Today, I am about to rock your baking world, or topping, filling, and candy world with how to make a simple ganache and color it when you need to.
Truth be told, I’ve never been PRO at baking cakes and I am always awe-stricken when I see fantabulously decorated cakes.
Usually, it’s the icing and filling that kill my perfectly baked cakes, thus enter ganache.
In case you don’t know it, simple ganache can be a filling, icing, sauce, or glaze it’s that versatile.
You’ll hear a lot of people rave about buttercream, but when it fails you, a simple ganache will become your best friend.
After all, it’s all in the final presentation, and buttercream is not my girl, but a simple ganache will rock your socks.
Other times, I need a richer filling that has more chocolate flavor in it and that’s where Ganache comes in big time.
IN fact, if you found my recipe for Best No-Bake Mini S’mores Cheesecakes, these offer a Ganache filling.
Alright, so if all that has not intrigued you, then let this information do it for ya.
Ganache is simple to make, it’s 2 ingredients!
How To Make Simple Ganache And Color It
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Since I am lucky enough to have a friend that bakes nonstop and makes simple ganache over and over, she taught me.
Want to know the best part?
There are 2 ingredients involved in a simple ganache.
Combine them properly and you’ve got the filling, icing, or glaze of your dreams.
Make it thicker, thinner, or in between to change how you use it.
I’ve used semi-sweet and dark chocolate chips in my ganaches.
Also, I’ve used candy melts.
When I see candy melts, I try to find the right color so I don’t have to do much to it.
In other words, when I make my Halloween Bleeding Cake with a Knife I use red candy melts for the blood.
However, in between the layers, I crafted a rich, chocolate-flavored filling for one layer.
It imparts a rich flavor, and thick consistency, without the slide (yeah), unlike my traditional buttercream flops!
Want To Make Blood Red Ganache?
- 1/2 C to 3/4 C Meltable Chocolate
- 1/2 C Heavying Whipping Cream
- Red Chocolate Food Coloring (not regular food coloring)
In a microwaveable bowl, place heavy whipping cream.
Microwave it for about 45 seconds bringing it to the beginning of a boil, but not boiling.
Remove from the microwave.
Add in 1/2 C of the meltable chocolate pieces.
Allow it to sit for a few minutes then stir.
Add in the rest of the chocolate pieces.
Again let it all sit for 2 minutes or so.
Now stir, not rapidly but to combine.
As you stir, it will thicken.
If it is not getting thick enough add more chocolate pieces.
*Tip >>Heavy whipping cream thins, while the chocolate thickens.
Stir and the color will change.
Add a drop of your chocolate coloring for candy in. (if you are happy with the color of your melting chips, you don't need this step, but if you started with white chips, you have to color them red)
If the color you want is not there yet, add another drop or 2 until you achieve your blood red.
You will need chocolate food coloring, do not use regular food coloring or it will ruin your chocolate.
Candy food coloring is oil-based food colors that do not ruin the chocolate.
Generally, the colors are more vibrant and it takes less candy coloring to achieve.
The candy colors are specially formulated to actually bind with the chocolate.
Don't skip on this part, unless you purchase already RED chocolate chips and melt those.
My bet is, however, that the red won't be brilliant enough for you against the white cake.
Amount Per Serving: Calories: 1117Total Fat: 83gSaturated Fat: 52gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 165mgSodium: 137mgCarbohydrates: 82gFiber: 5gSugar: 72gProtein: 14g
nutrition information is inaccurate.
Tip: Your Baking Pan Matters for Cakes!
For those of you looking for a great Cake Pan, mine is Stainless Steel and is like magic when I bake.
Perfection every time.
You can do either for all of your baking needs.
Again, in my Mini S’ more Cheesecakes I used it for a layer of rich chocolate filling.
Chips versus Melting Wafers
I prefer melting wafer over chips.
Melting wafers will smooth.
However, chips will not.
If I am in a true pinch, I will use chips, but traditionally I keep a stock of melting wafers on hand, usually in white.
You’ll see why below, keep reading.
Coloring Simple Ganache
Melting wafers are great for candy and can be used for Ganache.
However, these melting wafers require a particular dye with oils in it that won’t ruin it.
Chocolate requires the same.
I use this candy coloring to get the right color.
If I want a chocolate taste, I often just use chips, but, when I really want good color, I use melting wafers.
Melting wafers come in many different colors and then I up the color boldness by dropping in candy coloring.
Intensifying color when needed.
Did I mention you can also FLAVOR your melting wafers?
Just purchase an oil-based flavor extract to achieve the flavor you are seeking.
If you do not use oil-based flavor extract you will RUIN your wafers.
Chocolate Flavor & Simple Ganache
However, f you want chocolate flavor, then I highly suggest high-quality chocolate like Ghiradelli.
Ghiradelli chocolate wafers are readily accessible both online and in stores (craft, grocery, and Costco!).
But, you can use chocolate chips (Nestle semi-sweet work) but better quality chips make a better-tasting Ganache so keep that in mind.
Also, the Ghiradelli Chocolate Melting wafers are my go-to.
These chocolate wafers come in semi-sweet, dark chocolate, and white.
I love the white because I use candy coloring to get the right color and offer a great chocolate taste!
Tip To Know About Ganache
You’ve got to work with this one time to understand it’s properties.
If you want the ganache runnier, just add more heavy cream.
The ratio I have given you is going to be a bit thicker, and I’ve used it a lot.
Additionally, to make it thicker more chocolate.
You can easily figure out what you are doing once it’s made, after all with only 2 ingredients, it’s not rocket science!
Recipe For Simple Ganache
- 1 C Heavy whipping cream (at least 36% milkfat)
- 16 oz by Weight Chocolate (wafers, or bar)
- Heat-Proof Mixing Bowl
- Microwaveable mixing cup
- Wooden Spoon
- *optional Candy Coloring (for meltable wafers as discussed in my post.
- *optional Oil-based flavoring if you want to create a flavor for the Ganache outside of chocolate.
- Microwave your heavy cream using a moicrowave-safe measuring cup.
- Set the microwave at 45 seconds and work up to a minute (if necessary)
- The cream should be just on the cusp of boiling.
- If it starts to boil, it will go right over that dish, so WATCH and use less time and add more.
- Less is more.
- Once the heavy cream shows the start of a boil, carefully remove from the microwave and then cover the chips in the heat-proof bowl.
- Allow this to just sit for about 3 minutes before you stir.
- Once the chocolate and the heated whipping cream have sat, it is time to stir.
- I work on my ganache frm the middle of the bowl, outwards. (you can use a whisk if you prefer)
- Make sure to work all the melted wafers/chocolate into the heated heavy whipping cream, by stirring.
- After the initial mixing, if you want to color the ganache, now add in your color drop by drop until you achieve the color you are wanting.
- Whisk until smooth, then stop.
- At this point you can do the following:
- Running-LIke (drip-cake) Appearance
- If you want to use it for a 'running down the side of a cake look' then
- Allow this to set up and cool for about 10 minutes, but not too long if you want to top a cake like my Blood Red Cake or it won't run the way you want it too.
- For Icing or filling...
- If you want to use it for a filling or an icing, then you need to let this set up until it thickens (sometimes I toss t in the fridge for 10 minutes to help that process move along).
- Once cooled and thicken, use your mixer whisk attachment to create a fluffy and light texture.
Remember to color candy wafers you need to purchase candy color oils.
To change the flavor of chocolate you need oil-based extracts.
This recipe is good for fillings, icing, or drip cakes and so much more, just change the consistency by either whisking or setting.
The longer this sits after prep, the thicker it will get.
I am telling you this so you can decipher what you need it for: drip, filling, frosting, etc.
Therefore timing provided may not be accurate based on your use of the Ganache.
Amount Per Serving: Calories: 3562Total Fat: 242gSaturated Fat: 143gTrans Fat: 3gUnsaturated Fat: 81gCholesterol: 376mgSodium: 551mgCarbohydrates: 308gFiber: 16gSugar: 257gProtein: 43g
Nutrional Information is innacurate