okay, this is my second time making ganache. The first time I used Nestle white chocolate chips with a 3:1 ratio and it was great. It set up rather firm, but I was able to whip it and smooth it on the cake beautifully!
This time I made semisweet (Nestle) and used a 2:1 ratio. It has been sitting on the counter for about 18 hours and it's just slightly thicker than pudding. I know I can put it in the refrigerator to firm it up, but I'm afraid after I whip it and put it on the cake it will become too soft again.
Should it be firmer than pudding? I'm comparing it to the last batch I made which was rather firm once on the cake. Did I do that one correctly? Should I be trying to firm this one up or is it correct? HELP! I need it for a cake tomorrow!
Anyone? Should I remelt it and add more chocolate or is it correct the way it is?