If you have decided to try your hand at the French recipe of chocolate ganache, but the cream you have prepared is too liquid for your needs, do not despair: instead of throwing it away and starting over, try to thicken it using one of the methods proposed in this article. As a rule, just let it cool, whip it or add more chocolate to make it thicker and suitable for filling, glazing or decorating cakes and desserts.
Steps
Method 1 of 2: Chill, Whip or Vary the Proportions of the Ganache
Step 1. Increase the percentage of chocolate to make a thicker ganache
When you melt them, white chocolate, milk chocolate and chocolate substitute are more liquid than dark chocolate. To prepare a thicker ganache, suitable for chocolate truffles for example, use a 2: 1 ratio between chocolate and cream. If you want to use it to glaze a cake, use a 1: 1 ratio. For a more liquid, pourable ganache, use a ratio of 1: 1, 5.
- The chocolate substitute consists of cocoa, sweetener and vegetable fat. Since it melts slightly differently than pastry chocolate, if you decide to use it you will need to increase the dose in proportion to the cream.
- Weigh the chocolate and cream with the scale instead of using the dispenser for liquids, to obtain a more precise measurement.
Step 2. Add more chocolate to the ganache when the weather is very hot
High temperatures affect the viscosity of the ganache. If the chocolate tends to soften or begins to melt while on the kitchen counter due to hot weather, add an extra 55 to 85g to the recipe.
In particular, if you want to obtain a thick ganache, for example to prepare chocolate truffles or to fill a cake, it is better that the quantity of chocolate is abundant rather than low
Step 3. Chill and whip the ganache if it is too runny
Cover it with cling film and put it in the refrigerator for an hour. When it has cooled, whisk it with the electric whisk until it becomes fluffier and lighter. You can use whipped ganache to fill, glaze or decorate your cakes.
You can also use whipped ganache to dip fresh fruit or cookies into
Step 4. Place the ganache in the refrigerator and let it stabilize to allow it to thicken
As long as it is still boiling or hot, the ganache has a more liquid consistency than when it has cooled down. If you have time, cover it with cling film and put it in the refrigerator. Let it cool for an hour, taking care to mix it every 30 minutes. When it has reached the correct consistency, you can use it according to your recipe.
Unfortunately, the ganache may not thicken, regardless of how long it is in the refrigerator. In this case it will be necessary to heat it and add more chocolate to make it reach the correct consistency
Method 2 of 2: Reheat and Thicken the Ganache
Step 1. Heat the ganache in the pot or microwave
If when it has cooled it is still not thick enough, you will need to reheat it and add more chocolate. If you want to use the stove, pour the cream into a saucepan and stir constantly while you heat it over low heat. If you prefer to use the microwave, pour the ganache into a glass or ceramic bowl and heat it every 15 seconds, stirring at each pause, until hot and runny again.
The ganache should be stirred frequently to prevent it from burning. Use a low heat or turn on the microwave at short intervals to heat it slowly and gradually
Step 2. Add 30g of chocolate at a time to the hot ganache
Weigh the chocolate and add it a little at a time. After adding 30g, stir the ganache until the chocolate has melted completely. If using the microwave, add the chocolate to the hot ganache before returning it to the oven. The heat may be enough to melt the chocolate and incorporate it into the cream. If you need to heat it further, put it back in the microwave for 10-15 seconds.
If the ganache becomes too thick, you can dilute it by adding 30 ml of cream
Step 3. Stir and continue adding the chocolate until the ganache is the desired consistency
Add 30g of chocolate at a time until the cream has the correct density. If you are using the microwave, consider from time to time if you need to add more and reheat it. If you are using the stove, keep the heat low to prevent the cream from sticking to the bottom of the pan and burning it.
Note that if you use the microwave, you run the risk of overheating the ganache, causing it to become dry and hard
Step 4. Remove the ganache from the stove or oven, let it cool or use immediately
When the cream has reached the correct consistency, remove the pot from the stove or the bowl from the microwave. Let the cream cool on the kitchen counter for an hour or use it right away.
Lucky for you, the ganache will taste delicious, regardless of its texture
Advice
- If you can't give the ganache the right consistency, you can use it in an alternative way, for example to dip fresh fruit in it or as an ice cream syrup.
- Always be cautious when cooking at a high temperature. Wear oven gloves when it's time to remove the bowl from the microwave or stir the ganache on the stove.
