I made a batch of chocolate ganache this morning. I left it out on the counter for one hour and then whipped it with my KA. I got a perfect 'icing consistency' where the colour had lightened and started frosting my cake.
However within a span of 10-15 minutes the whipped ganache had hardened into chocolate and was not spreadable anymore.
I used 1 cup heavy cream to 1 lb dark chocolate and when I started whipping the ganache is was nice and smooth and not hardened at all.
It tasted great...so I'm happy, but I'm wondering what to do for next time. Do I have to add some butter/corn syrup to make it stay icing consistency for longer.
I need to make my DH birthday cake next week, so any help is appreciated.
Thanks 
I'm not sure. I have only used as filling and glaze. I'd love to know also.
BUMP!
You didn't do anything wrong. Whipped chocolate ganache will harden quickly. It did what it was suppose to do. I get the cake ready for filling prior to whipping, then immediately fill the cake with the ganache. The fact that it sets up so quickly is great as it has more body the chocolate mousse.
My baking instructor said you can set the bowl over simmering water to loosen it up once it sets. And then whip it very, very, very briefly. More liquids--corn syrup, butter, cream--will help it stay pliabe longer.
Quote by @%username% on %date%
%body%