So I made ganache today using a tweaked recipe from the Cake Bible. I've made ganache several times before, but this time it just won't set. I put it in the fridge for a few hours, then I put it in the freezer for a couple of hours. It still was pretty liquid. I decided to whip it instead. At first, it wouldn't whip, then it got all kind of chunky. I thought it was too cold, and The Cake Bible mentioned remelting it, so I put it in a bowl of warm water. I didn't melt it completely, but then it got kind of grainy looking. Should I just give up and melt it completely and start over or does anyone know what went wrong? I've never had problems like this. I'm using it for a cake tonight and a cake tomorrow. Thanks.
any ideas, anyone?
I use a 2:1 ratio for ganache (basically double the amount of chocolate to cream) and have never had a problem. Also, use a nice thick cream.
yea, i'm starting to think there's too much cream in it. i did it by weight, and i think my measurements were a little off. i'm thinking about mixing in some more melted chocolate.