My husband made this last night for a chocolate pound cake. He generally makes the ganache perfectly but screwed it up last night and we ended up with "broken ganache." If your ganache ends up looking like caviar or used coffee grounds then you didnt heat the cream high enough.
We had used all of our cream and fine dark chocolate from Christmas. There was no plan B for the cake.
In order to fix this you split the broken ganache in half. We put half in a bowl and placed it outside for a half an hour, but the freezer works well too. Once chilled, you heat the other half. We used the microwave. Then you re-mix using an electric mixer. It came out perfectly.
Was this review helpful?
43 users found this review helpful
My husband made this last night for a chocolate pound cake. He generally makes the ganache...