From Newsgroup: rec.food.cooking

I've made ganache before, but it's been a long time. This year the
family is coming to town for Thanksgiving and it has been requested I
bring dessert.

I'm intending on making the usual cheesecake and some shortbread
cookies. The cookies, this time, I'd like to half-dip into a chocolate
ganache. My previous experiences have been for each cup of chocolate,
use 3/4 cup of heavy cream.

I never dipped anything into the ganache I made, typically used it as a
cake topping. What do you look out for in chocolate consistency that
you can tell enough cream has been added?

I want to dip the cookies into the chocolate without it being too runny
or thick. Going by the collective experience from those in here, do you
dip your cookies and let the chocolate harden on parchment paper?

Thanks in advance,

D
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From Newsgroup: rec.food.cooking


Daniel <me@sc1f1dan.com> posted:

I've made ganache before, but it's been a long time. This year the
family is coming to town for Thanksgiving and it has been requested I
bring dessert.

I want to dip the cookies into the chocolate without it being too runny
or thick. Going by the collective experience from those in here, do you
dip your cookies and let the chocolate harden on parchment paper?

Thanks in advance,

D

Head to YouTube. Pretty sure you'll find a few hundred videos
talking about, making, and demonstrating ganache.

~
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From Newsgroup: rec.food.cooking

On 2025-10-14 5:01 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Daniel <me@sc1f1dan.com> posted:

I've made ganache before, but it's been a long time. This year the
family is coming to town for Thanksgiving and it has been requested I
bring dessert.

I want to dip the cookies into the chocolate without it being too runny
or thick. Going by the collective experience from those in here, do you
dip your cookies and let the chocolate harden on parchment paper?

Thanks in advance,

D

Head to YouTube. Pretty sure you'll find a few hundred videos
talking about, making, and demonstrating ganache.

The only time I made and used ganache was years ago when I did Emeril Lagasse's chocolate cake with ganache and chocolate sails. As I
remember, the ganache was simply warmed whipping cream with the
chocolate melted onto it and then it was poured over.

I did what you suggested and quickly realized that the ganache is pretty flexible. There are all sorts of recipes for it. It is interesting
that choux pastry also has a lot of different recipes. My wife
frequently makes eclairs and them puts regular chocolate icing on top.
They are great, but I have been lobbying for her to try ganache on top
instead of the icing.
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From Newsgroup: rec.food.cooking

Dave Smith <adavid.smith@sympatico.ca> writes:

On 2025-10-14 5:01 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Daniel <me@sc1f1dan.com> posted:

I've made ganache before, but it's been a long time. This year the
family is coming to town for Thanksgiving and it has been requested I
bring dessert.

I want to dip the cookies into the chocolate without it being too runny
or thick. Going by the collective experience from those in here, do you
dip your cookies and let the chocolate harden on parchment paper?

Thanks in advance,

D

Head to YouTube. Pretty sure you'll find a few hundred videos
talking about, making, and demonstrating ganache.

The only time I made and used ganache was years ago when I did Emeril Lagasse's chocolate cake with ganache and chocolate sails. As I
remember, the ganache was simply warmed whipping cream with the
chocolate melted onto it and then it was poured over.

Yeah, I initially learned watching Alton Brown doing a choux and showing
how diverse the deserts can be with it. Even showed how to make funnel
cake on that episode. He made eclaires and puffs.

I did what you suggested and quickly realized that the ganache is
pretty flexible. There are all sorts of recipes for it. It is
interesting that choux pastry also has a lot of different recipes. My
wife frequently makes eclairs and them puts regular chocolate icing on
top. They are great, but I have been lobbying for her to try ganache
on top instead of the icing.

I did a flourless chocolate cake with a ganache topping. That's a
different ganache than you would expect on a cookie, right? Because
you'd expect it to harden somewhat, and not leave chocolate everywhere
it's placed. On a chocolate cake, you want it to harden somewhat, but
still have some moistness

This time I'm looking more from yall's experience. If you all don't have
such experience then fair enough.

D
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From Newsgroup: rec.food.cooking

On 10/14/2025 5:33 PM, Daniel wrote:

Dave Smith <adavid.smith@sympatico.ca> writes:

On 2025-10-14 5:01 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Daniel <me@sc1f1dan.com> posted:

I've made ganache before, but it's been a long time. This year the
family is coming to town for Thanksgiving and it has been requested I
bring dessert.

I want to dip the cookies into the chocolate without it being too runny >>>> or thick. Going by the collective experience from those in here, do you >>>> dip your cookies and let the chocolate harden on parchment paper?

Thanks in advance,

D

Head to YouTube. Pretty sure you'll find a few hundred videos
talking about, making, and demonstrating ganache.

The only time I made and used ganache was years ago when I did Emeril
Lagasse's chocolate cake with ganache and chocolate sails. As I
remember, the ganache was simply warmed whipping cream with the
chocolate melted onto it and then it was poured over.

Yeah, I initially learned watching Alton Brown doing a choux and showing
how diverse the deserts can be with it. Even showed how to make funnel
cake on that episode. He made eclaires and puffs.

I did what you suggested and quickly realized that the ganache is
pretty flexible. There are all sorts of recipes for it. It is
interesting that choux pastry also has a lot of different recipes. My
wife frequently makes eclairs and them puts regular chocolate icing on
top. They are great, but I have been lobbying for her to try ganache
on top instead of the icing.

I did a flourless chocolate cake with a ganache topping. That's a
different ganache than you would expect on a cookie, right? Because
you'd expect it to harden somewhat, and not leave chocolate everywhere
it's placed. On a chocolate cake, you want it to harden somewhat, but
still have some moistness

This time I'm looking more from yall's experience. If you all don't have
such experience then fair enough.

My wife says she heats the 40% cream, drops broken up chocolate into it,
and walks away for 5 minutes. Then she whisks it, starting in the center
and working outward. Sometimes she adds a little butter because it makes
it easier for piping, and if she wants it shiny, maybe a tiny bit of
corn syrup.

This isn't ganache, but mirror glaze. Yeah, it's in French, but it's not
hard to follow. Her videos are spectacular. I don't speak French, and I
can follow her.
https://www.youtube.com/watch?v=wln4fy73KAA https://www.youtube.com/watch?v=2poPR7yJSYg https://www.youtube.com/playlist?list=PLYHPbG-_VyBB3cqxp4TS7Jztqtc12Kv7k>

D

--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
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From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

This isn't ganache, but mirror glaze. Yeah, it's in French, but it's not hard to follow. Her videos are spectacular. I don't speak French, and I
can follow her.
https://www.youtube.com/watch?v=wln4fy73KAA https://www.youtube.com/watch?v=2poPR7yJSYg https://www.youtube.com/playlist?list=PLYHPbG-_VyBB3cqxp4TS7Jztqtc12Kv7k>

D

Turn on close captioning. Set it to English and pretty much all
foreign language videos will be in English.

~
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From Newsgroup: rec.food.cooking

On 10/14/2025 7:55 PM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

This isn't ganache, but mirror glaze. Yeah, it's in French, but it's not
hard to follow. Her videos are spectacular. I don't speak French, and I
can follow her.
https://www.youtube.com/watch?v=wln4fy73KAA
https://www.youtube.com/watch?v=2poPR7yJSYg
https://www.youtube.com/playlist?list=PLYHPbG-_VyBB3cqxp4TS7Jztqtc12Kv7k> >>> D

Turn on close captioning. Set it to English and pretty much all
foreign language videos will be in English.

I generally watch them with my wife, who is a student of Fran|oais.
She likes to watch them in French, without any English subtitles.
Besides, Muriel is so damned cute--in spite of looking kind of like a horse--that I don't want to miss her facial expressions while reading subtitles. She's super flirtsy with her guests, and I'm pretty sure
that's her personality, not just a schtick. Check out this one. https://www.youtube.com/watch?v=KoR8rjc6vxk
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
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