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I've made ganache a few times, and it doesn't solidify the way I expect it to.
might be the temperature here, or the humidity. It looks great in the fridge, but runs if left out for a few minutes.
this time, it was so runny, I doubled the chocolate, but it's still pretty liquid at room temp.
What are you using it for, i.e., what is the desired thickness? It thickens when I leave it out. I never refrigerate it. Also, how much chocolate and cream are you using. I've always used Maida Heatter's recipe, which calls for 8 oz. chocolate to 1/2 c. cream. I pour it on as soon as it cools in most cakes, but you can let it thicken by just leaving it out for awhile (not refrigerated).
The first time, I was making a tart, and the filling was ganache. I used this recipe, and had a lovely chocolate soup:
12 ounces chocolate, coarsely chopped
1 1/4 cups coconut milk
1 teaspoon pure vanilla extract
This time, I'm making cake balls. Some ganache gets mixed with the cake, more is to coat the cake. It's too soft to make a good coating, even though I added more chocolate--maybe another 6 oz--when it didn't set up well.
And I substitute depending on what's on hand, so I used milk chocolate chips and fat-free half and half.
Today's recipe:
Dark Chocolate Ganache
(yields 1 ½ cup)
3 tbsp corn syrup
6 oz heavy cream
12 oz dark chocolate, chopped into small pieces
½ tsp vanilla extract
The first time, I was making a tart, and the filling was ganache. I used this recipe, and had a lovely chocolate soup:
12 ounces chocolate, coarsely chopped
1 1/4 cups coconut milk
1 teaspoon pure vanilla extract
This time, I'm making cake balls. Some ganache gets mixed with the cake, more is to coat the cake. It's too soft to make a good coating, even though I added more chocolate--maybe another 6 oz--when it didn't set up well.
And I substitute depending on what's on hand, so I used milk chocolate chips and fat-free half and half.
Today's recipe:
Dark Chocolate Ganache
(yields 1 ½ cup)
3 tbsp corn syrup
6 oz heavy cream
12 oz dark chocolate, chopped into small pieces
½ tsp vanilla extract
How long do you wait to let your ganache set up? Here's a recipe for one made with coconut milk. There's an accompanying picture in which the ganache looks spreadably thick. Which means they waited some time for it to set up.
I have never made ganache with vegan ingredients, half-and-half, or anything fat-free. If I were you, I would try Maida Heatter's recipe using the traditional ingredients and proportions, exactly as written, before giving up.
I've never made it with coconut milk, but I think your ratios of it are too high. If you are just looking to coat cake balls melt some chocolate and stir in some coconut oil, about a teaspoon to a pound to start to make it dippable, you can add a bit more if needed and you'll be able to dip the cake balls like a truffle. Refrigerate or freeze the cake balls first and the coating will harden without making a large puddle.
My comment is that it takes a lot of time for chocolate to set up again. I make turtles with undiluted chocolate and it seems to take forever for the melted chocolate to solidify. .. mostly because people are standing over it drooling. Watched pot and all that. But really it isn't really ready to eat until the next day.
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Quote:
Originally Posted by steiconi
Thanks, guys. I think that Dogmama50 has the right solution for the cake balls; just use a chocolate coating.
I'd think there's probably a big difference in the chemistry of dairy milk/cream and coconut milk. You might want to try a ganache using dairy and see how that works.
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