ganache help please
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?
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.
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.
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.