Lemon Ganache - The Littlest Crumb (2024)

FAQs

Why is my ganache not setting? ›

It's possible that the ganache won't thicken, no matter how long you leave it in the fridge. If that's the case, you'll need to reheat it and add more chocolate to give it a thicker consistency.

Beat the cooled ganache with an electric mixer or using the whisk attachment of a stand mixer on medium-low speed for 1 ½ to 2 minutes until lightened in color like creamy milk chocolate. Do not over-beat or it can become grainy. You can also whip by hand with a whisk if you are concerned about over-whipping.

This first batch of ganache follows the 2:3 ratio: two parts cream, three parts chocolate (by weight). I'm using 114g (4 ounces, 1/2 cup ) heavy cream (or heavy whipping cream) and 170g (6 ounces, 1 cup) chocolate chips. Heavy cream, whipping cream, heavy whipping cream — what's the difference?

If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.

If you want to harden it so you can handle it, and them have t soften again, you can chill it for about 30 minutes. If you want to make a ganache that is harder at room temperature, you can reduce the amount of cream used to melt the chocolate.

Heat about 2 Tbsp of cream till it begins to steam slightly. Turn off the heat and whisk your broken ganache into the cream little by little till everything is once again incorporated, smooth and glossy. Blending or whisking. Many people recommend this technique across the web.

And while there are several ways this can happen, one of the easiest mistakes to make is to over-stir your ganache. As ganache is, at its core, a mixture of ingredients that don't naturally bind together, a fair amount of stirring is required in order to bring it together.

Set aside to cool to room temperature (75°F or below). Once the ganache has cooled to room temperature, stir in the salt and vanilla. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter in several additions.

Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.

What are the three types of ganache? ›

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

To fix an over whipped ganache, transfer it to a heat proof bowl. Place this bowl over a saucepan with a small amount of water in it. This is also called a bain marie. Heat up the water and with a rubber spatula or wooden spoon, gently mix the ganache.

You can put the ganache back in the fridge, just remember to reheat it very gently each time you need it. I reheat in 10 second bursts that way I know it won't overheat and split.

Also, if the ratio of fat (cocoa butter) to water (in the cream) gets too high, it's too much fat for the water to handle. The fat will again separate out, and you'll be left with a goopy mixture that's oily rather than smooth and creamy. Here's a good photo of badly broken ganache.

Ensure a higher ratio of chocolate to cream or use chocolate with a higher cocoa percentage. Allow ganache to cool at room temperature or chill briefly in the refrigerator to thicken. Gently reheat with more cream, stirring slowly to smooth out.

For most ganache uses, you'll want it to be a little cooler. If you want to do this at room temp, it'll take hours. But you can speed it up significantly by popping it in the fridge. I normally let it sit for 1 1/2 hours or so.

The second is that the ganache may not set fully when frozen, this will depend on the chocolates used. If you have used all dark (bittersweet) chocolate then the ganache should freeze firm. But of you have used part dark chocolate and part milk chocolate then the ganache may stay a little soft when frozen.

You could use some kind of viscous sugar, like corn syrup or honey. Slowly heat and whisk the sugar in until it reforms the ganache into the smooth consistency you desire. Adding more chocolate is also an option. This is best for saving truffle ganache because the extra chocolate results in a richer, stiffer ganache.