Thickening chocolate ganache....
Post ReplyPost New TopicPosted 1/4/2013 by kerribell in NSBR Board
 

kerribell
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Posted: 1/4/2013 9:29:48 AM
Is there a way to do this? I have a last minute order for a chocolate cake with "gooey center" and thought I would put ganache btwn the layers, and I must have done something wrong cause my ganache is like chocolate soup! any suggestions for fixing it?

Thanks!!


Kerri Bell
wife to Chuck, hardworking IT guy!
mom to Cayla, Chase, Jonathan, Joshua & Christian
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MommaHo
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Posted: 1/4/2013 9:33:17 AM
I think if you let it set up in the fridge for a while it might help!


Linda - aka MommaHo/Grams
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schizo319
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Posted: 1/4/2013 9:34:59 AM
add more chocolate? If it's still warm, it will thicken up, but if it's cooled, it sounds like you have too much cream to chocolate.



Frazzled Mom
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Posted: 1/4/2013 9:40:53 AM
I'm assuming you've already cooled it? Maybe you could gently warm it back up and add more chocolate. What ratio of chocolate to cream did you use?

I wasn't paying attention and had the reverse problem last time I made ganache and ended up with truffles.


Gail

kerribell
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Posted: 1/4/2013 9:43:44 AM
I started cooling it and now have in the refrigerator. Should I take it out and add chocolate? Powdered sugar? I used 1 c. Chocolate chips,1/2 creams and 8 oz butter. Bad recipe?

Thanks for the help!


Kerri Bell
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mom to Cayla, Chase, Jonathan, Joshua & Christian
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Aleighl55
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Posted: 1/4/2013 10:11:09 AM
I say bad recipe. My recipe calls for 4 oz semisweet chocolate, 1/2 cup heavy cream, 1/4 cup light corn syrup and vanilla if you want. If always comes out great.

Another I've used is at http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/

kerribell
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Posted: 1/4/2013 10:12:14 AM
Do you think if I whip some cream and then add a bit of my flop ganache it might resemble mousse?


Kerri Bell
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GrinningCat
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Posted: 1/4/2013 10:20:50 AM
Bad recipe for sure. The ratio I've always used for that sort of thing is 2 cups chocolate to 1/2 cup cream. There is WAY too much butter in there. WAY too much.

But yes, if you add whipping cream and some of the flop, it should become mousse like.

Octoberbeauty
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Posted: 1/4/2013 10:24:33 AM
Have you tried whipping it at high speed for several minutes? Mine looked like soup the other day until I did that. Then it was nice and creamy.



coconut01
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Posted: 1/4/2013 10:27:38 AM
I always just do cream and chocolate, I think 1 cup cream to 9 oz of chocolate and it sets up perfectly!


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kerribell
BucketHead

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Posted: 1/4/2013 12:34:27 PM
Thanks so much for all the help! I ended up beating it and then adding some of it to some whipped cream and it did end up sorta like a mousse! I just hope it holds up thru the day!!!! Haha

But seriously...you peas are the best and I appreciate the help!

Blessings,


Kerri Bell
wife to Chuck, hardworking IT guy!
mom to Cayla, Chase, Jonathan, Joshua & Christian
follower of Christ, wife, mother, daughter, sister and friend

peaname
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Posted: 1/4/2013 12:36:38 PM
I'd just eat it with a soon and try again!


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Peppermintpatty
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Posted: 1/4/2013 12:49:05 PM

I'd just eat it with a soon and try again!


HA!

I usually just use chocolate and cream and it sets every time.




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