My Pics(0)My Story

HELP whipped white ganache too soon

Hi,
I just made a white choc ganache 150ml cream and 200gm choc and it turned out beautifully except when i trie dot hwip it after cooling (not enought i think) it sort of sedperated.
Can I save it by re melting or do i need to start again...
Should i have waited longer to whip it
i wnat to use it as a filling between two cakes.. a fudge brownie with flourless on top.

Thanks

My Pics(19)My Story

http://www.globalgourmet.com/food/ild/2004/0204/ganache.html

Here is a link that someone posted a while back. It has been a HUGE help to me.

My Pics(0)My Story

I've had this happen to me before too, I just left it to set for longer and it was fine.

However, that is a lot of cream. You have probably used too much cream compared to chocolate. Bec has given you the correct ratio's.

Good luck!

My Pics(0)My Story

Hi,

Thanks for all your feedback..
I warmed it thru and it was fine again last night but then tonight I also added more chocolate which has rally thickened it up.. i have decided not to whip it as it has a nice consistency now and i have changed my mind on what i am doing with it.. lol...

Please login to post a comment.