How Do I Thicken Chocolate Ganache?
Baking By bashfulbaker2809 Updated 2 Mar 2019 , 2:20am by SandraSmiley
I need to make and transport a large order (within a very hot city) of mini chocolate tarts. Somehow even the 2:1 ratio (2 parts chocolate to 1 part cream) turns out to be a bit runny at room temperature. Would the addition of cornstarch help? Any inputs would be appreciated.
Try putting it in the fridge for 2-3 hours, and then beat it with a mixer when you pull it out.
Why not just cut back on the cream? Because I am paranoid, I always use less cream than the recipes call for when making ganache, because I want it to be very firm when set. If it gets too stiff, I just microwave it for a few minutes.
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