Blood Red Ganache
For those that want to see how easy a Simple Ganache is, just head on over to my post for Simple Ganache. There I explain what you can use Ganache for, as well as how to make it. Here I will share how to make RED ganache for the blood-color you need for the cake. Ganache is super easy to make and very useful in baking.
Ingredients
- 1/2 C 1/2 C to 3/4 C Meltable Chocolate depending on how thick or thin you want the ganache.
- 1/2 C Heavy Whipping Cream
- Red Chocolate Food Coloring* optional if you just want brown colored ganache you don't need this step not regular food coloring
Instructions
- 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. (chocolate chip morsels work quite well)
- 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)
- Stir.
- If the color you want is not there yet, add another drop or 2 until you achieve your blood red.
Notes
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 color that does 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.
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.