Cake Decorating Recipes #1: How To Make The Perfect Dark Chocolate Ganache

Learn to make a perfect dark chocolate ganache for your cakes!

Ingredients:
1 pound Dark Chocolate Chips
8 oz Heavy Cream

When making dark chocolate ganache the ratio to use is 1:1 chocolate to cream. If making a semi-sweet ganache then increase the ratio 2:1 chocolate to cream. If making a white chocolate increase the ratio to 3:1 chocolate to cream. The more chocolate you add, the thicket the ganache will be. The more heavy cream you add, the thinner the consistency (it will remain runny)

I totally cheat and melt the chocolate chips in the microwave at 20 second intervals until melted. In the meantime I heat the heavy cream in a saucepan until just about boiling. Do not let it come to a boil, you will separate out the fat from the heavy cream.

Pour cream over chocolate and use a rubber spatula to fold the mixture until it comes together in a nice and glossy mixture.

Ideally you’d let this rest overnight at room temperature before using. If you’re in a rush, you can place it in the refrigerator to set quickly.

Thanks for watching! If you enjoyed this video, give it a thumbs up and don’t forget to SUBSCRIBE!