Extra Shiny Chocolate Ganache
Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal. This ganache has a secret ingredient to make it ganache SHINY.
Check this White Chocolate Ganache Frosting, if you’re looking for ganache made with White Chocolate.
How to thicken ganache?
Heat the ganache slightly (no higher than 110F), then add EXTRA 2 tablespoons of chocolate chips or chopped chocolate, for every 1/2 cup of chocolate chips used in the recipe, let sit for a couple of minutes, then stir until smooth. Sometimes the chocolate cocoa content is low and that leads to thinner ganache.
MOST COMMON PROBLEM WITH GANACHE
One of the most common problems with ganache is that it goes from shiny to dull, once refrigerated. This recipe is here to fix this problem.
How to make SHINY GANACHE?
The secret to making the ganache extra shiny is to add corn syrup. Glucose syrup (get it HERE *affiliate*) is even better for this purpose, but it is hard to find in stores, so corn syrup will do if that is all you have. The corn syrup is the key ingredient that gives it the extra gloss and keeps the ganache shiny even after being refrigerated.
SCROLL TO THE BOTTOM to see the VIDEO on how you can DECORATE A CAKE with this CHOCOLATE GANACHE.
What will YOU use this recipe of Extra Glossy Chocolate Ganache for?
Extra Glossy Chocolate Ganache
Yield: 1 cup (enough for pouring over one 8 or 9 inch round cake, with some leftover)
Ingredients for Extra Glossy Chocolate Ganache:
- heavy cream
- semi-sweet chocolate chips, or finely chopped dark chocolate
- corn syrup or glucose
HOW TO MAKE EXTRA SHINY CHOCOLATE GANACHE:
Combine the hot cream, chocolate chips and corn syrup or glucose. Let sit, then stir until smooth.
You can do this with both chocolate chips and good quality bar chocolate (I use Trader Joe’s Dark Chocolate Bars).
Bring ganache to room temperature before pouring over cakes. You can set the cup with the warm ganache over cold water to cool it faster. If the ganache thickens too much, that it is hard to pour, just heat it in a couple second intervals in the microwave to make it pourable.
Extra Glossy Ganache and How to Decorate a Cake w/ Ganache
Extra Glossy Chocolate Ganache (Glaze) - learn how to make this simple and easy chocolate decoration with all the tips and tricks you need for success.
- 100 ml heavy cream
- ½ cup semi-sweet chocolate chips or finely chopped dark chocolate
- 3 Tbsp corn syrup or 2 Tbsp glucose
Heat 100 ml cream until very hot, or almost boiling and add 1/2 cup chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add 3 tbsp corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).
General rule for making ganache that is to be used for drizzles on cakes, cupcakes and such is to use 1:1 ratio of liquid fat (cream or butter) to chocolate. We are using some corn syrup, that's why we're using slightly less cream.