I apparently didn't boil my cream long enough for my ganache and now it won't thicken up when I try to whip it to use as cake filling. Does anyone know of a fix or if not, is there something else I can do with this batch? I hate to lose all of the ingredients and $$ thanks in advance for any and all help!!
Can you add more chocolae? What proportin of cream to chocolate did you already use? Is it really, really cold?
I didn't know you had to boil it for any certain time...I do know the ganache has to be cold before whipping...
It doesn't even have to be boiled. Just heated.
I would try adding more chocolate.
And by the way, I'm not saying that boiling your cream is wrong (heaven knows I'm no expert), but I was always told never to boil the cream; heat it just until bubbles begin to form then remove it from the heat. Add your chocolate and let it sit for five minutes. Then stir until smooth. Once it's smooth, you can whip it.