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!
Unfortunately for me, things went horribly wrong. I ended up with an awful, goopy, oily mess. I didn’t take a picture of it, but here is a link to someone else’s photograph of a ruined ganache that looks very much like mine did.
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:
It is smooth and even, the way it out to be. However, the mixture is a bit thinner than my previous ganaches have been. It’ll firm up in a bit I am sure, and since I am using it as a filling for cupcakes this might even be a happy accident, as it might be nice to have a softer filling inside the cakes. On the other hand, if I was going to be making truffles with this ganache, I might have a problem on my hands.
Ps. I washed my hands before I dipped my finger in that ganache!
13 replies on “How to Break AND Fix a Chocolate 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 🙂
[…] 4. Let it sit for 2-3 minutes. Then add the Cointreau and salt, and delicately fold the mixture. It’s important not to be rough because then you will get air bubbles into the chocolate. That wouldn’t be good as you want the chocolate to taste smooth and rich. You might also break the ganache (see this post for more on this). […]
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 🙂