I am trying to figure out what I am doing wrong when whipping ganache. I use the basic 2:1 dark chocolate to heavy cream by weight method to make my chocolate ganache. When I whip it, though, it is fluffy and lovely in the bowl, but it turns to a truffle center texture. That is, thick and very firm.
I have added softened butter to it, but I am never sure how much. I am nervous about adding too much butter while playing it by ear and having a squishy filling that won't support layers without bulging. It seems there is quite a difference between the consistency in the bowl when mixing and to when it settles and sets up a bit. I am
I also chill my cakes hard for delivery, and I have seen that the whipped ganache stays too firm for too long a time.
So...what's the secret to a sturdy yet soft whipped ganache filling?
TIA!
Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.
Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.
I normally use a 60% Ghiradelli when I do a base layer under fondant and when I am doing a dessert that primarily features chocolate, I use a couverture E. Guittard wafer.
What do you suggest? Is there a fat content that I should look for when testing other brands?
I read that the fat content must be at least 35%.
To be honest, I have used whipped ganache once or twice and since it wasn't for anything fancy, I had Wilton candy wafers on hand and that's what I used, I melted them in heavy cream and they worked just fine.
Maybe these video will help.....
http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=relmfu
maybe i'm missing it, but can you call out where she talks about whipping ganache to make a fluffy filling? From what I can tell, this is a (very informative) three-part series on using ganache to cover a cake before applying fondant. It is a great technique, and one that I regularly use, but not applicable to the question I was asking. Maybe I am missing it somewhere?
Thanks for your time.
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