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Ganache

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Recipe photo courtesy of Tara Donne

This recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101 here.

Source: Martha Stewart Living, December 2011
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How would you rate this recipe?
356
  • MS10945551
    16 SEP, 2017
    Ganache: Food of the Gods. Thank you!
    Reply
  • kofigangmailc
    11 MAY, 2017
    Truly don't understand all the complaints. This is a simple, go-to recipe that is perfect for ice cream sauce (you can use light cream or even 1/2 and 1/2) of cakes (use w[filtered] cream and chill a bit). The salt? It does affect the taste, so be careful or don't use. It's not "completely unnecessary," it faintly cuts the overt sweetness, but chances are you won't notice it so save the step and lower the blood pressure.
    Reply
  • gksloane
    10 MAR, 2017
    First, no salt. Completely unnecessary; why subs[filtered]ute salt for flavor? Second, it IS a bit runny (compared to doing it right). Answer? Not enough chocolate. Want it rich? Add two squares of bakers semi-sweet and 1/3tsp butter to the chocolate morsels. Whoa!!! Finally, flavor. Try ONE of these: (a) 1 tsp almond extract (b) 1/2 tsp vanilla extract + 1/2 tsp chili powder (I like cayenne!) (c) 1 tbsp. run (d) you try something! Use of salt is bad for you and masks the fact that there isn't any interesting flavor except chocolate.
    Reply
    • gksloane
      10 MAR, 2017
      HA HA HA!!! Martha Stewart strikes again! she filtered the word "subs[filtered]ute" by getting rid of [filtered]!!!
  • jhoog3
    9 MAR, 2016
    I have made ganache before and it turned out perfect. This recipe was followed to the letter and was a runny mess! Ruined the cake. Heading out to buy canned icing...
    Reply
  • citygirlsf
    20 MAR, 2014
    I was intimidated to make ganache, so I'm lucky I chose this method for my first try. Worked like a charm! I won't bother trying any others, because why reinvent the wheel? This one's foolproof. Will post again when I've used it as a frosting!
    Reply
  • MrsCoupar
    5 FEB, 2013
    Used 60% caco. Result ended up pretty good. Putting on French Vanilla Cupcakes with Raspberry cake filling.
    Reply
  • Stephaniie X
    12 SEP, 2012
    wat chocolate brand can u use
    Reply

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