How to sweeten ganache for a chocolate lining

ganachepie

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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