I made a whipped ganache recipe that called for 2 quarts of heavy cream and 8 oz of chocolate. It seemed like a LOT of cream in proportion to the chocolate and it was light in color and very thin. But I let it cool overnight and there's no way, I thought, that it was thick enough. So this morning I added another 4 ounces of chocolate. Its thicker but still no where near thick enough to make truffles out of. I've made truffles before and know what the consistency is for those. My question is, if I'm whipping the ganache, is it supposed to be thinner than truffle consistency before whipping? Will it thicken up b/c the cream will whip? Or should I add MORE chocolate? this is turning into the $12 ganache recipe, YIKES!
usually, it is about equal parts chocolate and cream. 2 quarts of heavy cream would require about 4 pounds of chocolate.
I would start over.
Here is a recipe:
http://www.cakecentral.com/cake_recipe-2358-18-Whipped-Chocolate-Ganache-II.html
Hi,
For a whipped ganache, the mixture can look very runny before you whip it. So, you really might want to try it before you add more chocolate. Whipped ganache usually reaches a point where is seizes up, so make sure you don't overwhip.
The beautiful thing about ganache is - if it won't whip up & really does seem too thin, you just reheat it, add some more chocolate & re-try! No need to throw it away or waste it.
Really, i have a recipe for white choc ganache (the ratio is 4 oz choc. to 10 oz cream) that looks like absolute soup before it's whipped up, so don't assume you have the wrong ratio!
Jen N
Well, I ended up adding another 8 oz of chocolate and it was still quite soft even after sitting in the fridge all day, but I decided to whip it up and see what happens anyway. I couldn't affort to put any more chocolate in it. I whipped up okay, but I can see that if this cake does not stay in the fridge the ganache will start to melt. Lesson-follow you instincts regardless of how many people rated a recipe 5 stars.
glad it worked out and just my advice since I have made this mistake: once you whip your ganache and refridgerate it because you dont want to use it right away DONT REWHIP IT! that will cause it to seize lol. dont ask me why I did this......
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