According to Joyofbaking.com, Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850.
1 pound + 12 ounces chocolate
1 1/2 ounces liquid glucose
7 fluid ounces fresh whipping cream
(...yes, it's very rich!)
First, melt the chocolate. The temperature of the melted chocolate should be 105 degrees.
In a saucepan, melt the liquid glucose and the fresh whipping cream. Bring the mixture to a boil.
In a mixing bowl, combine the boiled liquid glucose and cream with the melted chocolate.
Once the mixture has cooled, put it into a container with a lid and place in the refrigerator.
This recipe keeps very well for six months in the refrigerator when stored in an airtight container.
It can also be frozen successfully for up to nine months.
Making Chocolate Ganache: The right way!
Time: 2.46 mins
Preparing to Layer a Cake
Before using the chocolate filling to coat or layer a cake, it must be refrigerated and allowed to sit for 24 hours.
When you're ready to layer or coat your chocolate cake, remove the chocolate filling from the refrigerator and allow it to reach room temperature, (about 60 degrees Fahrenheit), so it softens up.
Once it is softened, use a mixer on high speed to beat the softened mixture. This step is important because it allows air to penetrate the filling, giving it a lighter and airier quality. The color of the mixture will also change to a more pale shade.
Now it's time to use the softened chocolate filling to layer or cover your cake.