Truffle Brownie Cup Question (Ganache Isn't Right!)

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Discussion Overview

The thread discusses experiences and challenges related to making Truffle Brownie Cups, specifically focusing on the ganache filling. Participants share their personal experiences with the recipe, including issues with the ganache's consistency and suggestions for adjustments.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed difficulty in achieving the desired stiffness of the ganache, noting it remained runny despite following the recipe closely.
  • Another participant mentioned that ganache is typically more like a glaze and does not get very stiff.
  • Several users shared that they have experienced similar issues with the ganache, with one noting that it thickens over time as it sits on the brownies.
  • One participant suggested that using less cream could result in a thicker ganache.
  • Another participant shared their experience of needing to let the ganache cool for longer than the recipe indicated to achieve the right consistency.
  • One user mentioned that they typically make a smaller batch of ganache due to the large quantity the recipe yields.
  • Another participant highlighted that the ganache can be used creatively, such as on ice cream, and noted that the thickness is subjective.
  • One participant shared their positive experience with the mini-cheeseburgers recipe, suggesting it as a good option for cooking shows.

Areas of Agreement / Disagreement

Views differ regarding the consistency of the ganache, with some participants finding it runny while others have had success with it thickening. No clear consensus emerges on the ideal preparation method.

Contextual Notes

Participants are sharing personal experiences with the Truffle Brownie Cups recipe, particularly focusing on the ganache filling and its preparation for cooking shows.

Who May Find This Useful

Consultants preparing for cooking shows or those interested in making Truffle Brownie Cups may find the shared experiences and tips relevant.

A
angiemann73
Messages
6
Hi everyone! I am a new consultant who is about to have her very first cooking show this week (had 4 catalog shows so far). My host has chosen the Truffle Brownie cups and I made them tonight (to test them).

My problem was with the ganache filling. I followed the recipe exactly and I had to whip the HECK out of the stuff to get it even remotely "stiff" - and that was after leaving it in the freezer/fridge for an hour. Plus, it made way too much.

Does anyone have any suggestions? Perhaps this isn't a good one to make for a show? (We are also doing the mini-cheeseburgers....)

Thanks so much!

Angie
 
It doesn't get stiff. Ganache is closer to a glaze.
 
Welcome! I've had and heard of trouble with the ganache, too. If possible stick with one recipe until your comfortable. BUT the ganache tastes great even if a little runny. I've never made the mini cheeseburgers.
 
Mine always gets thick, even at room temperature... I usually use the EAD to pipe it, and if it is too cold it is not possible because it is way too stiff... Is it really runny, or were you just expecting it too be very stiff? You should be able to spoon a dollop on each cup and it will keep its shape. Oh, and I've never whipped it...

I have made this ALOT (not usually at shows though) and never had a problem... It does take a while to long time to cool though... I would leave it longer and see if it is a time issue, otherwise, next time add a little bit more of the chocolate chips...

It does make alot though, I usually make 2/3 of the amount that is in the recipe.
 
We like that it makes a lot. The Furry Guy loves it on ice cream.As for the thickness, I suppose it depends on what you consider thick. It will conform to the indent on the brownie cup. I'd say it's comparable to a good syrup. As it sits and dries on the brownies, it thickens a bit further.
 
  • Thread starter
  • #6
Thanks everyone!! I just emailed my host (who is also my best friend) and asked if we can do a different recipe for the dessert. My ganache was REALLY runny - I think there was too much whipping cream in it (not enough choc chips). I do like the idea of using the EAD too - the only thing I have ever used it for is deviled eggs!

My director made the mini-cheeseburgers and they are SO amazing and easy. Highly recommend the recipe and it's a fun one for a show.
 
make the brownies beforehand. they are really good, but not a good demo recipe because the ganache needs some time to set up. I've made it with peanut butter chips and white chocolate chips too and they are delicious! they are sssuuuppeeerrr rich with chocolate. :-) good luck!
 
If you want the ganache thicker (and requiring less time to set up), use less cream.
 
Each time I have made this recipe, I had to let the ganache in the freezer for twice as long as the recipe states. It was a real hit, though!
 
When I made these, I had the same problem with the ganache not setting up.
 
Less cream is a good idea. It might also depend on the brand of chocolate chips.
 

Frequently Asked Questions

What should I do if my ganache for the Truffle Brownie Cups isn't thickening?

If your ganache isn't thickening, it may be due to the ratio of chocolate to cream. Make sure you're using the correct proportions, typically a 1:1 ratio for a standard ganache. If it's still too thin, you can try refrigerating it for a bit longer or adding more chocolate to achieve the desired consistency.

Can I use a different type of chocolate for the ganache in my Truffle Brownie Cups?

Yes, you can use different types of chocolate for your ganache. Dark, milk, or white chocolate can all work, but keep in mind that the flavor and sweetness will vary. Adjust the amount of cream accordingly to maintain the right consistency.

Why is my ganache separating when I try to make it for the Truffle Brownie Cups?

Ganache can separate if it gets too hot or if the chocolate and cream are not properly emulsified. To fix this, try whisking the mixture vigorously or using an immersion blender to bring it back together. If it’s too hot, let it cool slightly before whisking.

How can I prevent my ganache from becoming grainy?

To prevent graininess in your ganache, ensure that your chocolate is finely chopped before adding the hot cream. Also, avoid overheating the mixture, as high temperatures can cause the chocolate to seize. Stir gently until fully combined and smooth.

Is it possible to make the ganache ahead of time for the Truffle Brownie Cups?

Yes, you can make ganache ahead of time. Allow it to cool to room temperature, then store it in an airtight container in the refrigerator. When you're ready to use it, gently reheat it in the microwave or over a double boiler until it reaches the desired consistency.

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