If i cant find any heavy cream, what cream that can subtitute it? And if i cant find the espresso powder, can i change it to some regular coffee powder?

  2. Hi! Manuela,

    Can I use this to pipe – for a chocolate cake – so this is for piping?

    Please let me know.

    Thx

  3. Hi I made the ganache from your recipe and it turned out great. But I have extra and I would like to know how long I can keep it for in the fridge for a cake I would like to bake later? Thank you for the recipe. Love this.

  4. Hi Manuela.
    I wonder; when do you add the honey? It does not say in the description?

  5. Hi, Manuela,
    Thank you for sharing your wonderfully silky ganache recipe 🙂
    Do you think that it would be possible to substitute the runny honey you use in your recipe for golden syrup, please?
    Many thanks in advance!
    Best wishes 🙂

    • Hi Sam thank you for your lovely msg, yes golden syrup instead of runny honey is perfect to use as this is only added for the shine! best of luck/ manuela

    • Hello manuela
      I loooove your blog and your kitchen and your nails ????
      I was wondering if adding coffe gave the ganache a taste of coffee…
      Keep making mouth watering pastries.
      Kisses from France.

  6. Hello Manuela,
    I’m trying to do this ganache and I wanted to know for how long do I wisk the blender, once I added the cream to the chocolate and butter? Until it’s all blended would suffice?
    Thanks a lot ^^

  7. Hi manuela
    I m living in MLaysia so hot & humid weather!
    Would u please tell me if I can use this recipe for layering my cake ? Can I whipped it to make it more fluffy ?

    P.s I need to ganache my cake & fondant it later
    Cheers & Thx

  8. Hi manuela!
    Is it possible to disect the recipe ? Will it turn out good?
    (Love your blog) <3

  9. Hi Manuela! Love your kitchen btw. May I just ask the yield of your Chocolate Gancahe recipe for cupcakes? Thanks. 😉

  10. Hi Manuela… Can I use milk chocolate instead of dark chocolate for this recipe?

  11. Hello Manuela. I would love to make your ganache but with a nutella flavour. Is it possible to add some nutella into this ganache recipe?

  12. Mariam Daya Reply

    Hello , can I substitute the dark chocolate with milk chocolate

  13. Hello! Beautiful job! i’n loving it!!
    I wanna ask you something, how much cupcake can i decorate with these recipe?
    Thankyou very much!

  14. Jean O Høviskeland Reply

    Hei Manuel a,
    Is it ok to not use the coffee in this recipe? Im going to use this in children’s party… How about the honey is it a must or can we do thia without?
    Best regards
    Jean of Norway
    ????

  15. Hello Manuela,
    I love your recipes and thank you for sharing it!
    Would it be possible to not add the espresso powder?
    Thank you!

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