• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Carve Your Craving

Vegetarian and Vegan easy recipes on a budget. Learn how to cook healthy meals at home that saves money.
  • home
  • Recipes
    • Instant Pot / Pressure Cooker
    • Bakers Lounge
      • cakes/ cupcakes/ cookies
      • Frosting / Icing
      • breads
      • other bakes
    • Indian Platter
      • Starters
      • Curries & Vegetables
      • breads / rice
      • Chat
      • South Indian
    • International Cuisine
      • Appetizers
      • Pasta / Noodles /Rice
      • Other Entrees
    • Accompaniments
      • soups
      • salads
      • Dips & Dressings
    • Breakfast & Mid-Day Snacks
    • Desserts / Ice creams / Sweets
    • Fusion
    • Beverages / drinks
    • microwave
  • How To
  • Tips and tricks
  • about
  • Contact Page
  • Mentions
  • Reader’s success stories
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Baking Recipes
  • Indian Platter
  • International Cuisine
  • Instant Pot Recipes
  • Soup & Salads
  • Dessert Recipes
  • About Me
  • Follow Me On

    • Facebook
    • Instagram
  • ×
    Home » Bakers Lounge » cakes/ cupcakes/ cookies » Chocolate Ganache

    Chocolate Ganache

    By Khushboo 104 Comments September 30, 2015 January 27, 2023

    3.0K shares
    • Share94
    • Tweet
    • Reddit
    • WhatsApp
    • Email
    Jump to the recipe

    Chocolate Ganache is the best thing ever happened to all chocolate lovers . Ganache is indeed a fancy word but don’t get intimidated by it because it’s the simplest ,yummiest  of all frostings and extremely versatile .

    So lets talk about this easiest decadent and sinful frosting of all times. If you haven’t tried it yet wait until you do it because you will see yourself ganaching anything and everything.

    chocolate ganache for piping and decorating cake whipped glaze

    Chocolate Ganache is not limited to your cakes and cupcakes . There is so much more to ganache . You can make chocolate truffles , pipe in between cookies, glaze your brownies, cheesecakes, in short use on any baked goodies. Slather it on your toast , make ice creams , enjoy chocolate fondue ,drizzle it on pancakes , waffles, ice creams , add a dollop of ganache to your coffee and you will have the best café mocha ever.nd

    Ganache is a very sturdy frosting and most preferred one by all cake decorators . It forms a wonderful base for fondant covered cakes too.

    chocolate ganache

    If you are feeling low or depressed just have spoonful or two of this luscious treat and you will automatically feel better.

    Not convinced yet….

    What if I say you need just 2 main ingredients that is chocolate and heavy cream and is ready within minutes following the simple steps shown below

    1. Gather you ingredients

    You will need cream and chocolate plus any flavorings or spices if you desire

    1. Warm up the cream
    2. Chop the chocolates
    3. Add cream to the chocolate
    4. Mix everything until shiny smooth and lumpfree

    TADAAAA!!!! Ganache is ready

    Lets talk about the ingredients in brief

    CHOCOLATES

    Always use the best quality chocolate for optimum results.

    Best ones are dark chocolate or semi sweet / bitter sweet chocolates.

    Look for chocolate bar or chips with cocoa content more than 50 % cocoa for best results

    Chop chocolate in smaller chunks so that they melt quickly once you add the cream

    Do Not use candy melts or chocolate without cocoa butter

    You will easily find cooking / baking chocolate bars / chips on the baking isle of any departmental store

    White chocolate can be used for white ganache .

    Heavy Cream

    Always look for heavy cream or heavy whipping cream with fat content 33 % or more for best results

    More fat content means richer and stabilized ganache

    Extracts and spices

    You can add vanilla ,lavender or other extracts to the ganache if desired .

    Add these after ganache is ready – smooth and silky and lumpfree .

    You can infuse the hot cream with flavors too – add Spices like cinnamon , ginger powder , lavender after cream is warmed up – let the flavors blend for 2 minutes. Strain the mixture and rewarm it until simmer before adding it to the chocolate.

    Melted Butter / corn syrup

    They can be added to chocolate ganache to give an extra sheen or for glazing . You can add them after adding cream to the chocolate .

     1 -2  Tsp melted butter /corn syrup  for every 1 cup of chocolate ganache

    Very much optional .

    As I said only 2 main ingredients

    Chocolate and cream

    Lets talk about the ratios

    There are 3 ways to use ganache

    Glaze

    Piped

    Whipped

    Though ganache is forgiving ratio wise , its best that you stick to the standards for successful results.

    Piped ganache

    chocolate ganache
    chocolate ganache for piping and decorating cake whipped glaze

    Meaning ganache is cooled until scoopable consistency so that it can hold shape and can be directly piped onto desired baked goods.

    The standard ratio For piped ganache, frosting, and crumb coating cakes, making chocolate truffles is 2:1 chocolate: cream which beans 2 parts of chocolate and 1 part of cream by weight.

    Yes, your best bet is to weigh both chocolate and cream but you know what my kitchen weighing scale was broken and I didn’t buy it for a year. I have had beautiful ganache by measuring the ingredients in cups too. So go ahead and use your measuring cups if you don’t have a weighing scale.

    chocolate ganache for piping and decorating cake whipped glaze

    Chocolate Glaze

    chocolate ganache glaze

    The standard ratio for chocolate glaze is 1:1 i.e equal parts chocolate and cream

    It is best used for dipping fruits, crackers, warm fondue, dipping cookies, and glazing cakes

    Whipped chocolate ganache / chocolate mousse filling

    whipped chocolate ganache

    My favorite form of ganache. It’s so much like chocolate mousse.

    For the whipped chocolate ganache, a 1:1 ratio of semi-sweet chocolate to heavy cream works the best.

    Chocolate ganache is allowed to set until its soft scoopable consistency then whipped until soft peaks. Do not over-whip. The ganache should be room temperature soft and not hard if you intend to whip it or else it will separate or turn grainy.

    Whipped ganache can be used to pipe on cakes, cupcakes, brownies, and mousse filling for cakes.

    IMG_2690 (2)

     White chocolate ganache

    White chocolate ganache uses 3 :1 ratio  i.e 3 parts of chocolate and 1 part of the cream

    You can tint chocolate to any color using oil-based and not water-based food colors.

     I know it’s too much information but do go through it carefully to minimize mistakes.

     Storage

    • Store the ganache in an air-tight plastic or glass container.
    • It will last 2 weeks in the fridge and 2-3 months in the freezer.
    • Chocolate ganache will stiffen in the fridge as well as the freezer.
    • Just thaw it until it comes to room temperature, do not reheat it to accelerate the process unless you want it for the glaze.

    Step by step ganache followed by the recipe

    Gather the ingredients

    chocolate ganache for piping and decorating cake whipped glaze

    Measure chocolate and heavy cream

    chocolate ganache for piping and decorating cake whipped glaze

    Simmer heavy cream in a heavy bottom pan stirring occasionally . Let it come to a boil

    chocolate ganache for piping and decorating cake whipped glaze

    Pour over the chopped chocolate evenly

    chocolate ganache for piping and decorating cake whipped glaze

    and cover loosely with a lid to trap the heat so that the chocolate melts successfully

    chocolate ganache for piping and decorating cake whipped glaze

    Let it stand this way for 30 seconds.

    chocolate ganache for piping and decorating cake whipped glaze

     Now slowly , and I mean slowly not vigorously start mixing it with a hand held whip or a spatula in round motion .

    chocolate ganache for piping and decorating cake whipped glaze

    It will look gritty at first but will slowly come together

    chocolate ganache for piping and decorating cake whipped glaze

    Have patience and stir it for a few minutes.

    chocolate ganache for piping and decorating cake whipped glaze

    See how silky smooth and shiny it looks .

    IMG_2671 (2)

    Make sure its smooth and lumpfree

    Let the ganache cool completely to room temperature – should take 10 minutes or so

    chocolate ganache for piping and decorating cake whipped glaze

    At this point you can use it as drizzle , glaze etc

    Or cover with plastic cling wrap , touching the ganache to avoid sugar film formation .

    chocolate ganache for piping and decorating cake whipped glaze

    Cover it with a lid and let it set at room temperature until thick scoopable consistency like buttercream.

    I like to leave ganache to set overnight on kitchen counter and not in the fridge. It works perfect , never gets hard.

    After ganache is set , like spreadable consistency you can whip it or directly frost or pipe onto your cakes.

    IMG_2681 (2)

    wanna have a bite

    IMG_2688 (2)
    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.62 from 26 votes

    chocolate ganache

    Decadent of all frostings , chocolate ganache is simple quick and easy to make with only 2 ingredients and very versatile in usage.
    Course baking, frosting
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Adjustable Servings –8
    Calories 318kcal
    Author Khushboo

    Ingredients

    • 12 oz (1.5 cups) baking chocolate or chocolate chips
    • 1 cup heavy cream

    For the whipped chocolate ganache

    • 8 oz semi-sweet chocolate chips or chopped
    • 8 oz heavy cream

    Instructions

    • Chop the chocolate and place it in a big bowl
    • Heat cream in heavy bottom pan stirring occasionally .
    • After it comes to a simmer pour over the chocolate evenly and let it sit undisturbed for 30 seconds.
    • Now start mixing it slowly. After a few minutes of stirring it will start coming together. Stir until the mixture is emulsified and shiny smooth without any lumps.
    • You are done. Congratulations! You just made Chocolate Ganache.
    • Use ganache right away or cover with plastic wrap and lid to let it thicken and set at room temperature .
    • You can expedite the process by setting the ganache in the fridge for 3-4 hours or until the consistency of smooth peanut butter.

    For Whipped chocolate ganache

    • The chocolate cream mixture for the whipped ganache will set softer than the peanut butter consistency.
    • After you have prepared the ganache with this ratio, keep it overnight at room temperature to set or in the fridge for 4-5 hours.
    • Next, using a whisk attachment whip this mixture for a minute or until you see it turning light brown and fluffy. Do not overwhip it as it may curdle. Whisk only until the color change and it is able to hold its shape.
    • Use as needed.

    Notes

    Please go through the post for information on ratios when using white, milk, or dark chocolate and how to store ganache.
    Detailed information about how to make the  glaze and the ratio is given in the post.
    This recipe can frost one 8″ cake or pipe 12 cupcakes depending on the design used.
    You can double or triple the quantity if desired.
    Storing leftover ganache.
    The leftover ganache will stay good for 2 weeks in the fridge or up to 3 months in the freezer.
    However, after freezing if you decide to whip the ganache then it may change its texture.
    The best way to use the freezer ganache is to pipe directly on the cake or melt it for making the glaze.
    How to store the cake with ganache?
    Cakes frosted with chocolate ganache can be stored at room temperature for 1 day and in the fridge for up to 3- 4 days in the fridge. Just take it out 30 minutes before you want to consume it.
    Vegan version of ganache 
    Ingredients 
    1 cup dairy-free creamer/coconut cream 
    12 oz dairy-free semi-sweet chocolate chips ( I use Trader’s Joe
    Method – 
    As mentioned above in the post. 
     

    Nutrition

    Calories: 318kcal | Carbohydrates: 26g | Protein: 2g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 40mg | Sodium: 18mg | Potassium: 145mg | Fiber: 2g | Sugar: 21g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.2mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

     

    Some more recipes like this below -

    More cakes/ cupcakes/ cookies

    • Eggless Thandai Cake
    • Beet Red Velvet Cupcakes (No artificial color)
    • Eggless Red Velvet Cake
    • Eggless brownies (Fudgy With Crinkle Top)
    3.0K shares
    • Share94
    • Tweet
    • Reddit
    • WhatsApp
    • Email

    Filed Under: All Recipes, cakes/ cupcakes/ cookies, Frosting / Icing Tagged With: chocolate, frosting, ganache, icing, step by stepSeptember 30, 2015

    Reader Interactions

    Comments

      comments and suggestions are welcome Cancel reply

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rachel Boothe

      September 16, 2022 at 6:45 pm

      Thank you so much for your wonderful post on making ganache. Does the ratio 2:1 also work for piping white chocolate ganache? Also, can it be used to pipe roses? Thanks.

      Reply
      • Khushboo

        September 25, 2022 at 4:10 pm

        Hello Rachel, white chocolate ganache needs a ratio of 3:1 chocolate to cream. Are you referring to dark or semi-sweet chocolate ganache roses? Will it be 3D or flat ones with 1 M or 2 D nozzles?

        Reply
    2. Priyanka Sinhal

      March 29, 2022 at 7:04 pm

      Hi Khusboo, i made ganache for piping the cupcakes, took ratio 1.5:1 chocolate to cream…after keeping overnight at room temperature, the ganache is still in soft peak consistency… won’t be able to pipe…what should I do, for piping 🙁 keep in the fridge to harden and then pipe/add more melted chocolate /or make a new batch with 2:1 … Please help..Thank you

      Reply
      • Khushboo

        April 01, 2022 at 2:54 pm

        Hello Priyanka, 2:1 ratio has always been extremely stiff for me. 1.5 :1 ratio works for me. May I know what kind of chocolate did you use? Did you weigh both ingredients or cup measurements? Yes, place it n the fridge, it should yield peanut butter consistency in few hours.

        Reply
    3. Chris

      December 11, 2021 at 4:19 am

      Hi hi.. I live in Asia.. so room temperature is warm.. if I want to pipe ganache on cupcakes.. I’d it better to whip it ?! Which ration is better ?! 2:1 or 1.5 : 1 ?!
      I just did a batch ( before reading your blog… it was a disaster as it was dripping all over and I had to put it into the fridge to harden it a bit before I can pipe it. Which is better for cupcakes?! Whipped or straight ?
      Hope to hear from you soon.

      Reply
      • Khushboo

        December 12, 2021 at 9:37 pm

        Hello, Chris try 2:1 for warm weather if you do not have luck with the other ratio. I like to keep it over the counter overnight to set to a peanut butter consistency and it pipes beautifully. You can speed up the process by putting it in the fridge for 3-4 hours.

        Reply
        • Chris

          December 13, 2021 at 4:53 am

          Hi… thank you for your reply… I tried the ratio of 1.5:1 and left it overnight on the counter and it was ok. It was thick like peanut butter and thick the next day. I stirred it with a spoon to make it less thick before piping onto my cupcakes. I think I like the look and consistency of straight then whipped.

        • Khushboo

          December 13, 2021 at 9:56 am

          I am glad that worked Chris. Thank you for sharing with us.

    4. Shruti

      November 01, 2020 at 11:09 am

      Hey Khushboo,this is very well explained..will try it out soon..looking forward for a chocolate truffle cake recipe😍

      Reply
      • Khushboo

        November 06, 2020 at 11:32 am

        Sure!! soon I will have a detailed post on chocolate truffle cake.

        Reply
    5. pallavi

      August 06, 2020 at 12:30 am

      Hi Khushboo
      I’m a big fan of your chocolate cake and have shared with many of my friends too.
      I want to try this ganache with that cake and want to know :

      1)Do I have to use whipping cream or Amul low fat cream for dripping/glaze?
      2) Which cream to be used for mousse?

      Reply
      • Khushboo

        August 09, 2020 at 2:29 pm

        Hello Pallavi, Amul cream works for the ganache. I have used it personally.2) If you are asking about whipped chocolate ganache as mousse then Amul works fine.

        Reply
      • Parul

        October 17, 2020 at 10:41 pm

        I tried heating the cream. But it went band. I used topolite whipped topping.

        Reply
        • Khushboo

          November 17, 2020 at 10:58 am

          Hello PArul, tropolite is nondairy whipping cream. I haven’t made ganache with it yet. Stick to dairy whipping cream.

    6. kanika

      February 26, 2020 at 1:14 am

      hi Khushboo, i have used this ganache recipe with amul cream with fabulous result, it was really amazing. However, now i only use dairy free cream like rich’s, will this work with rich’s?? Also, in case of white chocolate ganche, shall i colour the chocolate before adding the cream or colour the ganache itself, after it has cooled or still warm??TIA

      Reply
      • Khushboo

        February 26, 2020 at 9:50 am

        Hi Kanika, your 1st question answer – Yes warm-up Rich’s or Tropolite and use it in the same way as you use whipping cream.
        Answer to your 2nd question – Tint the ganache with oil-based color and not gel colors after it has cooled.

        Reply
        • Kanika

          February 27, 2020 at 1:03 am

          Thanks a ton for the prompt response, you rock😊

    7. Kavita Raman

      August 14, 2018 at 3:43 am

      Hi Khushboo…..looks amazing as usual. I am planning to bake cupcakes. Will use that great recipe of yours. Just one query. Can I make the Ganache tonight, leave it overnight, and whip it tomorrow?

      Reply
      • Khushboo

        August 14, 2018 at 9:43 pm

        Yes of course Kavita you can !

        Reply
    8. Rachana Karmele

      August 06, 2018 at 1:55 pm

      5 stars
      Yes khushboo only crumb coat as I want to cover the cake with fondant

      Reply
      • Amy

        March 31, 2021 at 4:42 am

        So, say I want to top my brownie with a thick layer of ganache. I do the 2:1 choc to cream , then can I just pour it on top of the brownie slab straight away …then it would set quite sturdy in the fridge so once set I can cut it in slices?

        Reply
        • Khushboo

          April 02, 2021 at 10:38 am

          Yes!!! you can do that!! 2:1 ratio sets quite sturdy just like a chocolate bar.

    9. Rachana

      August 02, 2018 at 12:21 am

      5 stars
      Hello Khushbu,
      I want to use this recipe quantity to crumb coat cake and frost 7 cupcakes… Is it enough quantity… Thank you

      Reply
      • Khushboo

        August 06, 2018 at 1:51 pm

        Hello Rachana, is it crumb coat only or filling too?

        Reply
    10. Sayanee Engineer

      April 06, 2018 at 11:20 pm

      5 stars
      Hi Khushboo, I made this ganache but mine came to the consistency you’ve shown AFTER I popped it in the fridge for a night. Is that okay or did i do something wrong?

      Reply
      • Khushboo

        April 10, 2018 at 5:08 pm

        If it’s summer time and too hot then ganache takes longer to set. Setting it in the fridge is fine.

        Reply
    11. KD

      March 21, 2018 at 3:19 pm

      Oh really! Will a thin Wilton cardboard box work fine?
      Thanks a ton!

      Reply
      • Khushboo

        March 22, 2018 at 8:16 am

        Yes it does KD

        Reply
    12. KD

      March 16, 2018 at 11:52 am

      Hi! This ganache looks amazing!! I am thinking of using this to crumb coat and fill a cake, which I am gonna cover with fondant. Since you cant refrigerate a fondant covered cake(So I have heard), will the cake be fine for a day or 2 at room temperature?

      Reply
      • Khushboo

        March 16, 2018 at 3:24 pm

        Yes KD.. ganache cakes stays well on room temperature for 2 days in cool dry place. And yes you can store fondant covered cakes in the fridge in a cardboard cake box. If refrigerating , It will have some condensation when taken out , do not touch.. the moistness evaporates.

        Reply
    13. Mridula

      March 14, 2018 at 2:10 am

      5 stars
      Hey I just wanted to check..can I use 30% fat amul whipping cream for making this ? Cause that’s the only brand available here.. the other is riches which has higher fat content but available only in bulk from a distributor !

      Reply
      • Khushboo

        March 14, 2018 at 8:08 am

        Yes you can use Amul for Ganache Mridula.

        Reply
    14. Ranga

      November 13, 2017 at 10:19 pm

      5 stars
      Hi, just wanted to know the exact white chocolate ratio used in the three ways: for piping, glaze and mousse same as you mentioned for dark chocolate.
      Also how many gms white chocolate shall I use to frost a 8″ cake?
      Thanks so much, loving all your recipes!!

      Reply
      • Khushboo

        January 07, 2018 at 6:55 pm

        Ranga, information on white chocolate is mentioned in the post. The amount needed for frosting 8″ cake depends on how tall, design, is it whipped, direct or glazed . And is it going to be used for filling as well.

        Reply
    15. Parisha Singh

      September 08, 2017 at 9:13 am

      5 stars
      Hello Ma’am! I’ve Morde Dark Compound CO D15. Can I use it in ganache? Please reply as early as possible

      Reply
      • Khushboo

        September 12, 2017 at 5:40 pm

        Yes you can use it for ganache, only thing is dark chocolate is on a bitter side ..go ahead if you are fine with that taste or you may do a combination of morde milk chocolate and dark chocolate.

        Reply
    16. Navalpreet

      May 19, 2017 at 9:24 am

      Thank you

      Reply
    17. Navalpreet

      May 17, 2017 at 9:57 pm

      Hi khushboo.. I am big fan of your recipes, eggless chocolate cake/ cupcakes is one of my favorite recipe. I am going to try this recipe for the first time. I have few queries..
      1. I have dark chocolate bar, do I need to add icing sugar for sweeter taste?
      2. Is it ok to use amul low fat fresh cream, not able to find heavy cream?
      3. Is it ok to keep ganache at room temperature in summer?
      4. Which nozzle can be used for rosette frosting.

      Thanks in advance

      Reply
      • Khushboo

        May 18, 2017 at 9:22 am

        1- no icing sugar doesn’t work. Dark chocolate ganache tastes good , if you find it bitter you may add milk chocolate
        2- Amul cream works , not low fat though.
        3- Yes – It will keep well outside for 2 days in summer
        4- I use Wilton 2D or 1 M .
        I have a tutorial on piping roses on my site. If you are interested you may refer to it.

        Reply
    18. Bharti

      May 16, 2017 at 8:01 am

      One more query! Where and when to use piped ganache and where to use whipped ganache?
      I m sorry for bothering you so much, but to me.. everything is looking so similar, so I m confused.
      Thanks again Dear 😊

      Reply
      • Khushboo

        May 17, 2017 at 7:18 pm

        Hello Bharti. I would advise you to make both ways once and you will figure out easily. Whipped ganache is lighter in texture and color. You can use both for filling or frosting.

        Reply
    19. Bharti

      May 16, 2017 at 7:54 am

      Hi Khushboo
      The blog is really informative.
      I had just one question! Howz this ganache different from stabilized whipped cream, I mean I know the ratios are different. But I mean in terms of which one to use where! Or in terms of stability??
      How should I make out that In this scenario, I should choose white ganache over stabilized whipped cream?

      Thanks in advance 😊

      Reply
      • Khushboo

        May 17, 2017 at 7:25 pm

        Bharti the stabilized whipping cream recipe uses white chocolate in a different way. It is much lighter.

        Reply
    20. Resbu

      April 03, 2017 at 9:04 am

      5 stars
      Hi Khushbo, nice blog i have a small query when i whip the ganache the colour becomes light brown…i like it dark brown like the colour of glaze

      Reply
      • Khushboo

        April 03, 2017 at 9:13 am

        Hello Reshu, thank you. Simply don’t whip the ganache, pipe it when it is scoopable consistency.

        Reply
    21. Karen

      March 03, 2017 at 1:41 pm

      Hi,

      Usually, when making this for filling a cake I heat the cream and chocolate together in the microwave, being careful and checking every 15 seconds.. Then let it sit for about 10-15 minutes and then pop it in the fridge until cold.. Then i just whip it up and i have never had a problem.. That usually works, but i usually do it with dark chocolate.. Should I not do this with white chocolate?

      Can the whipped ganache cover a large layered cake? Like you would do with a buttercream? I am not covering with fondant or anything, only doing the outer frosting layer.

      Reply
      • khushboo kothari

        March 10, 2017 at 4:53 pm

        Yes you can do it the same way with white chocolate Karen. Just follow the ratio for that. And whipped ganache is sturdy enough to cover a cake. I just did it for my son’s birthday.

        Reply
    22. Sunitha dsa

      January 28, 2017 at 9:30 am

      Hi, Can I use compound chocolate for frosting and baking chocolate cakes.

      Reply
      • Khushboo

        January 29, 2017 at 9:00 pm

        Yes you can .

        Reply
    23. Khushboo

      January 18, 2017 at 2:24 pm

      Thank you. I haven’t used any butter for the glaze. There are times when I use light corn syrup for shiny glaze . I rarely use butter.

      Reply
    24. Dimple

      December 11, 2016 at 1:04 am

      Do we need to soak the cupcake before putting ganache over it

      Reply
      • khushboo kothari

        December 12, 2016 at 9:23 am

        No Dimple 🙂

        Reply
    25. farzana

      September 09, 2016 at 6:18 am

      2 stars
      hi khushbu…
      hi hav been making ganche ur way…but problem arises wen i try to put it into piping bag..can u show us tuturoials in this reagrd… My table ,hands all becum messy after sm time…

      Reply
      • khushboo kothari

        September 09, 2016 at 10:01 am

        Oh , just place the bag in a glass and then fill . There are many videos on you tube too. Let me know or else will make a tutorial with my next frosting post.

        Reply
    26. Nikita jain

      April 28, 2016 at 9:59 pm

      Hey Khushboo, whenever t heat cream on a flame it left out ghee…why so ??

      Reply
      • khushboo kothari

        May 12, 2016 at 1:51 pm

        Which cream are you using Nikita?

        Reply
    27. Parneet

      April 12, 2016 at 9:47 am

      Hello ma’am
      Thanks for the recipe .
      I want to know can we use MORDE DARK CHOCOLATE COMPOUND for making the above ganache ???

      Reply
      • khushboo kothari

        April 14, 2016 at 12:53 am

        Yes Parneet you can. Use semi sweet

        Reply
    28. richa gulati

      April 11, 2016 at 3:14 am

      Hi khushboo…. Recipe looks great n easy to follow… I have one small doubt….after ganache is cooled at room temperature…. Do I have to chill it before Piping or fill room temp ganache to pipe.

      And I’m planning to follow ur eggless chocolate cake recipe…n fill it with choco mousse then iced with ganache… I hope it will work fine.. I’ll b using tropolite cream and morde chocolate compound. Can u suggest me on technique how to ice it perfectly n beautifully.

      Reply
      • khushboo kothari

        April 14, 2016 at 12:58 am

        Hey Richa , i like to leave it over the counter only.. preferably overnight. It turns into perfect consistency after 8-10 hours. You may refrigerate it for quick setting , but you will have to frequently keep a check as chocolate tends to harden . You need it to be peanut butter consistency , scoopable.

        Reply
        • richa gulati

          April 14, 2016 at 5:36 am

          5 stars
          OK thanks…will get back once done…. Cake is made…ganache is kept to set…. Let c how it turns out… Wil do icing tom…

          One more thing..do I have to soak the sponge before filling mousse

        • khushboo kothari

          May 09, 2016 at 2:31 pm

          Not needed if you suspect the cake is already moist. If not , then dab a bit.

    29. Mitali patel

      April 04, 2016 at 6:08 am

      Can i use fresh amul cream ?

      Reply
      • khushboo kothari

        April 14, 2016 at 1:22 am

        Yes if you are piping it or using as glaze. No if you intend to whip and use as amul cream doesn’t whip well. You can try troplite for the same.

        Reply
    30. Gunjan

      April 03, 2016 at 1:33 am

      4 stars
      Hi khushboo I like all ur recipes i tried making ganache but it wasn’t like yours not pipeable only liquid may be I didn’t used correct measurements also I didn’t used whipping cream
      Tell me how do u measure chocolate on measuring scale by weight and cream in measuring glass by ml?
      What went wrong looking forward to your reply

      Reply
      • khushboo kothari

        April 14, 2016 at 1:25 am

        Gunjan , lets work it out. What did you use instead of whipping cream? Chop chocolates in rough chunks and measure in grams on the scale and measure liquid on the weighing scale but in ml or use ml measure cups for the same. The ganache takes time to set at room temperature .. 8-10 hours before piping.

        Reply
    31. Sheetal

      March 04, 2016 at 7:30 pm

      Hi khushboo like ur blog very easy to understand,.I made yesterday ganache way u described in blog first I made small batch last week was perfect than I made yesterday big amount almost for 250 cupcakes to frost made at night n kept whole night out on counter only n mrng when I checked but this time consistency is not got yet scoopable what do I do pls help,imp this time I had use 1;5 to 1 ratio
      Thanks
      Sheetal

      Reply
      • khushboo kothari

        March 08, 2016 at 12:47 pm

        I did e mail you. Hope it was fine . Stick it in the fridge for few hours and it should work too.

        Reply
    32. Ruth

      January 20, 2016 at 8:49 pm

      5 stars
      Hi Khushboo… i loved the glaze ganache. i tried some other recipe but it dint come well.. it dried and the cake looked like a log.
      I used 400 gms of chocolate compound and 200 gms of Amul cream.

      could you please provide the exact measure in grams for me please?

      Reply
      • khushboo kothari

        January 21, 2016 at 8:11 pm

        ganache are simple measure calculation – 2:1 ratio so chocolate in grams : cream measure in ml. But I like 1.5 : 1 measure. See what suits you. Hope it helped.

        Reply
    33. Richa

      January 08, 2016 at 7:22 am

      Hi Khusboo, Thanks for this wonderful post.. just wanted to know if I can use home made malai instead of heavy cream?

      Reply
      • khushboo kothari

        January 09, 2016 at 1:26 pm

        Thank you Richa . Truly speaking haven’t tried with homemade cream , but I can say for sure it will work great for glaze or if piped as it is. I don’t know if it will whip up well. Just make sure you use smooth lump free cream . Good luck.Let me know how it turns out.

        Reply
        • Richa

          January 12, 2016 at 8:42 am

          5 stars
          It turned out great.. I wanted it to use it as a glaze.. and it worked well.. as you suggested, I just strained it using a coarse strainer.. Thanks

        • khushboo kothari

          January 12, 2016 at 10:11 am

          Perfect , glad to know that , thanks for following it up Richa.

      • Reema Malhotra

        October 04, 2016 at 7:46 am

        Hi can you tell me how did you use malai instead of cream

        Reply
        • khushboo kothari

          October 04, 2016 at 11:55 am

          I haven’t tried it with malai ever. You may try it 🙂

    34. Ankita

      October 30, 2015 at 11:23 pm

      MY GANACHE HAS BECOME A BIT BITTER WHAT SHOULD I DO

      Reply
      • khushboo kothari

        November 01, 2015 at 3:22 pm

        Which chocolate did you use and what proportion ?you can melt some milk chocolate with cream 1:1 ratio . reheat the pre prepared ganache and add the milk chocolate ganache to it and mix well until blended .

        Reply
    35. Shabina

      October 08, 2015 at 10:37 am

      Hi khushbu….i wanted a perfecr ganache recipe from a long time…thankew so much..will try for sure…but can you pls tell me..how to convert 12oz in cups ?

      Reply
      • khushboo kothari

        October 08, 2015 at 10:57 am

        great , do give a feedback . 6 oz chocolate in one cup so 12 oz is 2 cups

        Reply
    36. Jagruti

      October 03, 2015 at 9:08 am

      Hi Khushboo… Loved reading your blog… Simple n beautifully explained….

      Reply
      • khushboo kothari

        October 06, 2015 at 10:01 am

        thank you 🙂

        Reply
    37. Mamta

      October 01, 2015 at 4:25 pm

      5 stars
      Gorgeous, you rock

      Reply
      • khushboo kothari

        October 06, 2015 at 10:03 am

        thanks 🙂

        Reply
    38. shanu

      October 01, 2015 at 4:23 pm

      5 stars
      Perfect . Thank you

      Reply
      • khushboo kothari

        October 06, 2015 at 10:03 am

        welcome

        Reply
    39. Shwetha

      October 01, 2015 at 3:00 pm

      1 Tsp melted butter /corn syrup for every 1 part of chocolate

      Sorry I didn’t get this. Could u pls help me out..

      Reply
      • khushboo kothari

        October 06, 2015 at 10:07 am

        sorry for a late reply , was on a holiday .. I will update the post making it more clear , thanks for pointing it out. you can use 2 tsp melted butter or corn syrup for every cup of total chocolate ganache to be used

        Reply
    40. Alka

      October 01, 2015 at 10:07 am

      4 stars
      Khushboo you are really talented, tried your couple of things came out very well. Thank you for the recipes .

      Reply
      • khushboo kothari

        October 01, 2015 at 11:55 am

        Thanks, may I know which ones ..You can send me pictures of goodies made by you and I would love to publish it on my fb page. Do try to send the pictures as a message to my fb page. Will wait eagerly.

        Reply
    41. Namita

      October 01, 2015 at 5:20 am

      5 stars
      Khushboo, I absolutely love the way you simplify cooking and baking. You write ups are easy to follow and inspiring too! Thanks for being so generous in sharing with us such awesome recipes! You are the best!

      Reply
      • khushboo kothari

        October 01, 2015 at 11:55 am

        I am blushing Namita, Thanks!!

        Reply
    42. Priyanka

      October 01, 2015 at 1:47 am

      Enjoyed reading your blog…making ganache looks simple now.

      Reply
      • khushboo kothari

        October 01, 2015 at 11:56 am

        yay .. great … it is .. thanks for stopping by

        Reply
    43. Nikita Aswani

      October 01, 2015 at 12:37 am

      Hey can v add a scoop of Nutella in this as I love it .. Pls reply

      Reply
      • khushboo kothari

        October 01, 2015 at 11:59 am

        I love Nutella too .. Nutella is nothing but hazelnut and ganache . Adding only a scoop of Nutella to this recipe wont give you the taste of Nutella ,rather use Nutella chocolate buttercream. You can warm the nutella to thin it out and add to the prepared ganache – do not add water

        Reply
    44. bhavna Nainaney

      September 30, 2015 at 10:59 pm

      4 stars
      Hi Khusboo,
      Your recipes are really easy to follow, even though I have not tried anything specific .. I basically am into chocolate making so Ganache is useful for me as well !! Please do continue the lovely posts ! 🙂

      Reply
      • khushboo kothari

        September 30, 2015 at 11:44 pm

        great ,Thanks for stopping by.

        Reply
    45. keerti

      September 30, 2015 at 10:46 pm

      Very good information……even u r Cupcake Recipes R Too Good….thank U For sharing

      Reply
      • khushboo kothari

        September 30, 2015 at 11:45 pm

        glad you liked it Keerti , do try them.

        Reply
    46. Dollynzaveri

      September 30, 2015 at 6:41 pm

      5 stars
      This is a excellent!

      Reply
      • khushboo kothari

        September 30, 2015 at 6:46 pm

        This was quick . thanks

        Reply
      • Sehar Rahee

        September 05, 2020 at 2:02 pm

        Does amul fresh cream give a stable ganache or is amul whipping cream preferable?

        Reply
        • Khushboo

          October 04, 2020 at 2:57 pm

          For richer ganache use heavy cream that is 35% or more fat. Ganache is very forgiving, both fresh cream and heavy whipping cream works. Use dark or semi-sweet chocolate for stability.

    Primary Sidebar

    Meet Khushboo!!

    Hi , welcome to carveyourcraving. My blog is all about easy to make delicious meals with a twist. Read More…

    Let’s connect here!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Never miss a new recipe! Subscribe here.

    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Footer

    Copyright © 2023 -2024 carveyourcraving.com

     

    Loading Comments...