Chocolate Ganache Filling Help!!

Baking By ScrumdidlyCakes Updated 15 Dec 2011 , 6:17pm by kickasskakes

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ScrumdidlyCakes Posted 14 Dec 2011 , 11:23pm
post #1 of 5

Hello! So I've been trying to put chocolate ganache into a filling for a cupcake. They are good and creamy at first but the chocolate eventually sets up. Am I doing something wrong?
Thanks!

4 replies
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QTCakes1 Posted 15 Dec 2011 , 12:40am
post #2 of 5

Add as little more cream, so it keeps a softer consistency.

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Karen421 Posted 15 Dec 2011 , 12:50am
post #3 of 5

Are you whipping it?

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FullHouse Posted 15 Dec 2011 , 4:52pm
post #4 of 5

I always whip my ganache when using it for filling in cake or cupcakes.

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kickasskakes Posted 15 Dec 2011 , 6:17pm
post #5 of 5

ganache ratios
for bitter or semi sweet chocolate...equal parts choc. to cream
for white or milk 2 parts choc to 1 part cream
sometimes a add a little butter to make it smoother, other options is to use 2 parts choc. to 1 part butter, this is rich and smooth but will get hard if chilled. i agree that whipping is nice to add a lightness to it.

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