← Back to the recipe Basic recipe Recipe card A6

“White Ganache” for COATING Cakes – Fondant-Ready!

Ganache is a cream made from cream and chocolate. It is perfect for coating cakes. It makes the cake stable and ready for fondant. But ganache is also an excellent filling for cakes and pralines, and works well as a topping - but be careful: depending on the type of chocolate and how you plan to use it, a different ratio of cream to couverture is needed - see the other ganache recipes.
Makes: 1 Basic recipe

Ingredients

Instructions

  1. 1.
    Chop the chocolate into small pieces.
  2. 2.
    Bring the cream to a boil in a pot (or heat it in the microwave).
  3. 3.
    Take the pot off the heat, pour the hot cream over the chocolate and stir briefly.
  4. 4.
    Wait a few minutes, then stir thoroughly with a wooden spoon. A whisk works too, but please make sure not too much air gets into the mixture (to avoid bubbles).The chocolate must be completely dissolved.
  5. 5.
    On cool days, transfer the ganache to a container, cover it and leave it at room temperature overnight. On warm days, put it in the fridge - but make sure to take it out of the fridge some time before using it, as otherwise the ganache will be too firm and hard to work with.
  6. 6.
    Tip: Stored in the fridge, the ganache keeps for a few days.Any ganache that is left over and has not been whipped can be frozen, so it keeps for a few days longer.