I have posted before about whipped ganache, but did not ask this specific question and have not found an answer on the internet or here :)
I cannot seem to get this right! I use the 1:1 ratio, as is suggested in whipped ganache recipes, and let the melted ganache cool to room temp. When I go to whip it, it just turns out grainy. Does this mean it was too warm when I whipped or too cold? It was "pudding consistency" before I whipped, which is what I've read you need it to be. I've tried both cooling in the refrigerator for a day and then allowing it to come to room temp, as well as just letting it come to room temp after melting--I get the same problem.
Is my house to warm!? I checked the temp before whipping and it read 70/71 degrees. What am I doing wrong!?
I am supposed to have these cakes filled and covered tonight and I'm running out of time for ganache!!! TIA