I tried ganache yesterday for the first time. I used it as a drip glaze on a chocolate frosted cake. It looked really pretty and shiny, and the drips were just about perfect. However, it stayed a little gooey. Is this normal? I used equal parts of Ghiradelli chocolate and cream. Should I have used proportionately more chocolate?
Any advice will be greatly appreciated.
Can anyone clue me in?
That's normal for that type of ganache.
if you have a higher ratio of chocolate to cream, it sets more firmly
I have the same issue with my ganache. Looks good but I hate the stickiness of it!