Last night I attempted ganache for the first time. Being the newbie I am..I'm not sure if I did it right..lol I used heavy cream and chocolate squares. The recipe said to boil the cream..then add chocolate and let it melt..then put it in the fridge until it firms. Ok...I did that..but the ganache separated. It seems "oily" on top. Any ideas what I did wrong? I made it for the chocolate buttercream recipe. The icing still turned out well..tasted great But, I was wondering what I can do next time to prevent that...anyone know? Thanks! Oh..and here's the cake...it was my first attempt at ganache, chocolate buttercream, and the cake extender! By the time I was done I was too tired to even smooth the icing..lol
Thanks for your help!!
WOW, Love your chocolate cake, it looks delicious!
Okay, about the ganache, I don't boil the cream, I heat it unitl it is steaming good but not boiling, pour it over the chocolate pieces, after a few minutes I stir until smooth and I let it set on the cabinet, stirring frequently to keep it smooth.
I use 1 2/3 cups heavy cream with 12 ounces of chocolate.
hope this helps, thanks for sharing your cake with us.
Sunshine93 is right. Add the scalding cream to the chocolate, let sit and stir. Also, as the genache gets cool enough you can whip it and it makes a great icing.
What kind of chocolate did you use? You should use real chocolate, not the candy melts for ganache. I don't know if that helps or not.
The recipe I have called for 1.5 cups heavy cream and 1 lb of chocolate. I used Nestle's Chocolatier in bittersweet. Is that the wrong kind of chocolate?? It said to use semisweet or bittersweet. Thanks!
I also don't boil the cream ... I heat it just this side of the boiling point, add the Ghiradelli chocolate and blend with a whisk. I don't refrigerate it .... I whisk it until it's the right consistency (about 1 minute or so) and then pour it over my BC iced cake. Couple of pics in my photos if you want to see them.
I heat 2 cups heavy cream just to boiling and then pour over 1.5 lbs of cut up chocolate (which is in my KA bowl). I then stir to get it to start melting, then put it on my KA and set the paddle to 1 or 2 just to keep the ganache moving while it cools. Then I let it sit on the counter until it is the consistency that I need. I refrigerate the leftover and just heat some up in the micro to use it again.
~Chelle
I use the ganache recipe from Paula Dean on food network. It is awesome. I saw it on one of her shows where she made chocolate bundles. It was around Valentine's Day. good luck
Quote by @%username% on %date%
%body%