Last Updated on December 18, 2022
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 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.
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 cups 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 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 in 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.
How Can I Thicken Chocolate Ganache Without Chocolate?
While using chocolate is the easiest way to thicken chocolate ganache, other methods are just as effective. Let’s take a look at some of my favorite ways. Chilling your ganache is one of the quickest ways for your ganache to thicken.
Chilling doesn’t require any additional ingredients, so is the most cost-effective way of thickening it too; along with whipping, of course. Another way to thicken ganache is using cornstarch. However, you can only add around a cornstarch of ganache before problems begin to arise, such as the ganache becoming too starchy.
Another way that may surprise you is adding cinnamon. However, this may not be the best option if you don’t like the flavor of cinnamon. The final option is by using powdered sugar. It’s important to sift the powdered sugar before using it and allow your ganache to cool before adding.
Can You Thicken Chocolate Ganache With Icing Sugar?
Absolutely! In fact, chocolate ganache is one of the easiest ways to thicken chocolate ganache besides chilling. The only thing you’ll need to bear in mind is that it makes the chocolate ganache taste sweeter and will likely change the color slightly too. It’s important to let the ganache cool for a few hours before you thicken it with icing sugar, and the icing sugar should always be sifted before you begin.
You can add the sugar by hand or with a stand mixer. Gradually add the powdered sugar until you reach the consistency you desire.
Can You Thicken Ganache With Flour?
You could try using a flour such as almond flour, but the problem is that it will significantly affect the consistency of the ganache and you may end up with more of a pudding than a ganache. The best way is to thicken the ganache with extra chocolate so that it remains the same flavor and consistency.
Can You Add Icing Sugar to Thicken Ganache?
You absolutely can! As long as the icing sugar is sifted and the ganache has been chilled for a few hours, it’s easy to thicken the ganache this way. Just be sure to add in small amounts and mix before you add more. This will make the ganache even sweeter, so that’s important to keep in mind.
Can I Add Cocoa Powder to Thicken Ganache?
It’s best not to thicken the ganache with cocoa powder. This is likely to make your ganache gritty and alter the texture. Even if you’re making your chocolate ganache from cocoa powder, it’s best to use cornstarch to thicken it. Cocoa powder also has quite a bitter taste and you do not want to alter the taste of your ganache too much.
Does Water Thicken Ganache?
Absolutely not. If you’re looking to thicken your ganache, you should not be adding any liquid such as water. If you add water to your ganache, not only will it make the ganache runnier, but it will also massively affect the flavor. And when it comes to ganache, you want your chocolate flavor to pack a punch!
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
Equipment
- Knife
- Chopping board
- Saucepan
- Measuring cups
- Measuring Spoons
- Mixing bowls
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
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
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.
