Left Over White Choc Ganache - Can I Whip It?

Baking By Roxybc Updated 17 May 2010 , 2:31am by mamawrobin

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Roxybc Posted 15 May 2010 , 7:38pm
post #1 of 12

I've got some left over white chocolate ganache in the freezer. I was wondering if I could defrost it aqnd some how whip it so it's thicker and fluffier to use either as a cupcake filling or if possible even pipe it on top of a cupcake. Can someone tell me if this is possible, and how to do it?

11 replies
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mamawrobin Posted 15 May 2010 , 7:44pm
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Just thaw and whip. Should be fine. Don't add any more cream though.

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Roxybc Posted 15 May 2010 , 7:47pm
post #3 of 12

Thanks very much. Should I thaw it to room temp, or should I speed up the process by warming it up a bit over a double boiler (not so it's hot, or even warm, but just so it's really soft). How long will it take to whip, and what consistancy will it be?

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mamawrobin Posted 15 May 2010 , 8:04pm
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I would NOT warm it in a double boiler. I'd let it come to room temp. on it's own. thumbs_up.gif What ratio of chocolate to cream did you use?

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Roxybc Posted 15 May 2010 , 8:10pm
post #5 of 12

I used this recipe http://cakecentral.com/recipes/2116/chocolate-ganache-1

240 ml cream
455 g white chocolate
1 oz sugar

The recipe also called for a tbs of butter, which was optional to make it shiny, but I can't remember if I used the butter or not. It's been in my freezer for about a month now.

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mamawrobin Posted 15 May 2010 , 8:20pm
post #6 of 12

I'm not sure but maybe you could warm it in the microwave in 15 second intervals if your in a hurry. If you have time to wait I would let it thaw at room tempature.

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Roxybc Posted 15 May 2010 , 9:40pm
post #7 of 12

Thanks very much for your help/ I've whipped it up and it tastes delicious! One last question though - my ganache is a bit grainy. Is it supposed to be like that? It's my first batch of white chocolate ganache I've ever made, so I have no idea. It's always been a bit grainy, so it's not a result of freezing or anything.

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mamawrobin Posted 15 May 2010 , 11:37pm
post #8 of 12

What kind of white chocolate did you use?

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Roxybc Posted 16 May 2010 , 6:58pm
post #9 of 12

I used a white chocolate from the grocery store. I live in the UK, so our choc is generally better quality here. I bought a good bar of white choc from the baking isle. The package said I could use it for ganaches and mouses. It probably isn't the best belgian quality or anything, but I thought it was ok. The choc seems to get grainier each time I bring it back to room temp, or warm it up slightly.

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mamawrobin Posted 16 May 2010 , 7:03pm
post #10 of 12

Hi Roxybc, the reason I asked is that I've made it with Hershey's chocolate chips and it was grainy. I looked on the package only to find out it's not really chocolate. icon_lol.gif It was good just grainy.

I use the Baker's white chocolate which is probably much like what you used. However when I use it my ganache isn't grainy.

icon_confused.gif ?? I don't know. Maybe someone will have your answer. Sorry.

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Roxybc Posted 17 May 2010 , 12:03am
post #11 of 12

Ooh one other ganache question - can I use whipping cream in place of the heavy cream?

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mamawrobin Posted 17 May 2010 , 2:31am
post #12 of 12
Quote:
Originally Posted by Roxybc

Ooh one other ganache question - can I use whipping cream in place of the heavy cream?




Not sure. I always use heavy whipping cream.

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