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!

Oh I usually stick mine in the microwave for a few seconds when this happens. Just be careful not to over do it or the chocolate will burn.

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 a stainless bowl and get the cream to just boiling...then when the bubbles start to rise I pour it in...I've never had the chips not melt

I always use chocolate chips because they're already in small pieces and they're actually cheaper than the baking chocolate to buy...go figure

Just keep stirring, stirring, stirring

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 use the ghiradelli chips, too. I use a glass bowl. It comes out fine for me, too..... I think I melted the chips in the microwave before I added the cream.....I can't remember for sure....

Ditto on using the chips, they work fine, just don't let your cream get too hot or it will not do well. It takes some stirring, but will eventually melt.

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.