Whipped Chocolate Ganache

Baking By getfrosted Updated 22 Mar 2007 , 1:10am by getfrosted

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getfrosted Posted 22 Mar 2007 , 12:28am
post #1 of 10

Hi everyone! I need your help!!!

Everytime I go to make whipped chocolate ganache it's great until the whipping .... it curdles into a hopeless mess that can't be salvaged.

Any ideas of what I could be doing wrong or trusted recipes out there??? I have another order for it because I forgot to take it off my website so I have to figure this one out.

TIA

9 replies
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rstml Posted 22 Mar 2007 , 12:33am
post #2 of 10

It may be that you are overwhipping it. I only whip mine until it lightens a bit in color. What ratio of cream to chocolate do you use and are you whipping it right out of the cooler or at room temp?

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Momof4luvscakes Posted 22 Mar 2007 , 12:37am
post #3 of 10

I make mine one day, and cool it in the fridge until the next day. It should chill for at least 6 hours. Whip until soft peaks start to form and put it back in the fridge until ready to use. I have never had a problem with it.

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getfrosted Posted 22 Mar 2007 , 12:40am
post #4 of 10

I have whipped it after it cooled on the counter for a couple of hours and I have whipped it after cooling in the fridge.

If overwhipping is the problem - what is the finished consistency that it's supposed to be like? It's seems to go from liquid to curdled with nothing in between and then just stays at curdled unlike IMBC that will become creamy.

??

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getfrosted Posted 22 Mar 2007 , 12:41am
post #5 of 10

Momof4luvscakes,

Can you please tell me what ratio of chocolate to cream you use?

Thx.

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ladyonzlake Posted 22 Mar 2007 , 12:45am
post #6 of 10

I've had that happen. Mine actually got grainy. Now I whip it until it looks like whip cream and stop. Every time I go past that I have problems. It turns out though that you can reheat it, cool in frig. and whip it again.
Jacqui

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step0nmi Posted 22 Mar 2007 , 12:52am
post #7 of 10

Yes, make sure you are not over whipping it. Did you put the plastic wrap touching the Ganache when you covered it? If you don't do this a film will form and that might be mixing in to make it like that. Also check your chocolate to heavy cream ratio.

http://forum.cakecentral.com/cake_recipe-2358-Whipped-Chocolate-Ganache-II.html

Hope that this helps! Good luck! thumbs_up.gif

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Momof4luvscakes Posted 22 Mar 2007 , 12:59am
post #8 of 10

I use 1 pound chocolate to 4 cups of heavy cream.

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Momof4luvscakes Posted 22 Mar 2007 , 1:00am
post #9 of 10

That is the exact recipe that I use.

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getfrosted Posted 22 Mar 2007 , 1:10am
post #10 of 10

Thanks for the tips everyone, truly appreciated! I'm going to try out this ratio (maybe mine was different - will have to look up) and hopefully I will have whipped ganache success like you guys!

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