Hi everyone ♥
If you love to make a ganache, I posted a video on where you can see how I make it.
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 for many hours until firm, preferably overnight.

GANACHE
  • 250 ML HEAVY CREAM
  • 40 GRAM RUNNY HONEY
  • 200-250 GRAMS DARK CHOCOLATE (53-66% COCOA SOLIDS),CHOPPED
  • 75 GRAM UNSALTED BUTTER, DICED
  • Place the coarsely chopped chocolate and diced butter in a medium bowl and set aside.
  • In a saucepan, combine cream and honey / if you like coffee flavor; add 1-2 tsp espressoo powder
  • Bring to a boil over medium-high heat.
  • Pour the cream over the chocolate and butter. Immediately stir with a whisk until smooth and shiny.
  • 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.
  • Cover the bowl with plastic wrap.
  • Allow the ganache to sit at room temperature at least 2-6 hours but preferably overnight until it reaches a spreadable consistency.
  • This gives you a beautiful and shiny ganache that is perfect for piping gorgeous ganache roses to
  • The ganache can also be used as filling for layered cakes

Have a beautiful day you all.

13 Comments

  1. This looks beautiful. I’m living in a warm and humid country (Malaysia). Would you recommend that I use 1 part cream to 1 part chocolate OR should I increase the chocolate to enable me pipe beautiful ganache rosette just like yours?. TIA!

  2. Hi! Can I use white chocolate instead of dark? Do u think I can use this frosting to cover cake (i dont like buttercream eather)?

  3. How many cupcake can we frost with this ganache recipe?(⌒∇⌒)

    • depending on how much you put on the cupcake i would say from 20-30 cupcakes depending on the amount

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