You've made delicious chocolate ganache, but the mixture turned out to be too runny. Do not worry! You can try a few tricks to thicken the existing ganache instead of throwing it away. You can refrigerate, whisk, or add more chocolate to the ganache for a thicker mixture. Thus, the cake making project can be resumed.
Step
Method 1 of 2: Adding Chocolate, Chilling, or Whisking Ganache
Step 1. Use a higher ratio of chocolate to cream for a thicker ganache
Milk chocolate, white chocolate, and compound chocolate have a thinner consistency when melted than dark chocolate. For a thicker ganache (eg ganache for truffles), use a 2:1 ratio of chocolate to cream. For ganache glaze (frosting), use a 1:1 ratio. For a thinner, easier-to-pour ganache, use a 1:1, 5 ratio.
- Compound chocolate is made from cocoa, sweeteners and vegetable fats. This product also melts faster than cooking chocolate. Therefore, you need a higher ratio of compound chocolate to cream than when you use couverture chocolate (chocolate with a higher cocoa butter content).
- When measuring chocolate and cream, use a scale instead of a measuring cup to make your measurements more precise.
Step 2. Add more chocolate to the ganache mixture if you live in a warm climate
Higher temperatures affect ganache viscosity. If the air temperature is hot enough to smooth or melt the chocolate that is just sitting on the table, it's a good idea to add 60-85 grams of chocolate back to the mixture.
It's better to play it safe and come up with a ganache that's too thick than a mixture that's too runny, especially if you're following a recipe that calls for a thicker ganache, such as ganache for truffles and glaze between layers
Step 3. Cool and shake the ganache that is too runny to turn it into whipped ganache
Cover the mixture with plastic wrap and refrigerate for about an hour. Take the mixture out and use a hand mixer to scrub the mixture until it's smooth in texture and light brown in color. After that, you can use this whipped ganache as a glaze between layers of cake or decorate the top of a cookie.
Use whipped ganache as a dip in fresh fruit or cookies
Step 4. Put the ganache in the refrigerator to harden and thicken it
Ganache that is still hot or warm is always thinner than ganache that has been refrigerated for an hour. If you have plenty of time, prepare the ganache, cover it with plastic wrap, and place it in the refrigerator. Let the mixture sit in the refrigerator for an hour and take it out every 30 minutes to stir. Once the consistency is right, you can return to using it in recipes.
Regardless of how long the mixture has been refrigerated, it's possible that the ganache won't thicken. In this situation, you will need to reheat it and add more chocolate to make it a thicker consistency
Method 2 of 2: Rewarming and Thickening Cold Ganache
Step 1. Reheat the ganache using the stove or microwave
If the mixture isn't thick enough after cooling, it's time to reheat the mixture and add more chocolate. If you are using the stove, transfer the ganache to a saucepan and heat over low heat, stirring constantly. If you're using a microwave, place the ganache in a special microwaveable bowl and heat several times for 15 seconds, stirring between heating sessions until the mixture is hot and runny.
By stirring the mixture occasionally, the ganache will not burn. Use low heat or heat the mixture over a few short sessions to safely warm the cooled ganache
Step 2. Add 30g of chocolate for each addition to the preheated ganache
Measure and add chocolate gradually. After adding 30 grams of chocolate, stir the ganache again until the chocolate has just melted. If you're using the microwave, add the chocolate to the bowl and stir the mixture before reheating. The heat from the warm ganache may be enough to melt the new chocolate. If necessary, put the ganache back in the microwave and heat for 10-15 seconds.
If the ganache feels too thick, add 30g of cream to the mixture
Step 3. Stir in the ganache and keep adding chocolate until the consistency is just right
Keep adding 30 grams of chocolate at regular intervals until the mixture is just the right consistency. If you are using a microwave, estimate the exact time to reheat the mixture. If you're using a stove, keep the heat low so the bottom layer of the ganache doesn't burn.
The risk of using the microwave is that the ganache is cooked too long until it becomes dry and hardens
Step 4. Remove the ganache from the heat and let it cool, or use the mixture right away
Once the mixture is the right consistency, remove the pan or remove the bowl. Keep the pot or bowl on the counter and let the mixture cool for an hour. You can also use it right away if you want.
Fortunately, ganache will still have a great taste, regardless of its consistency
Tips
- If you still can't adjust the consistency of the ganache, reuse or use the mixture as a dipping sauce for fruit or pour over ice cream.
- Always be careful when cooking on high heat. Protect your hands by wearing oven mitts when removing ganache from the microwave or mixing ingredients on the stove.
