I Need Help Firming Up My Ganache :(

Baking By SugarNSpiceDiva Updated 23 Dec 2010 , 4:13am by confectionery

SugarNSpiceDiva Posted 23 Dec 2010 , 3:22am
post #1 of 7

Hi everyone,

I'm having a problem with my ganache. The last time I made it, I think I used dark chocolate, which made it really thick and firm, almost too firm to work with. This time, to make it softer, I used milk chocolate, and it's very soft. It's a little thicker than a pudding consistency.

I'm guessing maybe I used the wrong chocolate again? But this is the second batch I've made. The first time came out the same way, but I thought I had messed up on the ratio. So I'm trying to keep from having to go out and buy more, when the cake layers are already on the counter.

Does anyone know how to firm up the ganache after it's made? I could put it in the fridge, but once I have it on the cake and it's not refidgerated, I'm afraid it's gonna fall apart.

Please help icon_cry.gif

6 replies
Karen421 Posted 23 Dec 2010 , 3:30am
post #2 of 7

It won't fall apart, you will be fine. Stick it in the fridge and it will firm up. If not you can add more chocolate, but I would only do this if you are sure it is runny, because you can make it to firm. Good Luck! icon_smile.gif

SugarNSpiceDiva Posted 23 Dec 2010 , 3:39am
post #3 of 7


Thank you so much icon_smile.gif I made the ganache last night, and had it in the fridge all night. But once I took it out this evening to get it to room temp, it went really soft again.

I think I will add more chocolate. Also, I googled it and read online that butter helps the chocolate firm up real good. I used the recipe on most saved recipes on here, but I didn't add the butter, b/c it said it was only optional to make it shiny. Should I go ahead and add the butter to see if it will help?

Thanks so much for the help icon_biggrin.gif

Karen421 Posted 23 Dec 2010 , 3:45am
post #4 of 7

I use about 1 or 2 Tbl of butter - depending on how large of a batch I do. I'm not sure if that helps firm it up, but it does give it a nice consistency.

SugarNSpiceDiva Posted 23 Dec 2010 , 3:50am
post #5 of 7

Aha, see what I get for having an original thought? icon_lol.gif I figured, well it's going under fondant, so why do I care if it's shiny? lol.

Thanks so much Karen! I'm going to go be daring, and add some more chocolate and some butter in. lol Wish me luck. I'm scared icon_rolleyes.gif lol

Karen421 Posted 23 Dec 2010 , 3:52am
post #6 of 7

Good Luck! Ganache is really easy don't be afraid, there is really no way to mess it up. (ok - well, if you get water in it) I use it all the time now instead of buttercream! icon_biggrin.gif

confectionery Posted 23 Dec 2010 , 4:13am
post #7 of 7

What recipe did you use? Milk chocolate to cream should be 3:1.

Theresa icon_smile.gif

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