Hot water is enough to fix a curdled chocolate ganache
Because it is an emulsion, ganache curdles easily, but pastry chef Yami Mercado, from the Chicago Athletic Association, has a simple remedy.
“You don't want to add water that is too hot. If it's too hot, the ganache will not bond again. I make sure to use water at around 90 to 95 degrees Fahrenheit.”
Chocolate ganache, not to be confused with mousse, adds a rich, creamy texture to cupcakes and molten chocolate cakes. It's made by pouring hot cream over chocolate pieces in a double boiler. If all goes well, the result is a smooth, silky emulsion; if the cream is too hot or there's too little liquid, the emulsion will curdle and become grainy.
To fix it, Mercado recommends adding hot water in small amounts: "Hot water can fix a separated ganache." She explains, "I add small amounts of water at a time and stir or whisk with an immersion blender until I see the ganache come back together."
Adding more cream is generally not a good idea. Mercado explains it this way: “I think adding water is a better option than cream because it doesn’t add any more fat to the ganache.” The breakage is due to an incorrect ratio of fat to liquid, and cream only exacerbates this. Warm milk or honey might be suggested, but water is usually the best choice.
Temperature also matters: the water should be hot, but not boiling. “You shouldn’t add water that’s too hot. If it’s too hot, the ganache won’t set. I make sure to use water that’s around 90 or 95 degrees Fahrenheit.” With that care, the curdled emulsions can be salvaged to make chocolate truffles or ganache cookies.
