Watery Ganache Help Asap!!

Decorating By krissycupcakes Updated 2 Sep 2009 , 9:26am by Melnick

krissycupcakes Posted 31 Aug 2009 , 2:24am
post #1 of 11

ok my mother got a recipe on here for ganache that called for 8oz choc and 3/4 cup cream i heated the cream and poored it over the choco and now im whipping the hell out of it and its not doing anything its no longer hot its cool but really watery any ideas how to fix this i need to get this cake together ASAP please help

10 replies
coffeechick Posted 31 Aug 2009 , 2:35am
post #2 of 11

thats a lot of liquid for that little of chocolate. My recipe is usually 14oz chocolate and 1/2cup heavy cream. Let it sit for 1 minute and then mix until all incorpoated. let cool to room temp

niccicola Posted 31 Aug 2009 , 2:35am
post #3 of 11

What are you trying to do with the ganache? Use it for pouring? Use it as a filling? Use it as a frosting?

Some people do a 2:1 ratio where you have 2 parts chocolate to 1 part heavy whipping cream. I normally do a 1:1 ratio, so your 8oz chocolate with 3/4 cup (approximately 6 oz) of cream should work. This is if I want a filling or crumb coat ganache.

But, if you are trying to reach a whipped consistency, then you need to add more whipping cream, probably something along the lines of 2:1 ratio with more cream than chocolate. Then, let it cool down a little bit before putting it in the kitchenaid with the whisk attachment.

coffeechick Posted 31 Aug 2009 , 2:37am
post #4 of 11

i also agree with nicciola depends on what you are using it for also.

krissycupcakes Posted 31 Aug 2009 , 2:38am
post #5 of 11

thanks so much im trying to make my engagement cake for tuesday and i have soooo much to do tomorrow i wanna get it iced tonight cross your fingers its going to be a long night!!!!

JanH Posted 31 Aug 2009 , 5:12am
post #6 of 11

Did you allow your melted chocolate/hot cream mixture to cool before starting to mix?

Here's a help thread for a recipe that sounds very close to yours:
(8 oz. chocolate/1 cup heavy cream for ganache glaze.)

http://www.cakecentral.com/cake-decorating-ftopict-647147-.html

Snarkybaker's (formerly Txkat) blender ganache recipe:

http://www.cakecentral.com/cake-decorating-ftopict-624918-.html

Chocolate 101:

http://tinyurl.com/ytby97

Found some ganache filling recipes for truffles that have the same proportions as your recipe:

http://www.mit.edu/~wchuang/cooking/recipes/Desserts/Truffles.txt

HTH

Rylan Posted 2 Sep 2009 , 12:23am
post #7 of 11

When using a spreadable ganache for icing, you should always measure a 2:1 ratio by weight.

antonia74 Posted 2 Sep 2009 , 2:46am
post #8 of 11
Quote:
Originally Posted by krissycupcakes

now im whipping the hell out of it and its not doing anything its no longer hot its cool but really watery




It sounds as if you've overwhipped it until it split. icon_confused.gif

Jan's right. Shouldn't it be cooled to room temp or beyond before you start to whip it? My recipe is one pound of chocolate to one litre of 35% whipping cream, scald the cream, pour it over the chocolate. Leave it in the fridge overnight to cool completely and THEN whip it gently the next day. You have to be SUPER careful to only whip it until it holds its shape, otherwise it thickens up on you and then suddenly splits....looking grainy and watery. thumbsdown.gif

KitchenKat Posted 2 Sep 2009 , 3:30am
post #9 of 11
Quote:
Originally Posted by Rylan

When using a spreadable ganache for icing, you should always measure a 2:1 ratio by weight.




Not always. Depends what you're using it for.

2:1 ratio chocolate to cream results in a hard setting fondant ala planet cake.

For a creamy, spreadable frost that stays soft, classic ratio is 1:1 chocolate to cream or even a proportion of 75g chocolate: 100g cream.

Whipped ganache, which is spreadable and is also used as frosting can be made with anything from 1:1 to 1:2 chocolate to cream ratio (double the weight of cream to chocolate)

OP, your ganache is runny because it sounds like you didn't wait for it to cool before whipping. Reheat the ganache to below boiling (just until small bubbles form on the ganache where the edges touch the pan, remove from heat, cool in fridge till ganache is cold and then whip.

Rylan Posted 2 Sep 2009 , 8:56am
post #10 of 11
Quote:
Originally Posted by KitchenKat

Quote:
Originally Posted by Rylan

When using a spreadable ganache for icing, you should always measure a 2:1 ratio by weight.



Not always. Depends what you're using it for.

2:1 ratio chocolate to cream results in a hard setting fondant ala planet cake.

For a creamy, spreadable frost that stays soft, classic ratio is 1:1 chocolate to cream or even a proportion of 75g chocolate: 100g cream.

Whipped ganache, which is spreadable and is also used as frosting can be made with anything from 1:1 to 1:2 chocolate to cream ratio (double the weight of cream to chocolate)

OP, your ganache is runny because it sounds like you didn't wait for it to cool before whipping. Reheat the ganache to below boiling (just until small bubbles form on the ganache where the edges touch the pan, remove from heat, cool in fridge till ganache is cold and then whip.




I was refing to spreadable ganache used under fondant cakes.

Melnick Posted 2 Sep 2009 , 9:26am
post #11 of 11

I have done this a few times. I think you will find that you let the cream boil too much and it has become too hot and spoiled the chocolate. You can't walk away from the cream while you are boiling it. Bring it just to boiling and get it off straight away. I found this out the very, very expensive way for my daughter's cake! And it happened the three times (it took me a while to learn what was going on) I left the cream boiling while I was doing something else. I remembered that if you try to melt chocolate in the microwave (just by itself) but you heat it too long you end up with the same problem, so I tried getting the cream off as it started boiling like I usually do and it worked properly . You

can't save the chocolate no matter what you do. I tried using it on my cake, but it just got more and more liquid the longer it sat and it didn't sat - I had to scrap it off and try again. Hope this helps you. I totally feel your pain!

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