Do You Refrigerate Your Chocolate Ganache Before Whipping?

Decorating By Av8rGrl Updated 4 Apr 2009 , 6:37am by botevinka

Av8rGrl Posted 4 Apr 2009 , 3:49am
post #1 of 5

This will be my first attempt at making chocolate ganache for a cake filling. I have looked at dozens of recipes and some say it is important to refrigerate the ganache for at least 6 hrs before whipping, and others say do not let it cool past room temperature before whipping...What do you do?

4 replies
botevinka Posted 4 Apr 2009 , 4:14am
post #2 of 5

It depends on the ingredients you use. I use heavy wh. cream, so I always refrigerate, at least for 4-5 hours, usually overnight thumbs_up.gif . HTH

Av8rGrl Posted 4 Apr 2009 , 5:41am
post #3 of 5

Im trying the recipe with only heavy whipping cream and chocolate.

luvsfreebies72 Posted 4 Apr 2009 , 5:44am
post #4 of 5

my ganache i use 12 oz chocolate and 8 oz heavy whipping cream (along with some sugar and butter) let cool to room temp then refridgerate for 1 hour before whipping. Mine is not necessary to refridgerate longer than that

but generally, yes, you need to chill it thoroughly before whipping

botevinka Posted 4 Apr 2009 , 6:37am
post #5 of 5
Quote:
Originally Posted by Av8rGrl

Im trying the recipe with only heavy whipping cream and chocolate.




Ok, I make the same one thumbs_up.gif . It's better to chill it for at least 4-5 hours.

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