Whipped ganache is a rich dessert topping that combines just two ingredients, thick cream and chocolate. Its smooth and airy appearance works well as a frosting, covering and filling for cakes and other dessert decorations, as well as for preparing chocolate mousse. Over-whipping your ganache can ruin its soft, mousselike appearance and give it a grainy texture. You can salvage and fix your grainy whipped ganache, rather than letting it go to waste, by reheating, melting and whipping the mixture again.
Things You'll Need
- Stainless steel bowl
- Double boiler
- Electric mixer
- Tea strainer
Pour the grainy ganache into a stainless steel bowl. Set a double boiler on medium-low heat.
Place the bowl in the double boiler. Let it heat for 10 seconds, stirring continuously with a spatula.
Remove the ganache from the heat source. Whip it briefly for 10 seconds on the lowest setting of an electric mixer or with a wire whisk.
Reheat the double boiler. Place the ganache in it for 10 seconds, stirring continuously. Remove the ganache from the heat source and re-whip briefly. Repeat the process of heating and whipping the ganache intermittently until the grainy texture disappears and it appears smooth and fluffy.
Pass the ganache through a tea strainer to remove any bubbles that may have formed. Re-strain until the ganache is clear and without any bubbles. Use as desired to decorate your baked goods.
Tips & Warnings
- Ensure that your ganache is at room temperature before whipping to prevent it from turning grainy.
- Whip your ganache only when you are going to use it immediately, never in advance.
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