Are you all sick of me & my questions yet??? Hope not
Okay...I made Ladycakes white mousse ganache today and it's very clumpy....I thought I followed the directions perfect...obviously not....did I mix it to fast? too much? not enough? Any way to fix it?? Please help!
Hmm, I am not sure. Any ganashe I've ever made involved adding the warm cream to the chocolate, and not heating the chocolate directly. Chocolate is very tempermental. Did you heat it too much? It's pretty easy to overheat chcolate.
Hopefully someone else will have more insight. I'd love to hear the answer to this!
She does have a message board. Perhaps you could look there too. (I would look for you but I've got to get back to work. )
If it is clumpy it soundls like you may have overcooked the chocolate. it will get clumpy if you heat it too long.
Ugh! Does that mean there's nothing I can do? I don't think I over cooked it, but the recipe did say to let it cool completely before adding it...it was still slightly warm...I've had it in the fridge? Should I try mixing it more or will that just make things worse?
Did some liquid get in it ? I think probably it was just too hot. Try adding shortening. That would help smooth it.
Ganache Chocolate and Cream, with a little bit of butter made into liquid then poured as icing OR made into Truffles when it sets.
The recipe is 16 oz. heavy cream and 6 oz white choc. so yep. there is liquid in it...would you still try shortening? Sounds like a good plan to me!
From what I know, if chocolate gets to hot you're out of luck.
Sometimes though chocolate gets lumpy (for whatever reason) and you can fix it by adding fat.