I am doing a ganache under fondant. And, I just did my first coat of ganache, but its getting runny ..i just refrigerated it for it to set up. But, I am concerned that it might run out of the fondant or something...and I have to leave it out overnight..
Did you use a 2:1 ratio of chocolate to heavy cream with at least 35% milk fat? Weigh out the chocolate and heavy cream. This same problem happened to me the 1st time I made ganache 3 yrs ago. I used a 1:1 ratio that I found online and it never set up. I had to keep it in the freezer right up until delivery.