I haven't used ganache before so I am not sure how it is when it sets up. Is it a gooey fudgy consistancy or a hard crack? I had a cake with a gooey fudgy icing on it just not and it was sooo good. Just wondering if it is a ganache or something else cause I want to make it!

It's not gooey like fudge or hard like a chocolate shell. Have you ever eaten a truffle (the candy, not the fungus)? It's a soft, rich, creamy chocolate.

Ganache at room temp is like firm hot fudge sauce. Cold, it is firm, almost like soft fudge. It is never hard.

It needs to be whipped to make it more of an icing consistency. You will LOVE it.