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    The Devil Made Me Do It Cupcake
    Whipped and Piped Ganache Frosting tops a Devils food cake with flakes of Valrhona chocolate.

    Melted, Shaped, Whipped, Dark, White, Dipped, Spread, Milk, all words associated with what must be one of the most versatile ways to use chocolate... Ganache.

    Heated heavy cream is poured over chopped chocolate and stirred until blended. 

    Depending on the ratio of chocolate to cream, ganache can be used for
    Cupcake fillings; one part cream to two parts chocolate
    Pouring glaze; one part cream to three parts chocolate 
    Light filling; equal parts cream and chocolate. 

    Refrigerated ganache can be whipped until piping consistency to pipe on your cakes. Truffles can be formed from cooled ganache, whipped or not.

    The ganache can be flavoured with alcohol; Tia Maria, framboise liqueur and Grand Marnier are some my favourites but coffee and pure vanilla essence come are wonderful too. 

    Whilst heavy cream is usually used, try sour cream or crème fraîche. Play around with ratios to come up with something that is right for you.

    For cupcakes I make ganache fillings, sometimes with praline mixed through, other times chopped toasted nuts, or white chocolate with a berry liqueur. The possibilities are endless, whether your a classic dark chocolate type or wasabi and white chocolate is more your thing, you'll be tempted by ganache. 

    Basic Ganache frosting
    Makes 2 cups

    1 cup of cream
    400g of dark eating chocolate, chopped
    Pinch of salt
    2 tbs of liqueur (optional)

    Bring bring cream to the boil, remove from heat, let stand a few minutes before pouring over chopped chocolate and stir until melted, add liqueur if using. Refrigerate until cold. Beat with an electric mixer until colour lightens, being careful not to over beat as ganache will be become grainy. Pipe as per usual. Leftover ganache can be rolled into small balls to form truffles.

    *Alton brown makes ganache frosting with equal parts cream/chocolate, Joy of Baking adds a few tablespoons of unsalted butter, Rose levy Beranbaum uses a food processor to blend the chocolate & the cream. As you work more with ganache you'll develop your own ratios, flavours & techniques to suit your personal taste and baking needs. Enjoy!

    *To use ganache as a glaze topping see Midnight Mint Mini Cupcakes

    *To use ganache as a filling for cupcakes see Gingerbread Boys & Chocolate Truffle Cupcakes

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    Reader Comments (1)

    ahhhhh. YUM!

    December 3, 2009 | Unregistered CommenterDanpz

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