I used the Paula Deens favorite ganache recipe and I have also seen it posted several times on CC. It has butter and a little corn syrup in the recipe and is very easy to do. I was to put it in the frig for one hour before piping with it but it was still too warm to pipe and hold its shape so I was stirring it a little to cool it off. Would that be the problem--my stirring too much. It looked shiny but as it dried it got that dull look to it. I want it too stay shining on my mini Raspberry scnapps brownie bites so what should I do?
Thanks for your help

Come on all you ganache experts---I need an answer

Stirring too much can add bubbles, and thicken the ganache, reducing the shine.

Give yourself more time, so the ganache can cool enough at room temp.

You can also try using a little warm air (hairdryer) to up the shine.

Few times I have used a little bit of butter and it gives a nice shine to it too!