Make my first batch of ganache this morning and put it in the frig. Planning to use it as a filling not icing. With it being in the frig for so long, it's to firm to stir.

What can I do? Leave at room temp or can it be microwaved to soften enough to whip and use as filling?

Please advise.

Thanks

i'd be hesitent to microwave for fear of hotspots developing and cooking it.

cover and let warm to room temp and it should whip up

You can put the container of ganache in a bowl of warm - not hot! - water to speed things up a bit. Do not allow any water, no matter how tiny an amount, to get into the ganache.

Deanna

and building off of Deanna's idea....and a trick I use for keeping chocolate melted....

put it on a heating pad set to low (or even wrap the pad around the bowl)

So, once I get it soft enough to whip do I refrigerate it again? And will it harden again?

Also, should I whip it in my kitchen aid mixer or by hand?

Thanks so much

i'd wait to whip until ready to fill the cake.

yes, it will reharden if put back in the fridge*

by hand? not so sure...more like stir it up and even using a whisk would be hard work.

Lazy, I don't want sore arms & wrists me, would use his KA. Depending upon how "fluffy" I wanted it, would use paddle for smooth with not so much air whipped in and whisk for lots of air.


*the big danger for me would be me eating it all with a spoon before I could get it in the cake!

LOL!!!

yes, I don't look so good w/ it smeared all over face and in hair! does nothing for the complexion.

now, just how BIG of spoon?????

<<gasp>> Do you mean that it's possible no one believes me when I say I'm trying out a new mud pack/hair mousse??

It IS funny sometimes where the chocolate ends up. Even a chef's coat doesn't cover all the places it splatters or drips. Heehee! No wonder I'm so sweet, I'm chocolate coated!

Deanna

I would just like to know how chocolate ends up on the back of your upper arm? I always seem to get it there and can't figure out how!

The 2 ganache recipes on this site only have 2 stars...is there a different one you all are using or are one of those a good one? I wanna make it but I want a good one. Thanks!

Haven't tried the recipes on this site. Here is the one I use, it is out of Toba Garretts book The Well-Decorated Cake.

1 1/2 C heavy cream
1lb semisweet or bittersweet dark chocolate

In a heave saucepan, boil heavy cream. Turn off heat. Add chopped chocolate ( I just use chocolate chips) and let rest until chocolate is melted. Use a rubber spatula to stir the mixture until all the pieces are melted. (I use a wire whisk)

Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.

It's super easy to make and tastes sooo good.

I have read that you need to use 'good chocolate'...well, Hershey's is 'good' to me...is that what you use? Or more like Godiva?
(Thanks for the recipe)

I use trader joes chocolate chips

At the shop, we use Belcolade. At home, I use El Rey because it's cheaper. Or sometimes I use candy melts if I'm making a center for a truffle because it doesn't have to stand alone. But really, it's all yummy so use what you have.

Deanna