hi! So, I've heard that if you over heat your cream the chocolate can separate in the ganache. I made some dark chocolate ganache and some white chocolate ganache this morning. I let it to set at room temperature for a few hours. When I went to check on it, the WC had set nicely, but the DC was still runny and had separated. (1/4" of butter sitting on top of the chocolate.) Is there a way to save it or do I have to start over? If I can't use it, what can I do with this runny ganache? I was thinking of using it to make a chocolate BC. Is that possible? Thanks for your time!
You can try and bring it back together by using an emulsion blender or food processor and a very small amount of heavy cream. As long as you didn't overcook your chocolate, then it should come back together.
Sometimes stirring in some cool cream can save split ganache...
Thanks! I will try that!
Like a tablespoon or teaspoon a a time?
OMG! Thank you so much for that tip! I added some cool cream and whisked it and let it sit. It's been couple of hours and it has thicken up a bit, but I'm afraid its still a little soft. It's not quite peanut butter consistency. Could I add melted chocolate to help thicken it up? I'm using this to put under fondant for my first topsy turvy cake, so I need it to be a good consistency. Thanks!