JENNIFER QUESTIONYou mentioned that ganache was a really easy frosting to make, but that doesn't seem to be true for me. Every time I make it, the ganache develops a layer of oil and looks clumpy. This has happened with your sour cream ganache, light whipped ganache, and the regular ol' ganache. I suspect I am overbeating it when I add the dairy, but is that truly the case? Thanks, Jennifer ROSE REPLY no, at least not for the regular ganache.you are overheating it and the cocoa butter in the chocolate separates and cannot be reincorporated. if you do it in the food processor as i indicate there is no way to overheat it because only the cream gets heated while the chocolate is ground and melts from the heat of the cream alone. the ligt whipped ganache wil indeedl get clumpy if overbeaten.
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