How To Thicken Chocolate Ganache

Quick Recipe: How To Thicken Chocolate Ganache

How to thicken chocolate ganache? When baking cakes, we sometimes cross difficulties while making chocolate ganache. At times, our ganache tends to be too thin and runny for your baked cake; Do not fret because there are certain ways to fix your ganache. 

Essentially, chocolate ganache is a mixture of chocolate and cream. With this, the ganache’s consistency will depend on how you use it. Remember, use runny ganache for the glaze. In addition to that, use thick ganache for truffles and cake filling.

You can make the chocolate ganache by having one part of chocolate and one part of the cream. In other words, a chocolate ganache is equal parts of chocolate and cream. But, it will always depend on what kind of chocolate ganache you will need. You can use any chocolate as long as it is of premium quality. 

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Can chocolate ganache harden

What You Will Need On How To Thicken Chocolate Ganache

Ingredients 

For truffles and ganache, also for piping: (2:1 ratio)

  • 8 ounces of bittersweet or semi-sweet chocolate, about 224 grams
  • 1/2 cup of heavy cream, about 112 grams
  • a pinch of salt (optional)

For frostings, thick glazing, fillings, and whipped ganache: (1:1 ratio)

  • 8 ounces of bittersweet or semi-sweet chocolate, about 224 grams
  • 1 cup of heavy cream, about 224 grams
  • a pinch of kosher salt (optional)

For thin glazing, fondue, and light whipped ganache: (1:1.5 ratio)

  • 8 ounces of bittersweet or semi-sweet chocolate, about 224 grams
  • 1 1/2 cup of heavy cream, about 336 grams
  • a pinch of kosher salt (optional)

ZWILLING Spirit Ceramic Nonstick Saucepan, 3-qt, Stainless Steel

Equipment 

  • Knife
  • Chopping board
  • Saucepan
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Mixing bowls

Servings and preparation time

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total time: 10 minutes

Yields: Varies

Step by step instructions

Step 1 

Before anything else, chop your chocolate into small pieces using your knife and chopping board. Then, make sure to place the chocolate pieces inside a bowl.

Step 2

Afterward, place your cream inside a saucepan over medium heat. Also, heat your cream until it simmers and almost boiling. In addition to that, you can heat your cream inside the microwave if desired.

Step 3

After that, pour your hot cream into your chopped chocolate. Next, allow the cream to sit for about three minutes. Afterward, add your salt to your chocolate mixture if used.

Step 4

Then, whisk in the middle part of your chocolate and cream mixture. Afterward, whisk in small circles in the same direction. After that, gradually whisk outward, creating bigger circles until your chocolate mixture becomes smooth.

Step 5

Next, you can serve the ganache warm for fondue and sipping chocolate. For glaze or piping work, allow the chocolate ganache to cool for about ten minutes before using. Also, let your chocolate ganache cool at room temperature for about four hours. Likewise, you can do it overnight for the frosting. For the chocolate truffles, place your uncovered chocolate ganache inside the refrigerator until your chocolate ganache becomes solid. With this, please do it for about an hour before scooping and shaping it.

Tips And Tricks

For the most part, you can store your leftover ganache inside an airtight container. Likewise, you can place it in a bowl. Then, cover the surface of your ganache with plastic cling wrap in the refrigerator. As a result, it will last up to a week. 

Also, you can add variations to your ganache. Plus, you can make Fresh mint, Vanilla bean, espresso, and coconut. 

Moreover, your chocolate ganache can harden as it cools. So, reheat your chocolate ganache for about seven seconds in the microwave to get a thinner consistency. Doing so melts your ganache properly.

Also, if you want to harden your ganache, place it inside the refrigerator to have a thicker consistency. However, it can harden at room temperature.

What Do You Exactly Do If Your Ganache Is Too Thin?

There are times when you will have thin and runny chocolate ganache that will cause you to fret. The reason is that you cannot use it as a cake filling. But don’t you know that you can fix your thin and runny chocolate ganache? Here are a few ways or methods to help fix your thin and runny chocolate ganache.

Changing the ratio of the chocolate and cream in your ganache recipe

When making a chocolate ganache for truffles and filling, the suggested ratio of chocolate and cream is 2:1. Adding more chocolate to your ganache will help achieve a thicker chocolate ganache. Also, if you have made a thin and runny chocolate ganache, you may place it inside the refrigerator. Then, warm it up, and check the consistency of your chocolate ganache. Plus, if it is still thin, you can add chocolate shavings to thicken it up. However, the 2:1 chocolate and cream ratio can also produce an unlikely thick ganache. So if you want your chocolate ganache not too thick and thin, use a 1 1/2 ratio of the chocolate. In addition to that, add one ratio of whipped cream. 

Reheating thin chocolate ganache and thickening it

Suppose you failed to follow the first trick. Consequently, you end up with a runny ganache after cooling it. Whenever this happens, melt your ganache again inside the microwave with 30-second increments. Then, melt some chocolate in a separate bowl. Afterward, whisk it in your runny chocolate ganache. Do so until it becomes smooth, cool, and in the right consistency. 

Using chocolate chips

To avoid having a runny and thin chocolate ganache, turn to chocolate chips and melts such as; Nestle and Cadbury sold at your local grocery stores. Also, chocolate chips and melts are more stable. In addition to that, they are easier to work with than chocolate blocks. And for greater success in making chocolate ganache, I recommend using chocolate chips and melts. 

Can Chocolate Ganache Harden, And How Long Does It Take For The Ganache To Firm Up?

If you wonder if a chocolate ganache can harden, the answer is no. It can become solid. However, it will not become as hard as an ordinary chocolate bar or a bar of tempered chocolate. Keep in mind that it will have a thicker consistency. However, it will never become hard as a rock. Suppose you want a firmer texture when making chocolate truffles. In that case, you can place your uncovered chocolate ganache inside the refrigerator. Do so till your chocolate ganache becomes solid for about an hour before scooping and shaping it.

How To Thicken Chocolate Ganache

How to thicken chocolate ganache? When baking cakes, we sometimes cross difficulties while making chocolate ganache. At times, our ganache tends to be too thin and runny for your baked cake; Do not fret because there are certain ways to fix your ganache. 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: Can chocolate ganache harden, How long does it take for the ganache to firm up?, how to thicken chocolate ganache, What do you exactly do if your ganache is too thin?
Author: Cakedecorist

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Measuring cups
  • Measuring Spoons
  • Mixing bowls

Ingredients
  

For truffles and ganache, also for piping: (2:1 ratio)

For frostings, thick glazing, fillings, and whipped ganache: (1:1 ratio)

  • 8 ounces of bittersweet or semi-sweet chocolate about 224 grams
  • 1 cup of heavy cream about 224 grams
  • a pinch of kosher salt optional

For thin glazing, fondue, and light whipped ganache: (1:1.5 ratio)

  • 8 ounces of bittersweet or semi-sweet chocolate about 224 grams
  • 1 1/2 cup of heavy cream about 336 grams
  • a pinch of kosher salt optional

Instructions

  • Before anything else, chop your chocolate into small pieces using your knife and chopping board. Then, make sure to place the chocolate pieces inside a bowl.
    8 ounces of bittersweet or semi-sweet chocolate, 8 ounces of bittersweet or semi-sweet chocolate, 8 ounces of bittersweet or semi-sweet chocolate
  • Afterward, place your cream inside a saucepan over medium heat. Also, heat your cream until it simmers and almost boiling. In addition to that, you can heat your cream inside the microwave if desired.
    1/2 cup of heavy cream, 1 cup of heavy cream, 1 1/2 cup of heavy cream
  • After that, pour your hot cream into your chopped chocolate. Next, allow the cream to sit for about three minutes. Afterward, add your salt to your chocolate mixture if used.
    a pinch of salt, a pinch of kosher salt, a pinch of kosher salt
  • Then, whisk in the middle part of your chocolate and cream mixture. Afterward, whisk in small circles in the same direction. After that, gradually whisk outward, creating bigger circles until your chocolate mixture becomes smooth.
  • Next, you can serve the ganache warm for fondue and sipping chocolate. For glaze or piping work, allow the chocolate ganache to cool for about ten minutes before using. Also, let your chocolate ganache cool at room temperature for about four hours. Likewise, you can do it overnight for the frosting. For the chocolate truffles, place your uncovered chocolate ganache inside the refrigerator until your chocolate ganache becomes solid. With this, please do it for about an hour before scooping and shaping it.

Notes

For the most part, you can store your leftover ganache inside an airtight container. Likewise, you can place it in a bowl. Then, cover the surface of your ganache with plastic cling wrap in the refrigerator. As a result, it will last up to a week. 
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