How to Get Ingredients for Chocolate Ganache Frosting

Chocolate ganache is that wonderfully addictive filling you eat in truffles. Chocolate ganache frosting on cakes gives it an adult flavor that's elegant and not too sweet. It's surprisingly easy to make with the right ingredients. Here are some tips on the perfect ingredients for ganache and some added variations for a different twist.

Difficulty: Easy

Instructions

Things You'll Need:

• Good quality chocolate
• Heavy whipping cream
• Butter
• Light corn syrup
• Variety of extracts or liqueurs, alcoholic and non-alcoholic
• Syrups
• Flavored oils

1. Buy high quality chocolate and heavy cream. The smoother the chocolate is to eat right out of hand, the smoother the ganache will be. Any chocolate can be used from bittersweet to milk chocolate. The more milk fat in the chocolate, the less cream you use.

2. Add ingredients for different textures. Light corn syrup will thin the mixture and make it shiny, perfect for pouring over cakes. Slowly adding room temperature butter will give a creamy texture. Add more chocolate for a stiffer texture.

3. Flavor the ganache with extracts, liqueurs and powders. Vanilla preserves the traditional ganache recipe with a slight sweetness. Use peppermint for holidays. Espresso powder or kahlua adds a hint of coffee. Brown sugar is good to create a caramel flavor.

4. Brush flavors on top of hardened ganache to sweeten without changing the consistency. Maple or other flavored syrups, flavor infused oils and simple sugar variations will also give a slight sheen. The mixture should be almost clear or brown to keep the chocolate from changing hues.

Tips & Warnings

• Store ganache for 2 days at room temperature or up to 3 months in the freezer. Bring to room temperature and stir well.

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