AHi guys, this is a shot in the dark but figured I'd give it a try... I haven't made ganache in awhile and today I must be rusty or something because instead of doing 2:1 chocolate to cream I did 2:1 cream to chocolate.. (I made a new batch the correct way and that one is fine) but now I have a beautifully smelling and tasting chocolate liquid LOL-- does anyone know if this can be salvaged? Im thinking maybe like make a mousse filling or whip it up and make like a chocolate frosting or something? Just hate to waste all of this chocolate.
You could add it to some stiff vanilla buttercream to make chocolate buttercream or whip it once cooled and add powdered sugar and maybe some cocoa to stiffen it up for a chocolate frosting. HTH!
AThis is the type of thing I was thinking! Maybe I'll do that and add it as a filling. Thank you!
Try reheating the ganache and mixing in melted chocolate.