Complete Chocolate Ganache Tutorial for Filling and Frosting
Want to learn how to make chocolate ganache for filling or frosting? This ganache tutorial includes the ratio for making a thick ganache for filling cookies or frosting a cake and a thin, creamy version that makes luscious drips! Plus, learn how to make ganache without cream as well. The ganache recipe used in the reader favorite mint chocolate chip ice cream cake.
Servings 16
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Place chocolate chips in a heatproof glass bowl.2 cups semi-sweet chocolate chips
- Heat 1 cup of the whipping cream in a small saucepan over medium heat until you get small bubbles on the edge of the pan and a slight skim on top of the cream.1 cup heavy whipping cream
- Pour heated cream over chocolate chips and whip with a whisk until you get a smooth, creamy ganache.
- Pour ganache (or store-bought topping) over cooled crust and evenly spread out with a spatula over the whole crust.
Notes
To make ganache without cream, read the complete post for all the tips.
STORAGE
- Chocolate ganache can be refrigerated for up to 7 days. Bring to room temperature before using.
- Freeze ganache in a freezer-safe bag or container for up to 3 months and thaw in the fridge. Whisk before using.
