I'm pulling my hair out. I am trying to make chocolate ganache & when I go to whip it up, it's not getting very thick. It's still runny. What am I doing wrong?

What is the recipe you used? Have you tried putting it in the fridge for a little while so it can firm up? Did you let it sit overnight?

I tried the one in the \\wilton Idea book. It's 1 cup heavy cream & 14 ounces of chocolate. (for the whipped ganache) I did let it sit in the fridge & it did firm up some more, but when I whipped it again, it didn't stay thick. I checked my cream and it's 33%, I think it may not be heavy enough of a cream??? I saw online (after googling) that heavy is more like 36% TO 40% or more. I don't think I have ever seen cream heavier than 33%. I\\m going to hunt around. Would there be that big of a difference between 33% & 36%?

I also saw someone say something about a heavy cream substitute & it was homo milk with melted butter added to it. I have no idea how well that would work though.

I've tried this recipe a couple times & it's not working. I want to make this silly ganache... I just wish it would work!

Here is a good blog:

http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/

I am hoping to try this recipe within the next week.....I love the pics of her ganache...YUM!

That does look good. Just need to find the heavy cream now!

I looked more into the heavy cream substitute and found out that it won't whip.

I'll go to the store tomorrow & see if I can find some heavy cream... and then try again. If it doesn't work, I may just give up.

you mean you aren't sure where in the store it is?? our store, it's right near the whipping cream, near the milk/sour cream frig section.

No, I know where it is in the store, I just need to find a store that sells heavy cream. It seems like they all have 33%, but I don't think I've seen anything heavier than 33%...

Here is a recipe I have used for a whipped ganache (or whipped chocolate cream) and I use it for fillings. It's really good, and NEVER fails for me!
2 cups heavy whipping cream (but I have used reg. whipping cream before)
1/3 cup milk
3 Tbl. granulated sugar
5 oz. semisweet OR bittersweet chcolate, chopped finely
*Bring cream, milk and sugar to a gentle boil. remove from heat and stir in chocolate. Stir until chocolate is dissolved. Cool and refrigerate AT LEAST 12 hours before using. (Mixture will keep at point for 5 days.)
Whip as you would whipping cream.

I hope this helps! Don't give up, it's a great recipe![/b]

How long are you waiting before you try to whip it? I will make it one day- sit it on the counter over night, and whip it the next day. For chocolate I use a 2-1 ratio. You do have to be careful not to whip it to much or it will break. HTH

Here are a couple of sites that were helpful to me when I first started making ganache. There are different techniques on each site.

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

http://allrecipes.com//HowTo/chocolate-ganache/Detail.aspx

Pour ganache - which is thinner:

http://daisylanecakes.blogspot.com/search/label/ganache

Linda is absolutely correct - you won't get sick, but if you are worried, you can put it in the fridge, with a paper towel over it. (Don't seal it or you will get condensation) I use 2 - 1 with milk chocolate also. I tried the 3 -1 and it became to hard to whip, and spread nicely. Don't be afraid of ganache, I have found that if it gets to hard, stick it in the microwave for a couple of seconds, it it is to soft, I add a little more chocolate. It seems everyone in my circle only wants ganache lately, I have used more chocolate than powdered sugar! - I am almost tired of chocolate! (Is that possible?!) Mamawrobin has a recipe to put ganache over buttercream, it sounds so good, but I haven't tried it yet.

So good to know that I could keep it out on the counter. I had it in the fridge initially & then took it out after reading the posts.

I left it for about 15 hours & whipped it up & it worked! SO happy! 3rd time's a charm! It is sooo good too. I made it with Bernard Callebaut chocolate.... it's possibly the yummiest thing ever! I need to feed to everyone else or I'm going to eat it all... I feel my hips getting bigger just thinking about it! lol

THANKS to everyone's input! My husband thanks you too... now he doesn't have to listen to my complaining! lol

When I have added it, it was already soft, so I just stuck it in the microwave for about 10 sec, then add the chocolate to it. Stirred it in until it was all melted and just walked away for awhile. Worked great!

My last batch was runny, so I put it in the fridge for an hour. Whipped up great then!