i am not really sure what im doing wrong with gananche. i melt the chocolate by pouring the hot cream over it, but it never seems to get to right consistency,its always soupy, and i end whipping it and using it as a mousse. any ideas
It sounds like your proportions may be off.
I use a recipe of Rose Levy Berenbaum's which, as she says, is full proof. It's easy and tastes great. It's mid way down in this blog post of hers.