Help!!! Making Ganache With Chocolate Chips????
Decorating By projectqueen Updated 28 Mar 2007 , 4:44pm by LaSombra
I'm trying to make a ganache for whipping for a filling.
I used Ghiradelli chocolate chips (semisweet) and heavy cream. I poured the hot heavy cream over the choc. chips and they are not dissolving all the way.
Should I not use choc chips to make this? Can I save it?
Help please!
i've successfully used the chips
patience...it can take some time for them to completely melt....just keep stirring.
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if you have a heating pad, you can set the bowel on that to add a bit of extra heat to urge the chocolate along.
or a very gently "nudge" in the microwave can help too (like 5 sec at a time and stir well each time)
Thanks, guys, I'll try that.
It looks like it's separated or something, I didn't know if it would ever dissolve completely.
Okay, I'm off to try warming it again slowly....
I just had this happen to me last week. I used chocolate chips and the same thing happened to me. I kept putting it in the microwave in 30 second intervals and stirred a lot. Eventually the lumps started to disolve. They didn't all go away, so I ran the whole chocolate mixture through a fine strainer and it turned out wonderful....no lumps! It did take some time, I didn't think the lumps would ever disolve, be patient! Good luck! 
I used chocolate chips just fine - ghiradelli in fact. Although each time I've tried to make ganache I always seem to overheat the whipping cream a bit - it starts to bubble quite a lot! Oops! But the ganache always ends up tasting great so I guess I'm okay w/ a little absent-mindedness... just keep stirring and the other tips about heating it up slowly in the microwave are good too. Oh and I use a metal bowl - usually the one that came w/ my K.A. mixer. I think that helps conduct the heat better.
Good luck!
I use those same chips all the time. It takes a couple of minutes of stirring the hot cream into the chips for it to all melt and come together. I always heat the cream until just before it boils and I do it on the stove top because I always under or over heat the cream if I microwave it.
I put the chocolate chips in a food processor, whir them a bit, then add the hot cream through the feed tube and process for just a few seconds. It comes together wonderfully.
I also use chocolate chips and a food processor. It works perfectly and almost instantly. If you want to know more about that, you can read it in The Cake Bible by Rose Levy Beranbaum. That's where I learned it.
I put the chocolate chips in a food processor, whir them a bit, then add the hot cream through the feed tube and process for just a few seconds. It comes together wonderfully.
I saw Alton Brown do that once on Good Eats and have thought about trying it that way. Maybe I should dig out the food processor and try it 
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