Instructions. Place chopped chocolate in a medium-sized heatproof bowl and set aside. 8 oz (226 g) semisweet or dark (I like to use 60%) chocolate. Pour heavy cream into a small saucepan and heat over medium/low heat just until cream comes to a simmer. 1 cup (236 ml) heavy whipping cream. Add chocolate chips and heavy cream to a clean, dry, microwave-safe glass bowl. Heat on high for 1 minute. Stir. Continue heating in 15 second increments until all the chocolate chips have melted and ganache is smooth and creamy. For use right away, you may need to let it cool to room temp. 1. Add more chocolate. 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. As it cools, stir often for 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (1 1/2 cups ganache will yield about 2 cups when whipped.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies. View Recipe. Make ganache-heat cream and espresso in a saucepan until it just comes to a simmer. Add the dark chocolate and whisk until smooth and glossy. Add the dark chocolate and whisk until smooth and glossy. Transfer to a bowl and let it cool for about 10 minutes until it reaches room temperature. VariationsFresh Mint Ganache: Roughly chop about 1/3 cup fresh mint leaves and add it into the pot with the cream. Bring the cream up to a boil, cover the pot, and turn off the heat. Let the mint steep for about 15 minutes. Remove the lid and bring the cream back up to just under a boil. The cooling process helps firm it up so in many cases, all it needs is to cool off and it will become thicker and useable. Option 2. Place the pan of ganache back on the stove and turn to low-medium heat. Add 3 more ounces of chocolate and stir until the chocolate is melted. Remove from the heat and allow to cool a bit to check for consistency. Quick Tips and Facts: 1. Ganache that is too thin can be thickened by adding cocoa powder. Simply sift a small amount of cocoa powder into the ganache and whisk it in gently until you reach the desired thickness. 2. For a dairy-free alternative, ganache can be thickened with coconut cream. .

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