How to sweeten ganache for a chocolate lining
I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to sweeten it up? I'm no expert on ganache, but my understanding is I shouldn't just add sugar as it will turn grainy. If I melt sugar into the cream before the chocolate, how much should I use?
Best Answer
While adding sugar syrups like corn syrup or invert syrup to ganache is fairly common, it will change the texture of the ganache. You'd end up with something more like a chocolate coating.
If bitterness specifically is the problem, I'd suggest using a less bitter chocolate. Perhaps you can find something with lower cocoa solids that will have a smoother flavor without adding any sweeteners.
Added from a comment since I remembered: A tiny amount of salt can also help to cover bitterness. You could try that.
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How do you sweeten bitter ganache?
Taste the ganache once it's done and if you deem it too bitter, you can add in 1/4 cup powdered sugar or 1-2 tablespoons of corn syrup. Note that these additions will change the consistency slightly though, so try to get the sweetness right using the chocolate instead!Can sugar be added to chocolate ganache?
While bittersweet chocolate will yield a wonderfully rich ganache, I find that it's slightly too bitter for most desserts. You can sweeten it slightly by adding a tablespoon of granulated sugar to the heavy cream. As the cream warms, the sugar will dissolve and blend beautifully into the ganache.Can you add powdered sugar to ganache to thicken?
To thicken ganache with powdered sugar, allow the ganache to cool for at least two hours. Sift the powdered sugar first to remove any lumps and add it to the ganache. Beat with a hand mixer or stand mixer until smooth. The powdered sugar lightens the color of the ganache and adds sweetness.How do you add chocolate to ganache?
Melt the chocolate in the microwave on medium heat, add to the ganache and allow it to thicken. If you need to add more do the same again until you have the consistency you want for your application. Warm the existing ganache up so both the melted chocolate and ganache are about the same temperature.How to Make Silky Chocolate Ganache
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