Making chocolate candy recipes can sometimes require specialized equipment such as molds and scrapers but it can also be as simple as just using a fork to dip a ball of ganache or filling into your melted chocolate.
The basic recipe to make ganache is always the same, however, you can utilize it to frost cakes and cupcakes, fill pastries, dip cream puffs and eclairs, and even create chocolate truffles and chocolate sauce.
Warm up ganache and spread it on the sides and top of a cake with a flat spatula to make it look smooth, but some people prefer to just pour liquid ganache over the entire cake and then let it firm.
In this triple chocolate cake recipe, the different types of chocolate ganache are created to fill the cake batter, create a glaze, a chocolate ganache filling and whipped frosting.
Pipe chocolate buttercream or chocolate ganache in decorative borders around each tier of your cake, or imprint a stenciled design onto a cake that's covered with chocolate fondant.
When making cupcakes, you can half fill the cupcake cup, place the ball of ganache in the center of the cupcake, and then fill the cup the rest of the way with cupcake mix.
With so many different cooking applications, once you've added ganache to your cooking arsenal, you'll be poised to make amazing desserts and sweets your family will love.
You can also shape the chocolate ganache mixture with your hands, but this can be messy and may not form the perfect ball-like shape that chefs seek when forming truffles.
Stir in a small amount of crispy rice cereal to the ganache before it hardens to give your truffles a little crunch that contrasts with the creaminess of the chocolate.
Alternatively, you can increase the amount of cream by about 1/3 cup to make the ganache slightly less thick, which gives the ganache a more sauce-like viscosity.