How to make chocolate ganache- Rosie's Dessert Spot
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- Опубліковано 22 січ 2018
- In this cake decorating tutorial, I demonstrate how to make chocolate ganache, a muchly requested tutorial. Recipes listed below!
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
• Walking Dead Cake Tuto...
WHITE CHOCOLATE MUD:
• White Chocolate Mud Ca...
CHOCOLATE BUTTER BASED CAKE:
• Super Moist Chocolate ...
RED VELVET BUTTER BASED CAKE:
• Easter Egg Basket Cupc...
VANILLA BUTTER BASED CAKE:
• Moist Vanilla Cupcake ...
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
• Naked Rustic Garden Fl...
AMERICAN BUTTERCREAM RECIPE (great under fondant):
• Vanilla Buttercream Tu...
SHORTENING BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
• Hybrid Vege Shortening...
CHOCOLATE GANACHE RECIPE:
DARK CHOCOLATE GANACHE:
1 : 2 ratio. I.e, 200 grams cream to 400 grams dark chocolate.
MILK CHOCOLATE GANACHE:
1: 3 ratio. i.e, 100 grams cream to 300 grams milk chocolate.
WHITE CHOCOLATE GANACHE:
1: 3 rato. i.e, 100 grams cream to 300 grams white chocolate.
Thank you everyone for watching! I use these recipes as fillings and also as the frosting outside the cake, especially under fondant. Ganache is probably the best medium one could use under fondant. It is also incredibly forgiving and produces sharp edges with ease. Happy baking lovely people :D Until next time!
With love,
Rosie
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Thank you so much!! This is the clearest, simplest explanation of chocolate ganache that I've seen. Love it!
I was looking for a video like this for ages! Thank you for explaining it in the most simple way possible and including ratios as well. Definitely gonna try this out
So these can be used to fill chocolate candy too, right?
Best explanation ever, very precise. Thank you!
😋Love to stick my finger into those bowls and taste all that lovely ganache! Mmmm. Thanks for sharing, always!
Thank-you for these wonderful Tutorials. I am so grateful I found your channel :)
thanks for sharing your recipe, i will use it for my cakes. it probably taste yymmy.God bless
I recently made a Cookies N'Cream cake and had some leftover condensed milk buttercream and some leftover dark chocolate ganache. I combined the two, and it was sooooo delicious! My twin sister, who normally doesn't care for sweets, loved it so much that she ate it with a spoon; she said it tasted like a wonderful, light, and silky chocolate pudding!
So excited for this!!! x
Perfect
Gracias por enseñar 👍🏽
Thank you for the video:) can you please tell me if I can use this same ratio to cover the cake as well?
Thanks for these videos 💯 I hope you'll make vids about filling/frosting recipes
This recipe was a hit !! Can you create a recipe for petit four please
Thank you
Ty so much ma'am you give great idea and great Tips you are great teaching and learning and give idea amazing 👌 for chocolate ganash 🙏👍👌👏
Thanks a lot 😊 glad you are enjoying the videos!
Thanks
Yummmmm
Nice
Thanks for this 😊
If I am to add color to the white chocolate ganache, , when can I do it? Could I use gel or oil based powder only? Thanks in advance.
Wow
Thanks Rosie, do you use thickened cream or pure cream?
Great video. Is there one for the ganache drip ratios or is it the same as this?
Thnq so much for the video... can I use whipped cream too to add at the last stage..??
thanks for the chocolate tutorial I’m new to chocolate can I ask if I want to cover a cake how long would I need to put the chocolate aside to cool? Would I need to put it the fridge? Thanks in advance
What type of cream do you use? Single? Double? Wipped?
Hi Rosie, if I use Wilton candy melt will the ratio be same 30 by 90?
Hi Rosie. Will the chocolate ganache with buttercream hold shape if I make flowers out of them?
Can I use the dark chocolate ratio for covering cakes for fondant?
Wow... 😍😍😍😍.. can we use this for filling cakes tooo???
Yes I do that..
Looks so good, and it's nice to have a quick and easy video to refer to for the ratios. So thank you! :) Just a side note, what piping tip are you using? I love it and I'm trying to build up my collection.
It's called a French tip. I have an Ateco 864 and Wilton make them too. Hope this helps
queenslanddiva thank you! That does help! 🙂
Hi. Can you pls make a video about chocolate ganache covered cake. Please
Thank you for the video 🙂❤️ can you please tell me if I can use this same ratio of White ganache to cover the cake as well.
I used Wilton Candy melts to make ganache which is very sweet for my family plz suggest something less sweet options. Thanks
can we add cream cheese in the white choclate ganche?? if yes then how many grams?? ffor the ratio u hv suggested?? pls pls reply
Do you have a ratio for butter cream to ganache?
Did you use compound white chocolate for this recipe?, & to use for chocolate drips do they have same ratio?
With the white chocolate, can you colour this and still add buttercream? Or is it best to colour without buttercream
Hi Nadine, yes you can :) powdered colours work best. But gel food colours can also do the trick, without using too much.
Hi how much butter would you recommend. Thanks
What percentage cream should we use? Is 20% okay for this?
Is there any way to do this without a microwave??❤️
What type of cream you used? Percent of fat in cream ? Or can v add non dairy wipping cream in that
90g milk choc plus 30g cream ratio 3 to 1. White choc ratio is 3 to 1.
Hi Rosie! Do we have to use heavy cream or is 25% fat cream alright?
Hi I would like
To check Wat buttercream You
Added in your dark chocolate ganache?
is there an alternative for the Buttercreme?
DungeonKeeper You could whip the ganache.
Hlw Rosie..dark chocolate ganache can be used for foresting?and how much buttercream should be used?
So there is no ratio for butter cream and ganash?
Hi Rosie! I just saw this tutorial and I love It! My question is, does this ganache turns too hard if I use it to cover a cake as a frosting or will it stay with medium consistency? I love the convo of the choco with buttercream. I'll definitely try it for my Easter cake. Much Love!
Hey hun! The white choc ganache and the milk choc ganache stays a nice medium but firm consistency using this recipe / ratio to cream and chocolate. The dark chocolate ganache does tend to me much harder. You can make it softer / medium consistency by adding in equal parts of chocolate and cream. This is great for frosting cupcakes or frosting a cake that is not going to be covered with fondant :)
@@Rosiesdessertspot Hi Rosie! I did your ganache, and mixed it with buttercream. I came out awesome and delicious. I love using it as a cover for cakes. Next time I'll use bittersweet chips since it was too sweet for our taste. Thank you so much!
@@nilaroc52 Hi there what was your ratio, if you don't mind sharing!?? Tia..
@@Jadechilisachilisa7875 that's why I am asking. There are different ratios for different purpose.
Hi Rosie which brand chocolate used ?
Are those candy melts.
What is the name of the chocolate you use it , please?
Bonjour, qu’es ce que vous ajouter à la fin ? Du mascarpone ? Ou crème ou beurre ?
Which brand of choclate u used
Is it coverture chocolate?
Hi Rosie pls if am doing 1800 milk chocolate to make ganache should I use 900 double cream. Pls let me know if am doing the right thing
hI Bernice, thanks for your comment :) for milk chocolate, you want to divide the weight in 3 for your cream. So 1800 of milk choc would need 600 of cream. if you are doing DARK chocolate, then that's when I recommend going half the amount of cream as you calculated. But milk chocolate works best with 1/3 of the weight :)
Tnk u
please show us how to make stiff ribbons, bows, and tiny stars and flowers and how to keep them longer
I feel the white chocolate ganache is too sweet is there any way to cut down the sweetness
When you say cream what is that ?
I am baking 100 cupcakes for an event and want to make Black ganache to decorate cupcakes. My question is can you leave ganache topped cupcakes sit out all afternoon in an air-conditioned office that doesn't have refrigeration available? Live in Florida.
Pam Kozlow Yes
I have tried and it's just get separated after a while. Tell me what happened 🤷♀️
i dnt have a microwave. how to make ganach without it
You can bring the cream to a simmer on your stove and then pour over the chocolate. Let the chocolate and cream sit for 5 minutes and then using a metal spoon, slowly swirl starting in the center. Gently stir until combined. If it didn’t quite melt the chocolate enough, place over a double boiler on stove, and gently stir to combine.