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
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!
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
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.
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.
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!
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 :)
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.
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.
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?
Thank you so much!! This is the clearest, simplest explanation of chocolate ganache that I've seen. Love it!
😋Love to stick my finger into those bowls and taste all that lovely ganache! Mmmm. Thanks for sharing, always!
Best explanation ever, very precise. Thank you!
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!
Thank you for the video:) can you please tell me if I can use this same ratio to cover the cake as well?
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!
Thank-you for these wonderful Tutorials. I am so grateful I found your channel :)
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
Wow... 😍😍😍😍.. can we use this for filling cakes tooo???
Yes I do that..
So excited for this!!! x
This recipe was a hit !! Can you create a recipe for petit four please
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 Rosie, do you use thickened cream or pure cream?
Can I use the dark chocolate ratio for covering cakes for fondant?
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.
Did you use compound white chocolate for this recipe?, & to use for chocolate drips do they have same ratio?
Thanks for these videos 💯 I hope you'll make vids about filling/frosting recipes
Gracias por enseñar 👍🏽
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
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.
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 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. Can you pls make a video about chocolate ganache covered cake. Please
Hi Rosie. Will the chocolate ganache with buttercream hold shape if I make flowers out of them?
Nice
Is there any way to do this without a microwave??❤️
Perfect
Hi Rosie! Do we have to use heavy cream or is 25% fat cream alright?
90g milk choc plus 30g cream ratio 3 to 1. White choc ratio is 3 to 1.
So there is no ratio for butter cream and ganash?
What type of cream do you use? Single? Double? Wipped?
Hlw Rosie..dark chocolate ganache can be used for foresting?and how much buttercream should be used?
What percentage cream should we use? Is 20% okay for this?
Hi I would like
To check Wat buttercream You
Added in your dark chocolate ganache?
Hi Rosie which brand chocolate used ?
is there an alternative for the Buttercreme?
DungeonKeeper You could whip the ganache.
Hi how much butter would you recommend. Thanks
Thanks
Thank you
What is the name of the chocolate you use it , please?
Is it coverture chocolate?
Hi Rosie, if I use Wilton candy melt will the ratio be same 30 by 90?
Do you have a ratio for butter cream to ganache?
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
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
What type of cream you used? Percent of fat in cream ? Or can v add non dairy wipping cream in that
Which brand of choclate u used
Bonjour, qu’es ce que vous ajouter à la fin ? Du mascarpone ? Ou crème ou beurre ?
please show us how to make stiff ribbons, bows, and tiny stars and flowers and how to keep them longer
When you say cream what is that ?
I feel the white chocolate ganache is too sweet is there any way to cut down the sweetness
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
Yummmmm
Are those candy melts.
Wow
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.