Silken, chocolatey ganache creates a glistening dessert topping that is as mouthwatering as it is beautiful to look at. A perfect ganache is smooth, creamy and easily drizzled -- but it's not always easy to achieve. Ganache is an emulsion of cream and chocolate that can turn into a grainy soup if stirred too quickly or worse, can break or separate if the mixing temperatures are wrong. However, it is possible to repair ganache and present a beautiful dessert to your guests.
Divide the broken ganache in half and place in two separate bowls. Place one bowl over a double boiler that is simmering on medium heat and the other over a bowl of ice.
Gently stir both halves of the ganache and place a candy thermometer in each. Be very careful not to let any water from the double boiler or the ice get into the ganache; this will ruin it beyond repair.
Check the thermometers. Once the ganache over the double boiler has reached 54.4 degrees C and the ganache over the ice has reached 15.6 degrees C, slowly pour the hot ganache into the cold ganache, mixing gently with a spatula to combine the two mixtures. This brings the ganache to the optimum working temperature of 32.2 degrees C.
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- When making the ganache, if you see the fat begin to separate from the cream while mixing, add 1 tsp cold double cream and mix it in while lowering the temperature of your double boiler -- don't add too much cream, because this can cause the ganache to freeze.
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