VariationsFresh Mint Ganache: Roughly chop about 1/3 cup fresh mint leaves and add it into the pot with the cream. Bring the cream up to a boil, cover the pot, and turn off the heat. Let the mint steep for about 15 minutes. Remove the lid and bring the cream back up to just under a boil. Add the liquor (or flavoring): Add the brandy, cognac or vanilla extract to the bowl of chocolate and whisk the mixture until very smooth. If you find that chocolate lumps remain, pop the bowl into the microwave, and heat it for 30 seconds, 15 seconds at a time. Whisk the ganache until smooth. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache. 5. If making white chocolate ganache and you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth. 6. Heat the honey and full-fat coconut milk in a small pot over low to medium heat. Heat until the first few bubbles come from the coconut milk. Immediately pour the mixture over top of the chocolate chips in a bowl. Whisk until super smooth. Let sit for 3 minutes to thicken ever so slightly and then whisk again. Watch how to make this recipe. Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high . The ganache will thicken as it cools. It will take 3-4 hours to thicken at room temperature, or 1-2 hours to thicken in the fridge. Once the ganache has firmed up, you can use as a filling for cakes, macarons, and piping for cupcakes. Chop the chocolate into small pieces and place in a heat-proof bowl. 2. Heat the cream in a small saucepan over medium heat until it just begins to simmer. 3. Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt. 4. Stir the mixture until it is smooth and glossy. 5. Instructions. Finely chop the chocolate and place it in a heatproof bowl. In a second heatproof bowl, microwave the cream in 15 second intervals until hot but not boiling. Pour the cream over the chocolate and let it sit for 5 minutes before stirring until smooth. How To Thicken Runny Ganache. Thicken Ganache By Reheating and Adding Chocolate. If, after your ganache has cooled, you notice that it’s still runny, consider remelting your Thicken Ganache By Adding Powdered Sugar. Thicken Ganache By Cooling. Heat the chocolate butter in a mixing bowl on high speed until it becomes pale and fluffy, about 5 minutes. Combine the dark chocolate and butter in a mixing bowl to combine. Then, add the cocoa powder and mix on low speed for a few minutes more.

how to make ganache thicker