10 September 2018
We have multiple recipes and tutorials inside the Pretty Witty Academy showing you how to make all kinds of ganache from white, to milk to dark ro strawberry! In this free tutorial, I show you a simple and quick method that I use a lot.
Ganache is just a posh term for a mix of chocolate and cream. It makes a really brilliant feeling for cakes and is often used to cover cakes so that they can be shaped into really elaborate designs.
As ganache dries solid it makes it one of the easier coverings to work with.
You will need:
If you find it splits you can add a bit of cold chocolate in and stir that in (without heating unless you can't avoid it) and this will bring it back
If it looks like scrambled egg you have heated too much. You can keep stiring and sometimes fix this adding more chocolate (or sometimes a tiny more cream)
Ganache like this is ususally fine to eat for up to 5 days.
Yes you can. You can freeze ganache and keep for around 3 months. You will need to take it out the night before you need it as best to let it come to room temp. From there you will need to gently heat it in a microwave.
No not really. The high sugar content is a natural preservative. You can usually use out on the counter. Having said that it is better practice to leave in the fridge - it will last longer if you do.
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