I tried to make Whipped Ganache last night and it tasted really good but it didnt come out very whipped-looking.....

Recipe:

1 C Chocolate Chips
3/4 C Heavy Cream

Here is what I did:

Melted CC for 1 minute @ 30 sec intervals
Stirred
Emptied into metal bowl
Stirred with KA
Added heavy cream
Stirred entire time-about 2 minutes
Put in frig to firm it up a bit......it looked like I had pieces of CC's

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You should be heating the milk to just boiling and pouring it over the (unmelted) chocolate... let it sit for a minute to melt the chocolate then stir from the center until completely combined.

Okay..do I heat the cream up until starts to bubble? The pour over chocolate--then stir? Do I put it in the Frig?

Heat cream, just until bubble, pour over choc, wait 5 min or so, stir. The you can fridge or just let it cool to the right temp/thickness - stirring occasionally while cooling. If it gets too cool and too thick you can heat it up again a little bit and stir.

You want to make "scalded" cream, which means you need to heat the cream until the outside edges bubble. You don't want it to come to a full boil, but just under the boiling point where the bubbles are on the outside, where the pan and cream meet. HTH!

Thanks! I'll give it another go tonight!

Let us know how it turns out.

I just made some chocolate ganache (1st time) over the weekend! It was fantastic! Pour your warm cream over the chips, let it sit for a minute, then sit the bowl of chocolate on top of a bowl of ice for about 3-4 minutes......then whip with a hand mixer! It was so fluffy and de-lish!
HTH!

Susan

The hand mixer is an important step in whipped ganache. Start as everyone said then chill just a little but not set. then whip with mixer. It will turn a lighter color of brown.

Okay so I did as instructed.....There were no pieces that looked like little cc's, but I didnt get the whipped look as I had wanted. It staryed the same dark brown? Tasted good just like the first time, but no whipped look. ???? I set it in the frig about 5 minutes then tried the KA...nothing...I left it in the frig about 10 minutes...got thick then put it in the KA..it was thick not fluffy???? What next?

You probably need more cream to make it fluffy. Im not sure if you have to start over or if you can warm your mixture a little first. I would try that first if it dosent work then next batch will need a little more cream. What consistancy are you lookingfor?

The light brown colored...fluffy...let me see if I can find a picture of what I am wanting.....my ganache reminds me of a fudge icing.

Okay in this picture this is how it looks when I ice my cake...This look is okay and I dont mind it, but this isnt the look that I am wanting..

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=9740

This is what I am wanting..see how it looks whipped/fluffy..

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=9740

alverezmom, you posted two of the same photos.

Sorry..here it is

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=697


This is what I want...

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=9740

you really do have to increase the cream. Thats what makes it fluffy. The chocolate holds the form because it hardens , but the cream makes it fluffy.

Okay how much chocolate and cream, then?