The most common way to thicken strawberry ganache is by adding more chocolate.
Here's a more detailed explanation:
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Add Chopped Chocolate: Finely chop your chocolate of choice (dark, milk, or white). The type of chocolate you use will affect the overall flavor and sweetness of the ganache. Add the chopped chocolate gradually, mixing until smooth after each addition.
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Chocolate Coins: If you're using chocolate coins, you don't need to chop them; simply add them directly to the ganache.
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Gradual Incorporation: Add the chocolate in small increments. This allows the ganache to fully incorporate the chocolate and prevents it from seizing.
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Monitor Consistency: The more chocolate you add, the thicker your ganache will become. Adjust the amount of chocolate based on your desired consistency. Remember that the ganache will also thicken as it cools.
Essentially, the chocolate acts as the primary thickening agent in ganache. By adding more chocolate, you increase the ratio of chocolate to liquid (cream and strawberry puree or flavorings), resulting in a thicker consistency.
