I'm hoping someone has some tips for me. Last night I tried to make a chocolate ganache. I used equal amounts of heavy cream and choc.chips. I heated the cream and poured over the chips and stirred and stirred and stirred. It wasn't perfectly blended as i don't have an immersion blender, but I plan to chill, whip and use as a cake filling, so it doesn't have to be perfectly smooth. However, I put it in the fridge for an hour to chill and it never really set up, so i whipped it in the KA for a long time - 15 minutes or so. Well, long story short - it still looked kinda grainy. It tasted great, though. Thoroughly frustrated, I put it in the fridge and went to bed! This morning, it is very solid. I'm wondering how it's going to perform... I left a small bowl out of the fridge this morning as an experiment to see what it will do at room temp. Does anyone know what I did wrong or have any tips? As it's going to be used as filling, I want to be sure it's stable...
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7/28/05 at 6:17am