I am trying to figure out what I am doing wrong when whipping ganache. I use the basic 2:1 dark chocolate to heavy cream by weight method to make my chocolate ganache. When I whip it, though, it is fluffy and lovely in the bowl, but it turns to a truffle center texture. That is, thick and very firm.
I have added softened butter to it, but I am never sure how much. I am nervous about adding too much butter while playing it by ear and having a squishy filling that won't support layers without bulging. It seems there is quite a difference between the consistency in the bowl when mixing and to when it settles and sets up a bit. I am
I also chill my cakes hard for delivery, and I have seen that the whipped ganache stays too firm for too long a time.
So...what's the secret to a sturdy yet soft whipped ganache filling?
Could it be the chocolate you are using? Maybe a different kind or brand would work better for you.
I would like to know this too. I have tried icing a cake with whipped ganache and it wouldn't spread. My only conclusion was that I had over whipped it.
I normally use a 60% Ghiradelli when I do a base layer under fondant and when I am doing a dessert that primarily features chocolate, I use a couverture E. Guittard wafer.
What do you suggest? Is there a fat content that I should look for when testing other brands?
I read that the fat content must be at least 35%.
To be honest, I have used whipped ganache once or twice and since it wasn't for anything fancy, I had Wilton candy wafers on hand and that's what I used, I melted them in heavy cream and they worked just fine.
Maybe these video will help.....
maybe i'm missing it, but can you call out where she talks about whipping ganache to make a fluffy filling? From what I can tell, this is a (very informative) three-part series on using ganache to cover a cake before applying fondant. It is a great technique, and one that I regularly use, but not applicable to the question I was asking. Maybe I am missing it somewhere?
Thanks for your time.