White Choco Mousse Ganache Problems!!

Baking By sugartopped Updated 19 Oct 2005 , 2:48am by claudia05

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sugartopped Posted 9 Oct 2005 , 10:45pm
post #1 of 4

Just wondering if you can beat whipping cream too much?? I've attempted to make the following recipe....

White Chocolate Mousse Ganache Filling
6 oz white chocolate
16 oz (2 cups) double cream or heavy cream
Refrigerate the mixing bowl and beaters for 15 minutes, or put in freezer till very cold. Using a double boiler or microwave on high power (stirring every 10 seconds if using microwave, melt the chocolate with 116g/4oz/4 fluid oz cream. Remove from the heat before the chocolate is fully melted and stir until melted. Set aside until no longer warm. In the chilled bowl beat the cream until traces of beater marks just begin to show distinctly. Add the white mixture and beat just until stiff peaks form when the beater is raised.

But at the very last step...beat just until stiff peaks form....that never happens and the mixture looks like curdled milk!!! I know the white choc mixture was cool enough b/c I put it in the fridge for about an hour. I thought I could just keep beating...kinda like what happends w/ital. mergn...but it never gets better.

I'm hoping to use thise for a filling on the wedding cake...but can't figure out what is going wrong.

Any suggestions??

3 replies
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JoAnnB Posted 10 Oct 2005 , 5:26am
post #2 of 4

Try a regular whipped ganache for the filling. About equal parts of heavy cream and white chocolate. chop the chocolate some, heat the cream to almost boiling. Pour the cream over the chocolate. Stir to blend.

Allow to cool. You can refrigerate it, but don't let it solidify.

Begin with a whisk and beat the ganache. It should begin to thicken and become fluffy-solid enough to spread or pipe. If it doesn't start to thicken a bit right away, cool it a bit more.

If you over beat it, it may break. just remelt it over barely simmering water and start over. You can only hurt it by scorching or overheating the mixture.

Good Luck.

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dlp Posted 12 Oct 2005 , 2:03am
post #3 of 4

I agree with JoAnnB about the regular ganache......when i make it i use 1/2 cup whipping (heavy) cream to 1 cup chocolate....i give the choc a jump start by heating it in the microwave for about 1/2 minute.....then heat the wc till hot and blend the two....at first they don't look like they will mix together...but like magic they suddenly do.....i actually usually make mine the day before (while i'm making my cheesecakes)...and then the next day i zap it in the microwave for about 15 seconds and then beat till fluffy..(but it doesn't get the volume that wc alone would get)

the recipe you used sounds like it has way too much cream in it......but maybe someone who has more experience than me will know

i did try one time whipping the cream and then adding the chocolate (already melted).....and it came out sorta of what you said....looking like curdled milk....

hope this helps.....Donna usaribbon.gif

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claudia05 Posted 19 Oct 2005 , 2:48am
post #4 of 4


That sounds like the recipe from the Cake Bible. I made that recipe last weekend and the same thing happened to me. The mixture started to curdle. So I just stopped whipping the mixture and put the ganache in the fridge. I used it as a filling (plus fresh strawberries) for a white cake. Everyone loved the cake and filling. I got a lot of compliments. So even though it doesn't whip to stiff peak stage, it still tastes great.


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