Chocolate Ganache For Cake Decorating

See exactly how to make the perfect dark and white chocolate ganache. Great for cake decorating! Recipes below.

WHITE CHOCOLATE GANACHE

Ingredients

  • 3 parts white chocolate, preferably Belgium
  • 1 part cream

Instructions

  1. Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
  2. Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
  3. Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.

DARK CHOCOLATE GANACHE

Ingredients

  • 2 parts dark chocolate, preferably Belgium 50-60%
  • 1 part cream

Instructions

  1. Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
  2. Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
  3. Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 47°C / 116°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.

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