Easy Medium Consistency Chocolate Ganache(How To)

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Hey everyone, in this video I’ll be showing you how I made the ganache I used to pour on the two sided wedding cake I made(I’ll leave a link)..this is an easy Medium consistency recipe..I needed it to be pourable but not runny..if you want a thicker consistency only use One cup, that’s going to get pretty thick once it cools!! If you want it more runny like for dipping strawberries, marshmallows or other fruits..use Two cups of heavy whipping cream(Make sure you use Heavy Whipping Cream!!) The ganache becomes thick after leaving it out at room temp for a while..if you want it back to a liquid form again..stick it in the microwave for 30 seconds & then give it a mix & keep putting it back into the microwave 20-30 seconds at a time till you get that flowy consistency back again..be very careful not to over heat it or it’ll burn just like anything else you over heat!! LOL!! You can store the ganache in an air tight container to keep it fresh up to 2 weeks..air or any moister will alter the taste & consistency of the ganache! I used Baker’s Semi-Sweet baking chocolate squares, 54% Cacao, 8 oz boxes & I used 4 boxes & these can be found at most super markets or Walmart in the sugar & flour aisle for around .50- a box..Now, to pour the ganache on the cake(ganache drippings on cake) you will have to wait for the ganache to cool for a few minutes, but Don’t let it completely cool or it will become thick & Not pourable!! Use a plastic piping bag(like a Wilton piping bag) and pour some ganache inside, tie the bag & then cut a small piece off the tip & now you are ready to pour!! I show how I pour the ganache on the wedding cake in my video(link down below) All right guys, that is all, thanks so much for watching, talk to you soon!

Here is the wedding cake video..


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