Ganache Not Setting

by Stacy

I recently have been experimenting with ganache, and I find that whenever I make it, it stays a liquid and doesn't firm up at all which would make it difficult to use as a frosting or filling. What could I be doing wrong? I used your recipe yesterday and ended up with the same problem. I had to thicken it using cocoa powder to avoid throwing it out...it's now not a ganache...bummer. Any suggestions would be much appreciated! Don't know if it matters, but I used Godiva chocolate yesterday. Thanks.

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Feb 27, 2009
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Setting Ganache
by: Brooke

I am writing this assuming that you are refrigerating it overnight. If you aren't, do so. Also, use less cream in proportion with your chocolate. What are you using it for? For whipping, a little more liquid. You want it soft enough for your mixer to be able to whip when chilled.

This makes a big recipe, but can you really ever have too much ganache?

16 oz of chocolate (can be a combo of semi- and bittersweet or all of the same)
1 1/2 cups of cream
1-2 tsp or so of flavoring

It will take overnight to chill this batch. When you want to use it for filling, just warm at 10 second intervals in the micro until just soft enough to spread. If you are icing a cake with it, get it a little softer.

Good Luck!

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