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ganache help please

a
AkL Jan 2, 2010 02:42 PM

Newbie here -- first time ganache maker. Maybe I'm jumping the gun and being paranoid.

So I made Alton Brown's ganache, heating cream in microwave and doing the food processor thing. 4 c. heavy cream to 5 cups chocolate. Its been 2 hrs, its room temp now, and basically syrup.

Will it firm up if I put it in the fridge? And if I do, do the cupcakes I want to ice have to stay in the fridge?

Or, as I'm googling around, I'm wondering if the cream was hot enough because it wasn't boiling?!?!? It melted the chocolate just fine. How to fix? Can I just add more melted choc to it?

  1. m
    milklady Jan 2, 2010 02:56 PM

    Stir it, put it in the fridge. It'll probably be spreadable soon.

    1. a
      adamshoe Jan 2, 2010 04:25 PM

      Did you use "real" heavy cream, as opposed to "whipping cream" which has less fat and more gums/stabilizers. The only ingredient in heavy cream should be "cream", not carrageenan, xanthan etc. adam

      1 Reply
      1. re: adamshoe
        Sooeygun Jan 3, 2010 06:37 AM

        That shouldn't make a difference. I have always used whipping cream (at work and at home) to make ganache and never had a problem.

        The cream doesn't have to be boiling, only hot enough to melt all the chocolate. I would be patient and chill it. If it still doesn't become spreadable, just reheat in the microwave and add some more chopped chocolate.

      2. TrishUntrapped Jan 3, 2010 07:30 AM

        The great thing about ganache is its flexibility. Go ahead and chill it in the fridge. If it sets up too firmly you can always place it in the microwave for a few seconds to soften.

        1. visciole Jan 3, 2010 12:28 PM

          I always chill it at least several hours and then whip it to desired consistency.

          1. c
            CurlieGlamourGirlie Jan 3, 2010 12:38 PM

            What they all said.

            Note - if you have any left over, it works REALLY well on peanut butter cookies. Just sayin'. ;)

            I actually use the 'Cake Mix Dr.' recipe for ganache. Take the chocolate, chop it up and put it in a bowl. Boil the cream on the stove. When it comes to a boil, pour it over the chocolate and just stir, stir, stir. Gives me foolproof ganache every time. If it's too soupy, I just stash it in the fridge until it's to my preferred consistency.

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