Why Is My Ganache Sooo Runny??

Baking By jlcalvert Updated 28 Jul 2011 , 2:22pm by jlcalvert

jlcalvert Posted 27 Jul 2011 , 12:58pm
post #1 of 5

I made white chocolate ganache last night. The recipe I used was:
16 oz. white chocolate
1 1/2 cup heavy cream
1/2 cup jam

It has been in the refrigerator for about 12 hours and when I checked on it the ganache is still running off the spoon!!! Is there any saving it or do I just try another recipe??? Thanks

4 replies
SteveJ Posted 27 Jul 2011 , 1:11pm
post #2 of 5

i have never seen jam in a ganache recipe! i have had problems with runny ganache before though and it can be thickened by adding more chocolate. the only problem is knowinghow much more to add and you cannot tell until the ganache has cooled (by which time you may have a solid block if you've added too much)!

ive always used equal parts chocolate to cream for dark chocolate ganache. using milk or white chocolate gives a more sticky and less firm consistency as there is more fat and sugar, so slightly more chocolate is needed. i'm afraid i dont know how much a cup is (as im from the UK) but if the jam and cream together is less than the weight of the chocolate then i wouldn't have thought there would be too much of a problem.

i think you are just going to have to add more chocolate im afraid!

artscallion Posted 27 Jul 2011 , 1:16pm
post #3 of 5

I think white chocolate ganache should be a 3:1 ratio of chocolate to cream. Your recipe has about twice as much cream as it should. For 16 oz chocolate you should only have about 2/3 of a cup of cream. And the jam is an added issue. I've also never seen jam in a ganache recipe. Though it is an intriguing idea if you get the proportions right.

auzzi Posted 28 Jul 2011 , 2:17am
post #4 of 5

This is one I have:

Chocolate-Strawberry-Ganache
2 cups whipping cream
3/4 cup strawberry jam
1 pound bittersweet or semisweet chocolate, chopped
Combine cream and jam in heavy large saucepan. Whisk over medium-high heat until jam melts and mixture comes to boil. Add chocolate, remove from heat and whisk until chocolate melts and mixture is smooth. Refrigerate ganache just until thick enough to spread, whisking occasionally, about 1 hour 15 minutes.

Notes:
1. white chocolate has too much butterfat in it [in comparison to bittersweet or semisweet chocolate]
2. check the jam: what's the fruit content ? It should be at least 55% fruit, otherwise it's jelled sugar-water ..

jlcalvert Posted 28 Jul 2011 , 2:22pm
post #5 of 5

Thank you!!!

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