Help: Chocolate Ganache Isn't Firming Up!!!!

Decorating By lrlt2000 Updated 15 Jul 2012 , 2:59am by lrlt2000

lrlt2000 Posted 11 Jul 2012 , 10:06pm
post #1 of 4

I usually make white chocolate ganache (1:4) for coating sculpted cakes, but I made chocolate ganache yesterday (which is supposed to 1:2/1:3, right???) for covering a sculpted cake today and I just went to warm it up a bit (presuming it was hard at room temp) but when I move the spoon, it was SOFT!!! I mean, like stirring easily soft!

How can I firm it up *now*?? Is it too late to melt more chocolate and add it??

What should I do? And I NEED it to be firm, because I'm trying to coat a layer cake that has fresh strawberries in the buttercream layers!!

3 replies
BakingIrene Posted 12 Jul 2012 , 12:07am
post #2 of 4

Shove it in the fridge until it's hard all around the edge.

Then scrape everything including the hard parts into a food processor with the regular steel knife and run it for a minute.

Some kinds of chocolate have to be chilled to get the "set" started.

cheatize Posted 12 Jul 2012 , 4:55am
post #3 of 4

Failing that, melt more chocolate, stir it in, and let it cool.

lrlt2000 Posted 15 Jul 2012 , 2:59am
post #4 of 4

BakingIrene, you were right! It worked like a charm! I didn't process it, though. I just let it chill out a little, then I tried to stir it as best I could (which was not easy) then microwaved in 10 second intervals until it stirred smooth.

After I used it on the cake, it firmed up great at room temp!

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