Is white chocolate ganache supposed to crust or harden a bit? I used a recipe from here and I either made it wrong or something happened wrong that it was like cool whip. Just wondering.
ganache usually does not crust. If you use whipped ganache, it can dry out and get a bit crusty-but that is not the desired effect.
If the white chocolate ganache is too soft, you can increase the amount of chocolate. The ratio needs to be adjusted for white chocolate.
thanks. I did use the whipped ganache. When I took it out of the fridge it was liquidy. Of course, after whipping it was stiffer but still was difficult to decorate with. I guess I had a different expectation. STill very tasty.