I am taking chocolate fudge cupcakes to a friend’s birthday party tonight! I baked them late last night and took a break from work this afternoon to frost them. I decided to fill them with dark chocolate ganache and top them off with either Gianduja chocolate frosting or Peanut butter-cream frosting. I will write about how the cakes turned out soon enough, this post however is all about the ganache. More specifically, it is about how to break a chocolate ganache and then, fix it. Why, you ask, would you want to know how to break a ganache? Well, because then you’ll know what not to do when YOU make your next ganache, of course. And if you manage to break your ganache in a unique and entirely different manner than the one chronicled below, why then read on, and you will find how to fix it!
I think this might be because I added cold vanilla extract from the fridge, when in fact, I should have ensured that it was at room temperature.
I panicked and tried various ways of fixing it. First, I heated it on low in the microwave. When that didn’t work, I tried heating it in a double boiler. Finally, I tried to fix it by adding a few tablespoons of warm milk one at a time. After each table-spoon, I gently stirred the mixture with a whisk. And Voila! It worked! Here is what I ended up with:
Ps. I washed my hands before I dipped my finger in that ganache!
That looks really useful advice. Thanks. It would be good if I never had to use it, but I bet I’ll need to sooner or later.
I hope you never will 🙂
Thank you!! You helped save my ganache! God bless you :)))
You’re welcome 🙂
Perfect!!!! I worked like a charm. Thank you so much!
I am glad it helped! What did you make?
I was making a chocolate satin frosting that started of with an unsweetened chocolate ganache.
I hope it was delicious 🙂
Magic!! You saved my day!!
You’re welcome 🙂
Saved my ganache and my sanity too… thank you…. it really works!
Ha ha, you are SO welcome! Thank you for commenting; I really appreciate it 🙂