What Texture Exactly Is Chocolate Ganache Supposed To Be?

Baking By CupcakeQT82 Updated 2 Sep 2011 , 1:22am by CupcakeQT82

CupcakeQT82 Posted 1 Sep 2011 , 8:33pm
post #1 of 5

I thought chocolate ganache would be pipeable for the top of a cupcake but mine turned out too runny! I used the most popular recipe for chocolate ganache here in recipes on CC but it's either quite hard in the fridge or too soft to pipe in room temperature. I want to make a mocha chocolate ganache that will work a top a cupcake.

4 replies
MikeRowesHunny Posted 1 Sep 2011 , 8:45pm
post #2 of 5

Have you tried whipping it - I find that's the best option for topping cupcakes

CupcakeQT82 Posted 1 Sep 2011 , 9:36pm
post #3 of 5
Quote:
Originally Posted by MikeRowesHunny

Have you tried whipping it - I find that's the best option for topping cupcakes




As in just with the whisk on a higher setting on my KitchenAid?

MikeRowesHunny Posted 1 Sep 2011 , 9:43pm
post #4 of 5

yes, or with a hand held mixer, both work fine

CupcakeQT82 Posted 2 Sep 2011 , 1:22am
post #5 of 5

Thanks! Actually it did seem to thicken up to more of a whipped texture which is what I was certainly going for. Not sure why I didn't think of just doing that. I have some Dream Whip in it so I thought I'd get that but didn't realize I really do have to "whip" it - doh! icon_smile.gif

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