Help!! Whipping Ganache - Still Runny??
Decorating By crouton800 Updated 9 Sep 2006 , 12:09am by cakesbykitty
Hello!
I've been whipping my ganache for 8 mins...and it's still runny like corn syrup! what am i doing wrong??
i used 50/50...200g dark cooking chocolate & 200g of heavy whipping cream. simmered cream, put ontop of chopped choc. waited 2 mins then stirred and it came out really dark and smooth. (btw, put a spoonful in the fridge just to see how hard it would go, and yes, the spoonful is very thick like hard clay).
anyways, left it on the counter for over an hour for it to cool and proceeded to whip.
I don't know what went wrong..or should i still be whipping??!!
i thought i could get it to a thicker stage where i could fill my cake - 1/4 inch filling? now it looks like chocolate topping!
i'd appreciate if anyone could help.
thank you so much!
It looks like you used equal amounts of chocolate and cream, which normally is more like 2 to 1 ratio. The Wilton recipe calls for 14 ounces of choc melts to one cup(8 ounces) of cream. Let sit on counter until completely cooled, mixture will have a consistency of pudding(this could take one to two hours) Whip on high speed until soft peaks form. I hope this helps.
So it looks like i didn't put enough chocolate...so that's why it dosen't seem to set??
do you think i can then still cover this chocolate cake with a film of this "ganache" and then cover it with pettinice, ready to roll fondant?
I think i'll just put a very thin layer of this "ganache" between the chocolate cake layers. Can this ganache be kept out at room temp for one day without refridgeration?
thanks so much!
So it looks like i didn't put enough chocolate...so that's why it dosen't seem to set??
do you think i can then still cover this chocolate cake with a film of this "ganache" and then cover it with pettinice, ready to roll fondant?
I think i'll just put a very thin layer of this "ganache" between the chocolate cake layers. Can this ganache be kept out at room temp for one day without refridgeration?
thanks so much!
My recipe is 250mls of cream and 600gms of chocolate. You should still be able to heat up the ganache and add the remaining chocolate you need.
I am not sure if you can do what you intend to do, as i have no idea to what extent the ganache you've made will set.
Good luck
Nati
Thanks for responding Cupcake & Boonenati,
Looks like the recipe i got is totally off base! I suppose I used too much cream! A lesson learnt that it pays to always test recipes - which I normally do - but I this one time I thought I couldn't go wrong with ganache
tks again!
I made this once and was instantly hooked. i used semi-sweet chocolate chips for the chocolate (i did chop them up a bit in my food processor).... brain dead easy!
GANACHE: according to the cake doctor (my bible): (abbreviated)
Begin with whipping (heavy) cream in a saucepan. Bring it to a boil, then remove it from the heat and pour it over chopped chocolate in a mixing bowl. sitr and add a tablespoon of liqueur, if desired. serve warm as glaze, cool to spread on cakes, whip on high speed with electric mixer for whipped ganache frosting or follow directions below for truffles.
for glaze: use equal parts cream and chcolate (1 cup cream to 8 ounces chocolate).
for frosting: use about 1 cup cream to about 12 oz chocolate.
for the whipped ganache: use more cream than chocolate- 1 cup cream to 4 ounces chocolate
for the truffles: use 1 cup cream to 16 ounces chocolate. cover the ganache with plastic wrap and let it get quite cold in the refrigerator. scoop the ganache up with a melon baller in to truffles and roll them in unsweetened cocoa powder.
ganache can be wrapped with plastic wrap and refigerated up to 5 days or frozen up to 6 months.
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