Help! I made a ganache last night to use under fondant. I used 14 oz Hershey's chocolate to 7 oz heavy whipping cream. I let it set out overnight and in the morning it's way too runny to ice a cake. Where did I go wrong?
AWas your chocolate made up of 70% or more coco. This mades your ganache sets better. I think you used the right proportion but check your chocolate.
Oh dear, it's only 11%. No wonder it didn't work. Is there a way to thicken it?
No. I had the same problem. When it wouldn't set up I remelted it then put it back in the fridge and the next morning it was still semi liquid. I know what I did wrong though. Needed more chocolate. I'm working on it.
Buy better quality chocolate, melt it and add it in. :)
When making ganache, always use very good quality dark eating chocolate of the European type (if you are in the USA) the higher the Cocoa % the better the result.
What brand is the best? I only see Ghirardelli and Lindt at the store. I tried Lindt but it's way too bitter.
Perhaps try a 50-55% Cocao Dark Chocolate like Lindt ( I don't know which one you found too bitter but Lindt make up to 90% versions ) Does Ghiradelli make one like that?
You can also use Milk Chocolate, or part milk part dark but may need to use more of it.
I use Ghirardelli 60% because that's all I can get and it worked fine. I have seen recipes using candy melts, you use less in the ratio otherwise the ganache will get rock hard when settting up and I don't think anybody wants the ganache too hard.
I got 10 Lindt 70% cacao bars. it cost me $25. Here's hoping this one works!
Just make sure you're usingthe right ratios before you waste all that chocolate.
I measure my chocolate by weight and my cream by volume. I use metric sorry - I don't know how to convert it, but if I use 1000g of chocolate, I use 500mL of cream.
I think it's better to err on the side of less cream, because you can always microwave ganache to make it more spreadable if it turns out too hard.
I measured it all by weight in ounces.
This has happened to me too ;-( thanks for the advice about 70% coco though ;-)
I use Colette Peter's recipe....12 oz semi-sweet (I use Ghirardelli) and 4 oz bittersweet, 1 1/2 cups of cream, 1 1/2 tsp vanilla. Let sit overnight. Works perfect for me every time. Works as a filling and icing. If too firm for spreading...just heat slightly.