TRB TO THE RESCUE: White Chocolate Ganache with NOT So Much Panache

Posted by & filed under chocolate, double boiler, ganache, heavy cream, TRB to the Rescue.

TRB is very excited to present her very first reader inquiry!

This question comes to us from stormygreen and is about ganache – for those of you who aren’t familiar with this term, it is an icing, typically, made by melting chocolate and heavy cream over a double boiler.

Dear Rescue Baker,

I made a ganache of white chocolate, but accidently put in too much cream. So, now it’s runny and translucent. What should I do in such a situation? I would start over, but I have no more chocolate, and its a large batch that I don’t want to waste. Originally it was for a drizzle over chocolate covered strawberries, but I’m open to using it for something else as long as it doesn’t go in the trash.

Sincerely,
stormygreen
Well, stormygreen, I’ve got to be truthful, my first instinct would have been to simply melt some more chocolate and add it to your mixture to thicken the consistency. Generally, the ratio of chocolate to cream in ganache is 2:1. But since you’re out of chocolate, and that’s not an option, here’s what you can do to salvage this delectable topping:
1. Allow the ganache to completely cool.
2. Whip with a whisk or electric mixer to thicken.
Let me know how it works out for you…
– TRB
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