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HELP! My whipped ganache failed - how do I fix it?

post #1 of 3
9/6/12 at 6:05pm
Thread Starter 
Ok, so I don't know if there is such a think as whipped ganache...My idea was to use equal parts of cream and chocolate, cool it off and then whipped to get a fluffy filling. Well...after I whipped and whipped was still fluif. Then I whipped more and it "cut"/curdled.

Please tell me that there is a way to fix this. PLEASE! icon_cry.gif
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post #2 of 3
9/6/12 at 7:31pm
I don't think you can fix it. I think you whipped it too much and the cream turned into butter.

Your idea of part cream and chocolate is good. The mixture has to be very cold to whip it. You need to refrigerate it for at least 5 hours.
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post #3 of 3
9/7/12 at 12:47am
Quote:
Originally Posted by ccrcata

Ok, so I don't know if there is such a think as whipped ganache...My idea was to use equal parts of cream and chocolate,...Hmmmm, there is your mistake - using EQUAL parts iof chocolate and cream... You need to use ONE part Cream to TWO parts chocolate...otherwise your ganache won't *set*.
cool it off and then whipped to get a fluffy filling. Well...after I whipped and whipped was still fluif. Then I whipped more and it "cut"/curdled.
It curlded???? - hmmmmm i am thinking it may have seperated.....Please tell me that there is a way to fix this. PLEASE! icon_cry.gif

Have a taste of it with a spoon - if it tastes ok ...You could melt another amount of chocolate that you first used.. add it to your bowl of Ganache.... stir until incorporated.... let it sit over night and it should be fine.

Bluehue
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