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Chocolate Ganache - Used unsweetened chocolate

post #1 of 2
Thread Starter 
I made chocolate ganache today, for the first time. I did it like how everyone recommends it.
But when I saw "bittersweet" in the recipe, my mind immediately thought "unsweetened" chocolate (I tend to call the chocolate that should have been used, "semisweet").

So I used unsweetend instead of semisweet/bittersweet, thinking that the cream might be sweet (Never used heavy cream before either!)

And I discovered that it's not really that tasty.

How can I recover?

I was thinking of heating it slowly over low heat in a double boiler, and slowly incorporating sifted powdered sugar?

I'm just going to be using this for a filling in a cake. It was just a test.
Anyone have any ideas?

Thanks!
post #2 of 2
Your method will work. You might need to add a little more cream too.

Or if you want to make it into truffles, add some booze and sugar. It will make GREAT truffles.
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