Help With Whipped Ganache!!
Decorating By pottedmeatchunks Updated 30 Apr 2007 , 3:17am by mizshelli
I am devastated I just made up my first batch of whipped ganache and it looks and even TASTES suspicious. how do you mess up 2 ingredients I dont know but I dont think my chocolate melted all the way in the just-to-boiling-point cream becaues i could still see tiny chocolate grains but what could i do?? so i stuck it in the fridge anyways, forgot to plastic wrap so it got a film but i just whipped it up about 3 hrs later anyways and it smells like chocolate milk but looks like ... grainy muck? i tasted a bit of it and it tastes like rotten chocolate milk. I admit I'm not a big semi-sweet chocolate fan but this stuff is nasty! Perhaps ganache is an acquired taste? Or did I really muck this stuff up? HELP!!
like you said, it sounds like your chocolate didn't melt all the way and/or it wasn't mixed long enough with the cream. when you start mixing, it's still separated but as you mix it more and more, it comes together into a dark chocolate colored mixture. ganache has a smooth uniform consistency, like the chocolate syrup on a hot fudge sundae for example.
I don't know if you can still save it -- I don't know if this would work and might just ruin it but maybe you could very slowly reheat it on the stove to melt the chocolate again and then mix it again but as a warning, I've never tried that before so I really don't know if it would work!
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