Will my ganache set?!
Do you think this will setup firm in the freezer? I want to make an ice cream pie, and would like to use it over my cookie crust, and on top of the ice cream. Think I should add more butter? Would I be better off just topping the ice cream with it?
Thanks for your time.
Answers: I apologize, I'm not able to provide the exact amounts I used...I eye-balled everything. I used one bar of milk chocolate and about 2 1/2-3 handfulls of bittersweet chips, and maybe 1/4 cup heavy cream and about a tbsp. of butter.
Do you think this will setup firm in the freezer? I want to make an ice cream pie, and would like to use it over my cookie crust, and on top of the ice cream. Think I should add more butter? Would I be better off just topping the ice cream with it?
Thanks for your time.
First, ganache does not have butter, it is a chocolate and cream mixture. Typical is 1:1, though a higher proportion of chocolate may be used for varying consistencies. The butter may prevent the product from firming up. Real ganache (simply chocolate melted into cream) sets up at room temperature, or somewhat quicker in the fridge. Freezing doesn't set up a confection, it freezes it. In order to set up, it should be a solid at room temperature, though the process may be quickened by chilling in the fridge. I'd start from scratch and use between a 1:1- 1:2 chocolate to cream, and whip. Whipped ganache makes an excellent ice-cream cake topping.
edit: Yep, it should be reheatable, slowly over a double boiler.
Yes, it should set up at room temp, but be soft. Maybe just the fridge will do.
Ganache
Ingredients
8 ounces bittersweet chocolate
1 cup heavy cream
Candy thermometer
Food processor (optional)
Traditional Directions
1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Big chunks will not melt. Use a serrated knife for chopping chocolate. It's safer because the blade doesn't slip off the hard surface of the chocolate. It is easier to get small chunks with the serrated knife.
2. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
3. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Food Processor Directions
1. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Big chunks will not melt. Use a serrated knife for chopping chocolate. It's safer because the blade doesn't slip off the hard surface of the chocolate. It is easier to get small chunks with the serrated knife.
2. Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave).
3. Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine three times. Scrape down the sides with a rubber spatula and pulse three more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl. Yield: 2 cups
4. Let the ganache sit at room temperature until it cools to 70°F. In a 65°F room, this will take only 15 minutes. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster). Once the ganache reaches 70°F, it is ready to be used. At this point it can also be covered and stored in the refrigerator for up to 2 weeks.
hope this helps. enjoy.