Hi just want to know how to make a perfect chocolate ganache. Every time I've made one it's rather too liquid, or when I let it chill I'm not really happy with the results.
I've noticed it's a bit sticky and not shiny the way it should be. please advice for moelleux au chocolat which frosting is better?
If using a buttercream frosting is recommended to avoid crumbs is it applicable for chocolate cakes also if yes can I have a recipe for buttercream? Thanks.
I find your website really interesting and thanks for helping me.
From the editor:
Ganache is fabulous for filling and frosting, but it can be a little temperamental. Here's a few tricks I've learned over the years:
1. Make sure the cream just boils. This will reduce the water content of the cream a little, which is what you want.
2. After you pour the cream over the chopped chocolate, be patient. Let it sit for 3-5 minutes before you stir.
3. Always use a wooden spoon to stir the cream into the chocolate. It works better than plastic or metal.
4. Stir in a figure eight pattern to incorporate the cream and chocolate.
5. Just keep stirring - the ganache will go through stages; first it looks lumpy, then grainy, then smooth and, finally, shiny. Don't stop stirring until you reach shiny.
Here's a great all purpose buttercream recipe.
To avoid crumbs, no matter what kind of frosting you're using, check out this great tutorial on how to crumb coat a cake.
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