I am now panicking in a frenzy. I made white choc ganache using a 3:1 ratio yesterday afternoon. It is now the next morning, and is still NOT FIRM!!
What is wrong here?? How can I fix this?? I currently have it in the fridge and will stir it every 20 minutes or so to see if it firms, although I have my doubts.
Is white choc ganache supposed to firm like chocolate ganache???
I don't know what to do, I really need some help with this one!!
I made some over the weekend and had the same problem. I slowly added in more melted chocolate and that seemed to work. HTH
I have found, in general, that white chocolate doesn't firm up as nicely as regular chocolate ganache. I would add more melted chocolate in, much like pumpkinroses said.
I have now added two more packs of 12oz white chips. Now my ratio is up to 4:1. It is STILL not firm...I have no idea why?????????
I guess I'll just have to use it, and pretend it's buttercream. No way I'm throwing it out, as there's now almost $30 worth of white chips in it.
Is it hot where you live? Did you refrigerate it to cool it? Try that. It should thicken. HTH
It is over 100F right now where I live, but we are running the AC in the house so it's much cooler inside.
It seems to be doing a *bit* better now. I'll just have to leave it overnight and see. *sigh* I lost a decorating day now. Now I'll be up all night Friday.
Have you try put in the fridge until it firm up? I did this once and I put it in the fridge covered then take it out the next day so it could come up to room temp. Then I whipped it and use as buttercream to put on my cake.