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Deevly

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Deevly rated and reviewed the recipe Chocolate Ganache Mini-Cakes
Chocolate Ganache Mini-Cakes
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"These were so yummy! Some notes on the ganache: First, make sure you're measuring your chocolate by weight and not by volume. 8 ounces of chocolate chips is not the same as a cup of chips. Second, you may have to adjust the amount of cream based on the cacao percentage of the chocolate you're using. For example, I made this with a 67% cacao chocolate (Baker's Bittersweet baking squares), and it could have used a little more cream than the recipe called for. It just wasn't as creamy or shiny as it should have been. Then I made it with a 47% cacao chocolate (Ghirardelli's semisweet baking chips) and used almost an eighth of a cup less cream, and it was perfect, just like in the picture, creamy and soft but not too runny. Like a truffle on top of each cupcake! If you're going to use milk chocolate or white chocolate, you'll use even less cream. Just remember, the lower the percentage of cacao in your chocolate, the more milkfats you'll have, making your chocolate more viscous, which means you'll need less cream. Just use the same chocolate every time and you'll find a ratio that works for the consistency you want."
Posted on 2/6/2012
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Posted 2/6/2012 11:26:04 AM REPORT ABUSE
Chocolate Ganache Mini-Cakes
Chocolate Ganache Mini-Cakes
Rating:
These were so yummy! Some notes on the ganache: First, make sure you're measuring your chocolate by weight and not by volume. 8 ounces of chocolate chips is not the same as a cup of chips. Second, you may have to adjust the amount of cream based on the cacao percentage of the chocolate you're using. For example, I made this with a 67% cacao chocolate (Baker's Bittersweet baking squares), and it could have used a little more cream than the recipe called for. It just wasn't as creamy or shiny as it should have been. Then I made it with a 47% cacao chocolate (Ghirardelli's semisweet baking chips) and used almost an eighth of a cup less cream, and it was perfect, just like in the picture, creamy and soft but not too runny. Like a truffle on top of each cupcake! If you're going to use milk chocolate or white chocolate, you'll use even less cream. Just remember, the lower the percentage of cacao in your chocolate, the more milkfats you'll have, making your chocolate more viscous, which means you'll need less cream. Just use the same chocolate every time and you'll find a ratio that works for the consistency you want.
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