Did you already make ganache but it isn’t thick enough? Ganache can be thick or thin and how thick it is depends on the ratio of chocolate and heavy cream.
To thicken ganache add more chocolate to it.
This works no matter if you have a butter, tea, coffee, fruit or chocolate ganache.
Read on for more info on how to thicken your ganache and what to use a thick or thin mixture for when making pastries.
Pure ganache is just a mixture of heavy cream and chocolate. It is very popular in pastry making and can be simple or complex in it’s form.
Depending on the type of dish you are preparing, a thick or thin ganache will be preferred. And the final thickness is directly related to the proportion of cream to chocolate.
A thick ganache will contain more chocolate than heavy cream and that chocolate is what allows a ganache to set up when cooling because the chocolate becomes semi solid.
Here’s the recipe for making a perfect chocolate ganache.
Thick Ganache Uses
Thick ganache can be used for many pastry dishes. A thick ganache is traditionally used for cake frosting, truffles, and cake fillings.
A ganache with even parts cream and chocolate will be thinner. And this is used in tarte glazes. A two parts heavy cream and one part chocolate mixture will be perfect for whipping into frosting or a mousse.
When altering the thickness of your ganache pay attention to your heavy cream to chocolate ratio. For a thicker ganache you will want to increase the amount of chocolate and a thinner ganache will have a higher proportion of heavy cream.
A ganache is a fat in water emulsion. It is stabilized by the milk solids and cholesterol. If your ganache has a curdled appearance it means the fat has separated, creating a broken ganache. Learn how to fix a broken ganache.
A thicker chocolate sauce will be desired when making cake filling, frosting, and for making truffles. Use a thinner mixture when making mousse, glazing tortes and some frostings.