Chocolate Ganache Help!

Baking By JenMK0403 Updated 26 Sep 2009 , 7:01pm by JenMK0403

JenMK0403 Posted 28 Aug 2009 , 9:01pm
post #1 of 9

I've never made ganache before and need to get a good recipe for this Sunday! I'm using it for a filling so I don't want one that will harden up. I'm not sure exactly how it is supposed to turn out but I have read that some will be think like fudge, some are fluffy, and some harden........
Any suggestions? Please help!

Thank you

8 replies
coffeecake Posted 31 Aug 2009 , 7:46pm
post #2 of 9

Ganache is just melted chocolate and cream. The more cream, the smoother and the 'softer' that it will stay.

backermeister Posted 1 Sep 2009 , 3:14am
post #3 of 9

You can try a 2:1 ratio cream to choc. ganache can also nbe whipped for a lighter consistency in a mixer once it has cooled and set. true more cream more soft but be careful it is not too soft. When placed in the frig the ganache will harden slightly no matter what because of the fat in the cream and choc. Just remove from frig at least 2 hours before service.hth icon_smile.gif

Bluehue Posted 1 Sep 2009 , 3:34am
post #4 of 9

I suggest you don't add more cream - as it will not harden once used as a filling. Unless you want a really soft gooey filling.
It WILL set - but not harden - IYKWIM.

What i use to fill/torte a cake with comes from the same bowl that i use for the final layer over my cake.

Ganache is Ganache - start adding more things to it and you will end up with a mousse type filling.
I even read on here somewhere, where someone added butter - icon_confused.gif
There is enough *fat* in the cream and choclate without adding butter -
That is not Ganache - thats - ummm, actually i do not know what you would call it -


backermeister Posted 1 Sep 2009 , 7:05pm
post #5 of 9

Actually butter and invert sugar is added to ganaches that are to be formed into truffles and bonbons. Typically not used in frosting/filling type ganaches. Unless a person makes or studies choc making than this info would be puzzling. But yes they are all called ganaches. Just depends on what medium you are working with. icon_smile.gif

matthewkyrankelly Posted 1 Sep 2009 , 7:16pm
post #6 of 9

Try it for yourself. Make the traditional ganache. Refrigerate it and see what happens. Bring it to room temperature and see how smooth it becomes. Whip some to see the consistency. It will put your mind at ease to work with it a little. It is really great stuff. Again, it will always be firm in the fridge.

FYI - it can be melted and resolidified if necessary.

backermeister Posted 1 Sep 2009 , 7:31pm
post #7 of 9

I agree. There are a myriad of ganache recipes to work with. Try some out. Worse case is that it breaks but even that can be salvaged, so don't throw it out if that happens. If too soft you can add more choc if too hard you can add more cream. Lots of options to play with.....makes me want a truffle and luckily I have some. Good Luck. icon_biggrin.gif

delilahmarie Posted 7 Sep 2009 , 10:11pm
post #8 of 9

I made ganache for the first time this past week and it was the perfect consistency for filling, which is what I used it for. I used 17 ounces of chocolate and 1 cup of whipping cream and it was delicious!

JenMK0403 Posted 26 Sep 2009 , 7:01pm
post #9 of 9

Thank you everyone for your help! I used a lot of your suggestions and did some trial runs It turned out great! Thank you

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