AToday for the first time I tried making whipped ganache but it refused to whip. My recipe said 6oz heavy whipping cream and 12oz of milk chocolate. I made it,cooled it, and it did nothing when I tried whipping it. I threw it back into the fridge since I'm not sure what to do with it. Should I warm it and pour it instead? Can I add anything to it to make it whippable?
I have a couple of questions, #1 did it set up? #2 Was if firm or hard. #3 What was the % of cacao in your chocolate?
Which from your post makes me think my last question will be where the problem lays. I use 65% but that's cause that's the highest I can get in my area.
I accidently bought baking chocolate and even tho it said 65% it didn't work. Also I use dark chocolate, not milk chocolate. You may needed to add more chocolate. Milk chocolate already has milk so you may have thrown off the ratio if that makes sense.
I meant to say that you treat it like using white chocolate. hth