What is one consequence of adding too much fat to ganache?

Adding too much fat to ganache primarily leads to the issue of it not setting properly. Ganache is typically made by combining chocolate with cream in particular ratios, and this equilibrium is crucial for achieving the desired texture and consistency. When excess fat is introduced, it alters the balance and can interfere with the chocolate’s ability to solidify upon cooling. This results in a ganache that remains too soft or runny, failing to achieve the intended firmness for applications such as truffles or cake fillings.

Other choices, while they might seem appealing, do not accurately reflect the consequences of over-fatting ganache. For instance, although some might think that adding fat could enhance flavor, it typically dilutes the chocolate's intensity rather than enriching it. The concept of perfect emulsification can be misleading here, as too much fat can actually prevent a stable emulsion. Lastly, while it might seem intuitive that more fat would make the ganache thicker, in reality, it can lead to a softer, less stable mixture instead.