I usually make white chocolate ganache (1:4) for coating sculpted cakes, but I made chocolate ganache yesterday (which is supposed to 1:2/1:3, right???) for covering a sculpted cake today and I just went to warm it up a bit (presuming it was hard at room temp) but when I move the spoon, it was SOFT!!! I mean, like stirring easily soft!
How can I firm it up *now*?? Is it too late to melt more chocolate and add it??
What should I do? And I NEED it to be firm, because I'm trying to coat a layer cake that has fresh strawberries in the buttercream layers!!
Shove it in the fridge until it's hard all around the edge.
Then scrape everything including the hard parts into a food processor with the regular steel knife and run it for a minute.
Some kinds of chocolate have to be chilled to get the "set" started.
Failing that, melt more chocolate, stir it in, and let it cool.
BakingIrene, you were right! It worked like a charm! I didn't process it, though. I just let it chill out a little, then I tried to stir it as best I could (which was not easy) then microwaved in 10 second intervals until it stirred smooth.
After I used it on the cake, it firmed up great at room temp!