371479 Thu Feb 15 11:20:55 -0800 2007 1 31 Home Cooking 0 2296054 Can adding Grand Marnier to ganache at the wrong (or at all, for that matter) time ruin it? I was in a pinch and needed some cupcakes frosted so I sent my husband the recipe and asked him to do it. The recipe was cream and chocolate and a little butter and corn syrup. I thought it would be great to add some Grand Marnier, so I told him to, and when I got home I found an unhappy husband with a ganache that was falling apart. The fat was melting out of it and it refused to solidify at all. He said he added the Grand Marnier when he was boiling the cream with the corn syrup. Did adding the Grand Marnier screw up the ganache, or was it probably something else that went wong? Did I set him up for failure when I asked him to add the Grand Marnier? Any idea what happened? Thu Feb 15 11:20:55 -0800 2007 40874 saraeanderson 1 2296504 I've added a small amount of liqueur when making ganache but I only use heavy cream and bittersweet chocolate...and I don't boil it..I bring to a simmer, remove from heat and then add the chocolate & liqueur... are you sure you usually add butter?... maybe he added too much GM... here is the Gourmet recipe I use For ganache filling and glaze 2 1/2 cups heavy cream 20 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.) I use this recipe for a cheesecake topping and I don't do the chilling part...I just pour on the top of the cooled cheesecake...(still in spring-form pan) and then chill Thu Feb 15 12:58:27 -0800 2007 2296054 47734 LenaNE