I have tried making a whipped chocolate ganache twice, and both times, have majorly failed! I would love to use it as a filling for my cake, but have no luck at all. I found a recipe calling for 3/4 cup whipping cream and 8 oz. semi-sweet chocolate. I halved the recipe because I didn't need a lot, and followed the directions: let cream come just to a boil, pour over chopped chocolate, let sit 5 mins, stir, then I left it in the fridge for about 45 mins. Whipped it with the beater for 2 minutes and it looked and tasted great, then about all of 5 minutes later of sitting on the counter, it had turned into a crumbly mess!!! This happened to me both times I made it-what am I doing wrong?

People have reported crumbly ganache when making it with chocolate chips. I don't know if that's what you used, but it's been known to be a problem. Also, the consensus is that you have to do this by weight: 2 parts dark chocolate to 1 part cream. So for 8 ounces of chocolate, you would need 4 ounces of cream. If you're using milk or white chocolate (which I see you're not), the ratio would be 3 parts chocolate to 1 part cream. I usually don't whip mine, because I found that it had about the same consistency whether I did or didn't do it. I don't generally put mine in the fridge, but leave it out covered overnight or for several hours, until it ends up the consistency of peanut butter, more or less. I would encourage you not to give up but to try again if something I suggest is different from what you've been doing, because the stuff is wonderful when it turns out - tasty and a dream to put under fondant. I hope some of this has been helpful, because I'm a ganache fanatic.

The problem is the fridge. Leave your ganache on the counter at room temp. Chocolate and water are NOT friends. As it comes to temperature condensation is created (water) and it will cause your chocolate to seize (crumble and get hard). Try it with Marianna's instructions (it's how you are supposed to make ganache) and you will be pleased. I was terrified the 1st time but once it set up it was AMAZING!!! Good luck!!!

I was getting frustrated with the inconsistency in my ganache until someone here on CC posted the link to this video on how to make ganache in the microwave: http://www.artandappetite.com/category/recipes/
Now I get great ganache every time. It's not whipped but I hope this helps anyway.
And I agree that everything needs to be weighed.

I made ganache for the first time last weekend. I used the video above for directions and it was wonderful. I was really nervous but it was easy. I also think water had a part to play in the crumbling. Maybe if you leave it covered until it comes to room temp that might help.

If you over whip the ganache, it goes to the crumbly stage. I sit my ganache in a sink full of ice to cool it down then whip it. Whip it until it thickens slightly and let it sit. It firms up. If not quite enough whip a bit more. The key is to not whip it too much.

Thank you so much for the advice everyone! I will try leaving it on the counter next time, if I get brave enough to try it again. Lol.

I think that for whipped ganache, you need a softer ganache, more like a 1:1 ratio. It will seem to be not firm enough, but the whipping will work better. I've also heard a recommended ratio for whipped ganache to be 1 part chocolate to 2 parts cream, so even thinner. The moisture shouldn't be a problem. Chocolate alone seizes with a little moisture because of the chemical reaction. When you add the cream, you are beyond this reaction because you already added enough liquid to the chocolate to keep it from seizing. After all, cream IS liquid and has water in it. To quote Shirley O'Corriher in Bakewise, "...when you get a little moisture on melted chocolate the fine, dry sugar and cocoa particles glue together to change melted chocolate into a solid, grainy mess." The solution is to add enough liquid to wet all of the particles, then they will no longer seize. When you add the cream, you do this, so no more seizing. The problem has to be something else. I'm guessing your ganache is too thick to begin with and/or is over-mixed. HTH!

I agree add more cream than the 2:1 ratio and keep it out of the fridge. This is only for whipped ganache though. It firms up into melt in your mouth yumminess. Don't give up :p

I use whipped ganache all the time made with chocolate chips. It is awesome. Here is the recipe I use from Southern Living Magazine:

1 1/2 cups whipping cream ( I prefer Land o Lakes whipping cream)
12 ounce bag of semi-sweet chocolate (use real chocolate) chips (I used Nestle Toll House, but any good chocolate will do)
3 TBS butter (not margarine)

Bring whipping cream almost to a boil (scald). Take off heat, stir in choc chips and let melt. Stir to combine and then whisk in the butter by hand until melted. Let cool 20 minutes (not in fridge) before using. Now you have ganache that can be used like you normally would use it, to drip off cake, whatever. You do not need to cool in the refrigerator!
To whip it, put in your mixer with your whisk attachment and start whipping it on high and leave it there. It takes a lot longer than 2 minutes, but don't give up on it...eventually it will start fluffing up. When it forms soft peaks stop. You can whip it stiffer but you don't want it to get clumpy. Watch carefully. The soft peak stage is great for filling, for frosting...etc. I freeze any excess and use it as needed...it stays whipped. Trust me, this is the easiest thing ever to do. It also keeps well in the refrigerator.

Sounds easy enough-I will have to give this one a try! Thank you! )

I made ganache for the first time this weekend and it turned out perfectly.. I used 1 part cream to 2 parts chocolate and I used Giradhelli chocolate chips. I used 400 ml of cream and 800 grams of chocolate. No butter.

I watched this video:

My ganache has turned out perfectly every time. And it is all due to following the great advice of people on this site. I kept a little file on different applications and problems before I ever made it. Thanks, everyone.

I've left it out for several days, both on and off of cakes in this really hot climate where I live, and I've never had a problem with it going bad - it does eventually, but in weeks, not in days (I accidentally left a container of it in my cabinet for over a month one time and when I found it, it was all moldy, so it eventually goes bad, but what doesn't?).

When ganache' is whipped too much the cream becomes butter, that's why it gets crumbly. Ganache really likes to set up at room temperature which is why it should be done the day before you use it. Put plastic on it touching the surface and press out any air bubbles. Don't be impatient and don't get nervous. It won't sour, the sugar stabilizes it. You really don't need to whip it but if you want to, don't whip it for more than 30 to 45 seconds with a whisk attachment. Hope this helps. Mine always turns out fine.