The last time I made ganache I had some problems. In a few weeks I'm supose to make the same cake and I need to know what I did wrong.

I'm on the look out for a ganche recipe that I can whip and make thick and stiff enough to ice a cake.

Shouldn't all ganche have this ability? The last time I made ganache and tried to whip it I had a problem with it getting grainy and it looked seperated. The taste was really good and I was lucky that it looked really neat on the cake because it added some texture...it was cool. This time I want it and NEED it to be very smooth and not grainy.

What did I do wrong the first time???? I just made the ganace like I aways do waiting for it to cool a little bit and then put it into my KA and whipped it....that's when it turned grainy and it really didn't get thick!

TIA,

Chrissy

too much whipping will cause the ganache to break.

When you make it, the ratio of chocolate to heavy cream is generally about 50/50 with a bit of butter, and sometimes some flavoring.

Let it start to cool, and with hand whisk, whip it a bit, maybe 15 strokes or so. then I put it in the refrigerator for 5-10 minutes.
Take it out and whisk it again. Repeat until the ganach starts to thicken,then continue to whip to spreading consistance.

If you take it to far, you can start over by gently re-melting and starting over.

AAAHHH!! That makes sence. I belong to the club that say...if a little is good...then alot should be better! I beat that poor ganache in my big KA !

I'll be doing what you said! Thanks SO much!!

overheating the cream before you add it to the chocolate will also cause your ganache to break. Let it just come to a boil, then add it to the chocolate.

-Rezzy

Thanks!!

Chocolate Ganache 1

Serves/Yields:
Prep. Time:
Cook Time:
Category: Fillings, Frostings
Difficulty: Easy


If you use these proportions your semi sweet ganache pipes beautifully and has texture of truffles, but must refrigerate for at least 1 hour before piping

8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g)chocolate

Footnote
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

Break chocolate into 1/2 oz pieces and place in stainless steel bowl
Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from center out until smooth. After refrigerating 1 hour then fill your piping bag
Or use to ice your cake by pouring or spreading (allow to cool to room temp first)

I use Chef Taz's ganache all the time, it is easy to make and use. My family loves it!

Thanks!