Whipped ganache is a rich dessert topping that combines just two ingredients, thick cream and chocolate. Its smooth and airy appearance works well as a frosting, covering and filling for cakes and other dessert decorations, as well as for preparing chocolate mousse. Over-whipping your ganache can ruin its soft, mousselike appearance and give it a grainy texture. You can salvage and fix your grainy whipped ganache, rather than letting it go to waste, by reheating, melting and whipping the mixture again.
Pour the grainy ganache into a stainless steel bowl. Set a double boiler on medium-low heat.
Place the bowl in the double boiler. Let it heat for 10 seconds, stirring continuously with a spatula.
Remove the ganache from the heat source. Whip it briefly for 10 seconds on the lowest setting of an electric mixer or with a wire whisk.
Reheat the double boiler. Place the ganache in it for 10 seconds, stirring continuously. Remove the ganache from the heat source and re-whip briefly. Repeat the process of heating and whipping the ganache intermittently until the grainy texture disappears and it appears smooth and fluffy.
Pass the ganache through a tea strainer to remove any bubbles that may have formed. Re-strain until the ganache is clear and without any bubbles. Use as desired to decorate your baked goods.
Ensure that your ganache is at room temperature before whipping to prevent it from turning grainy.
Whip your ganache only when you are going to use it immediately, never in advance.