I made chocolate ganache today, for the first time. I did it like how everyone recommends it.
But when I saw "bittersweet" in the recipe, my mind immediately thought "unsweetened" chocolate (I tend to call the chocolate that should have been used, "semisweet").
So I used unsweetend instead of semisweet/bittersweet, thinking that the cream might be sweet (Never used heavy cream before either!)
And I discovered that it's not really that tasty.
How can I recover?
I was thinking of heating it slowly over low heat in a double boiler, and slowly incorporating sifted powdered sugar?
I'm just going to be using this for a filling in a cake. It was just a test.
Anyone have any ideas?
Your method will work. You might need to add a little more cream too.
Or if you want to make it into truffles, add some booze and sugar. It will make GREAT truffles.