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.
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
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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