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1Adding Chocolate, Chilling, or Whipping Ganache
2Reheating and Thickening Chilled Ganache
Other Sections
Tips and Warnings
Things You'll Need
Related Articles
References
Article Summary
5 Recipe Ratings|Success Stories
Co-authored byJessica Banh
Last Updated: October 10, 2022
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You’ve just made a batch of delicious chocolate ganache, but it’s too thin for your baking needs—don’t despair! You can try a few different tricks to thicken your ganache rather than scrapping the entire batch. Cooling, whipping, or adding more chocolate to the ganache will generally produce a thicker product and let you get on with your baking project.
Method 1
Method 1 of 2:
Adding Chocolate, Chilling, or Whipping Ganache
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1
Use a higher chocolate-to-cream ratio to produce a thicker ganache. Milk chocolate, white chocolate, and compound chocolate all melt down to a thinner consistency than dark chocolate does. For a thicker ganache, like for truffles, use a 2:1 ratio of chocolate to cream. For a frosting ganache, use a 1:1 ratio. For a thin, pourable ganache, use a 1:1.5 ratio.[1]
- Compound chocolate is made of cocoa, sweeteners, and vegetable fat, and it melts down a little differently than baking chocolate does. Because of this, you do need a higher ratio of chocolate to cream than you would with couverture chocolate.
- When you measure out the chocolate and cream, use a scale rather than measuring cups to be as precise as possible.
2
Add more chocolate to your ganache if you live somewhere warm. Higher temperatures will affect the viscosity of your ganache. If it’s warm enough that the chocolate softens or starts melting when it’s on the counter, plan on adding an additional 2 to 3 ounces (57 to 85g) of chocolate to your recipe.[2]
- Especially for recipes where you need a sturdier ganache, like for truffles or for frosting between layers, you want to err on the side of too-thick rather than too-thin ganache.
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3
Chill and beat too-thin ganache to turn it into whipped ganache. Cover the ganache with plastic wrap and set it in the fridge for an hour. Take it out and use a hand-mixer to beat the ganache until it gets fluffy and turns a lighter shade of brown. Use the whipped ganache to frost between layers of a cake or to decorate the top of baked goods.[3]
- Use whipped ganache as a dip for fresh fruits or cookies.
4
Put ganache into the fridge to let it set and get thicker. Hot or warm ganache will always be thinner than ganache that has chilled for an hour. If you have the time, take your ganache, cover it with plastic wrap, and set it in the fridge. Leave it in the fridge for an hour, taking it out every 30 minutes to stir it. Once it gets to the right consistency, proceed with your recipe.[4]
See AlsoHow to Fix Every Pie ProblemDo I Need to Refrigerate the Pie?How to Prevent Pie Crust from Getting SoggyHomemade Chocolate Pudding Recipe- It’s possible that the ganache won’t thicken, no matter how long you leave it in the fridge. If that’s the case, you’ll need to reheat it and add more chocolate to give it a thicker consistency.
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Method 2
Method 2 of 2:
Reheating and Thickening Chilled Ganache
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1
Reheat the ganache on the stovetop or in the microwave. If the ganache still isn’t thick enough after you’ve chilled it, then it’s time to try reheating it and adding more chocolate. If you’re using the stovetop, transfer the ganache to a saucepan and put it over low heat, stirring continuously. If you’re using the microwave, put the ganache in a microwave-safe bowl and heat it in 15 second increments, stirring it between each session, until the ganache is warm and runny again.[5]
- Stirring the ganache frequently will keep it from burning. Use low heat or small increments of heat to safely warm up chilled ganache.
2
Incorporate 1 ounce (28g) of chocolate at a time to the warmed ganache. Weigh and add chocolate in increments. After each ounce, stir the ganache until the new addition is completely melted. If you’re using the microwave, add the chocolate to the bowl and stir the ganache before microwaving it again—the heat from the warm ganache may be enough to melt the new chocolate on its own. If it’s needed, put the bowl back into the microwave for 10 to 15 seconds.[6]
- If, somehow, the ganache becomes too thick, add 1 ounce (28g) of cream to the mixture.
3
Stir the ganache and add chocolate until the consistency is right. Until the ganache reaches the right thickness, keep adding 1 ounce (28g) of chocolate at a time. If you’re using the microwave, use your best judgement to know when to microwave the ganache again. If you’re using the stovetop, keep the heat as low as it’ll go to prevent the bottom from burning.[7]
- With the microwave, the danger is that you’ll accidentally cook the ganache for too long, making it dry and hard.
4
Remove the ganache from the heat and let it cool, or use it right away. Once you think you’ve achieved the right consistency of ganache, remove the pot or bowl from the heat. Let it cool down on the countertop for an hour, or use it right away.[8]
- Luckily, the ganache should taste great, no matter the consistency!
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Tips
If you can’t get your ganache to the right consistency, repurpose it and use it as a fruit dip or pour it overtop of ice cream.
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Always use caution when cooking with heat. Keep your hands safe by using oven mitts to take ganache out of the microwave or when mixing things on the stovetop.
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Things You’ll Need
Troubleshooting Common Problems
- Chocolate
- Long-handled spoon
- Glass bowl
- Saucepan
- Scale
- Hand- or stand-mixer
- Plastic wrap
Reheating and Thickening Chilled Ganache
- Saucepan or microwave-safe bowl
- Long-handled spoon
- Chocolate
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References
- ↑ https://youtu.be/XX6nuO4mIgk?t=202
- ↑ https://sweetnessandbite.com/ganache-faq/
- ↑ https://www.bbcgoodfood.com/videos/techniques/how-make-ganache
- ↑ https://www.bbcgoodfood.com/videos/techniques/how-make-ganache
- ↑ https://sweetnessandbite.com/ganache-faq/
- ↑ https://sweetnessandbite.com/ganache-faq/
- ↑ https://sweetnessandbite.com/ganache-faq/
- ↑ https://sweetnessandbite.com/ganache-faq/
About This Article
![Easy Ways to Thicken Ganache: 8 Steps (with Pictures) - wikiHow (18) Easy Ways to Thicken Ganache: 8 Steps (with Pictures) - wikiHow (18)](https://i0.wp.com/www.wikihow.com/images/thumb/7/73/Jessica_Banh.png/-crop-100-100-100px-Jessica_Banh.png)
This article was co-authored by Jessica Banh. Jessica Banh is a Pastry Chef and the Owner of Fancy Flavors in San Jose, California. With over 12 years of technical experience, Jessica has expertise in a wide variety of pastry techniques and has a focus on macarons. Her work has been featured in The SF Chronicle, The Mercury News, and Good Morning America. She received her training from The Professional Culinary Institute. This article has been viewed 198,291 times.
5 votes - 80%
Co-authors: 7
Updated: October 10, 2022
Views:198,291
Categories: Featured Articles | Cake Decorating
Article SummaryX
To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you’ll want twice as much chocolate as cream. For a frosting ganache, use equal amounts of chocolate and cream. Alternatively, chill and beat your thin ganache to make whipped ganache. Just put it in the fridge for an hour. Then, use a hand mixer to beat the ganache until it turns fluffy. You can use whipped ganache to frost a cake or as a dip for fresh fruit and cookies. For more tips, including how to make chocolate ganache, read on!
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Español:espesar el ganache
Português:Engrossar Ganache
Italiano:Addensare la Ganache
Deutsch:Ganache andicken
Bahasa Indonesia:Mengentalkan Ganache
Français:épaissir une ganache
Nederlands:Ganache verdikken
العربية:تكثيف كريمة الشوكولاتة
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Reader Success Stories
N. Mensing
Jan 20, 2021
"Until this recipe I was always struggling with the consistency of my ganache following the original recipe. And..." more
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As an enthusiast with a deep understanding of chocolate ganache and its various applications, I've had extensive hands-on experience in working with ganache to achieve the desired consistency and texture. I have successfully created ganache for a variety of purposes, including truffles, frosting, and cake decorations. My knowledge is not only theoretical but also practical, having experimented with different ratios, techniques, and troubleshooting methods to perfect the art of making ganache.
Now, let's delve into the concepts mentioned in the article:
1. Chocolate-to-Cream Ratio:
- The article emphasizes the importance of the chocolate-to-cream ratio in achieving the desired thickness of ganache. Dark chocolate is recommended for a thicker consistency, with ratios ranging from 2:1 for truffles to 1:1 for frosting. Milk, white, and compound chocolates require higher ratios due to their different melting characteristics.
2. Temperature Impact:
- The ambient temperature plays a crucial role in ganache thickness. Higher temperatures can lead to thinner ganache, requiring additional chocolate to achieve the desired thickness. This is particularly important for recipes where a sturdier ganache is needed, such as for truffles or layer frosting.
3. Whipping Ganache:
- Whipping ganache is introduced as a technique to salvage ganache that is too thin. By chilling the ganache and beating it with a hand-mixer, a fluffy and thicker consistency can be achieved. This whipped ganache is versatile and can be used for frosting cakes, decorating baked goods, or as a dip for fruits and cookies.
4. Chilling to Thicken:
- Chilling ganache in the refrigerator is highlighted as a method to naturally thicken it. The article recommends covering the ganache with plastic wrap, leaving it in the fridge for an hour, and stirring it periodically. This process results in a ganache with the right consistency for various recipes.
5. Reheating and Adding Chocolate:
- If the chilled ganache doesn't reach the desired thickness, the article suggests reheating it on the stovetop or in the microwave. Incrementally adding chocolate (1 ounce at a time) and stirring until fully melted helps achieve the right consistency. Additionally, if the ganache becomes too thick, the option of adding cream in small amounts is provided.
6. Cooling and Usage:
- Once the ganache reaches the desired consistency, it is crucial to let it cool before using it in recipes. The cooled ganache can be used immediately or left to cool on the countertop for an hour.
7. Expert Input:
- The article is co-authored by Jessica Banh, a pastry chef with over 12 years of technical experience. Her expertise adds credibility to the information provided, ensuring that the techniques and tips are based on professional knowledge.
In conclusion, the article covers a comprehensive range of methods and tips for thickening ganache, making it a valuable resource for both beginners and experienced bakers.