Hi everyone,

I'm having a problem with my ganache. The last time I made it, I think I used dark chocolate, which made it really thick and firm, almost too firm to work with. This time, to make it softer, I used milk chocolate, and it's very soft. It's a little thicker than a pudding consistency.

I'm guessing maybe I used the wrong chocolate again? But this is the second batch I've made. The first time came out the same way, but I thought I had messed up on the ratio. So I'm trying to keep from having to go out and buy more, when the cake layers are already on the counter.

Does anyone know how to firm up the ganache after it's made? I could put it in the fridge, but once I have it on the cake and it's not refidgerated, I'm afraid it's gonna fall apart.

Please help

It won't fall apart, you will be fine. Stick it in the fridge and it will firm up. If not you can add more chocolate, but I would only do this if you are sure it is runny, because you can make it to firm. Good Luck!

Karen,

Thank you so much I made the ganache last night, and had it in the fridge all night. But once I took it out this evening to get it to room temp, it went really soft again.

I think I will add more chocolate. Also, I googled it and read online that butter helps the chocolate firm up real good. I used the recipe on most saved recipes on here, but I didn't add the butter, b/c it said it was only optional to make it shiny. Should I go ahead and add the butter to see if it will help?

Thanks so much for the help

I use about 1 or 2 Tbl of butter - depending on how large of a batch I do. I'm not sure if that helps firm it up, but it does give it a nice consistency.

Aha, see what I get for having an original thought? I figured, well it's going under fondant, so why do I care if it's shiny? lol.

Thanks so much Karen! I'm going to go be daring, and add some more chocolate and some butter in. lol Wish me luck. I'm scared lol

Good Luck! Ganache is really easy don't be afraid, there is really no way to mess it up. (ok - well, if you get water in it) I use it all the time now instead of buttercream!

What recipe did you use? Milk chocolate to cream should be 3:1.

Theresa