Mystery Ganache

Preparation info

  • Makes:

    3 cups

    • Difficulty


Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About


Volume Ounce Gram
dark chocolate, 60% to 62% cacao, chopped . 12 340
heavy cream almost cups (12 fluid ounces) 12 340
condensed tomato soup, preferably Campbell’s ¼ cup (2 fluid ounces) 2.6 75
4-inch Pirouette Rolled Wafer Cookies, preferably Pepperidge Farm brand (2 cans; optional) about 59 27 765
red-tinted buttercream and red or clear piping gel (it’s fine to use the Wilton tubed variety; see Note)

1 tube

1 tube






    In a food processor, process the chocolate until very fine.

    In a 4-cup or larger microwavable cup with a spout (or in a medium saucepan, stirring often), whisk together the cream and tomato soup and scald it (heat it to the boiling point; small bubbles will form around the periphery).

    With the motor of the food processor running, pour the cream mixture through the feed tube in a steady stream. Process for a few seconds until smooth. Scrape the ganache into a glass bowl and allow it to sit for 1 hour. Cover it with plastic wrap and allow it to cool at room temperature for several hours, or until the mixture reaches frosting consistency. The ganache keeps for 3 days at room temperature, for 3 weeks refrigerated, and for 6 months frozen.