I have tried ganache a couple times, and it's pretty good. However, on the cooking shows, it always seems to be a thicker, icing type consistency. I've made it by heating cream and then adding the chocolate chips, and no matter how long I let it cool, it stays pouring consistency. What can I do to get it the spreadable consistency? Am I not letting it set long enough or am I leaving out an ingredient? Any help would be really appreciated!
after you melt the chocolate, cover it with plastic so that it touches the ganache- this will eliminate condensation from dripping down into it as it cools. chill in the refrigerator for several hours, then whip it just like doing whipping cream. this is called whipped ganache...
another thing may be that the choc/cream ratio is different. for a thicker poured or spreading ganache that is not whipped, you'd use much more chocolate and a smaller amount of cream.
for whipped , i use equal parts. though i use this all the time, i have never done a non whipped version, but i have seen recipes in books and i think off the top of my head, for a thicker version, you'd use 3 parts choc, 1 part cream. maybe someone can confirm that or help out a bit more.
the whipped ganache is soooooooo fantastic! like a mouse, and i love it with milk chocolate- its more delicate.
I believe that after it cools you can put it in your mixed and whip it, kind of like making whipped icing.
if you do it this way with out chilling, it will usually take longer to thicken. if you overwhip it, the cream will turn to butter- and separate...it wont be as creamy, still tastes good, but the consistency is weird.
The recipe I was using was from a cookbook. It was 2/3 whipping cream and 6 oz. chocolate. I was afraid of using too little liquid in that it might not melt properly? What measurements do you use? I haven't tried the fridge technique yet or the mixer. I'll have to defnitely try that. Oh darn. We'll have chocolate cake in our house this weekend! HAHA!
The recipe I was using was from a cookbook. It was 2/3 whipping cream and 6 oz. chocolate. I was afraid of using too little liquid in that it might not melt properly? What measurements do you use? I haven't tried the fridge technique yet or the mixer. I'll have to defnitely try that. Oh darn. We'll have chocolate cake in our house this weekend! HAHA!
your ratio sounds about right for whipped ganache, you just need to chill it. if you want it thicker, but not whipped, increase the chocolate like the others said.
The last time I made ganache, I used almost the same ratios you used and also stirred in ¼ cup of soft butter after it had reached room temperature. At that point I thought it should have been cool enough to whip, but it was still too soft. At around two and a half hours at room temperature it was still too soft, but by four or five hours it was firm enough to whip slightly with a whisk and it was perfect. I think I read somewhere that you can also chill it in the refrigerator for an hour and then whip.
momofjakeandjosh (i have a jake and josh too!) , are you trying to get it to the consistency of this...?
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=melysa&cat=0&pos=22
it is frosted in whipped milk chocolate ganache using equal portions or cream and choc. the spreading consistency is wonderful after chilling and then whipping, but if placed back in the fridge after whipping, it will harden to a truffle like consistency, very very thick! if that happens though, you can take a small amount and melt it back down and then add it to the thickened ganache. its best freshly whipped.
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