I made some whipped ganache for a filling. When it was first whipped the texture was creamy and smooth and perfect! I refrigerated it to use later and now its hard and kind of dry. How do I get back the spreadable texture? It's been sitting out for over an hour so it's pretty much room temp and the texture is still hard.

Please tell me I didn't ruin it by refrigerating!!

-Krissy

Is it rock hard, like the chocolate re-solidified or something? Or just super thick to the point it's no longer spreadable? I don't think it's ruined...at least I hope not. If it were me, I would try putting in the bowl of the mixer and adding just a touch more cream and with the paddle attachment, just let it go kind of slow for a while and see it that brings it back to the texture you need...adding a little more cream as you see it needs it. I don't think the chocolate will completely harden again, then it wouldn't be saveable...but I've never had this happen to me before, so I could be wrong.

Good luck & please let us know what happens!

Well, it was so thick that I couldn't get the paddle in it! So I microwaved it for 15 seconds and stirred it up with a spatula. I nuked it again for another few seconds and got the whole batch to a spreadable consistency. Thankfully it was only for filling so the texture wasn't as crucial as if it were an icing.

I think th problem was that I used a recipe that has 1 pound of chocolate to 1 cup of heavy cream. I think the chocolate hardens after a little time. It tastes awesome! I guess the key is to use it right away!

Thanks for your help!
-Krissy

Glad you got it figured out! Sounds like it must be delicious with all of that chocolate in it...mmmmmm Care to share the recipe? (I'll just remember that any of it that doesn't get used immediately must be consumed on the spot! lol )

Sometimes in the trade we add liquid glucose to ganache to make it more spreadable.

Thanks, Krissy!! I'll let you know how mine turns out & if any of it actually makes it onto the cake!

LOL! Beware...it's dangerous

One word of caution, its a bit more firm than ganache with less chocolate. It had a firm truffle texture. Tasted great!! I liked it that firm in the cake but DH wasn't as fond. He wanted it more fluffy or something.