Whipped Chocolate Ganache Help

Baking By ScrumdidlyCakes Updated 5 Apr 2012 , 3:06pm by ScrumdidlyCakes

ScrumdidlyCakes Posted 5 Apr 2012 , 1:49pm
post #1 of 3

Hello! So I absolutely love the whipped chocolate ganache recipe on here and so do all my friends! But i would say half the time i attempt it, it doesn't work out. It sort of curdles. And I use not the cheapest chocolate and heavy cream is expensive!! I follow the recipe except for one thing..... it says to chill overnight but im always impatient and just make it and put it in the freezer for a little bit to cool. Is that the problem you think? I always chill the whisk in the freezer and the metal kitchenaid bowl like I do with regular whipped cream.

2 replies
fcakes Posted 5 Apr 2012 , 2:28pm
post #2 of 3

When I make whipped ganache, I make the ganache and leave it to cool and thicken at room temperature 5-7 hours, mostly overnight. Next day, I whip it up and it gets nice and smooth.

ScrumdidlyCakes Posted 5 Apr 2012 , 3:06pm
post #3 of 3

Ok. that must be the problem then. Thanks!!!

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