So, I made Ganache yesterday and wanted to cover the cake with it and its WAY to thick - fudge like. I can't spread it. How can I thin it a bit - or is it garbage?

I've always made it right before I was putting it on a cake, but can you nuke it? I've had it too thick to where it was running down the cake the way i liked and a hairdryer on warm worked great. HTH ?

You can reheat it and add more cream if you like.

I just reheat mines in the mirowave. Sometimes it gets too thick when it is too cold.

Thank you everyone!