How long do you refrigerate your ganache before it is the ideal pouring consistency. I was going to try the cc chocolate ganache 1 recipe - have been using Carole Walter's Ganache Glaze from Great Cakes - everyone loves it but it seems to take a while to set enough to pour. TA.
There are several variables, how hot is the cream, what kind of chocolate, the cream/chocolate ratio, the temperature of the fridge, how big is your bowl.
You can speed it up by gently stirring it. Don't whisk it, or you will get bubbles in the surface.
i let mine cool and thicken on the counter for fear that the fridge will harden it up.
I don't refridgerate mine at all. I use 1 c whipping cream to 8 oz. ghirardelli choc chips (chopped up fine). Boil the cream (to a full boil) - stir briskly 'till choc melts - then gently fold/stir every few minutes for 15 to 20 mins. Then I pour. I don't mind the wait.
Not sure if that helps you. Though I do refrigerate the leftovers and whip them up (like buttercream) to use for borders or decorations.
you may be using too much cream. i use 1 1/2 cups of heavy cream and 1 lb of semisweet chocolate (you can use bittersweet too).
chop the chocolate and put in a bowl.
boil the cream then pour over chocolate and let it rest until the choc is melted. then mix. it will thicken as it cools.
I suggest, if you're using my recipe, is don't refrigerate at all if you want to pour it. Follow the instructions for heating cream, butter and sugar and stirring etc. Just let it cool to room temp checking now and then to find the consistency you want then pour. I only refigerate that ganache if I want to pipe with it. Oh ya it pipes beautifully without whipping. Hope you enjoy it
You wrap your cheesecake (springform)pan in a double layer of foil and then place the pan in a larger shallow pan and pour hot water into the larger pan to about 1/4-1/2 way up the springform pan then bake. The result is a beautiful, creamy texture, never crack cheesecake
I've never done it, I usually just flavor the cake or the filling, but, you can add flavoring to the cream in the beginning.
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