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Little trick for perfect whipped ganache from Bill Yosses, former White House pastry chef

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Joined: Dec 12, 2005


Posted to Thread #30226 at 1:08 pm on Apr 11, 2018

The is from "The Sweet Spot" with recipes using less sugar and more whole grains.

[Note: This icing needs to be made LONG before you want to use it. In other words, don't read this recipe, grab the cream and chocolate and think you're going to ice those quasi Ding Dongs with it...

ah...okay, just to be clear, this last part was Marilyn speaking, not Chef Yosses. He's a professional.]

Miracle Ganache Frosting

2 3/4 C heavy cream
5 oz dark (70%) chocolate, chopped

Reserve 1 3/4 cups of the cream in the refrigerator.
Bring remaining 1 C of heavy cream to boil, then pour over chocolate. Use a whisk, stirring from center outward until chocolate is all melted.

Use an immersion blender for 2 minutes.

Whisk in the cold cream until thoroughly mixed, cover and refrigerate overnight.

Transfer to standing mixer with whisk attachment and beat ONLY until soft peaks. Stir gently with large spatula only until spreadable. Cover and chill 3-4 hours or preferably overnight.

Put it away! No Ding Dongs for you!
[ah, Marilyn again]

To use, spoon large dollops on cake and use off-set spatula to cover cake.

Will keep tightly covered, 5-7 days.

Yosses' Side Note: "Cream is added in two parts to ensure emulsion takes place with the first cream and chocolate. Only then is the rest of the cream added. If you added all the cream at once, you can stir forever and it will never completely emulsify."

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