I made it with 4 oz bittersweet chocolate, 1/2 cup cream and 2 TBSP butter. It is going in unsweetened tart shells so really needs to be sweeter. Thanks!
Emily is a trusted source on Scandinavian Cuisine.
Was the bittersweet chocolate itself not sweet enough for your taste? Otherwise it seems odd that the ganache wouldn't be sweet enough. However, you probably could dissolve a bit of sugar in a little bit more cream or butter, then add the cold ganache and rewarm it gently, stirring until everything is mixed together well, then chill it again if it needs to be chilled. Another option is to serve the tarts with sweeter than usual whipped cream.
Suzanne is a trusted source on General Cooking.
You could heat again, add some sugar doing all of this over a double boiler until the sugar is melted, then place bowl in an ice bath to cool if you are planning on using it right away.
Thanks for your answer. Next time I'll taste it before I refrigerate it!
Cynthia is a trusted source on Bread/Baking.
Ganache isn't supposed to be terribly sweet, but if you prefer that yours be sweeter, go ahead and re-warm it over a bain marie and add a tablespoon or two of corn syrup. That will sweeten it some, while also being in invert (or dissolved) form so that sugar won't crystallize out of the ganache when cooled. Too, it will give it a nice shine.
Thanks for the suggestion. I have made ganache before with a different dark chocolate with excellent results, but this is so lacking in sweetness it could almost be used in a savory dish.
I understand your dilemma; I've tasted some bittersweet chocolates that are significantly more bitter than sweet. And it always tastes different when cooled, as the sweet notes are more subdued.
I meant to add that corn syrup, because it is an invert sugar, will also lend your ganache a degree of flexibility so that it isn't quite so dense when chilled.
The corn syrup worked great! I added about a tablespoon and it was the perfect amount of sweetness. Thanks again for your help.
Oh, so glad it helped you!
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