Anyone around on Christmas Day? My ganache is too thin!

[jessinEC]

I'm making my first buche de Noel and the ganache I was going to use is to frost the outside is too thin. Can I simply add more chocolate? (It's 3/4 c heavy cream & 1 c chocolate) Or what else? Thanks! Happy Christmas to all!

OK, false alarm. Just needed to beat it a lot more. No need to panic!

[jessinEC]

Thanks, everyone. It did work out. I didn't realize just how long I needed to beat it for -- but it set up very nicely. I made the KAF recipe and it worked great -- vanilla cake, chocolate inside & out. I sugared tangerine leaves and currants as decoration and it looked so pretty!

[chowser]

It's probably too late by now but you can add butter and beat it, too.

[toodie jane]

lightly chilling a ganache will thicken it up considerably, to get a spreadable consistency.

Hope it all worked out. Yummy cake!

[Hank Hanover]

As Ipse says, just add more chocolate but that ratio should be fine. Did you use heavy cream or at least whipping cream and did you shake the cream first to get the fat dispersed?

You are using dark chocolate, right?

That seems strange.

[ipsedixit]

Yes, just add more chocolate until you get to the consistency you are looking for.