Ganache - Always Hard, Even As A Filling ??
Decorating By hobbymommy Updated 9 Jul 2010 , 2:13pm by LindaF144a
I'm attempting to make a chocolate ganache for the first time. I want to use it as a filling for chocolate cake. If I make this now, & fill my cake, then ice & put into the fridge....will it harden or remain a buttercream texture?
Also, how long should I let it set up before filling??
Thanks,
Crystal
It absolutely will firm up when you put it into the fridge. You can make a softer ganache (just adjust the cream to chocolate ratio) to compensate for this. I like to let my ganache sit overnight before filling, chocolate takes 24 hours to fully firm up after being melted - this way you know what the texture will be while you still have time to fix it.
If you're using it as a filling you might think about adding a bit more cream and then whipping the whole ganache mixture like you're making whipped cream or buttercream. Whipped ganache tends to have a lighter texture then regular ganache.
Whatever you do, this should be served close to room temp for the best chocolate flavor. Also, the ganache has excellent "mouth feel" and won't have a hard texture at room temp.
Oooook....so I should let it sit awhile before spreading/filling? I have to have the cake iced tonight, though, cake is due to go out my door at 8am in the morning. (It's 10:50 pm here now) I just made the ganache about 20 mins ago. Rather than putting it into the fridge, could I fill the cake, ice it & put into a closed container on my counter overnight? It's just a small 6" in round tier.
How can I add more cream once it's made.....or can I?
I used the Chocolate Ganache ! recipe from CC.
12 oz. bittersweet choc
1 oz. sugar
1 tbsp butter
8 oz. cream
Crystal
How can I add more cream once it's made.....or can I?
I used the Chocolate Ganache ! recipe from CC.
12 oz. bittersweet choc
1 oz. sugar
1 tbsp butter
8 oz. cream
Crystal
yes you can add more cream and butter to it once it is made, but remember to heat the milk/butter mixture first. let the liquid cool to about 100 degrees, then stir in a little at a time into your ganache. that way you dont get too much liquid and risk it becoming runny.
edited to add: it works best if the previously made ganache is at room temp before adding the hot liquid to it.
And yes, that will be quite a firm recipe. For dark chocolate I do a 1:1 choc to cream ratio and it's cuttable but not the best for eating straight out of the fridge... and you have more choc than that!
Always make sure that you are using the right ganache recipe for the right job.
I always leave my ganache out overnight on the counter. It then gets the right consistency to spread for a filling.
I find that ganache is one of those things that I can't wait til the last minute to make. I found out the hard way 
Too late now, but how did it work for you?
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